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Biscoff Brownies

Biscoff Brownies: Fudgy Delights with a Crunchy Twist

Indulge in Biscoff brownies with a crunchy cookie crust and creamy swirls for an irresistible dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Crushed Biscoff Cookies Substitute with graham crackers for a different twist.
  • 4 tablespoons Salted Butter Unsalted butter can be used; adjust the salt.
For the Brownie Batter
  • 2 large Eggs Use flaxseed eggs for an eggless version (2 tbsp ground flaxseed + 6 tbsp water).
  • 1 cup Granulated Sugar No substitutes recommended.
  • 1/2 cup Light Brown Sugar Use dark brown sugar for a more robust taste.
  • 1 teaspoon Vanilla Extract Swap with vanilla bean paste for an extra kick.
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 1/3 cup Unsweetened Cocoa Powder Consider black cocoa for a stronger taste.
  • 1 teaspoon Baking Powder Do not skip for airy texture.
  • 1/2 cup Smooth Biscoff Spread Any cookie butter can be used if unavailable.
Optional Toppings
  • 1 tablespoon Powdered Sugar For dusting.
  • 2 scoops Vanilla Ice Cream Pairs beautifully when served warm.

Equipment

  • Mixing bowl
  • Whisk
  • Baking pan
  • Parchment paper
  • Spatula
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. In a mixing bowl, combine crushed Biscoff cookies with melted salted butter until they resemble wet sand. Press into the prepared baking pan.
  3. Whisk together large eggs, granulated sugar, and light brown sugar on high speed for about 2-3 minutes until light and creamy.
  4. Gently mix in melted butter and vanilla extract until well combined and smooth.
  5. Sift together all-purpose flour, unsweetened cocoa powder, and baking powder into the wet mixture. Fold until just combined.
  6. Pour brownie batter over the cookie crust. Swirl in warmed Biscoff spread for a delightful pattern.
  7. Bake for 22-25 minutes, checking for doneness with a toothpick.
  8. Allow to cool in the pan on a wire rack, then cut into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For cleaner cuts, chill brownies before slicing. Use a warm knife for best results.

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