Biscoff Brownies Cookie Crust (Print Version)
Fudgy brownies with a crispy Biscoff cookie base and smooth caramel swirl, perfect for any occasion.
# What You'll Need:
→ Cookie Crust
01 -
150 grams crushed Biscoff cookies
02 -
113 grams salted butter, melted and cooled
→ Brownie Batter
03 -
3 large eggs, room temperature
04 -
200 grams granulated sugar
05 -
100 grams packed light brown sugar
06 -
113 grams salted butter, melted and cooled
07 -
1 teaspoon vanilla extract
08 -
95 grams all-purpose flour
09 -
30 grams unsweetened Dutch process cocoa powder
10 -
1/4 teaspoon baking powder
→ Swirl
11 -
120 grams smooth Biscoff spread, warmed
# Steps to Follow:
01 -
Line an 8x8 inch metal baking pan with parchment paper, pressing firmly into corners.
02 -
Combine crushed Biscoff cookies with melted butter until evenly moistened, then press evenly into the bottom of the prepared pan.
03 -
In a large bowl, beat eggs, granulated sugar, and brown sugar on high speed for one minute until light and creamy.
04 -
Mix in melted cooled butter and vanilla extract on medium speed until glossy and fully combined.
05 -
Sift flour, cocoa powder, and baking powder over wet mixture to prevent lumps.
06 -
Gently fold dry ingredients into wet mixture until just a few streaks remain, avoiding overmixing for a tender texture.
07 -
Pour batter over cookie crust in the pan, spreading evenly without disturbing the crust.
08 -
Dollop warmed Biscoff spread atop batter and swirl gently using a butter knife for marbled effect.
09 -
Bake at 350°F (177°C) for 22 to 25 minutes, until edges are set, top is shiny, and a toothpick inserted comes out with moist crumbs.
10 -
Allow to cool fully in the pan for at least one hour before slicing for clean, neat bars.
# Additional Notes:
01 -
Chilling brownies before slicing ensures clean cuts and preserves their chewy texture.
02 -
Store in an airtight container at room temperature for up to 3 days or freeze uncut for up to 2 months.