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Best Biscoff Brownies Recipe – Easy and So Fudgy! Recipe

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4.4 from 15 reviews

These Best Biscoff Brownies are delightfully fudgy and infused with rich Biscoff cookie butter flavor. Perfectly balanced with a deep cocoa taste and a luscious swirl of chilled cookie butter, these brownies feature a gooey, tender center and a slightly crisp top. Topped with melted Biscoff spread and crumbled Biscoff cookies, they make an irresistible treat for any occasion.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

Brownie Batter

  • 1 cup salted butter (melted and slightly cooled)
  • 3 large eggs (room temperature)
  • 2 tsp pure vanilla extract
  • ⅔ cup granulated sugar
  • 1 cup brown sugar (packed)
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ tsp espresso powder (optional; alternatively, 1 tbsp strong coffee)
  • ½ teaspoon salt
  • 2/3 cup Biscoff spread (well chilled, plus more for topping)

Topping

  • Extra Biscoff spread (for drizzle)
  • Crumbled Biscoff cookies

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan thoroughly with baking spray to prevent sticking.
  2. Mix Butter and Sugars: In a large mixing bowl, whisk together the melted and slightly cooled salted butter with both granulated and brown sugars until well combined and smooth.
  3. Add Eggs and Vanilla: Incorporate the room temperature eggs and vanilla extract into the butter-sugar mixture, whisking vigorously until the batter becomes light and fluffy.
  4. Sift Dry Ingredients: Sift the unsweetened cocoa powder, all-purpose flour, espresso powder (or coffee alternative), and salt over the wet ingredients and gently fold in with a rubber spatula just until combined, avoiding over-mixing.
  5. Layer Batter and Biscoff Spread: Pour half of the brownie batter evenly into the prepared pan, smoothing it to the edges. Dollop spoonfuls of the chilled Biscoff spread over this layer.
  6. Top with Remaining Batter: Spoon the remaining batter over the Biscoff layer and gently smooth it out. Optionally, add extra spoonfuls of Biscoff spread on top for a more decadent swirl.
  7. Bake: Bake in the preheated oven for 30-35 minutes, or until the center is set when tested with a toothpick. For extra gooey brownies, check at 25 minutes and remove when the center is just barely set.
  8. Cool: Allow the brownies to cool in the pan for 20 minutes, then carefully transfer them to a wire rack to cool completely before adding toppings.
  9. Drizzle and Garnish: Melt additional Biscoff spread in the microwave for 20-30 seconds and stir until smooth. Drizzle over the cooled brownies and sprinkle generously with crumbled Biscoff cookies for a crunchy finish.

Notes

  • Ensure the Biscoff spread is well chilled before dolloping to create thicker swirls and prevent it from mixing too deeply into the batter.
  • For a richer coffee flavor, substitute espresso powder with a tablespoon of freshly brewed strong coffee.
  • Do not over-bake to maintain fudginess; brownies continue to set as they cool.
  • Use room temperature eggs for better batter incorporation and texture.
  • Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/best-biscoff-brownies-recipe-easy-and-so-fudgy-recipe/