Biscoff Brownies
These brownies are fudgy, decadent and packed with biscoff! They're made with a biscoff cookie crust and have biscoff swirled into every bite.
Servings: 16
Calories: 315kcal
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 >1g
- 1/3 cup smooth biscoff spread 80g
Instructions
- Preheat oven to 350°F/175°C and line an 8 x 8-inch baking pan with parchment paper. Set aside.
- Mix together 1 1/2 cups of crushed Biscoff cookie crumbs with 1/4 cup melted butter. Press into the prepared pan and smooth using the back of a large spoon.
- Place 2 large eggs, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar in a large bowl and mix on high for 1 minute with a hand or stand mixer. The mixture should get lighter in color and look creamy.
- Mix in 1/2 cup melted and cooled butter and 2 tsp vanilla on a medium speed until combined.
- Sift 1/2 cup all-purpose flour, 1/3 cup cocoa powder, and 1/4 tsp baking powder into the egg mixture.
- Fold the dry ingredients into the wet ingredients with a rubber spatula.
- Pour batter on top of the Biscoff crust and carefully spread it into an even layer.
- Heat 1/3 cup of Biscoff cookie butter spread in the microwave for 5-10 seconds, then spoon the mixture on top of the brownie batter. Swirl the Biscoff spread with a butter knife to create a pretty pattern.
- Bake for 22-25 minutes or until a toothpick comes out mostly clean. In my oven, the sweet spot is 23 minutes, but every oven bakes a bit differently!
- Remove from the oven and cool fully before cutting.
Video
Notes
Making these Biscoff Brownies in Advance
These Biscoff brownies keep at room temperature for up to 3 days. Store them in an airtight container to keep them fresh. You can also freeze these brownies for up to two months! Freeze them uncut on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil. When you're ready to eat the brownies place them in the fridge overnight, then unwrap and enjoy the following day.Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and make as instructed. Bake a double batch in a 9x13-inch pan at 350 F for 25-30 minutes. They will be slightly thicker but just as delicious!How to Make the Best Biscoff Brownies
- Be sure your ingredients are at room temperature. It helps them mix together better.
- Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
- Really whip up your eggs and sugar before adding the other ingredients to get crispy tops on your brownies.
- Chill your brownies before cutting into them! It will make them much easier to cut.
- Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
- If you want to make this recipe in a 9 x 13-inch pan, double the recipe and bake at 350 F for 25-30 minutes.
- To make eggless Biscoff free brownies, use 2 flaxseed eggs instead.
Nutrition
Serving: 1 | Calories: 315kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 169mg | Fiber: 1g | Sugar: 19g