Ingredients

1 1/2 cups crushed Biscoff cookies – about 20 cookies (155g)

1/4 cup salted butter, melted and cooled (56g)

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

Step 1: Preheat the oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.

Step 2: Mix the crushed Biscoff cookie crumbs with 1/4 cup melted butter until combined. Press this mixture firmly into the bottom of the prepared pan using the back of a large spoon to create the crust.

Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for 1 minute until the mixture lightens in color and becomes creamy.

Step 4: Add the 1/2 cup melted and cooled butter along with the vanilla extract. Mix on medium speed until fully incorporated.

Step 5: Sift the flour, cocoa powder, and baking powder into the egg mixture to avoid lumps.

Step 6: Carefully fold the dry ingredients into the wet ingredients using a rubber spatula until just combined—do not overmix.

Step 7: Pour the brownie batter evenly over the prepared Biscoff crust and smooth the surface.

Step 8: Warm the Biscoff spread in the microwave for 5–10 seconds until slightly softened. Spoon it over the brownie batter and use a butter knife to swirl the spread into a pretty pattern.

Step 9: Bake for 22–25 minutes or until a toothpick inserted near the center comes out mostly clean. Baking times can vary, so start checking at 22 minutes.

Step 10: Remove the brownies from the oven and allow them to cool completely before cutting into squares to serve.

Tips & Variations

Use room temperature eggs for a better mix and smoother batter.

For added texture, sprinkle chopped nuts or chocolate chips into the batter before baking.

If Biscoff cookies are unavailable, speculoos or ginger snap cookies make a good substitute.

To make the swirl more pronounced, gently warm the Biscoff spread and add additional dollops before swirling.

FAQs

Can I use salted butter for the entire recipe?

Yes, salted butter works well in this recipe and adds balanced flavor to the brownies and crust.

Is it necessary to crush the Biscoff cookies finely?

Crushing the cookies finely helps create a smoother crust that holds together better, but a slightly coarse texture can add a pleasant crunch if preferred.