Description
A decadent mashup dessert with a crunchy Biscoff cookie crust, rich fudgy brownies, and swirls of creamy cookie butter on top. Every bite is a perfect balance of chewy, crunchy, and gooey indulgence.
Ingredients
For the Biscoff Cookie Crust
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Biscoff cookies, finely crushed
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Salted butter, melted
For the Brownie Batter
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Eggs, room temperature
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Granulated sugar
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Light brown sugar, packed
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Melted butter (cooled)
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Vanilla extract
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Smooth Biscoff spread
Instructions
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Prep & Pan
Preheat oven to 350 °F (175 °C). Line an 8×8 inch pan with parchment paper, leaving overhang for easy lifting. -
Make the Cookie Crust
Mix crushed Biscoff cookies with melted butter until moistened. Press firmly into pan base to form an even crust. -
Whip Eggs & Sugars
Beat eggs, granulated sugar, and brown sugar on high for 1 minute until pale and creamy. -
Add Butter & Vanilla
Mix in cooled melted butter and vanilla until glossy. -
Combine Dry Ingredients
Sift in flour, cocoa powder, and baking powder. Fold gently—don’t overmix. -
Assemble & Swirl
Spread brownie batter over the crust. Warm Biscoff spread until pourable, drop spoonfuls on top, and swirl with a knife. -
Bake
Bake 22–25 minutes until edges are set and center has moist crumbs. -
Cool & Slice
Let cool fully in pan. Chill for neater cuts before slicing into squares.
Notes
Use room temperature eggs for best mixing.
Don’t overbake—slightly fudgy is perfect.
Swirl gently to keep the marbled look.
Chill before slicing for sharp edges.
- Prep Time: 15 minutes
- Cook Time: 22 Minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 250KCAL
- Sugar: 21g
- Sodium: 85mg
- Protein: 3g
- Cholesterol: 35mg