Introduction

These Chewy Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique caramelized flavor of Biscoff spread and cookies. Perfect for dessert lovers looking for a simple yet indulgent treat.

Chewy Biscoff Brownies Recipe - Recipe Image

Ingredients

½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
½ cup Biscoff spread
½ cup Biscoff cookies, crushed

Instructions

Step 1: Melt ½ cup unsalted butter and pour it into a large mixing bowl. Add 1 cup granulated sugar and whisk until well combined and slightly glossy.
Step 2: Crack in 2 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract.
Step 3: In a separate medium bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, and ½ teaspoon baking powder.
Step 4: Gradually add the dry ingredients to the wet ingredients in three additions, mixing gently until just combined. Add ½ cup Biscoff spread and gently fold it into the batter, creating swirls.
Step 5: Gently fold in ½ cup crushed Biscoff cookies. Pour batter into a greased and floured 8×8 inch baking pan and spread evenly. Bake at 350°F (175°C) for 25-30 minutes.
Step 6: Let the brownies cool completely in the pan on a wire rack before cutting into squares.

Tips & Variations

For extra richness, add a handful of chocolate chips or nuts to the batter before baking.
Use crunchy Biscoff spread for more texture in the swirls.
If you prefer softer brownies, reduce baking time slightly and check with a toothpick for desired doneness.
Substitute Biscoff cookies with speculoos or ginger snap cookies if unavailable.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm brownies briefly in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe slightly to balance the flavors.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter for chewy brownies.

Chewy Biscoff Brownies Recipe

Print Recipe

★★★★★

4.4 from 137 reviews

These Chewy Biscoff Brownies combine rich cocoa with the unique caramelized flavor of Biscoff spread and cookies, creating a delightful dessert with chewy texture and delicious swirls of Biscoff throughout. Perfect for anyone craving a decadent yet easy-to-make treat.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup Biscoff spread

Dry Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking powder

Additional

½ cup Biscoff cookies, crushed

Instructions

Melt Butter and Mix with Sugar: Melt ½ cup unsalted butter and pour it into a large mixing bowl. Add 1 cup granulated sugar and whisk together until the mixture is well combined and slightly glossy.
Add Eggs and Vanilla: Crack in 2 large eggs one at a time, whisking thoroughly after each addition to incorporate air. Stir in 1 teaspoon vanilla extract for flavor.
Prepare Dry Ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, and ½ teaspoon baking powder until evenly combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three parts, mixing gently after each addition just until combined to avoid overmixing. Add ½ cup Biscoff spread and gently fold it into the batter to create swirls throughout.
Fold in Crushed Cookies & Bake: Gently fold in ½ cup crushed Biscoff cookies to add texture. Pour the batter into a greased and floured 8×8 inch baking pan and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.

Notes

For best results, do not overmix the batter to keep the brownies chewy and moist.
Make sure to cool brownies completely before cutting to allow them to set properly.
You can substitute Biscoff spread with another cookie butter if unavailable, but the distinct flavor will change.
Use fresh eggs and unsweetened cocoa powder for optimal flavor.
Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Biscoff brownies, chewy brownies, chocolate dessert, easy brownie recipe, cookie butter dessert