These Biscoff Brownies are rich, ultra-fudgy, and swirled with creamy Biscoff spread, then topped with crunchy Biscoff cookie pieces. Made in one bowl with simple ingredients, these brownies are an irresistible twist on the classic-perfect for cookie butter lovers and sure to impress!
If you’re a cookie butter lover like I am, these Biscoff Brownies are a dream come true! They start with a base of rich, fudgy chocolate brownies, swirled with generous amounts of Biscoff spread and topped with crunchy Biscoff cookies for the perfect sweet-spiced finish.
These easy brownies come together in under an hour-no mixer required-and are sure to become a new favorite! Perfect for parties, afternoon snacks, or indulgent late-night treats, they're simple to make and impossible to resist.
For more brownie recipes, try my white chocolate raspberry blondies , cherry chocolate brownies or strawberry cheesecake brownies.
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Why You'll Love These Biscoff Brownies
- Rich & Indulgent: These brownies are ultra-fudgy with the perfect balance of chocolate and spiced cookie butter.
- Easy to Make: No fancy equipment needed-just a bowl, a whisk, and some pantry staples.
- Perfect Texture: These fudgy brownies have the best texture with super fudgy centers and shiny crackly tops.
- Unique Flavor: The caramelized, spiced Biscoff spread elevates these brownies to gourmet status.
- Customizable: Add extra cookies, chocolate chips, or a drizzle of Biscoff on top for extra flair.
Ingredient Notes
- Biscoff Cookie butter Spread: This creamy, spiced cookie butter is the star ingredient. You'll need it for the swirls and optional drizzle.It can be found in most grocery stores next to the peanut butter
- Lotus Biscoff Cookies : You can chop the cookies using a sharp knife or crush them in a Ziplock bag. If you can't find Biscoff cookies, you can graham crackers in their place You can use any kind of speculoos cookies or even graham crackers in case biscoff cookies are not available.
- Butter: Use unsalted butter for the best flavor.
- Unsweetened cocoa powder: Use high-quality dutch processed cocoa powder for the best chocolate flavor.You can use regular cocoa powder as well in case dutch processed is not available.
- Dark Chocolate: Use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- Flour: All-purpose flour works best. Avoid overmixing the batter to keep the brownies fudgy.
- Granulated Sugar: Granulated white sugar sweetens the batter and creates that signature crinkly brownie top.You can use a mix of white and brown sugar, but the tops won't be as crackly.
- Large Eggs: Eggs provide structure and help achieve a chewy texture.
- Pure Vanilla Extract: Enhances the overall flavor.
Step-by-Step Instructions
Here is how to make this biscoff brownies recipe. You can use a stand mixer or a large mixing bowl with an electric mixer. Grease and line an 8 inch square baking pan with parchment paper, leaving some overhang for easy removal.
Preheat your oven to 350°F (175°C).
Step 2: Melt the chocolate. Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of hot water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and vanilla extract. Set aside to cool slightly.
Step 3: Beat eggs and sugar.In the bowl of a stand mixer beat the eggs and sugar at high speed for 6-8 mins until tripled in volume and the sugar is completely dissolved. Do not rush this step as this is what gives the brownies a shiny crackly top.
Step 4: Add dry ingredients to wet. Beat the melted chocolate and butter mixture into the eggs. Finally, stir in the flour and salt until there are no streaks of flour. Make sure not to over mix the batter.
Step 5:Add Biscoff Swirls: Pour half the brownie batter into the prepared tin and spread it evenly. Drop dollops of Biscoff spread (about ¼ cup) over the batter. Swirl it gently with a butter knife or skewer. Sprinkle a few biscoff cookie crumbs on top.Pour the remaining brownie batter on top and repeat the swirling process with another ¼ cup of Biscoff spread. Arrange a few biscoff biscuits on top of the brownies.
Step 6: Bake the Brownies: Bake the brownies for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.Allow the brownies to cool completely in the pan before lifting them out and slicing.
Tips & Tricks
- Swirling Biscoff Spread: Warm the Biscoff spread slightly in the microwave (10-15 seconds) to make it easier to swirl into the batter.
- Don't Overbake: Keep an eye on your brownies as they bake. They're ready when the edges are set, but the center still looks slightly underdone-it will set as they cool.
- Use High-Quality Chocolate: The flavor and texture of the brownies will benefit from using good quality chocolate chips or chopped chocolate.
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don't cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
FAQs
Yes, if you can't find Biscoff cookie spread, other cookie butter spreads like Trader Joe's Speculoos work perfectly!
Although I have not tested this recipe with any alternate flours you can try to substitute the all-purpose flour with a 1:1 gluten-free baking flour and ensure the Biscoff cookies are gluten-free as well.
Yes. If you’d like to make these Biscoff brownies with brownie mix, feel free. Simply add a globs of cookie butter to a brownie batter, and it should work with any brownie batter.
Yes, simply double the ingredients and bake in a 9×13-inch pan. Adjust the baking time to 30-35 minutes.
Absolutely! You can definitely add chocolate chips to these Biscoff brownies.
Storage & Freezing
Storage: Store leftover brownies in an airtight container at room temperature for 4-5 days or in the refrigerator for up to 1 week.
Freezing: To freeze, wrap individual brownie squares tightly in plastic wrap and place them in a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds for a quick treat.
More Brownie Recipes You Will Love
Recipe
Biscoff Brownies
Equipment
- Electric Mixer
- 8*8 Square Baking Pan
Ingredients
- 5 ounces semisweet or bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoons unsweetened cocoa powder regular unsweetened or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup biscoff cookie butter slightly warmed
- 9-10 biscoff cookies crushed
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and vanilla extract.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved. Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture to the eggs and sugar.
- With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour half the brownie batter into the prepared tin and spread it evenly.Drop dollops of Biscoff spread (about ¼ cup) over the batter. Swirl it gently with a butter knife or skewer.Sprinkle a few biscoff cookie crumbs on top.Pour the remaining brownie batter on top and repeat the swirling process with another ¼ cup of Biscoff spread. Arrange a few biscoff biscuits on top of the brownies.
- Bake the brownies for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Enjoy!
Notes
- Slightly warming the Biscoff spread makes it easier to swirl.
- For extra gooey brownies, slightly underbake and let them set as they cool.
- Add a sprinkle of sea salt on top for a sweet-salty twist.
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