Introduction

These Biscoff brownies combine a crunchy cookie crust with a rich, fudgy chocolate center, swirled with luscious Biscoff spread. They’re a delightful twist on classic brownies that bring a warm caramel-spiced flavor to every bite. Perfect for sharing or treating yourself!

A white plate is stacked with nine thick square brownies arranged in a small pyramid. Each brownie has two main layers: a dark, moist chocolate base and a golden-brown swirl of creamy peanut butter on top, creating a marbled effect. The texture looks soft with a slight crumbly edge. The plate sits on a white marbled surface, with some crumbs scattered around. In the background, there is a slightly blurred jar of Biscoff spread and a red object, possibly a kitchen tool. Photo taken with an iphone --ar 4:5 --v 7

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: Mix the crushed Biscoff cookies with 1/4 cup melted butter until combined. Press this mixture evenly into the bottom of the prepared pan using the back of a large spoon.
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 remaining 1/2 cup melted butter and vanilla extract to the egg mixture and mix on medium speed until fully combined.
Step 5: Sift the flour, cocoa powder, and baking powder into the wet mixture to avoid lumps.
Step 6: Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined.
Step 7: Pour the brownie batter over the prepared Biscoff crust and spread it into an even layer.
Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Spoon it over the brownie batter and use a butter knife to swirl it into a pretty pattern.
Step 9: Bake for 22-25 minutes, checking with a toothpick that it comes out mostly clean. Baking times can vary; around 23 minutes is usually ideal.
Step 10: Remove from oven and allow the brownies to cool completely before cutting into squares.

Tips & Variations

For extra gooey brownies, avoid overbaking and check a few minutes before the suggested time.
Try adding chopped nuts or chocolate chips to the batter for added texture.
Use crunchy Biscoff spread instead of smooth for a different swirl texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm a piece briefly in the microwave for about 10 seconds to bring back the gooey texture.

How to Serve

The image shows a stack of four dense, square-shaped dessert bars on a white marbled surface. Each bar has two layers: a thick, dark brown bottom layer with a fudgy texture, and a swirled golden-brown top layer with a smooth, slightly cracked surface, giving it a marbled effect. The edges are crumbly and slightly rough, with small crumbs scattered around the base. The background is blurred and dark, which makes the rich colors and textures of the bars stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers or digestive biscuits for a different flavor but similar texture.

Do I need to use room temperature eggs?

Room temperature eggs help the batter mix more evenly and create a better texture, but if you forget, you can warm cold eggs slightly in warm water before using.

The Best Biscoff Brownies Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

These Best Biscoff Brownies feature a delightful Biscoff cookie crumb crust topped with rich, fudgy chocolate brownie batter swirled with creamy Biscoff spread. Perfectly sweet and packed with caramelized cookie flavor, these brownies bake to a moist, tender texture making them an irresistible treat for cookie and brownie lovers.

Author: Maya
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 9 brownies (3×3 squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

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 (less than 1g)

Topping

1/3 cup smooth Biscoff spread (80g)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper and set it aside to prepare the crust.
Make Biscoff Crust: Combine the crushed Biscoff cookies with 1/4 cup of melted butter. Press this mixture evenly into the bottom of the prepared pan using the back of a large spoon to create a compact crust layer.
Mix Eggs and Sugars: In a large bowl, place the 2 large eggs, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Using a hand or stand mixer, beat on high speed for about 1 minute until the mixture becomes lighter in color and creamy in texture.
Add Butter and Vanilla: With the mixer on medium speed, add 1/2 cup melted and cooled butter along with 2 teaspoons of vanilla extract. Continue mixing until fully combined.
Sift Dry Ingredients: Sift together 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/4 teaspoon baking powder into the wet egg mixture to avoid lumps.
Fold Dry into Wet: Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined, ensuring the batter remains light and airy.
Assemble Brownie Layer: Pour the prepared batter evenly over the Biscoff crust in the pan and carefully spread it into a smooth, even layer.
Add Biscoff Swirl: Heat 1/3 cup of Biscoff spread in the microwave for 5-10 seconds until slightly softened. Spoon dollops of it over the brownie batter and use a butter knife to swirl the spread into pretty patterns on the surface.
Bake: Place the pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean. The ideal baking time is about 23 minutes but may vary slightly based on your oven.
Cool and Serve: Remove from the oven and allow the brownies to cool completely in the pan before lifting them out with the parchment paper and cutting into squares to serve.

Notes

Ensure the butter used in the crust and batter is fully melted and cooled to prevent cooking the eggs prematurely during mixing.
Room temperature eggs help create a smooth, well-incorporated batter for a tender brownie texture.
Adjust the baking time slightly depending on your oven to avoid overbaking, which can dry the brownies out.
For easier removal, allow the brownies to cool fully so they set properly before slicing.
You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
Using parchment paper helps prevent sticking and allows for easy removal of brownies from the pan.

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