Introduction

These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique caramelized flavor of Biscoff cookies and spread. The crunchy cookie crust and swirled Biscoff topping make this treat irresistible for cookie and chocolate lovers alike.

A square chocolate brownie sits on crinkled parchment paper over a white marbled surface, topped with broken and whole golden-brown Lotus Biscoff cookies scattered unevenly, with visible caramel spots melted into the brownie. Around it, dark chocolate chunks and more cookies are placed loosely, along with small bowls and spoons holding smooth caramel sauce in rich brown hues. The texture of the brownie looks dense and fudgy with a mix of crumbly cookie pieces on top. Photo taken with an iphone --ar 4:5 --v 7

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 (less than 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 aside.
Step 2: Combine the crushed Biscoff cookies and 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust, smoothing it out with the back of a large spoon.
Step 3: In a large bowl, beat together the eggs, granulated sugar, and brown sugar on high speed for 1 minute using a hand or stand mixer. The mixture should lighten in color and become creamy.
Step 4: Mix in the remaining 1/2 cup melted butter and vanilla extract on medium speed until fully combined.
Step 5: Sift the flour, cocoa powder, and baking powder into the wet ingredients.
Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
Step 7: Pour the brownie batter over the Biscoff crust in the pan and spread it evenly.
Step 8: Warm the Biscoff spread in the microwave for 5-10 seconds until soft. Spoon dollops over the brownie batter and use a butter knife to swirl it into a pretty pattern.
Step 9: Bake for 22 to 25 minutes, checking doneness with a toothpick; it should come out mostly clean. Around 23 minutes is ideal in most ovens.
Step 10: Let the brownies cool completely in the pan before cutting into squares.

Tips & Variations

For extra gooey brownies, avoid overbaking and remove them when a few moist crumbs cling to the toothpick.
Swap out the salted butter for unsalted and add a pinch of salt to balance flavors if preferred.
Add chopped nuts like pecans or walnuts to the batter for added texture.
Use crunchy Biscoff spread for a different texture in the swirl topping.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual pieces briefly in the microwave to bring back their fudgy softness.

How to Serve

A close-up view of a stack of three thick brownies with swirls of creamy peanut butter visibly mixed into each layer. The bottom part of each brownie is a dark, rich chocolate layer with a dense and moist texture, while the middle and top parts have lighter brown peanut butter areas creating a marbled effect. Some peanut butter is slightly melted and oozing out from the edges, giving a gooey appearance. The brownies are placed on a black wire rack surrounded by scattered chunks of peanut butter cookies on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking pan?

Yes, but the baking time may need adjustment. A larger pan will produce thinner brownies that bake faster, while a smaller pan will make thicker brownies that require more time. Keep an eye on them and test with a toothpick.

Can I make these gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder is gluten-free as well for safe results.