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.
Biscoff cookie spread is my favorite dessert addition! My cookie butter cake and cookie butter cookies 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!
Table of Contents
Ingredient Notes and Substitutions
Biscoff cookie butter: It can be found in grocery stores, Amazon, and Trader Joe’s (as Speculoos Spread). It makes the center of these brownies so gooey, just like in my cookie butter rolls!
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 espresso brownies, 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!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Freeze the Biscoff layer. Evenly spread the cookie butter inside the creased edges of a piece of parchment paper, then chill it in the freezer until firm. I recommend waiting until completely firm before starting the batter!
Step 2: Whisk the wet ingredients. The mixture should be thick and pale when it’s ready!
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 flour mixture until just combined. Don’t overmix!
Step 6: Add the cookie butter layer. Pour half of the brownie batter into the prepared baking pan. Then, place the layer of frozen cookie butter on 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. Bake, cool, then enjoy!
Tips for Perfect Brownies
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Make sure the layer of Biscoff is completely firm before using; otherwise, it will stick to the parchment paper and not 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.
Storage and Freezing
Storage: Leftovers can be kept in an airtight container at room temperature for 2-3 days.
Freezing: Once baked, keep the brownies in an airtight container or freezer bag for up to one month.
FAQs
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, it will be over-baked.
You can find Biscoff in the peanut butter aisle at the grocery store and online through Amazon.
Biscoff is made of Speculoos cookies, which are buttery, brown sugar cookies with a warm, spiced flavor similar to gingerbread.
Once completely cool, run a sharp knife under hot water and wipe it clean between cuts. You should have perfect, clean-cut brownie squares!
Biscoff Brownies
Equipment
Ingredients
- 3/4 cup Biscoff cookie butter
- 1/2 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch cocoa powder
- 2/3 cup + 1 tablespoon all-purpose flour, *see notes below on measuring*
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
- 4-5 Biscoff cookies, for the top
- Extra cookie butter, for the top
Instructions
- Press a large piece of parchment paper into a square metal 8×8 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!3/4 cup (200 g) 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.1/2 cup (100 g) light or dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 (100 g) large eggs, 1 (18 g) 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 tablespoons (140 g) unsalted butter, 2/3 cup + 1/4 cup (156 g) semi-sweet chocolate chips, 1/4 cup (25 g) unsweetened Dutch cocoa powder
- Fold in the flour, espresso powder, and salt until just combined.2/3 cup + 1 tablespoon (90 g) all-purpose flour, 1 teaspoon espresso powder, 1/2 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.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Turned out fabulous! My first time using cookie butter and would definitely make again!
Made them today and they were delicious. Definitely will bake them again.
This recipe is super simple, but sooooo tasty!
I got my timings slightly out when it came to freezing the Biscoff spread, so my layers weren’t as defined as Cambrea’s, but I’ll get it next time!
I’ve posted pics of mine on Instagram @bakedbeard
These went down a treat with my work colleagues!