Biscoff Brownies

5 from 7 votes

Rich fudge brownies layered with Biscoff cookies that result in dessert decadence. Made from scratch, these Biscoff brownies are moist and pillowy soft with a crackling top that's impossible to resist.

Prep Time15

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: brownies (2x2)

Calories: 392kcal

Author: Rachel

Ingredients

Biscoff Crust

1 ½ Cups Biscoff Cookies Crushed
5 Tbsp Butter Melted

Brownie Batter

1 cup All-Purpose Flour
3 large Eggs
½ tsp Baking Soda
¼ tsp Salt
½ cup Granulated Sugar
½ cup Light Brown Sugar
8 Tbsp Butter
3.5 oz Quality Chocolate Bar I used dark chocolate
1 tsp Vanilla Extract

Biscoff Batter

⅓ Cup Biscoff Spread

Instructions

Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.
Add 1 ½ Cups Biscoff Cookies to a Ziploc bag and crush till fine, or use a food processor. Melt 5 tablespoon Butter in microwave. Combine the crushed cookies and melted butter in a bowl until well blended. Press mixture evenly into the bottom of the lined baking pan.
In a medium bowl, combine 1 cup All-Purpose Flour , ½ teaspoon Baking Soda , and ¼ teaspoon Salt salt.
In a large, separate mixing bowl, add 3 large Eggs, ½ cup Granulated Sugar , ½ cup Light Brown Sugar , and 1 teaspoon Vanilla Extract. Whisk together until well blended.
In a pot on the stove over low heat, add 8 tablespoon Butter and broken up pieces of 3.5 oz Quality Chocolate Bar. Stir frequently until completely melted and blended. Remove from heat to cool slightly for 1-2 minutes. Whisk the melted chocolate into egg mixture.
One cup at a time, add the dry ingredient mixture into the wet ingredients and mix until mostly smooth.
Pour brownie batter evenly over prepare cookie crust.
Heat ⅓ Cup Biscoff Spread in the microwave for about 15 and stir until smooth and thin. With a spoon, drop dollops evenly over the entire surface of brownie batter. Using a butter knife, gently swirl brownies in an "S": shape until you've reached your desired marbling effect.
Bake in oven for 23-35 minutes. Cook about 25 minutes for fudgier brownies and increase time for more cake like brownies.

Notes

Recipe Tips

The best brownies start with the best ingredients. Buy quality chocolate that you love to eat! If you love it, you will love it in your brownies.

Fresh baking soda is key for the best rise.

As hard as it is, let the brownies cool off before cutting into them. Brownies solidify a bit more as they cool. Also, if you cut into the brownies too early, they will be less moist and fudgy.

Store: Cover with non-stick foil and put in an air-tight container in a cool, dry place. I usually put mine in the microwave. Lasts 3-4 days.

Nutrition