Biscoff Brownies Recipe

Introduction

These Biscoff Brownies combine a crunchy Biscoff cookie crust with a fudgy chocolate brownie base swirled with smooth Biscoff spread. Perfect for fans of cookie butter and chocolate, they’re rich, flavorful, and delightfully easy to make.

Ingredients

• Biscoff Cookie Crust:
• 1 1/2 cups crushed Biscoff cookies (about 20 cookies, 155g)
• 1/4 cup salted butter, melted and cooled (56g)
• Biscoff Brownies:
• 2 large eggs, room temperature (112g)
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light brown sugar (100g)
• 1/2 cup salted butter, melted and cooled (113g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1/2 cup all-purpose flour (65g)
• 1/3 cup unsweetened baking cocoa (33g)
• 1/4 tsp baking powder (about 1g)
• 1/3 cup smooth Biscoff spread (80g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Set aside.
2. Step 2: Mix the crushed Biscoff cookies with melted butter until combined. Press this mixture firmly into the bottom of the prepared pan, smoothing the surface with the back of a large spoon.
3. Step 3: In a large bowl, beat the eggs, granulated sugar, and light brown sugar on high speed for 1 minute until the mixture lightens in color and becomes creamy.
4. Step 4: Add the melted butter and vanilla extract, mixing on medium speed until combined.
5. Step 5: Sift the flour, cocoa powder, and baking powder into the egg mixture.
6. Step 6: Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined.
7. Step 7: Pour the brownie batter over the Biscoff crust, spreading it into an even layer.
8. Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Drop spoonfuls over the brownie batter and use a butter knife to swirl it into a pretty pattern.
9. Step 9: Bake 22 to 25 minutes, checking starting at 22 minutes. A toothpick inserted should come out mostly clean but may have some moist crumbs for fudgy brownies.
10. Step 10: Remove from oven and let cool completely before slicing and serving.

Tips & Variations

• Use room temperature eggs to help ingredients blend better.
• Bake in a metal pan, not glass, to avoid overbaking. If using glass, lower oven temperature to 325°F.
• Whip eggs and sugar well for a crispy brownie top.
• Chill brownies before slicing for cleaner cuts; warm a sharp knife in hot water between slices.
• To double the recipe, use a 9×13-inch pan and bake 25-30 minutes.
• Substitute 2 flaxseed eggs for an eggless version.
• Try black cocoa powder for a deeper chocolate flavor and color.

Storage

Store brownies in an airtight container at room temperature for up to 3 days to keep them fresh. For longer storage, freeze uncut brownies on a sheet pan until firm, then wrap tightly in plastic wrap and foil. When ready to enjoy, thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use room temperature butter instead of melted butter?

Yes, but melted butter creates fudgier, denser brownies, while room temperature butter will give a slightly cakier texture. Both work well.

How do I know when the brownies are done baking?

Insert a toothpick near the center; it should come out mostly clean with a few moist crumbs for fudgy brownies. The edges will look set but the center may be slightly soft.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

These indulgent Biscoff Brownies combine a crunchy Biscoff cookie crust with a fudgy, chocolaty brownie layer swirled with creamy Biscoff spread. Perfectly balanced with rich cocoa and caramelized notes from the cookie butter, they offer a decadent treat that’s easy to make at home for any occasion.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 16 brownies (cut into 2x2 inch pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscoff Cookie Crust

• 1 1/2 cups crushed Biscoff cookies (about 20 cookies) – 155g
• 1/4 cup salted butter, melted and cooled – 56g

Biscoff Brownies

• 2 large eggs, room temperature – 112g
• 1/2 cup granulated sugar – 100g
• 1/2 cup packed light brown sugar – 100g
• 1/2 cup salted butter, melted and cooled – 113g
• 2 tsp vanilla extract or vanilla bean paste – 8g
• 1/2 cup all-purpose flour – 65g
• 1/3 cup unsweetened baking cocoa – 33g
• 1/4 tsp baking powder – >1g
• 1/3 cup smooth Biscoff spread – 80g

Instructions

1. Prepare Pan and Crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later. In a bowl, mix the crushed Biscoff cookies with melted butter until combined. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
2. Mix Eggs and Sugars: In a large bowl, add the eggs, granulated sugar, and light brown sugar. Using a hand or stand mixer, beat on high speed for 1 minute until the mixture lightens in color and becomes creamy.
3. Add Butter and Vanilla: With the mixer on medium speed, add the melted and cooled butter and vanilla extract, mixing until fully incorporated.
4. Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder. This helps avoid lumps and aerates the dry ingredients.
5. Combine Batter: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula until just combined, taking care not to overmix.
6. Layer Brownie Batter: Pour the brownie batter over the Biscoff crust in the pan. Use a spatula or the back of a spoon to spread it out evenly.
7. Add Biscoff Swirl: Warm the Biscoff spread in the microwave for 5-10 seconds to soften it. Spoon it in dollops atop the brownie batter, then use a butter knife to swirl the spread into a pretty pattern through the batter.
8. Bake: Place the pan in the preheated oven and bake for 22-25 minutes. Check with a toothpick inserted into the center; it should come out mostly clean with just a few moist crumbs. Adjust baking time within this range depending on your oven.
9. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing. For cleaner slices, chill the brownies and use a warm, sharp knife to cut.

Notes

• Store brownies at room temperature in an airtight container for up to 3 days.
• Freeze uncut brownies for up to two months. Freeze first on a sheet pan, then wrap tightly with plastic wrap and foil.
• For easier slicing, chill brownies before cutting and use a warm, sharp knife.
• You can double the recipe and bake in a 9×13-inch pan at 350°F for 25-30 minutes; brownies will be thicker but equally delicious.
• Use room temperature ingredients for better mixing and texture.
• Baking in a metal pan is recommended; if using glass, reduce oven temperature to 325°F and bake longer.
• To make eggless brownies, substitute 2 flaxseed eggs.
• Swirling the Biscoff spread lightly helps maintain a visible pattern without blending entirely into the batter.

Keywords: Biscoff brownies, Biscoff cookie crust, fudgy brownies, Biscoff spread dessert, easy brownie recipe, cookie butter brownies