These Biscoff Cheesecake Brownie Bites are the perfect treat for Biscoff and chocolate lovers alike. Fudgy brownies get topped with a simple Biscoff cheesecake topping. Swirl the topping, then bake! I use an individual brownie pan in the photos for this recipe, but the same recipe applies for a regular 8″ square pan.
For the brownie layer, the recipe relies heavily on the melted butter and light brown sugar to give the fudgy texture. For the cheesecake topping, make a basic mixture using cream cheese and Biscoff and pour it over the brownies. Then, swirl together for the picture perfect finish.
This is a fantastic topping for these brownies, creating a creamy/fudgy flavour and texture contrast! It gives baked cheesecake vibes without all the hassle. These will keep in the fridge for about 3 days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
Tips For The Best Biscoff Cheesecake Brownie Bites
- 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 Instagrammable shiny, crisp top. Plus, it gives that deep fudgy texture. Don’t skip this step!
- Cheesecake: Combine this in a small bowl. Full fat cream cheese works best (of course) and use granulated/caster sugar. To swirl, use a chopstick or a knife!
- Biscoff: Otherwise known as cookie butter, or speculoos butter. This can be found in most supermarkets in the UK/US/Australia/NZ (and Amazon). Opt for the smooth variety.
- 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!
- Bake Time: If using an individual brownie tin, the bake time is less than a traditional square tin.
For my Peanut Butter Cheesecake Brownies, I use a ‘brownie tin’, but you can also use a basic 8′ square pan (I like this one) without adjusting the recipe, apart from the bake time. I recommend a good stand mixer or high speed mixer (like this one) to make the brownies. For videos and baking inspiration, head on over to my Instagram.
Biscoff Cheesecake Brownie Bites
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
For the Cheesecake Topping
- 120 g Full Fat Cream Cheese
- 2 tbsp Biscoff Spread
- 1 Medium Free Range Egg
- 50 g Granulated Sugar
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line an 8″ square baking tin with greaseproof paper (or, use an individual brownie tin and prep by greasing).
- 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 mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and fold together. Pour into the tin.
- Make the cheesecake layer: combine all ingredients in a small bowl. Pour this over the brownies. Swirl using a knife or chopstick. Bake time – Regular 8" square tin: 30 minutesIndividual Brownie Tin: 20 minutes
- Remove and let cool before serving!
