If you’re a dessert lover with a soft spot for rich, indulgent treats, these Biscoff Brownies will absolutely blow you away. Imagine the perfect marriage of fudgy chocolate brownies and the warm, caramelized flavor of Biscoff cookie butter swirling through every bite. These brownies bring a luxurious blend of texture and taste, from the smooth, melted chocolate and butter to the crispy Biscoff cookie crunch on top, all perfectly balanced by a subtle hint of espresso that deepens the flavors. Whether you’re baking for a friend, a special occasion, or just a cozy night in, these Biscoff Brownies are sure to become one of your go-to recipes.

Ingredients You’ll Need

Getting your ingredients lined up for this recipe is delightfully straightforward, yet each one plays a crucial role in creating the perfect bite. From the creamy Biscoff cookie butter that adds signature flavor, to the dark Dutch cocoa powder for that intense chocolate punch, these ingredients blend seamlessly to produce brownies that are rich, moist, and packed with personality.

Biscoff cookie butter (3/4 cup): The star ingredient that brings that uniquely spiced, caramel flavor and creamy texture to the brownies.
Light or dark brown sugar (1/2 cup, packed): Adds moisture and deep caramel notes that complement the cookie butter beautifully.
Granulated sugar (1/2 cup): Balances sweetness and helps create that coveted chewy edge.
Large eggs (2) and 1 large egg yolk: Provide structure and richness to the batter.
Vanilla extract (1 tablespoon): Enhances all the flavors with its warm, floral aroma.
Unsalted butter (10 tablespoons): Gives the brownies their luscious, melt-in-your-mouth quality.
Semi-sweet chocolate chips (2/3 cup + 1/4 cup): For melting and folding, these chips boost chocolate intensity and texture.
Unsweetened Dutch cocoa powder (1/4 cup): Adds richness and depth with a smooth chocolate flavor.
All-purpose flour (2/3 cup + 1 tablespoon): The structure provider, measured carefully for optimal texture (see notes below).
Espresso powder (1 teaspoon): Just a touch to amplify the chocolate’s complexity without any coffee taste.
Fine sea salt (1/2 teaspoon): Balances sweetness and enhances the overall flavor profile.
Biscoff cookies (4-5, for topping): Adds crunch and an appealing decorative touch.
Extra cookie butter (for topping): To drizzle on top, adding that irresistible gooey finish.

How to Make Biscoff Brownies

Step 1: Prepare the Cookie Butter Base

Start by pressing a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the edges to mark the pan’s size clearly. Spread the Biscoff cookie butter evenly inside these creased edges and pop the pan into the freezer until the cookie butter sets completely firm. This step is essential because the chilled cookie butter layer will create that dreamy, buttery center that sets these Biscoff Brownies apart.

Step 2: Line the Pan and Preheat

Once your cookie butter is ready to chill, line the pan again with parchment paper hanging over all four sides; this will make removing the brownies a breeze. Then heat your oven to 350 degrees Fahrenheit (180 degrees Celsius) so it’s nice and ready for baking.

Step 3: Mix Sugars, Eggs, and Vanilla

In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and homogenous. This blend is the foundation for the brownie’s tender crumb and sweetness that complements the Biscoff flavor.

Step 4: Melt Chocolate and Butter

Melt the butter and chocolate chips together gently until silky smooth, either over a double boiler or in bursts in the microwave, stirring regularly. Once melted, whisk in the unsweetened Dutch cocoa powder to give the batter that intense chocolate signature.

Step 5: Combine Wet and Dry Ingredients

Pour the warm chocolate mixture into the egg and sugar base and whisk until just combined—overmixing here can make the brownies tough. Next, gently fold in the flour, espresso powder, and fine sea salt. The espresso powder will subtly enhance the chocolate without imparting a coffee taste, making the flavor more complex and satisfying.

Step 6: Assemble the Layers

Pour about half the brownie batter into your prepared pan, spreading it evenly to the edges. Now carefully place the frozen cookie butter square on top of this batter, peeling away the parchment paper. Then cover that layer with the remaining brownie batter, spreading it smoothly to cover the cookie butter completely.

Step 7: Add the Biscoff Cookie Crunch and Drizzle

Break up the Biscoff cookies into rustic-sized pieces and gently press them onto the top of the batter. Warm 2 tablespoons of cookie butter until runny and drizzle it generously over the cookies on top. This finishing touch creates a beautiful, inviting glaze that will caramelize slightly while baking.

Step 8: Bake to Perfection

Bake your Biscoff Brownies in the preheated oven for anywhere between 30 to 40 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs sticking to it — not wet batter. After baking, allow the pan to cool entirely on a wire rack to let the flavors set and the structure firm up for cutting.

Step 9: Optional Extra Drizzle and Serve

If you’re feeling extra indulgent, drizzle a little more cookie butter on top once the brownies have cooled before slicing. This adds an irresistible shine and richness to every square.

How to Serve Biscoff Brownies

Garnishes

Serving these Biscoff Brownies with a simple dusting of powdered sugar or a few crumbled Biscoff cookies on top amps up their appeal. For a truly decadent treat, add a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between cold cream and warm, chewy brownies is a crowd-pleaser every time.

Side Dishes

Though these brownies are perfect all on their own, pair them with fresh berries or a side of salted caramel sauce to echo the caramel notes of the cookie butter. A cup of hot coffee or rich latte complements the layers of chocolate and spice exquisitely, rounding out the dessert experience.

