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The Ultimate Biscoff Cheesecake Brownies: 9 Brownies sit on a board with a hand reaching to take one. Biscoff cookies sit to the side.

The Ultimate Biscoff Cheesecake Brownies

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!
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9
Author: Florence Jackson

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. 
  • 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.