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The Best Biscoff Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble Brownie Layer: Pour the prepared batter evenly over the Biscoff crust in the pan and carefully spread it into a smooth, even layer.
  8. 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.
  9. 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.
  10. 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

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