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–+ servings
Biscoff Brownies

Indulgent Biscoff Brownies with a Cookie Butter Twist

These Biscoff brownies offer a delicious fusion of chocolate and cookie butter, creating an irresistible treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Crushed Biscoff Cookies Provides a flavorful crust base; substitute with spiced cookie or graham cracker crumbs
  • 100 grams Salted Butter Adds richness and moisture; can replace with unsalted butter or coconut oil
For the Brownie Batter
  • 3 large Eggs Essential for structure and moisture; can replace with flaxseed eggs
  • 200 grams Granulated Sugar Sweetens brownies; coconut sugar can be used for lower glycemic
  • 100 grams Brown Sugar Adds moisture; light brown sugar is recommended
  • 1 teaspoon Vanilla Extract Enhances flavor; can use vanilla bean paste
  • 120 grams All-Purpose Flour Provides structure; substitute with gluten-free flour blend
  • 50 grams Unsweetened Cocoa Powder Contributes chocolate flavor; dark cocoa elevates richness
  • 1 teaspoon Baking Powder Aids in leavening; could be omitted for denser brownies
For the Famous Swirl
  • 200 grams Smooth Biscoff Spread Swirled into the batter; heat for better swirling

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • 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. Combine the crushed Biscoff cookies with melted salted butter in a bowl until it resembles wet sand.
  3. Press the mixture into the bottom of the prepared baking pan.
  4. In a separate bowl, beat the eggs with granulated and brown sugars for about 1 minute until light and creamy.
  5. Add melted butter and vanilla extract to the egg mixture and mix until combined.
  6. Sift flour, cocoa powder, and baking powder into the mixture and fold gently.
  7. Spread the brownie batter over the crust in the baking pan.
  8. Heat the Biscoff spread slightly in the microwave and drop spoonfuls over the batter, swirling with a knife.
  9. Bake for 22-25 minutes until a toothpick comes out mostly clean.
  10. Cool completely, lift out using parchment overhang, slice into squares, and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container; can be refrigerated or frozen for longer storage.

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