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Biscoff Brownies Recipe

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4 from 12 reviews

  • Author: Emma
  • Total Time: 43 minutes
  • Yield: 16 servings

Description

These Biscoff Brownies feature a crunchy Biscoff cookie crust topped with rich, fudgy chocolate brownie batter swirled with smooth Biscoff spread. Perfectly balanced with the caramelized flavor of Biscoff and deep cocoa, these brownies are an indulgent treat ideal for dessert or snack time.

Ingredients

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 (about 1g)

Topping

  • 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 to prevent sticking and set aside.
  2. Make the crust: In a bowl, combine the crushed Biscoff cookie crumbs and 1/4 cup melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon to form a compact crust layer.
  3. Mix eggs and sugars: Place the eggs, granulated sugar, and light brown sugar in a large mixing bowl. Using a hand or stand mixer on high speed, beat for 1 minute until the mixture lightens in color and appears creamy and fluffy.
  4. Add butter and vanilla: On medium speed, blend in 1/2 cup melted and cooled butter and 2 teaspoons vanilla extract until fully combined.
  5. Add dry ingredients: Sift together the all-purpose flour, cocoa powder, and baking powder into the egg sugar mixture to avoid lumps.
  6. Combine batter: Fold the sifted dry ingredients gently into the wet ingredients using a rubber spatula until just combined, being careful not to overmix.
  7. Pour batter over crust: Pour the prepared brownie batter over the Biscoff cookie crust, spreading it into an even layer for consistent baking.
  8. Swirl Biscoff topping: Warm 1/3 cup Biscoff spread in the microwave for 5-10 seconds until slightly softened. Spoon it over the brownie batter and use a butter knife to swirl the spread into pretty patterns on top.
  9. Bake: Bake the brownies in the preheated oven for 22-25 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean but slightly moist. The ideal baking time is about 23 minutes, though oven temperatures vary.
  10. Cool and serve: Remove brownies from the oven and allow them to cool completely in the pan before cutting into 16 squares and serving. This ensures clean slices and proper texture.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Do not overbake; brownies should be moist inside for the best fudgy texture.
  • Make sure the melted butter is cooled before mixing with eggs to prevent cooking the eggs.
  • Press the crust firmly to create a solid base that holds together well.
  • Swirling the Biscoff spread creates a beautiful marbled top and adds extra flavor.
  • Use an 8 x 8-inch pan to match the recipe’s yield and baking time.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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