Biscoff Brownies
Indulge in these rich, fudgy Biscoff Brownies that perfectly combine the flavors of Biscoff cookies and spread for a delightful treat.
Ingredients
Crust Ingredients
- 1 cup Biscoff cookies, crushed
- 1/2 cup unsalted butter, melted
Brownie Batter Ingredients
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup Biscoff spread for swirling
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan.
- In a medium bowl, combine crushed Biscoff cookies with melted butter and mix well.
- Press the mixture firmly into the bottom of the greased baking pan to form a crust.
Mixing the Batter
- In a large bowl, whisk together sugar, eggs, and vanilla extract until smooth and creamy.
- Gradually stir in flour, cocoa powder, and salt until just combined.
Baking
- Pour the brownie mixture over the crust and spread it evenly.
- Drop spoonfuls of Biscoff spread on top and swirl with a knife for marbling.
- Bake in preheated oven for 25 to 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares.
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Notes
Serve warm with a scoop of vanilla ice cream for a delightful treat. For longer storage, keep in an airtight container at room temperature for up to four days or refrigerate for up to one week.