Print

Chewy Biscoff Brownies Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

These Chewy Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique spiced caramel flavor of Biscoff spread and cookies. The swirl of Biscoff spread throughout the batter creates gooey pockets of flavor, while the crushed cookies add a delightful crunch. Perfect for dessert or anytime indulgence, this easy recipe yields a decadent treat that fans of Biscoff and brownies will adore.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Biscoff spread

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Additional

  • ½ cup Biscoff cookies, crushed

Instructions

  1. Melt Butter and Mix with Sugar: Melt ½ cup unsalted butter and pour it into a large mixing bowl. Add 1 cup granulated sugar and whisk well until the mixture is combined and slightly glossy, ensuring a smooth base for the brownie batter.
  2. Add Eggs and Vanilla: Crack in 2 large eggs, one at a time, whisking thoroughly after each addition to incorporate air and create a light texture. Stir in 1 teaspoon vanilla extract for flavor.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, and ½ teaspoon baking powder to evenly distribute the leavening and cocoa.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in three additions, mixing gently until just combined to avoid overmixing and tough brownies. Add ½ cup Biscoff spread and gently fold it into the batter to create beautiful swirls of flavor.
  5. Add Crushed Cookies and Prepare to Bake: Gently fold in ½ cup crushed Biscoff cookies to add texture. Pour the batter into a greased and floured 8×8 inch baking pan and spread evenly.
  6. Bake: Bake the brownies in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs but no raw batter.
  7. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into squares to ensure clean slices and set texture.

Notes

  • Do not overmix the batter once the dry ingredients are added to prevent dense brownies.
  • Use room temperature eggs for better mixing and texture.
  • For an extra indulgent touch, drizzle some melted Biscoff spread on top before serving.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • Crushed Biscoff cookies add crunch, but you can substitute with other spiced cookies if desired.

Keywords: Biscoff brownies, chewy brownies, Biscoff spread dessert, easy brownie recipe, chocolate brownies, spiced cookie brownies

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