Description

Deliciously rich and fudgy Biscoff Brownies featuring a crunchy Biscoff cookie crust and a creamy Biscoff spread swirl. These brownies combine the distinct caramelized flavor of Biscoff cookies with classic chocolatey goodness, creating an indulgent treat perfect for dessert or snack time.

Ingredients

Scale

Crust

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

Brownie Batter

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)

Topping

1/3 cup smooth Biscoff spread (80g)

Instructions

Preheat and Prepare Pan: Preheat oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
Make the Crust: Mix the crushed Biscoff cookie crumbs with 1/4 cup melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan using the back of a large spoon to form an even crust layer.
Create the Sugar-Egg Mixture: In a large bowl, place the eggs, granulated sugar, and brown sugar. Using a hand or stand mixer, beat on high speed for 1 minute until the mixture lightens in color and becomes creamy.
Add Butter and Vanilla: Mix in the 1/2 cup melted and cooled butter and vanilla extract on medium speed until all ingredients are fully incorporated.
Incorporate Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder. Fold these dry ingredients gently into the wet mixture using a rubber spatula until fully combined, being careful not to overmix.
Assemble Brownie Layer: Pour the brownie batter evenly over the prepared Biscoff crust and carefully smooth the surface into an even layer.
Add Biscoff Swirl: Warm the Biscoff spread in the microwave for 5-10 seconds until softened. Spoon dollops evenly across the top of the brownie batter. Using a butter knife, gently swirl the Biscoff spread through the batter creating a marbled effect.
Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean. Optimal baking time is around 23 minutes but may vary depending on your oven.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares and serving.

Notes

Use room temperature eggs for better mixing and texture.
Press the crust firmly to ensure it holds together after baking.
Do not overbake; the brownies should be fudgy and moist inside.
Swirling the Biscoff spread while warm makes it easier to create a pretty pattern.
Allow the brownies to cool fully to set before slicing to prevent crumbling.

Prep Time: 15 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

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