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The Ultimate Biscoff Cheesecake Brownies are a Biscoff lovers’ dream come true. Pair up Biscoff spread and cookies with a fudgy brownie and cheesecake topping for a fabulous bake. Contrasting textures and complementary flavours all merge together for the ultimate crowd pleaser!
The combination of flavours amounts to a fabulous traybake. This recipe is so easy to make, comes together in no time and goes in for one 30 minute bake. As always, the ingredients are super easy to source too. The combination of ingredients works so well to create a really fun bake.
The brownies themselves are super simple, dense and fudgy. They then get layered with a creamy cheesecake topping and lots of orange zest, and swirled before baking! The layers work together really well, and do need some rest/chill time to set before slicing and serving. For neat slices, cut with a hot knife.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
TIPS FOR The Ultimate Biscoff Cheesecake Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
- Biscoff: I recommend smooth spread but any will work! Off brand ‘cookie butter’/’speculoos spread’ work just as well!
- Cheesecake: Combine this in a small bowl. Full fat cream cheese works best (of course) and use granulated/caster sugar. Brown sugar gives it a darker colour. To swirl, use a chopstick or a knife!
For The Ultimate Biscoff Cheesecake Brownies I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Mocha & Pecan Blondies or these Lemon Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.
The Ultimate Biscoff Cheesecake Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g Milk Chocolate Roughly Chopped
For the Cheesecake
- 1 Medium Free Range Egg
- 120 g Full Fat Cream Cheese
- 50 g Granulated Sugar
- 2 tbsp Smooth Biscoff Spread
- Biscoff Cookies
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper.Â
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and vanilla and mix again. Then check that the chocolate has cooled a little before adding in and combining.
- Add in the flour, cocoa powder and chopped chocolate and fold together. Pour into the tin.
- Make the cheesecake layer by combining all ingredients in a small bowl and mixing with a spoon. Pour this over the brownies. Swirl using a knife or chopstick. Add crushed Biscoff Cookies (about 6 or so).
- Bake for 30-35 minutes, it may still look a little wobbly but that's fine! Let cool before slicing and serving.
