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Biscoff Brownies

Fudgy Biscoff Brownies That Will Change Your Dessert Game

Indulge in these fudgy Biscoff brownies, featuring a luxurious cookie butter swirl that elevates your dessert experience.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Crushed Biscoff Cookies Use any cookie if Biscoff is unavailable.
  • 1/4 cup Salted Butter Unsalted butter can be substituted, add a pinch of salt.
For the Brownie Batter
  • 2 large Eggs Flaxseed eggs can be substituted for a vegan option.
  • 1/2 cup Granulated Sugar Brown sugar can be used for a more caramel-like flavor.
  • 1/4 cup Light Brown Sugar Use all granulated sugar if unavailable.
  • 1/2 cup Salted Butter Replace with vegetable oil for a dairy-free version.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can enhance flavor.
  • 1/2 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1/4 cup Unsweetened Cocoa Powder Black cocoa powder can be swapped for deeper flavor.
  • 1/4 teaspoon Baking Powder Ensure it's fresh for best results.
For the Biscoff Swirl
  • 1/4 cup Smooth Biscoff Spread Can be replaced with any nut butter.

Equipment

  • oven
  • Mixing bowl
  • Whisk
  • Spatula
  • 8x8-inch baking pan
  • Parchment paper
  • Microwave-safe bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper.
  2. Combine 1.5 cups of crushed Biscoff cookies with 1/4 cup of melted salted butter in a bowl. Press into the bottom of the prepared pan to form a crust.
  3. In a large bowl, beat together 2 eggs, 1/2 cup granulated sugar, and 1/4 cup light brown sugar until creamy and lighter in color (about 2-3 minutes).
  4. Add 1/2 cup of melted salted butter and 1 teaspoon of vanilla extract to the egg mixture and stir until smooth.
  5. Sift in 1/2 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, and 1/4 teaspoon of baking powder. Fold gently until just combined.
  6. Pour the brownie batter over the Biscoff crust and spread it evenly across the surface with a spatula.
  7. Heat 1/4 cup of smooth Biscoff spread in the microwave for 5-10 seconds until softened. Spoon dollops over the batter and swirl gently to create a marbled effect.
  8. Bake for 22-25 minutes. Use a toothpick to check for doneness; it should come out mostly clean with a few moist crumbs.
  9. Allow the brownies to cool completely in the pan before lifting out the parchment paper and slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 150IUCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and allow brownies to cool completely for cleaner cuts. Consider pairing with vanilla ice cream or caramel sauce for an extra treat.

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