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Biscoff Brownies Recipe

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★★★★★

4.7 from 149 reviews

Delight in these rich and chewy Biscoff Brownies featuring a buttery Biscoff cookie crust, a fudgy cocoa batter, and a luscious swirl of smooth Biscoff spread on top. Perfectly baked to provide a soft, gooey texture with a satisfying spiced cookie crunch, these brownies are an irresistible treat for Biscoff lovers and chocolate fans alike.

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 (33g)
  • 1/4 tsp baking powder (approximately 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, letting the edges hang over for easy removal later, and set it aside.
  2. Make the crust: In a bowl, mix the crushed Biscoff cookies with 1/4 cup melted butter until combined. Press this mixture evenly into the bottom of the prepared baking pan using the back of a large spoon to form a firm, compact crust.
  3. Whip eggs and sugars: In a large mixing bowl, combine 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 about 1 minute until the mixture lightens in color and becomes creamy and fluffy.
  4. Add butter and vanilla: Lower the mixer speed to medium and mix in the 1/2 cup melted and cooled salted butter along with 2 teaspoons of vanilla extract or vanilla bean paste until well incorporated.
  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 egg mixture to avoid lumps.
  6. Combine batter: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Fold until just combined, being careful not to overmix to maintain a tender texture.
  7. Assemble brownies: Pour the brownie batter over the prepared Biscoff crust and spread it evenly with a spatula to cover the crust layer fully.
  8. Create Biscoff swirl: Warm 1/3 cup of smooth Biscoff spread in the microwave for 5 to 10 seconds until slightly softened. Drop spoonfuls of the warmed spread on top of the brownie batter, then use a butter knife to swirl it artistically for an attractive marbled effect.
  9. Bake: Place the pan in the preheated oven and bake the brownies for 22 to 25 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The ideal baking time in most ovens is around 23 minutes, but this may vary slightly depending on your oven.
  10. Cool and serve: Remove the brownies from the oven and let them cool completely in the pan to allow the layers to set. Once cooled, lift the brownies out using the parchment paper edges and cut into squares for serving.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • Do not overbake to maintain the fudgy texture of the brownies.
  • You can substitute salted butter with unsalted butter by adding a pinch of salt.
  • Biscoff spread can be warmed gently to make swirling easier.
  • Allow brownies to cool fully before cutting to prevent crumbling.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Biscoff brownies, Biscoff cookie crust, swirled brownies, chocolate brownies, Biscoff spread dessert, easy brownies

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