Ultimate Biscoff Brownies
These Ultimate Biscoff Brownies are rich, fudgy, and irresistibly decadent, featuring a buttery Biscoff cookie crust and a creamy cookie butter swirl. Perfect for parties, gifting, or anytime chocolate and Biscoff cravings strike.
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
For clean slices, chill brownies before cutting and use a warm, dry knife. Slightly heat the Biscoff spread before swirling for the best marbled effect.