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Biscoff Brownies Recipe

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4.4 from 75 reviews

Indulge in these rich and decadent Biscoff Brownies featuring a buttery Biscoff cookie crust topped with a fudgy brownie layer swirled with smooth Biscoff spread. Perfectly baked to achieve a crisp top and a gooey center, these brownies combine the irresistible flavors of chocolate and Biscoff cookies for a delicious treat that’s easy to make and sure to satisfy any sweet tooth.

Ingredients

Scale

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 (less than 1g)
  • 1/3 cup smooth Biscoff spread (80g)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This ensures the brownies don’t stick and makes removal easy.
  2. Make the Cookie Crust: Combine the crushed Biscoff cookies and 1/4 cup melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan using the back of a large spoon or your fingers to create an even crust layer.
  3. Mix Eggs and Sugars: In a large bowl, beat together 2 large eggs, granulated sugar, and brown sugar on high speed for 1 minute using a hand mixer or stand mixer until the mixture becomes lighter in color and creamy in texture.
  4. Add Butter and Vanilla: Lower the mixer speed to medium and blend in the melted and cooled butter along with the vanilla extract until fully combined.
  5. Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder to avoid lumps. Gradually fold these dry ingredients into the wet mixture using a rubber spatula until just combined, being careful not to over mix.
  6. Assemble the Brownie Layer: Pour the brownie batter over the prepared cookie crust. Spread it evenly with a spatula for uniform baking.
  7. Add Biscoff Swirl: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Drop spoonfuls of it onto the top of the brownie batter. Use a butter knife to swirl the Biscoff spread into the batter creating a decorative pattern.
  8. Bake: Place the pan in the oven and bake for 22-25 minutes. A toothpick inserted into the center should come out mostly clean but with a few moist crumbs for fudgy brownies. The ideal time is around 23 minutes but adjust based on your oven’s performance.
  9. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. This helps the brownies set for clean slicing.

Notes

  • These brownies keep fresh at room temperature for up to 3 days when stored in an airtight container.
  • Freeze uncut brownies for up to two months by first chilling them until firm on a sheet pan, then wrapping tightly in plastic wrap and foil.
  • For best results, use a metal baking pan. If using glass, bake at a lower temperature of 325°F to prevent overbaking.
  • Whip eggs and sugars well to achieve a crispy top on the brownies.
  • Chill brownies before slicing to get cleaner cuts; use a warm, sharp knife dipped in hot water and wiped dry for best slices.
  • To make a larger batch, double the ingredients and bake in a 9×13-inch pan at 350°F for 25-30 minutes.
  • For an eggless version, substitute two flaxseed eggs.

Keywords: Biscoff brownies, Biscoff cookie crust, fudgy brownies, chocolate brownies, dessert recipe, easy brownies, homemade brownies

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