Introduction

These Biscoff Brownies combine the rich, chocolatey goodness of classic brownies with a luscious Biscoff cookie crust and swirl. Perfect for anyone who loves the unique caramel flavor of Biscoff spread and cookies in a decadent dessert.

The image shows a square baking pan lined with parchment paper filled with a dessert batter that has two visible layers mixed in a swirl pattern. The bottom layer is rich dark brown, smooth and glossy chocolate batter, while the top layer is a creamy, smooth peanut butter batter in a warm light brown color. These two layers are gently swirled together, creating a beautiful modern wave pattern across the surface. The pan is set on a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Set aside.
Step 2: In a bowl, mix together the crushed Biscoff cookies and melted butter until combined. Press this mixture evenly into the bottom of the prepared pan using the back of a spoon.
Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for 1 minute until the mixture is lighter in color and creamy.
Step 4: Add the melted butter and vanilla extract to the egg mixture and mix on medium speed until combined.
Step 5: Sift the flour, cocoa powder, and baking powder into the wet ingredients. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined.
Step 6: Pour this brownie batter over the Biscoff crust in the pan, spreading it into an even layer.
Step 7: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Spoon it over the brownie batter and swirl with a butter knife to create a marbled effect.
Step 8: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean. The ideal baking time may be around 23 minutes depending on your oven.
Step 9: Remove from the oven and allow the brownies to cool completely before cutting into squares.

Tips & Variations

Use room temperature eggs and butter to ensure a smooth batter and better texture.
Bake in a metal pan rather than glass to avoid over-baking—if using glass, reduce oven temperature to 325°F.
For crispier brownie tops, whip eggs and sugars well at the start.
Chill the brownies before slicing for cleaner cuts; heat a sharp knife in hot water and dry it between cuts to make slicing easier.
To make eggless brownies, substitute 2 flaxseed eggs for the eggs in the recipe.
If doubling the recipe, bake in a 9×13-inch pan for 25-30 minutes at 350°F.

Storage

Store the 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

A square metal baking pan lined with parchment paper holds a dessert batter with two visible layers swirled together on top: a dark brown chocolate base and a light brown peanut butter layer, creating a marbled pattern with smooth, flowing, wave-like lines across the surface. The marbling layer is thick and glossy, showing a mix of both colors in a visually appealing swirl over the entire batter. The pan rests on a white marbled texture with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Biscoff cookies with other spiced cookies or graham crackers, but the signature caramel flavor comes from using Biscoff.

How do I know when the brownies are perfectly baked?

Insert a toothpick into the center—if it comes out with a few moist crumbs but no wet batter, the brownies are done. Overbaking can result in dry brownies.