Description
Sinful Biscoff cheesecake brownies blend rich chocolate depths with creamy cheesecake swirls and crumbled cookie magic. Sweet indulgence promises a delectable journey through layers of intense flavor you won’t want to miss.
Ingredients
Scale
Brownie Base:
- 1 cup (227 grams) unsalted butter, melted
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (220 grams) brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 cup (100 grams) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Cheesecake Layer:
- 16 ounces (454 grams) cream cheese, softened
- 3/4 cup (180 grams) Biscoff spread (cookie butter)
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 1/4 cup (60 grams) Biscoff spread, melted
- Biscoff cookie crumbs (optional)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining a 9×13-inch pan with parchment paper, ensuring complete coverage of the bottom and sides.
- Create the brownie foundation by whisking melted butter with granulated and brown sugars until thoroughly blended. Incorporate eggs and vanilla extract, mixing until the mixture achieves a silky consistency.
- Sift dry ingredients – flour, cocoa powder, salt, and baking powder – directly into the wet mixture. Gently fold until just combined, avoiding overmixing. Transfer the batter evenly into the prepared pan, spreading to create a smooth surface.
- Craft the cheesecake layer by beating softened cream cheese and Biscoff spread until completely smooth and free of lumps. Gradually add sugar, then introduce eggs and vanilla, mixing until the texture becomes uniform and creamy.
- Carefully pour the Biscoff cheesecake mixture over the brownie base, using a spatula to ensure even distribution. Use a knife or skewer to create elegant marbled swirls throughout the surface.
- Position the pan in the preheated oven and bake for 35-40 minutes. The edges should appear set while the center maintains a slight wobble, indicating perfect consistency.
- Remove from oven and allow to cool completely within the pan at room temperature. Once cooled, drizzle melted Biscoff spread across the surface and optionally sprinkle with crushed Biscoff cookie crumbs.
- Refrigerate for a minimum of 2 hours to allow layers to solidify and flavors to meld. Slice into squares and serve chilled for optimal texture and taste.
Notes
- Use room temperature ingredients to ensure smooth, lump-free batter and consistent mixing.
- Don’t overmix the brownie batter; stop stirring once the dry ingredients are just incorporated to maintain a fudgy texture.
- Swirl the cheesecake layer gently to create beautiful marbling without completely blending the layers.
- Test brownies for doneness by checking for slightly jiggly center with set edges, preventing overbaking and dry results.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend and use gluten-free Biscoff cookies.
- Chill brownies thoroughly to help layers set and enhance flavor development, making cutting cleaner and more precise.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and intensify.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 345 kcal
- Sugar: 31 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg