Indulge in these Biscoff Brownies, a rich and fudgy dessert that perfectly combines chocolate and the signature caramelized Biscoff flavor. Featuring a buttery Biscoff cookie crust and a luscious Biscoff swirl in every bite, these brownies are the ultimate treat for chocolate and cookie butter lovers alike. Perfect for dessert, parties, or gifting, these brownies will disappear fast!
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Ingredients
Biscoff Cookie Crust
- 1 ½ cups Biscoff cookies, crushed into fine crumbs (~20 cookies / 155g)
- ¼ cup salted butter, melted and cooled (56g)
Biscoff Brownies
- 2 large eggs, room temperature (112g)
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (100g)
- ½ cup salted butter, melted and cooled (113g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- ½ cup all-purpose flour (65g)
- ⅓ cup unsweetened baking cocoa (33g)
- ¼ tsp baking powder (>1g)
- ⅓ cup smooth Biscoff cookie butter (80g)
Instructions for Ultimate Biscoff Brownies
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper. Set aside.
- Combine crushed Biscoff cookies and melted butter for the crust. Press evenly into the prepared pan using the back of a spoon.
- In a large bowl, beat eggs, granulated sugar, and brown sugar on high speed until creamy and light in color (~1 minute).
- Add melted butter and vanilla extract, mixing on medium until fully incorporated.
- Sift together flour, cocoa powder, and baking powder. Gradually fold into the wet mixture with a rubber spatula until smooth.
- Pour brownie batter over the Biscoff crust and spread evenly.
- Heat Biscoff spread for 5-10 seconds in the microwave, then spoon over the brownie batter. Swirl gently with a knife for a marbled effect.
- Bake for 22-25 minutes, or until a toothpick inserted comes out mostly clean. Cool completely before slicing.
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Pro Tips
- Room Temperature Ingredients: Helps blend all ingredients smoothly.
- Whip Eggs and Sugar Well: Creates a crinkly, shiny top on your brownies.
- Use a Metal Pan: Ensures even baking; if using glass, reduce oven temperature to 325°F.
- Chill Before Cutting: Makes slicing cleaner and prevents crumbling.
- Warm Knife Trick: Dip a sharp knife in hot water and dry before slicing for perfect pieces.
Why This Recipe Works
These brownies combine the best of both worlds: the fudgy richness of chocolate and the caramelized crunch of Biscoff. The cookie crust provides texture, while the swirled Biscoff adds a creamy, flavorful punch that elevates every bite.
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Substitutions & Variations
- Egg-Free: Replace 2 eggs with 2 flaxseed eggs.
- Sugar Options: Use all granulated or all brown sugar if needed.
- Butter Alternatives: Unsalted butter + ¼ tsp salt works fine.
- Flour Swap: Gluten-free all-purpose flour blends work well.
- Cookie Crust: Use graham crackers if Biscoff cookies aren’t available.
- Biscoff Spread: Any smooth cookie butter works; slightly heat for easy swirling.
Make-Ahead, Storage & Reheating Guide
- Room Temperature: Keep airtight for up to 3 days.
- Freezing: Freeze uncut on a sheet pan, then wrap in plastic and foil for up to 2 months.
- Thawing: Refrigerate overnight before slicing.
Serving Ideas for Biscoff Brownies
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Drizzle with chocolate ganache for extra indulgence.
- Cut into bite-sized pieces for a party platter or gift box.
- Pair with coffee or hot chocolate for an afternoon treat.
Nutrition (Per Serving Estimate)
- Calories: 315 kcal
- Carbohydrates: 34 g
- Protein: 3 g
- Fat: 19 g
- Saturated Fat: 7 g
- Cholesterol: 51 mg
- Sodium: 169 mg
- Sugar: 19 g
- Fiber: 1 g
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Frequently Asked Questions
Q: Can I double this recipe?
A: Yes! Use a 9×13-inch pan and bake at 350°F for 25-30 minutes.
Q: Can I make these eggless?
A: Replace 2 eggs with 2 flaxseed eggs for vegan-friendly brownies.
Q: How do I achieve a crinkly top?
A: Whip eggs and sugar until light and creamy before adding other ingredients.
Q: Can I use a glass pan?
A: Yes, but bake at 325°F to prevent over-browning.
These Ultimate Biscoff Brownies are fudgy, flavorful, and perfect for any occasion. With a buttery cookie crust and creamy Biscoff swirls, they’re a dessert that everyone will rave about. Easy to make, customizable, and irresistibly delicious—once you try them, these brownies will become a staple in your baking repertoire.
Ultimate Biscoff Brownies
Equipment
- 8-inch square baking pan
- Mixing bowls
- hand or stand mixer
- rubber spatula
- parchment paper
Ingredients
- 1.5 cups Biscoff cookies, crushed into fine crumbs
- 0.25 cup salted butter, melted and cooled (for crust)
- 2 large eggs, room temperature
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup salted butter, melted and cooled
- 2 tsp vanilla extract or vanilla bean paste
- 0.5 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.25 tsp baking powder
- 0.33 cup smooth Biscoff cookie butter
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Mix the crushed Biscoff cookies with melted butter and press evenly into the bottom of the prepared pan.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy.
- Add the melted butter and vanilla extract and mix until fully incorporated.
- Sift together flour, cocoa powder, and baking powder. Fold gently into the wet mixture until smooth.
- Pour the brownie batter over the prepared crust and spread evenly.
- Warm the Biscoff spread briefly, spoon over the batter, and swirl gently with a knife.
- Bake for 22–25 minutes until a toothpick inserted comes out mostly clean. Cool completely before slicing.
Notes
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