Introduction

These Biscoff Brownies combine rich chocolate and the unique caramelized flavor of Biscoff cookie butter for a decadent dessert experience. Layers of fudgy brownie and creamy cookie butter create a luscious treat that’s perfect for chocolate and Biscoff lovers alike.

A stack of three rich, dark chocolate brownies with thick, swirled layers of creamy peanut butter mixed into the top and middle parts, showing a soft and gooey texture; the peanut butter is light tan with a smooth, slightly melted look, dripping lightly over the edges of the brownies. The brownies sit on a white marbled surface with scattered biscuit crumbs and whole biscuits nearby. The background is softly blurred, focusing on the moist, dense brownies with a cracked, slightly crumbly top layer contrasting against the glossy peanut butter. photo taken with an iphone --ar 4:5 --v 7

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
1 teaspoon espresso powder
1/2 teaspoon fine sea salt
4-5 Biscoff cookies (for the top)
Extra cookie butter (for the top)

Instructions

Step 1: Press a large piece of parchment paper into a square 8×8 inch metal baking pan and crease the edges to form a shallow-lined square. Spread the 3/4 cup of Biscoff cookie butter evenly inside the creased edges. Chill in the freezer until the cookie butter is firm to the touch.
Step 2: Line the baking pan with parchment paper so it hangs over all four sides for easy removal later. Preheat the oven to 350°F (180°C).
Step 3: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and smooth.
Step 4: Melt the unsalted butter and semi-sweet chocolate chips together until smooth, then whisk in the cocoa powder. Gradually mix this melted chocolate mixture into the egg and sugar mixture until just combined.
Step 5: Fold in the all-purpose flour, espresso powder, and sea salt gently until just combined without overmixing.
Step 6: Pour half of the brownie batter into the prepared pan and spread evenly to the edges. Remove the frozen cookie butter layer from the freezer, peel off any parchment on top, and carefully place it on the batter. Pour the remaining batter over the cookie butter layer and spread evenly.
Step 7: Break the 4-5 Biscoff cookies into pieces and press them gently on top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the cookies.
Step 8: Bake the brownies for 30 to 40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Allow the brownies to cool completely on a wire rack before removing from the pan. Optionally drizzle more cookie butter on top before cutting and serving.
Step 9: Enjoy your delicious Biscoff brownies!

Tips & Variations

For more intense chocolate flavor, use dark chocolate chips instead of semi-sweet.
If you don’t have espresso powder, substitute with instant coffee powder for a subtle coffee note.
Measure flour by spooning it gently into your cup and leveling off with a knife to avoid dense brownies.
Try adding chopped nuts like pecans or walnuts for extra texture.

Storage

Store leftover brownies in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze the brownies in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before serving. Reheat slightly in the microwave if desired to soften the cookie butter topping.

How to Serve

The image shows two thick brownie squares stacked on top of each other. Each brownie has two main layers: the bottom layer is dark brown and dense with a smooth yet slightly fudgy texture, while the top layer is a golden brown crumbly crust that looks slightly crunchy. The edges are a little uneven, showing the contrast between the soft inside and the crisp outside. The brownies rest on a metal cooling rack placed on a white marbled surface, with soft natural light enhancing the rich colors and textures of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of Biscoff cookie butter?

While natural peanut butter can be used, the distinct caramelized spice flavor of Biscoff is unique and gives these brownies their signature taste. Substituting will result in a different flavor profile.

Do I have to chill the cookie butter layer before adding the batter?

Yes, chilling the cookie butter layer until firm is important to keep it from mixing into the batter and helps maintain the layered texture of the brownies.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

Decadent Biscoff Brownies feature layers of creamy Biscoff cookie butter swirled within a rich chocolate brownie base, topped with crunchy Biscoff cookie pieces and a luscious drizzle of melted cookie butter. These indulgent brownies are a perfect treat for any chocolate and cookie butter lover, combining the deep flavors of cocoa and espresso with the signature spicy-sweetness of Biscoff.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 9 brownies (3×3 grid) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

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
1 teaspoon espresso powder
1/2 teaspoon fine sea salt

Topping

4–5 Biscoff cookies (for the top)
Extra cookie butter (for the top, about 2 tablespoons plus more for drizzling)

Instructions

Prepare the pan and cookie butter layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the edges to outline the pan’s shape. Evenly spread the 3/4 cup of Biscoff cookie butter inside these creased edges. Place the pan in the freezer and chill the cookie butter until it is completely firm, checking before starting the batter.
Line pan and preheat oven: Line the baking pan with parchment paper hanging over all four sides for easy removal later. Preheat the oven to 350°F (180°C).
Mix sugars, eggs, and vanilla: In a mixing bowl, whisk together the light or dark brown sugar, granulated sugar, eggs, and vanilla extract until well combined and slightly fluffy.
Melt chocolate and butter: Gently melt the unsalted butter and semi-sweet chocolate chips together until smooth, either in a microwave or double boiler. Then whisk in the unsweetened Dutch cocoa powder until evenly incorporated.
Combine chocolate mixture with egg mixture: Slowly whisk the melted chocolate mixture into the egg and sugar mixture until just combined—do not overmix.
Fold in dry ingredients: Carefully fold the all-purpose flour, espresso powder, and fine sea salt into the batter until just combined, maintaining a light texture.
Layer the batter and cookie butter: Pour half of the brownie batter (about 340 grams) into the prepared pan and spread evenly to the edges. Remove the frozen cookie butter square from the freezer and carefully peel off the parchment paper on top. Place this firm cookie butter layer on top of the batter in the pan, then pour the remaining brownie batter on top and spread it evenly.
Add toppings and drizzle cookie butter: Break the Biscoff cookies into pieces and press them gently on top of the final batter layer. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it generously over the cookies.
Bake the brownies: Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging. Avoid overbaking to keep the brownies fudgy. Once baked, let the pan cool completely on a wire rack.
Finish and store: After cooling, optionally drizzle more cookie butter over the top before cutting. Store leftover brownies in an airtight container at room temperature for 2-3 days. For extended storage, freeze them in an airtight container or freezer bag for up to 1 month.

Notes

Measure flour by spooning it into your measuring cup and leveling it off for accuracy to avoid dense brownies.
Using an 8×8 square metal baking pan helps achieve optimal baking and even heat distribution.
Ensure the cookie butter layer is fully frozen before adding batter to maintain distinct layers.
If you prefer a richer chocolate flavor, dark brown sugar can be used instead of light brown sugar.
Brownies can be warmed slightly before serving for a gooier texture.

Keywords: Biscoff brownies, cookie butter brownies, chocolate brownies, espresso brownies, dessert, baking recipe