Description
Delight in these rich and indulgent Biscoff Brownies featuring a crunchy Biscoff cookie crust, a fudgy cocoa brownie layer, and swirled with smooth Biscoff spread. Perfect for cookie and chocolate lovers alike, these brownies blend crunchy and creamy textures for a decadent treat.
Ingredients
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 (about 1g)
Topping
- 1/3 cup smooth Biscoff spread (80g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper to prevent sticking and set it aside.
- Make the Crust: Combine the crushed Biscoff cookie crumbs with the melted and cooled 1/4 cup butter. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a large spoon to create a sturdy crust.
- Create Egg and Sugar Mixture: In a large bowl, place the 2 large eggs, granulated sugar, and brown sugar. Beat on high speed for 1 minute using a hand or stand mixer until the mixture becomes lighter in color and has a creamy texture.
- Add Butter and Vanilla: Mix in the melted and cooled 1/2 cup butter along with the 2 teaspoons vanilla extract on medium speed until everything is well combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened baking cocoa, and baking powder into the egg mixture to avoid lumps.
- Combine Batter: Gently fold the sifted dry ingredients into the wet ingredients using a rubber spatula until just combined, taking care not to overmix.
- Assemble Brownies: Pour the brownie batter over the prepared Biscoff crust in the pan. Spread it into an even layer to ensure uniform baking.
- Add Biscoff Swirl: Warm the Biscoff spread in the microwave for 5-10 seconds to soften. Dollop it over the brownie batter and use a butter knife to swirl it throughout the batter, creating a marbled pattern.
- Bake: Bake the brownies in the preheated oven for 22-25 minutes or until a toothpick inserted near the center comes out mostly clean. The ideal baking time is about 23 minutes but this may vary depending on your oven.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before cutting into 16 squares to serve.
Notes
- For best results, use room temperature eggs to ensure better mixing and texture.
- Make sure the melted butter is cooled before mixing with eggs to prevent cooking the eggs prematurely.
- Adjust baking time according to your oven’s heat; check doneness with a toothpick starting at 22 minutes.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- To enhance the Biscoff flavor, use a high quality smooth Biscoff spread and crunchy Biscoff cookies for the crust.
