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).
