Biscoff Brownies

These Biscoff Brownies are rich, fudgy, and unbelievably easy to make! Swirled with creamy Biscoff spread and topped with cookie crumbles, they’re the ultimate dessert for cookie butter lovers.

Course Dessert

Cuisine American

Keyword biscoff, brownie

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 515kcal

Equipment

9x9 Baking Dish
Parchment Paper

Ingredients

½ cup butter - unsalted
¼ cup biscoff spread - divided
1 ½ cup brown sugar
¼ cup granulated sugar
2 eggs
1 tablespoons vanilla extract
1 ¼ cup all-purpose flour
1 teaspoon salt
½ cup semisweet chocolate chips
½ cup butterscotch chips
10 biscoff cookies - crushed

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Line the baking dish with parchment. Set aside.
Melt the butter in a small saucepan until browned and it begins to have a nutty aroma.
Transfer the browned butter to a large bowl.
Whisk in HALF of the biscoff spread, working until it completely melts into the butter.
Stir in the brown sugar and granulated sugar until combined.
Add the eggs and vanilla - mixing until the mixture until smooth and shiny.
Fold in the flour and salt - working the batter until it is combined and thick.
Fold in both varieties of the chocolate chips as well as HALF of the crushed cookies.
Transfer the batter to the prepared baking pan, spreading it into an even layer.
Top with the remaining chocolate chips, butterscotch chips, and crushed cookies.
Bake for 25-20 minutes or until the toothpick test comes out clean.
Cool for 30 minutes before removing from the pan and cutting.
Before serving, melt the remaining biscoff spread in the microwave and then drizzle it over the tops of the brownies.

Nutrition