These fudgy Biscoff brownies are packed with Biscoff flavor! Made with a rich chocolate brownie base, a layer of gooey cookie butter, and Biscoff cookies on top. You only need 12 ingredients to make these cookie butter brownies!
Biscoff cookie spread is my favorite dessert addition! My cake with cookie butter and cookies with cookie butter are some of the most popular recipes on the blog for a good reason, they all have Biscoff swirls and are packed with Biscoff cookies!
These Biscoff brownies have the same brownie base as my M&M chocolate brownies, which are ultra fudgy and turn out perfect every single time!
why you'll love these biscoff brownies
- These are fudgy chocolate brownies - they are made with both cocoa powder and melted chocolate so they have a fudgy texture and aren't cakey, just like my Oreo brownies!
- This recipe uses 12 ingredients, and you can make it in one bowl - no electric mixer or special equipment is required! They are out of the oven cooling in less than one hour. You can make them alongside my brownie cookies!
- These Biscoff brownies have a layer of gooey cookie butter in the center plus more swirled on top.
- For an extra crunch, there are Biscoff cookies baked on top of the brownies!
ingredient notes & substitutions
Biscoff spread: Also known as cookie butter! You can find this in most grocery stores, Amazon, and Trader Joe's (as Speculoos Spread). I tested these Biscoff brownies with all of them and any brand will work. You can also use crunchy cookie butter instead of creamy!
Brown sugar: Light brown sugar and dark brown sugar can both be used.
Cocoa powder: Unsweetened Dutch cocoa powder is key to ultra-rich and fudgy brownies. My favorite brand to use is Ghirardelli!
Espresso powder: If you've made my chocolate coffee cake, you'll know that adding espresso to chocolate intensifies the richness and flavor of the chocolate. While optional, I highly recommend adding it!
Egg yolk: The extra egg yolk brings richness and moisture, resulting in extra gooey brownies, similar to my birthday brownies!
Chocolate chips: I prefer semi-sweet chocolate chips but you can also use dark chocolate chips.
Find the full ingredient measurements and instructions in the recipe card below!
Before you start, line a square pan with parchment paper and preheat the oven to 350 F/180 C.
Step 1: Freeze the Biscoff layer. Press a large piece of parchment paper into the baking pan and crease the bottom edges so when you take it out you can see the outline of the size of the pan.
Evenly spread the cookie butter inside the creased edges, then chill it in the freezer until firm. I recommend waiting until completely firm before starting the batter!
Step 2: Whisk the wet ingredients. In a large mixing bowl, whisk the granulated sugar, brown sugar, egg, egg yolk, and vanilla extract together until well combined.
Step 3: Melt the butter and chocolate. In a medium bowl, melt the butter and chocolate chips in the microwave (or on the stove) until smooth. Then whisk in the cocoa powder.
Step 4: Whisk in the chocolate. Stream the melted chocolate mixture into the egg mixture, whisking until just combined.
Step 5: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, salt, and espresso powder until just combined.
Step 6: Add the cookie butter layer. Pour half of the brownie batter into the prepared baking pan. Take the layer of cookie butter out of the freezer and place it on top of the batter. Peel the parchment paper off the top.
Step 7: Bake! Evenly spread the remaining brownie batter on top of the cookie butter. Sprinkle crushed Biscoff cookies and drizzle melted cookie butter over the top of the brownie batter.
After baking, let the pan cool on a wire rack. Then cut into 16 servings and drizzle with extra cookie butter. Enjoy your Biscoff brownies!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Make sure the layer of Biscoff is completely firm before using, otherwise, it will stick to the parchment paper and it won't come off!
- Use a metal pan, not a glass or ceramic one! Glass or ceramic pans retain heat differently. A pan with rounded edges or one that is not metal will have a longer bake time.
- To achieve a crackly top, make sure to whisk together the eggs and sugar until it starts to lighten in color. This should take about 1 minute!
- Wait until the brownies are cool before cutting! They will be a gooey mess making it impossible to cut them when warm.
storage & freezing
Store leftover Biscoff brownies in an airtight container for 2-3 days at room temperature. To keep them from drying out, don't cut the whole pan all at once, just as needed.
Once baked, you can freeze the brownies in an airtight container or freezer bag for up to one month!
The pan should not jiggle when they are done baking. You can also stick a toothpick into the center and pull it out. If it comes out covered in a few moist crumbs, they are done baking. The toothpick should NOT come out clean, otherwise, they are over-baked.
You can find Biscoff near the peanut butter and jam at the grocery store. You can find it at Walmart, Amazon, Trader Joe's, and most local grocery stores!
Biscoff is a peanut butter-like spread that is made of Speculoos cookies! The cookies are buttery, brown sugar cookies with a warm-spiced flavor similar to gingerbread.
Wait until the brownies are completely cool, this could take a few hours. Once cool, run a sharp knife under hot water and wipe it clean in between cuts. You should have perfect clean-cut brownie squares!
- ¾ cup Biscoff cookie butter
- ½ cup light or dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoon unsalted butter
- ⅔ cup + ¼ cup semi-sweet chocolate chips
- ¼ cup unsweetened Dutch cocoa powder
- ⅔ cup + 1 tbsp all-purpose flour *see notes below on measuring*
- 1 teaspoon espresso powder
- ½ teaspoon fine sea salt
- 4-5 Biscoff cookies for the top
- Extra cookie butter for the top
- Press a large piece of parchment paper into a square metal 8x8 baking pan (see notes below) and crease the bottom edges so when you take it out you can see the outline of the size of the pan. Evenly spread the cookie butter inside the creased edges, then chill it in the freezer until firm. I recommend checking to make sure the layer is completely firm before starting the batter!¾ cup Biscoff cookie butter
- Line the baking pan with parchment paper to hang off all four sides for easy removal. Then preheat the oven to 350 F/180 C.
- Whisk together the sugar, eggs, and vanilla extract until well combined.½ cup light or dark brown sugar, ½ cup granulated sugar, 2 large eggs, 1 large egg yolk, 1 tablespoon vanilla extract
- Melt the butter and chocolate chips together until smooth. Then whisk in the cocoa powder. Whisk the melted chocolate mixture into the egg mixture until just combined.10 tablespoon unsalted butter, ⅔ cup + ¼ cup semi-sweet chocolate chips, ¼ cup unsweetened Dutch cocoa powder
- Fold in the flour, espresso powder, and salt until just combined.⅔ cup + 1 tablespoon all-purpose flour, 1 teaspoon espresso powder, ½ teaspoon fine sea salt
- Pour half of the brownie batter into the pan and spread it to the edges. (about 340 grams). Place the frozen cookie butter square on top of the batter, peeling the parchment paper off the top. Pour the rest of the batter on top and spread it evenly to the edges.
- Break up the Biscoff cookies into pieces and press them on top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds (until runny) and drizzle it over the top.4-5 Biscoff cookies, Extra cookie butter
- Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool completely on a wire rack before removing. You can drizzle more cookie butter on top before cutting, then enjoy!
- Store leftovers in an airtight container at room temperature for 2-3 days. They can be frozen after baking in an airtight container or freezer bag for up to 1 month.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.