If there’s one treat that instantly brings a smile to my face, it’s the irresistible Biscoff Brownies Recipe. These fudgy, decadent brownies have a distinctive twist thanks to a crunchy Biscoff cookie crust and the signature biscoff spread swirled on top, delivering waves of caramelized cinnamon flavor in every bite. Whether you’re a longtime Biscoff fan or just curious to try something uniquely delicious, this recipe strikes the perfect balance between rich chocolate and spiced cookie bliss that’s simply unforgettable.
Ingredients You’ll Need
This Biscoff Brownies Recipe uses a handful of straightforward, pantry-friendly ingredients that come together beautifully. Each one plays a vital role in giving these brownies their fudgy texture, layered flavor, and that lovely golden-brown color you crave.
- Crushed Biscoff cookies: About 1 1/2 cups or 20 cookies, these form the crunchy, flavorful base crust that is pure magic.
- Salted butter: Melted and cooled; 1/4 cup for the crust and 1/2 cup for the batter, butter adds richness and moistness.
- Large eggs: 2 at room temperature, these help bind everything and create that perfect fudgy structure.
- Granulated sugar: 1/2 cup, adding sweetness and contributing to the chewy texture.
- Light brown sugar: 1/2 cup packed, it brings a lovely depth of caramel flavor and moisture to each bite.
- Vanilla extract or vanilla bean paste: 2 teaspoons, infusing warmth and enhancing all other flavors.
- All-purpose flour: 1/2 cup, the foundation that holds the brownies together without weighing them down.
- Unsweetened cocoa powder: 1/3 cup, providing that intense chocolatey richness.
- Baking powder: A tiny 1/4 teaspoon to give a gentle lift and ideal brownie crumb.
- Smooth Biscoff spread: 1/3 cup, warmed slightly and swirled through the batter for that classic spiced sweetness that makes this Biscoff Brownies Recipe so addictive.
How to Make Biscoff Brownies Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch pan with parchment paper for easy removal later. Combine the crushed Biscoff cookies and melted butter, then press this buttery crumbly mixture firmly into the pan. This crust acts like a crunchy, flavorful foundation that makes these brownies unforgettable, so don’t skip pressing it evenly!
Step 2: Whip the Sugars and Eggs
In a large bowl, beat the eggs with granulated sugar and brown sugar on high speed for about one minute until the mixture becomes lighter in color and looks creamy. This quick whip helps create those coveted crispy tops while keeping the brownies dense and fudgy inside.
Step 3: Incorporate Butter and Vanilla
Mix in the melted, cooled butter and vanilla extract on medium speed until just combined. Adding these now ensures a velvety texture and lets the vanilla’s sweet aroma shine through.
Step 4: Combine Dry Ingredients
Sift together the flour, cocoa powder, and baking powder to remove any lumps and evenly distribute the leavening. Then gently fold this mixture into the wet batter with a rubber spatula, being careful not to overmix—you want to keep that fudgy tenderness!
Step 5: Assemble and Swirl
Pour the brownie batter over the prepared Biscoff cookie crust, smoothing it into an even layer. Next, warm the Biscoff spread in the microwave for about 5 to 10 seconds until slightly runny. Dollop spoonfuls over the brownie batter and swirl it through with a butter knife to create beautiful, eye-catching patterns. This swirl packs bursts of luscious spiced flavor in every bite.
Step 6: Bake and Cool
Bake your masterpiece for 22 to 25 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs. I find 23 minutes works best in my oven, but keep an eye on yours since ovens vary. Let the brownies cool completely before cutting to get neat, tender squares.
How to Serve Biscoff Brownies Recipe
Garnishes
To take your Biscoff Brownies Recipe to the next level, consider garnishing with a light dusting of powdered sugar for a touch of elegance. A generous dollop of whipped cream or a scoop of vanilla ice cream on the side creates a fantastic contrast to the rich fudginess, adding a creamy balance that’s heavenly.
Side Dishes
Pairing these brownies with a fresh berry salad or a tangy raspberry coulis cuts through the richness and brightens up the flavor profile wonderfully. For a cozy treat, serve alongside a warm mug of coffee or chai tea to complement those spectacular spiced notes from the Biscoff cookies and spread.
Creative Ways to Present
If you want to impress guests or just have fun, try serving your brownies stacked with layers of whipped cream and drizzled caramel sauce in individual glass parfait cups. Or, cut them into bite-sized squares and arrange on a dessert board with other spiced cookies and chocolates for a festive spread that showcases your love for the Biscoff Brownies Recipe.
Make Ahead and Storage
Storing Leftovers
These Biscoff Brownies keep beautifully at room temperature for up to 3 days when stored in an airtight container. This lets all the fudgy, spiced flavors meld even more—perfect for making ahead for a party or sweet surprise anytime.
Freezing
For longer storage, freeze the brownies uncut on a sheet pan until firm, then wrap tightly with plastic wrap and aluminum foil. They can last up to two months this way, making it easy to enjoy a rich dessert any time life calls for a treat.
