Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the caramelized spice flavor of Biscoff cookies and cookie butter. The cookie crust adds a delightful crunch, while the swirled Biscoff spread offers a luscious, creamy finish. Perfect for anyone who loves a twist on the traditional brownie.

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 (approximately 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 it aside for later.
Step 2: Mix the crushed Biscoff cookies with 1/4 cup melted butter until combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Step 3: In a large bowl, combine the eggs, granulated sugar, and brown sugar. Beat on high speed for about 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. Mix on medium speed until fully combined.
Step 5: Sift together the flour, cocoa powder, and baking powder. Gradually add this dry mixture into the wet ingredients.
Step 6: Carefully fold the dry ingredients into the wet mixture using a rubber spatula until just combined without overmixing.
Step 7: Pour the brownie batter over the prepared Biscoff crust and spread evenly with a spatula.
Step 8: Warm the Biscoff spread in the microwave for 5 to 10 seconds until soft. Spoon it over the brownie batter and swirl gently with a butter knife to create a marbled pattern.
Step 9: Bake the brownies for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean. Check around 23 minutes, as baking times can vary.
Step 10: Remove the pan from the oven and allow the brownies to cool completely before lifting them out and cutting into squares.

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
Try adding chopped nuts like pecans or walnuts to the batter for added texture.
If you prefer a softer crust, reduce the butter in the cookie crust to 3 tablespoons instead of 1/4 cup.
You can substitute the Biscoff spread topping with peanut butter or Nutella for different flavor twists.

Storage

Store the brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. For longer storage, freeze wrapped brownies for up to 3 months. To serve, thaw at room temperature and gently warm in the microwave if desired.

How to Serve

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, digestive biscuits, or gingersnaps for a different flavor and texture. Keep the quantity the same.

Do I need to use room temperature eggs?

Room temperature eggs help achieve a smoother, more evenly mixed batter. If your eggs are cold, you can warm them slightly by placing them in a bowl of warm water for a few minutes before using.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

Delight in these rich and decadent Biscoff Brownies featuring a crunchy Biscoff cookie crust, a fudgy cocoa brownie layer, and a swirled topping of smooth Biscoff cookie butter. Perfectly balanced between sweet and buttery, these brownies offer a unique twist by incorporating the beloved Biscoff flavor throughout.

Author: Kai
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 16 brownies 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 powder (33g)
1/4 tsp baking powder (less than 1g)

Topping

1/3 cup smooth Biscoff spread (80g)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, allowing some overhang for easy removal. Set aside.
Make the Biscoff Crust: Combine 1 1/2 cups of crushed Biscoff cookie crumbs with 1/4 cup melted and cooled salted butter. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon to form a stable crust.
Beat the Eggs and Sugars: In a large mixing bowl, place 2 large room temperature eggs, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Using a hand or stand mixer, beat on high speed for 1 minute until the mixture is light in color and creamy in texture.
Incorporate Butter and Vanilla: Add 1/2 cup melted and cooled salted butter along with 2 teaspoons of vanilla extract or vanilla bean paste to the egg and sugar mixture. Mix on medium speed 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 directly into the wet mixture to avoid lumps and ensure even distribution.
Fold Dry into Wet: Gently fold the sifted dry ingredients into the wet ingredients using a rubber spatula until just combined, taking care not to overmix to maintain a tender brownie crumb.
Assemble Brownies: Pour the brownie batter over the prepared Biscoff crust in the pan. Spread it evenly and smoothly to cover the crust completely.
Add Biscoff Swirl: Warm 1/3 cup of smooth Biscoff spread in the microwave for 5 to 10 seconds to soften. Spoon dollops onto the top of the brownie batter and use a butter knife to swirl the spread delicately creating a decorative pattern.
Bake: Place the pan in the preheated oven and bake for 22 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. The ideal bake time is around 23 minutes, but ovens may vary.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into squares. This ensures they set perfectly and hold their shape.