Creative Ways to Present

If you’re serving these Biscoff Brownies at a party, consider cutting them into mini bite-sized squares and topping each with a small dollop of cookie butter or a Biscoff cookie shard. Placing them on a wooden board with contrasting textures like nuts, dried fruit, or even chocolate shards creates an elegant and inviting dessert platter.

Make Ahead and Storage

Storing Leftovers

Your Biscoff Brownies will stay fresh and moist when stored in an airtight container at room temperature for up to 2 to 3 days. Keeping them covered prevents them from drying out, so you’ll enjoy the same fudgy, rich texture every time you reach for another piece.

Freezing

If you want to save some for later, these brownies freeze beautifully. After baking and cooling completely, wrap them well in plastic wrap and place in a sealed freezer bag or container. They can stay in the freezer for up to one month without losing their moist, decadent charm.

Reheating

To enjoy frozen Biscoff Brownies, thaw them overnight at room temperature or gently warm them in the microwave for about 15-20 seconds. This quick reheat revives the gooey texture and intensifies the aromatic cookie butter notes you love.

FAQs

Can I substitute regular peanut butter or Nutella for Biscoff cookie butter?

While peanut butter or Nutella might work in a pinch, the unique caramelized spice flavor of Biscoff cookie butter is what really defines these brownies. Using a substitute will change the signature taste, so I recommend sticking to Biscoff for the best result!

Do I need to use espresso powder in the recipe?

The espresso powder is optional but highly recommended. It deepens the chocolate flavor without making the brownies taste like coffee. Just a teaspoon adds a lovely complexity that amps up the overall richness.

What is the best way to measure flour for these brownies?

For accuracy, use the spoon-and-level method: lightly spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly with the measuring cup to prevent packing, which can lead to dense brownies.

Can I make these brownies in a glass or silicone pan?

Yes, but baking times might vary slightly. Metal pans tend to give the best even heat for brownies, so if you use glass or silicone, keep an eye on the baking time and test for doneness earlier.

Why does the recipe call for both brown sugar and granulated sugar?

Brown sugar adds moisture and a rich caramel undertone thanks to its molasses content, while granulated sugar provides sweetness and helps create that classic chewy brownie texture. Using both gives you the perfect balance of flavor and texture.

Final Thoughts

Honestly, once you try these Biscoff Brownies, they’ll become a cherished recipe in your baking repertoire. The way that luscious cookie butter intertwines with gooey chocolate and crunchy cookie toppings is pure magic. Don’t hesitate to make a batch for yourself or to wow your friends—these brownies have a way of bringing everyone together around the dessert table, smiling happily with every bite.

Biscoff Brownies Recipe

★★★★★

5 from 24 reviews

Author: Charlotte
Total Time: 55 minutes
Yield: 16 brownies (about 2-inch squares) 1x
Diet: Vegetarian

Print Recipe

Description

Rich and decadent Biscoff Brownies featuring layers of cookie butter and chocolate that create a luscious, fudgy treat with a crunchy Biscoff cookie topping.

Instructions

Prepare the Pan and Cookie Butter Layer: Line an 8×8 inch square metal baking pan with a large piece of parchment paper, pressing it into the corners and creasing the bottom edges to outline the pan size. Evenly spread the 3/4 cup Biscoff cookie butter within these creased edges and place it in the freezer until completely firm before beginning the batter.
Line the Pan and Preheat Oven: Line the baking pan again with parchment paper, allowing the paper to hang over all four sides for easy removal later. Preheat the oven to 350°F (180°C).
Make Egg Mixture: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
Melt Chocolate and Butter: Gently melt the unsalted butter and semi-sweet chocolate chips together until smooth and fully combined. Whisk in the Dutch cocoa powder until incorporated. Then add this chocolate mixture to the egg mixture and whisk until just combined.
Add Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until the batter is just combined. Avoid overmixing to keep brownies tender.
Assemble Brownies: Pour half of the brownie batter (approximately 340 grams) into the prepared pan and spread evenly to the edges. Remove the cookie butter layer from the freezer, peel off the parchment from the top, and carefully place it on top of the batter. Then pour the remaining batter over the cookie butter layer and spread evenly.
Add Topping: Break the Biscoff cookies into pieces and gently press them onto the top of the batter. Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the cookie pieces.
Bake: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking for fudgy brownies.
Cool and Serve: Let the brownies cool completely in the pan on a wire rack before removing them using the parchment paper overhang. For added indulgence, drizzle more warmed cookie butter on top before cutting. Enjoy!
Storage: Store leftovers in an airtight container at room temperature for 2-3 days. Alternatively, freeze baked brownies in an airtight container or freezer bag for up to 1 month.

Notes

When measuring flour, spoon it lightly into the measuring cup and level it off with a knife to avoid packing it, which can lead to dense brownies.
Use a metal baking pan lined with parchment for easy removal and crisp edges.
Check that the cookie butter layer is completely firm before adding batter to prevent mixing layers.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
For a more intense Biscoff flavor, drizzle extra warmed cookie butter before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (1/16th of recipe)
Calories: 280 kcal
Sugar: 22 g
Sodium: 110 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0.1 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 65 mg

Keywords: Biscoff brownies, cookie butter brownies, fudgy brownies, chocolate Biscoff dessert, easy brownie recipe