Biscoff Brownies Cookie Crust (Printer-Friendly)
Chewy chocolate bars packed with Biscoff cookies, topped with creamy swirled cookie butter.
# The Ingredients You'll Need:
→ Biscoff Cookie Crust
01 -
155 g Biscoff cookies, finely crushed (approximately 20 cookies)
02 -
56 g salted butter, melted and cooled
→ Brownie Batter
03 -
112 g large eggs (2, at room temperature)
04 -
100 g granulated sugar
05 -
100 g light brown sugar, packed
06 -
113 g salted butter, melted and cooled
07 -
8 g vanilla extract or vanilla bean paste (2 teaspoons)
08 -
65 g all-purpose flour
09 -
33 g unsweetened baking cocoa
10 -
1 g baking powder (¼ teaspoon)
11 -
80 g smooth Biscoff spread
# Step-by-Step Instructions:
01 -
Preheat oven to 175°C. Line an 20 x 20 cm metal baking pan with parchment paper, ensuring overhang for easy removal.
02 -
Combine crushed Biscoff cookies with melted butter. Press mixture firmly and evenly into the prepared pan using the back of a large spoon.
03 -
In a large bowl, blend eggs, granulated sugar, and brown sugar on high speed for 1 minute until pale and creamy.
04 -
Mix in melted butter and vanilla extract at medium speed until fully combined.
05 -
Sift flour, cocoa powder, and baking powder over the egg mixture. Gently fold in with a rubber spatula until just combined.
06 -
Pour batter over the cookie crust and spread evenly. Warm Biscoff spread briefly in the microwave, then spoon onto the surface. Swirl with a knife to create a marbled pattern.
07 -
Bake for 22–25 minutes or until a toothpick inserted in the centre comes out mostly clean. Cool completely in the pan before cutting.
# Extra Tips:
01 -
Store at room temperature in an airtight container for up to three days, or freeze uncut brownies for up to two months.
02 -
For clean slices, chill brownies before cutting and use a warm, sharp knife wiping the blade between cuts.
03 -
For eggless preparation, substitute 2 flaxseed eggs for the standard eggs.
04 -
Ingredients at room temperature ensure a better mixture and optimal brownie texture.
05 -
Bake in a metal pan for best results; if using glass, reduce oven temperature to 160°C.
06 -
To double the batch, use a 23 x 33 cm pan and bake at 175°C for 25–30 minutes.