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Biscoff Brownies Recipe

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4.3 from 7 reviews

These Biscoff Brownies are fudgy, decadent, and bursting with the warm caramel flavor of Biscoff. Featuring a crunchy Biscoff cookie crust and a luscious brownie base swirled with Biscoff cookie butter, they are a perfect treat for any occasion. Crispy, creamy, and irresistibly rich, these brownies marry the iconic spice cookie flavor with classic chocolate in each bite.

  • Total Time: 1 hour 37 minutes
  • Yield: 16 servings

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. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, letting some overhang for easy removal later. Set aside.
  2. Make the crust: In a bowl, combine 1 1/2 cups of crushed Biscoff cookie crumbs with 1/4 cup melted, cooled salted butter. Mix well and press this mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon. This forms your crunchy cookie crust base.
  3. Mix sugars and eggs: In a large bowl, place 2 large room temperature eggs, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Using a hand mixer or stand mixer, beat on high speed for 1 minute until the mixture becomes lighter in color and creamy in texture.
  4. Add butter and vanilla: Reduce mixer speed to medium. Pour in 1/2 cup melted and cooled salted butter along with 2 teaspoons vanilla extract or vanilla bean paste. Mix until fully combined and smooth.
  5. Incorporate dry ingredients: Sift together 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 teaspoon baking powder into the wet egg and sugar mixture. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined, taking care not to overmix.
  6. Assemble the batter: Pour the resulting brownie batter evenly over the prepared Biscoff cookie crust in the pan. Spread it carefully into an even layer using a spatula or the back of a spoon.
  7. Swirl the Biscoff spread: Warm 1/3 cup smooth Biscoff cookie butter in the microwave for 5–10 seconds until softened but not melted fully. Spoon dollops of this spread evenly over the brownie batter. Using a butter knife, swirl the Biscoff spread through the batter to create a decorative marbled pattern.
  8. Bake the brownies: Place the pan in the preheated oven and bake for 22 to 25 minutes. Test doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. Around 23 minutes is the ideal baking time, but ovens vary.
  9. Cool and serve: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, lift brownies out using the parchment edges and cut into 16 squares to serve.

Notes

  • The Biscoff cookie crust adds a wonderful texture contrast and enhances the Biscoff flavor in these brownies.
  • Room temperature eggs ensure better mixing and help achieve a smoother batter.
  • Be careful not to overbake; fudgy brownies are best when slightly underdone in the center.
  • Swirling the Biscoff spread creates an attractive marbled effect and pockets of extra flavor.
  • Use parchment paper with overhang for easy removal and cleaner slicing.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Brownies & Bars
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/biscoff-brownies-recipe/