Biscoff Brownies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, melted.
02 -
1 ½ cups granulated sugar.
03 -
1 cup brown sugar, packed.
04 -
4 large eggs.
05 -
1 tsp vanilla extract.
06 -
1 cup all-purpose flour.
07 -
1 cup unsweetened cocoa powder.
08 -
½ tsp salt.
09 -
½ tsp baking powder.
10 -
16 oz cream cheese, softened.
11 -
¾ cup Biscoff spread (cookie butter).
12 -
½ cup granulated sugar.
13 -
2 large eggs.
14 -
1 tsp vanilla extract.
15 -
¼ cup Biscoff spread, melted.
16 -
Biscoff cookie crumbs (optional).
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper.
02 -
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add eggs and vanilla extract, whisking until smooth. Sift in flour, cocoa powder, salt, and baking powder. Stir until just combined. Pour into the prepared pan.
03 -
Beat softened cream cheese and Biscoff spread until smooth. Add sugar and mix. Beat in eggs and vanilla until smooth.
04 -
Pour the Biscoff cheesecake mixture over the brownie batter. Swirl the layers with a knife or skewer to create a marbled effect.
05 -
Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Let cool in the pan.
06 -
Drizzle melted Biscoff spread over the cooled brownies and sprinkle with Biscoff cookie crumbs (optional).
07 -
Refrigerate for at least 2 hours to set the layers before slicing and serving.
# Notes:
01 -
Refrigerating the brownies for at least 2 hours helps the layers set and enhances the flavor.
02 -
The optional Biscoff cookie crumbs add extra texture and flavor, complementing the creamy cheesecake layer.