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Biscoff Brownies

Irresistibly Fudgy Biscoff Brownies You Can't Resist

These Biscoff brownies combine a buttery cookie crust with a fudgy chocolate center, creating an irresistible dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 1.5 cups crushed Biscoff cookies forms the flavorful base crust. Substitute with any Biscoff-style cookies if needed.
  • 0.5 cups salted butter melted; cool before using to avoid cooking the eggs.
For the Brownie Batter
  • 2 large eggs room temperature; use 2 flaxseed eggs for an eggless version.
  • 0.5 cups granulated sugar sweetens the batter for that irresistible taste.
  • 0.5 cups brown sugar packed; adds moistness and a hint of caramel flavor.
  • 2 tsp vanilla extract elevates the overall flavor.
  • 0.5 cups all-purpose flour provides structure; gluten-free flour is a great substitution.
  • 0.33 cups baking cocoa unsweetened; delivers deep chocolate richness.
  • 0.25 tsp baking powder gives a slight lift for a balanced texture.
  • 0.33 cups smooth Biscoff spread swirled in for added richness; warm it slightly if too firm.

Equipment

  • 8x8 inch baking pan
  • mixing bowl
  • Electric mixer
  • spatula
  • sifter

Method
 

Step‑by‑Step Instructions for Biscoff Brownies
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a mixing bowl, combine 1 ½ cups of crushed Biscoff cookies with ½ cup of melted salted butter, then press into the bottom of the pan.
  3. Beat together 2 large eggs, ½ cup of granulated sugar, and ½ cup of packed brown sugar until thick and creamy.
  4. Mix in the ½ cup of cooled melted butter and 2 teaspoons of vanilla extract until well combined.
  5. Sift together ½ cup of all-purpose flour, ⅓ cup of unsweetened cocoa powder, and ¼ teaspoon of baking powder into the wet mixture and gently fold until just combined.
  6. Spread the brownie batter evenly over the prepared crust, then swirl in ⅓ cup of warm smooth Biscoff spread.
  7. Bake for 22–25 minutes, until the edges are set and a toothpick comes out mostly clean.
  8. Cool completely in the pan for about an hour, then lift out and cut into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, whip the eggs and sugars until pale and fluffy to achieve a crackly top.

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