Reheating
To enjoy frozen brownies, thaw them overnight in the refrigerator and bring them to room temperature before serving. If you want to serve them warm, a few seconds in the microwave makes them gooey and melty, reviving that just-baked feeling of this beloved Biscoff Brownies Recipe.
FAQs
Can I use regular chocolate chips instead of cocoa powder?
While cocoa powder gives these brownies their deep chocolaty richness and fudgy texture, you could melt chocolate chips and slightly reduce the butter to experiment. However, the classic Biscoff Brownies Recipe calls for cocoa powder to keep that perfect balance.
Is it necessary to use a metal pan for baking?
Yes, a metal pan heats evenly and helps bake the brownies with a crispy top and tender center, which is essential for this recipe. If using glass, lower the oven temperature to 325°F and watch the baking time carefully.
Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add some yourself to ensure the brownies hold together well.
How do I get neat slices without sticking?
Once fully cooled, chill the brownies in the fridge for at least an hour before slicing. Use a warm, sharp knife and wipe it clean between cuts for the cleanest edges.
Can I make this Biscoff Brownies Recipe vegan or eggless?
Yes! Replace the eggs with flaxseed eggs (mix 2 tablespoons ground flaxseed with 6 tablespoons water, let it thicken). Use vegan butter and ensure your biscoff spread is egg-free, and you’ll still get delicious brownies.
Final Thoughts
Making these luscious, spiced, and incredibly fudgy Biscoff Brownies Recipe is like unlocking a little joy with every bite. Once you try them, I promise they’ll become a staple in your dessert rotation, perfect for sharing with friends or indulging all by yourself. I can’t wait for you to experience the magic of that biscoff cookie crust and silky swirl that makes these brownies stand out. Happy baking!
Print
Biscoff Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 37 minutes
- Yield: 16 brownies
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
Description
These Biscoff Brownies are incredibly fudgy and decadent, featuring a crunchy Biscoff cookie crust and luscious swirls of smooth Biscoff spread throughout. Perfectly balanced with a rich cocoa flavor and sweet caramel notes from the Biscoff, these brownies are an irresistible twist on a classic dessert.
Ingredients
Biscoff Cookie Crust
- 1 1/2 cups crushed Biscoff cookies – about 20 cookies (155g)
- 1/4 cup salted butter, melted and cooled (56g)
Biscoff Brownies
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, then set aside to prepare your crust.
- Make the Cookie Crust: Combine the crushed Biscoff cookies and melted butter in a bowl until fully mixed. Press this mixture firmly into the bottom of the prepared pan, smoothing the surface with the back of a spoon to create an even crust layer.
- Whip Eggs and Sugars: In a large bowl, place the eggs, granulated sugar, and brown sugar. Using a hand or stand mixer, beat on high speed for 1 minute. This process lightens the mixture in color and creates a creamy texture, which helps develop a crispy brownie top.
- Add Butter and Vanilla: Reduce the mixer speed to medium and add the melted, cooled butter along with the vanilla extract. Mix until all ingredients are fully combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, and baking powder directly over the wet egg mixture. This ensures even distribution and eliminates lumps.
- Fold Dry into Wet Ingredients: Carefully fold the dry ingredient mixture into the wet ingredients using a rubber spatula, gently combining without overmixing to preserve brownie fudginess.
- Assemble Brownie Batter: Pour the prepared batter evenly over the Biscoff cookie crust in the pan. Spread the batter gently to cover the crust fully.
- Prepare Biscoff Swirl: Warm the Biscoff spread in the microwave for 5–10 seconds until slightly softened. Spoon dollops of the warmed spread over the brownie batter, then use a butter knife to swirl it into a pretty marbled pattern.
- Bake: Place the pan in the preheated oven and bake for 22–25 minutes. The ideal time is about 23 minutes, but check doneness by inserting a toothpick in the center; it should come out mostly clean with some moist crumbs.
- Cool Completely: Remove from the oven and allow the brownies to cool fully in the pan before cutting. Cooling solidifies the texture and makes slicing easier and cleaner.
Notes
- These brownies keep well at room temperature for up to 3 days when stored in an airtight container.
- You can freeze uncut brownies for up to two months. Freeze them on a sheet pan until firm, then wrap tightly in plastic wrap followed by foil. To serve, thaw in the fridge overnight.
- To double the recipe, double each ingredient and bake in a 9 x 13-inch pan at 350°F for 25-30 minutes. The brownies will be slightly thicker but just as delicious.
- Use room temperature ingredients for best mixing results and to get a crispy top.
- Bake in a metal pan, not glass; glass pans conduct heat differently and may require a lower baking temperature (325°F).
- For easy cutting, chill brownies before slicing and use a warm, sharp knife, wiping it clean between cuts.
- For eggless option, replace 2 eggs with 2 flaxseed eggs (2 tbsp flaxseed meal + 6 tbsp water, mixed and rested for 5 minutes).
