Biscoff Brownies with Cookie Crust

If you’re craving an over-the-top chocolate treat with a cookie butter twist, these Biscoff Brownies with Cookie Crust are your dessert dreams come true. Imagine a crisp, caramel-spiced Biscoff cookie crust as the base, topped with a dense, fudgy brownie layer, and finished with swirls of silky Biscoff spread. Each bite brings contrast—crunch, chew, chocolate, and cookie butter—all in one bar. Chill before slicing for clean edges, and prepare for these brownies to vanish fast.

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Why You’ll Love This Recipe

• Combines two desserts in one: cookie crust + fudgy brownie layer
• Infused with Biscoff in both crust and swirl—double cookie butter flavor
• Glossy crackly top over a rich chocolate base
• Easy to make with straightforward ingredients
• Great for parties, gifting, or simply satisfying your sweet tooth

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Ingredients

For the Biscoff Cookie Crust

• Biscoff cookies, finely crushed
• Salted butter, melted

For the Brownie Batter

• Eggs, room temperature
• Granulated sugar
• Light brown sugar, packed
• Melted butter (cooled)
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Smooth Biscoff spread

Instructions

1. Prep & Pan
Preheat the oven to 350 °F (175 °C). Line an 8×8 inch (or 20×20 cm) metal baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Cookie Crust
Mix crushed Biscoff cookies with melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan to form a solid crust.

3. Whip Eggs & Sugars
In a mixing bowl, beat eggs, granulated sugar, and brown sugar on high speed for about 1 minute until pale and creamy. This helps develop that crackly brownie top.

4. Add Butter & Vanilla
Mix in the cooled melted butter and vanilla extract until glossy and smooth.

5. Combine Dry Ingredients
Sift flour, cocoa powder, and baking powder into the wet mixture. Gently fold with a spatula until just combined—do not overmix.

6. Assemble & Swirl
Pour the brownie batter over the prepared crust, spreading evenly. Warm Biscoff spread slightly so it’s pourable, then drop spoonfuls over the brownie layer. Use a knife to swirl the spread into the batter for a marbled effect.

7. Bake
Bake for about 22–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).

8. Cool & Slice
Allow the brownies to cool completely in the pan before cutting into squares. Chill if you want cleaner edges.

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You Must Know

• Let ingredients (eggs, butter) come to room temperature for better mixing.
• Don’t overbake—fudgy is better than dry.
• Swirl gently: over-mixing the Biscoff can make it blend into the batter instead of creating beautiful streaks.
• Use a metal pan for more even baking; if you use glass, reduce oven temp slightly.

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Storage Tips

• Store brownies in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze uncut brownies for up to 2 months; thaw before slicing.
• Chill before cutting for cleaner squares.

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Ingredient Substitutions

• Replace Biscoff cookies with graham crackers or digestive biscuits (flavor will shift).
• Use a cookie butter alternative or speculoos spread if Biscoff is unavailable.
• For an eggless version, try using flaxseed eggs.
• Use gluten-free flour + gluten-free cookies for a GF version.

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Serving Suggestions

• Serve with vanilla ice cream or whipped cream.
• Warm a square for 10 seconds to make the Biscoff swirl extra gooey.
• Drizzle extra melted Biscoff or chocolate over top for added indulgence.
• Use bars as a decadent lunchbox treat or dessert table highlight.

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Pro Tips

• Chop cookies finely to make a better crust structure.
• Use a hot knife (dip in hot water, dry off) when slicing to get clean lines.
• Slightly underbake if you prefer ultra-fudgy centers.
• Swirl just before baking to preserve light and dark contrasts.

Frequently Asked Questions

→ Can I double this recipe?
Yes—use a 9×13 inch pan and bake 25–30 minutes until set.

→ Why did my brownies come out cakey instead of fudgy?
Likely overbaked or overmixed. Reduce bake time or mix more gently next time.

→ How do I store leftover brownies?
Room temperature in airtight container, or freeze uncut bars.

→ Can I skip the swirl?
Yes, you can bake plain brownies over the cookie crust if you prefer simpler texture.

→ Is this recipe eggless or gluten-free by default?
No—but you can adapt it using flax eggs or gluten-free flour and cookies.

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These Biscoff Brownies with Cookie Crust hit all the right notes: crunchy, fudgy, swirled with cookie butter. Once you try them, they’ll become your new dessert obsession.

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