Ingredients

1 1/2 cups crushed Biscoff cookies – about 20 cookies (155g)

1/4 cup salted butter, melted and cooled (56g)

2 large eggs, room temperature (112g)

1/2 cup granulated sugar (100g)

1/2 cup packed light brown sugar (100g)

1/2 cup salted butter, melted and cooled (113g)

2 tsp vanilla extract or vanilla bean paste (8g)

1/2 cup all-purpose flour (65g)

1/3 cup unsweetened baking cocoa (33g)

1/4 tsp baking powder (>1g)

1/3 cup smooth Biscoff spread (80g)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.

Step 2: Combine the crushed Biscoff cookie crumbs with 1/4 cup melted butter. Press this mixture firmly into the bottom of the prepared pan, smoothing it evenly with the back of a large spoon.

Step 3: In a large bowl, beat together the eggs, granulated sugar, and brown sugar on high speed for 1 minute until the mixture lightens in color and becomes creamy.

Step 4: Add the remaining 1/2 cup melted butter and vanilla extract to the egg mixture and mix on medium speed until just combined.

Step 5: Sift the flour, cocoa powder, and baking powder together. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just incorporated.

Step 6: Pour the brownie batter evenly over the Biscoff crust in the pan and gently spread it out.

Step 7: Warm the Biscoff spread in the microwave for 5 to 10 seconds until soft but not melted. Drop spoonfuls over the brownie batter and use a butter knife to swirl the spread into a pretty pattern.

Step 8: Bake for 22-25 minutes, or until a toothpick inserted near the center comes out mostly clean. Adjust the time slightly depending on your oven for the perfect fudgy texture.

Step 9: Allow the brownies to cool completely in the pan before cutting into squares and serving.

Tips & Variations

For extra texture, add chopped nuts such as walnuts or pecans to the batter before baking.

Use vegan butter and egg substitutes to make these brownies dairy-free and vegan-friendly.

If Biscoff spread is too thick, warm it slightly more to make swirling easier.

Try sprinkling a pinch of sea salt on top before baking to balance the sweetness.

FAQs

Can I use regular cookies instead of Biscoff cookies for the crust?

Yes, you can substitute with other spiced or plain cookies, but the distinct caramel and cinnamon flavor of Biscoff is what gives these brownies their unique character.

How do I know when the brownies are done?

Insert a toothpick near the center of the brownies. It should come out with a few moist crumbs but not wet batter. This ensures a fudgy texture without overbaking.