Biscoff Brownies
These Biscoff brownies combine rich, fudgy chocolate brownie layers with the unique flavors of Biscoff cookies and spread for a delightful dessert that's easy to make.
Ingredients
For the Cookie Crust
- 1 cup Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
For the Brownie Batter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup Biscoff spread For swirling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
- In a medium bowl, combine the crushed Biscoff cookies and melted butter, mixing until well combined.
- Press the cookie mixture into the bottom of the greased baking pan to form a solid crust.
Making the Brownie Batter
- In a separate large bowl, whisk together sugar, eggs, and vanilla extract until smooth.
- Gradually add flour, cocoa powder, and salt into the egg mixture and stir until just combined.
- Pour the brownie batter over the prepared cookie crust, spreading evenly.
- Drop spoonfuls of Biscoff spread on top and swirl gently for a marbled effect.
Baking
- Bake in the preheated oven for 25-30 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
- Allow brownies to cool in the pan on a wire rack, then cut into squares.
Notes
For best flavor, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. Brownies can be stored in an airtight container for 3-4 days.