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Biscoff Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble Brownies: Pour the brownie batter over the prepared Biscoff crust in the pan. Spread it evenly and smoothly to cover the crust completely.
  8. 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.
  9. 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.
  10. 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.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Make sure the melted butter is cooled to avoid cooking the eggs prematurely.
  • Do not overmix the batter after adding dry ingredients to keep brownies fudgy.
  • Press the Biscoff crust firmly to avoid it crumbling when cutting.
  • Adjust baking time slightly depending on your oven for best texture.
  • For easier removal, lift brownies out using the parchment paper overhang.

Keywords: Biscoff brownies, Biscoff cookie crust, fudgy brownies, easy brownie recipe, Biscoff swirl brownies, chocolate brownies with Biscoff

Find it online: https://kitchenwithkai.com/biscoff-brownies-recipe-3/