Description
These indulgent brownies lean hard into rich chocolate flavor with layers of spiced cookie butter goodness. A pressed Biscoff cookie base adds crunch, while a smooth cookie butter swirl melts into the batter for gooey bites throughout.
Ingredients
Scale
Cookie Crumb Base
- 1½ cups finely ground Biscoff cookies (about 20 cookies / 155 g)
- ¼ cup salted butter, melted and slightly cooled (56 g)
Brownie Batter
- 2 large eggs, brought to room temperature (112 g)
- ½ cup white sugar (100 g)
- ½ cup light brown sugar, packed (100 g)
- ½ cup salted butter, melted and cooled (113 g)
- 2 teaspoons vanilla extract or vanilla bean paste (8 g)
- ½ cup all-purpose flour (65 g)
- ⅓ cup unsweetened cocoa powder (33 g)
- ¼ teaspoon baking powder (just over 1 g)
- ⅓ cup smooth Biscoff cookie butter (80 g)
Instructions
- Prep the Pan: Heat your oven to 350°F (175°C). Line an 8-inch baking pan with parchment paper, allowing extra to hang over the sides for easy removal later.
- Make the Crust: Combine the crushed Biscoff cookies with melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, smoothing it out with the back of a spoon. Set aside.
- Whip the Eggs and Sugar: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 1 minute. The mixture should turn pale, thick, and slightly fluffy.
- Add Butter and Vanilla: Pour in the melted butter and vanilla. Mix on medium speed just until incorporated.
- Incorporate Dry Ingredients: Sift the flour, cocoa powder, and baking powder directly into the bowl. Gently fold everything together with a spatula until no dry streaks remain.
- Assemble the Brownies: Spoon the brownie batter over the prepared cookie crust and spread evenly.
- Create the Cookie Butter Swirl: Warm the Biscoff spread in the microwave for 5–10 seconds until just loosened. Drop spoonfuls over the batter, then drag a butter knife through the surface to form swirls.
- Bake: Bake for 22–25 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Ovens vary, but around 23 minutes is often ideal.
- Cool Completely: Remove from the oven and let the brownies cool fully in the pan before slicing.
Notes
- Make Ahead & Storage
- Store brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze uncut brownies until firm, then wrap tightly in plastic wrap and foil. Freeze up to 2 months.
- Thaw overnight in the refrigerator before serving.
- Scaling the Recipe
- To make a larger batch, double all ingredients and bake in a 9×13-inch pan.
- Bake at 350°F for 25–30 minutes, checking for doneness near the center.
- Best Results Every Time
- Room-temperature ingredients blend more smoothly.
- Metal pans work best for even baking; glass pans may require lowering the oven temperature to 325°F.
- Beat the eggs and sugar well to achieve that classic shiny, crackly brownie top.
- Chill before slicing for clean edges and neat squares.
- For bakery-style cuts, slice with a warm, dry knife and clean the blade between cuts.
- Egg-Free Option
- Replace the eggs with two flaxseed eggs to make these brownies eggless without sacrificing structure.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 19 g
- Sodium: 169 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 51 mg