Biscoff Brownies
Fudgy Biscoff brownies with cookie butter swirls and crunchy crust. Easy Biscoff spread recipe for decadent cookie butter brownies.
Equipment
- 8x8-inch baking pan
- Food processor
- Hand mixer
- Rubber spatula
Ingredients
- 1 1/2 cups Biscoff cookie crumbs about 10-12 cookies, finely crushed
- 1/4 cup unsalted butter melted, for crust
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup smooth Biscoff spread warmed for swirling
Instructions
- Preheat oven to 350°F (175°C). Line 8x8-inch pan with parchment. Mix 1 1/2 cups Biscoff crumbs with 1/4 cup melted butter; press into pan. Bake 8 minutes, cool slightly.
- Whip 2 eggs, 1/2 cup granulated sugar, and 1/2 cup brown sugar on high 2 minutes until creamy.
- Add 1/2 cup melted butter and 2 tsp vanilla; mix. Sift in 1/2 cup flour, 1/3 cup cocoa, 1/4 tsp baking powder, 1/4 tsp salt; fold gently.
- Pour over crust. Dollop 1/3 cup warmed Biscoff spread; swirl with knife.
- Bake 22-25 minutes until toothpick has moist crumbs. Cool fully, chill, slice.
Notes
- Crush cookies finely for best crust.
- Warm Biscoff 5-10 seconds for easy swirling.
- Metal pan for even baking.
- Store airtight 3 days or freeze 2 months.