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Biscoff Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://messykitchenmagic.com/biscoff-brownies-recipe-2/