Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the warm, spicy flavor of Biscoff cookies and spread. The crunchy Biscoff crust adds a delightful contrast to the creamy, chocolatey middle. Perfect for anyone who loves a twist on traditional brownies!

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
Step 2: Combine the crushed Biscoff cookies and 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 1 minute until the mixture lightens in color and becomes creamy.
Step 4: Add the remaining 1/2 cup melted butter and vanilla extract to the egg mixture, mixing on medium speed until well combined.
Step 5: Sift the flour, cocoa powder, and baking powder into the wet ingredients.
Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
Step 7: Pour the brownie batter over the Biscoff crust and spread it out evenly.
Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds until softened. Spoon it over the brownie batter and use a butter knife to swirl it, creating a marbled pattern.
Step 9: Bake for 22-25 minutes, or until a toothpick inserted near the center comes out mostly clean. Baking times may vary; 23 minutes is often ideal.
Step 10: Remove from the oven and let the brownies cool completely in the pan before cutting into squares.

Tips & Variations

For extra crunch, sprinkle some chopped Biscoff cookies on top before baking.
Swap half of the all-purpose flour for almond flour to add a subtle nutty flavor and moist texture.
If you prefer a more intense chocolate flavor, use Dutch-processed cocoa powder.
Vegetarian? Check your Biscoff spread ingredients, as some brands may use non-vegetarian emulsifiers.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week. To reheat, warm individual brownies in the microwave for 10-15 seconds to regain softness and enhance the gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free all-purpose blend in equal amounts. Make sure your baking powder is also gluten-free. This will work well, though texture may vary slightly.

Is it necessary to have room temperature eggs?

Room temperature eggs mix more evenly with the sugar and butter, helping the batter achieve a lighter texture. If your eggs are cold, you can place them in warm water for a few minutes before using.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

Delicious Biscoff Brownies featuring a crunchy Biscoff cookie crust topped with rich, fudgy chocolate brownie swirled with smooth Biscoff cookie butter spread. Perfectly baked for a decadent treat that balances cookie crunch and chocolatey goodness.

Author: Maya
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 16 brownies (cut into 2-inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

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)

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)

Biscoff Swirl

1/3 cup smooth Biscoff spread (80g)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper and set aside to ensure easy removal of the brownies.
Make Biscoff Crust: Combine the crushed Biscoff cookie crumbs with 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared baking pan and smooth with the back of a large spoon to form an even crust layer.
Mix Eggs and Sugars: In a large bowl, place the 2 eggs, granulated sugar, and light brown sugar. Using a hand or stand mixer, mix on high speed for 1 minute until the mixture lightens in color and becomes creamy.
Add Butter and Vanilla: On medium speed, mix in the 1/2 cup melted and cooled butter along with 2 teaspoons of vanilla extract until all ingredients are well combined.
Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder into the wet egg mixture. This ensures no lumps and even distribution.
Fold Batter: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, being careful not to overmix, to create a smooth brownie batter.
Assemble Brownies: Pour the prepared brownie batter over the pressed Biscoff crust in the pan. Spread it evenly with a spatula to cover the crust completely.
Add Biscoff Swirl: Warm the 1/3 cup Biscoff cookie butter spread in the microwave for 5 to 10 seconds until softened but not liquefied. Spoon dollops on top of the brownie batter and use a butter knife to swirl the spread creatively for an attractive pattern.
Bake: Bake in the preheated oven for 22 to 25 minutes. The brownies are done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The ideal time for many ovens is around 23 minutes.
Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely in the pan before cutting into squares. This will help the layers set and make cutting neater.

Notes

Use room temperature eggs for better mixing and incorporation.
Ensure the melted butter is cooled before mixing to avoid cooking the eggs.
Press the cookie crust firmly to avoid crumbling when slicing.
Adjust baking time based on your oven; start checking at 22 minutes.
Allow the brownies to cool completely for cleaner cuts and better texture.
Store leftover brownies in an airtight container at room temperature for up to 3 days.

Keywords: Biscoff brownies, Biscoff cookie crust, chocolate brownies, Biscoff swirl, easy brownies, dessert recipe