These Biscoff brownies are next-level good.
You get that rich, fudgy chocolate brownie base, swirled with cookie butter (aka Biscoff spread) and chunks of Biscoff cookies.
It’s gooey in the center, crispy on top, and that caramelized cookie flavor from the Biscoff takes it way over the top.
If you’re craving something chocolatey but with a twist—this is the one.
Why I Love This Recipe
This recipe is one I go back to again and again when I want something cozy but fun. Biscoff reminds me of traveling—those little cookies on planes—and I wanted to turn that comfort flavor into something rich and chocolatey. These brownies deliver every time.
- They’re ready in under an hour
- You only need one bowl
- They come out super fudgy
- No mixer needed
- Biscoff flavor is super strong without overpowering the chocolate
What You’ll Need
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (150g) Biscoff spread (cookie butter), slightly warmed
- 8 Biscoff cookies, roughly chopped
Makes: 9 brownies
Time: 35–40 minutes
Why This Recipe Works (Quick Science)
Adding melted butter instead of creamed butter makes the brownies fudgy, not cakey. Warming the Biscoff spread just a little lets it swirl beautifully without sinking. Cocoa powder brings deep chocolate flavor without extra liquid, and the chopped cookies add texture that plays against the gooey center.
Common Mistakes
- Not warming the Biscoff: Cold spread doesn’t swirl, it clumps.
- Overbaking: They firm up as they cool. Pull them when the center is just set.
- Mixing too much: Overmixing the flour gives you cakey brownies.
- Skipping salt: It brings out the Biscoff and chocolate flavor.
Tools You’ll Need
- Medium mixing bowl
- Whisk or spatula
- 8×8-inch baking pan
- Parchment paper
- Small bowls for ingredients
- Measuring cups and spoons
Substitutions and Variations
- Swap Biscoff cookies with graham crackers or speculoos-style cookies
- Use almond or cashew butter for a nutty version
- Add dark chocolate chips for extra richness
- Sub coconut oil for butter (same amount)
Make Ahead Tips
You can mix the batter and store it in the fridge for up to 1 day before baking. You can also bake the brownies and store them tightly wrapped at room temp for 2 days, or freeze for up to 2 months.
How to Make Biscoff Brownies
Step 1: Melt the Butter
Melt 1/2 cup (115g) unsalted butter until completely melted and smooth.
Step 2: Add Sugar, Eggs, and Vanilla
To the melted butter, whisk in 1 cup (200g) granulated sugar, 2 large eggs, and 1 tsp vanilla extract until the mixture is glossy and slightly thickened.
Step 3: Add Cocoa Powder, Flour, and Salt
Add 1/3 cup (30g) unsweetened cocoa powder, 1/2 cup (65g) all-purpose flour, and 1/4 tsp salt. Gently fold it in until just combined—don’t overmix!
Step 4: Pour Batter Into Pan
Line an 8×8-inch baking pan with parchment paper. Pour in the brownie batter and spread evenly.
Step 5: Swirl in Biscoff Spread
Warm 1/2 cup (150g) Biscoff spread just until it’s pourable (15-20 seconds in the microwave), then spoon dollops on top of the batter. Use a knife or toothpick to swirl gently.
Step 6: Add Chopped Biscoff Cookies
Sprinkle 8 chopped Biscoff cookies all over the top.
Step 7: Bake
Bake at 350°F (175°C) for 25–30 minutes, or until the center is just set and the top looks dry and crackly.
Step 8: Cool and Slice
Let the brownies cool completely in the pan. Then lift out and slice into 9 squares.
Leftovers and Storage
Store brownies in an airtight container at room temp for 2–3 days. For longer storage, wrap them in plastic and freeze for up to 2 months. Warm in the microwave for 10 seconds to get that gooey center back.
What to Serve With
- A cold glass of milk
- Vanilla ice cream
- Whipped cream and berries
- A hot espresso or iced coffee
FAQ
Can I double the recipe?
Yes! Use a 9×13-inch pan and bake for 30–35 minutes.
Can I use crunchy Biscoff spread?
Totally—gives extra texture.
Do I have to use parchment paper?
It helps with lifting the brownies out neatly, but you can also just grease the pan really well.
Final Thoughts
These Biscoff brownies are rich, fudgy, and honestly addictive. That swirl of caramel cookie butter is what makes them special. Make a batch, enjoy every bite, and let me know how yours turned out in the comments—I’d love to hear how you liked them or what twist you added!
