Description
Biscoff Brownies with Cookie Crust
Ingredients
Scale
- 1 ½ cups Biscoff cookies, finely crushed
- ½ cup salted butter, melted
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup melted butter (cooled)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ cup smooth Biscoff spread
Instructions
- Preheat oven to 350 °F (175 °C). Line an 8×8 inch pan with parchment paper, leaving overhang for easy lifting.
- Mix crushed Biscoff cookies with melted butter until moistened. Press firmly into pan base to form an even crust.
- Beat eggs, granulated sugar, and brown sugar on high for 1 minute until pale and creamy.
- Mix in cooled melted butter and vanilla until glossy.
- Sift in flour, cocoa powder, and baking powder. Fold gently—don’t overmix.
- Spread brownie batter over the crust. Warm Biscoff spread until pourable, drop spoonfuls on top, and swirl with a knife.
- Bake 22–25 minutes until edges are set and center has moist crumbs.
- Let cool fully in pan. Chill for neater cuts before slicing into squares.
Notes
- Store leftovers in an airtight container.
- Use a sharp knife to cut for clean edges.
- Top with additional Biscoff spread if desired.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg