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Biscoff Cookies and Spread Brownies Recipe

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★★★★★

5 from 86 reviews

Deliciously rich Biscoff Brownies featuring a crunchy Biscoff cookie crust and a fudgy cocoa brownie layer swirled with smooth Biscoff cookie butter. These brownies combine the iconic caramelized flavor of Biscoff cookies with a tender, chocolatey interior, perfect for dessert or an indulgent snack.

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 (>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 and set aside to ensure easy removal and clean-up.
  2. Make Biscoff crust: In a bowl, combine 1 1/2 cups of crushed Biscoff cookie crumbs with 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan, smoothing it out evenly with the back of a large spoon to create the crust layer.
  3. Mix eggs and sugars: Place the 2 large eggs, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar into a large mixing bowl. Using a hand or stand mixer, beat on high speed for 1 minute until the mixture lightens in color and develops a creamy texture.
  4. Add butter and vanilla: Lower the mixer speed to medium and blend in 1/2 cup melted, cooled butter along with 2 teaspoons of vanilla extract or vanilla bean paste until fully 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 to ensure no lumps remain.
  6. Combine wet and dry ingredients: Gently fold the sifted dry ingredients into the wet mixture using a rubber spatula. Mix just until combined to maintain a tender brownie texture.
  7. Assemble brownie batter: Pour the prepared batter evenly over the pressed Biscoff crust in the baking pan. Carefully spread it out into an even layer for uniform baking.
  8. Add Biscoff swirl topping: Warm 1/3 cup smooth Biscoff cookie butter spread in the microwave for 5 to 10 seconds until soft. Drop spoonfuls on top of the brownie batter, then use a butter knife to swirl the spread across the surface, creating an attractive marbled pattern.
  9. Bake the brownies: Place the pan in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. Around 23 minutes is ideal for a fudgy consistency, but oven times may vary.
  10. Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, cut into squares and serve.

Notes

  • Use room temperature eggs to ensure better mixing and smoother batter.
  • Press the Biscoff crust firmly into the pan to prevent it from crumbling when cutting.
  • Microwaving the Biscoff spread briefly makes it easier to swirl and prevents clumping.
  • Do not overbake; removing the brownies while slightly undercooked keeps them fudgy.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Biscoff brownies, Biscoff dessert, chocolate brownies, caramel cookie brownies, easy brownie recipe

Find it online: https://miarosetti.com/biscoff-cookies-and-spread-brownies-recipe/