These brownies are wild—in the best way.
You’ve got deep, rich chocolate flavor and then that creamy Biscoff swirl on top that gives it this caramel-y, spiced surprise in every bite.
They look fancy, taste amazing, and are actually really easy to pull off.
Why I Love This Recipe
Okay, I’m not even gonna lie—these brownies changed the brownie game for me. I made them one random Sunday when I had leftover Biscoff spread and zero expectations. But WOW.
- You get that deep, fudgy chocolate bite
- The Biscoff swirl adds this cinnamon-cookie flavor that’s straight-up addictive
- They look like bakery brownies but take maybe 10 minutes of prep
- They’re my go-to whenever I need to bring a dessert somewhere and want people to freak out a little (in a good way)
Servings and Cook Time
Servings: 9 big brownies or 12 smaller ones
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 45 minutes
What You’ll Need
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup Biscoff cookie butter (creamy)
- Optional: flaky sea salt for topping
Pro Tips
- Microwave the Biscoff for about 15 seconds to make it easier to swirl
- Don’t overmix the batter once the flour goes in—keeps them fudgy
- Use parchment paper so you can lift the brownies out easily
- Let them cool fully before cutting so they hold their shape
- A plastic knife works great for clean cuts through fudgy brownies
Tools You’ll Need
- 8×8 inch baking pan
- Mixing bowl
- Whisk
- Rubber spatula
- Microwave-safe bowl
- Measuring cups and spoons
- Parchment paper
Substitutions and Variations
- Use Nutella or peanut butter instead of Biscoff
- Add chopped Biscoff cookies for extra crunch
- Use brown sugar for a deeper molasses flavor
- Swap cocoa powder with dark cocoa for a richer taste
Make Ahead Tips
These brownies keep really well. Bake them a day before and store at room temp in an airtight container. The flavors actually get better the next day.
Biscoff Swirl Brownies Recipe
Step 1: Melt the Butter
In a microwave-safe bowl, melt 1/2 cup (1 stick) unsalted butter until fully liquid, about 45–60 seconds.
Step 2: Mix in Sugar, Eggs, and Vanilla
Whisk in 1 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until smooth and glossy.
Step 3: Add Cocoa, Flour, Salt, and Baking Powder
Stir in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder until just combined.
Step 4: Pour Batter into Pan
Line your 8×8 pan with parchment. Pour the batter in and smooth the top with a spatula.
Step 5: Swirl in Biscoff
Microwave 1/2 cup Biscoff spread for 15 seconds until pourable. Dollop spoonfuls across the brownie batter, then use a butter knife to swirl it gently.
Step 6: Bake
Bake at 350°F for 30–35 minutes, until the center is set and a toothpick comes out with moist crumbs.
Step 7: Cool and Slice
Let cool in the pan at least 30 minutes. Lift out and cut into squares.
Leftovers and Storage
Store in an airtight container at room temp for 3–4 days. You can also freeze them! Just wrap individually and store in a freezer bag for up to 2 months.
Macros Information (Per Brownie, if cut into 12)
- Calories: 220
- Fat: 11g
- Carbs: 28g
- Protein: 2g
- Sugar: 20g
Why This Recipe Works (Quick Science)
Brownies are all about ratios. This one has a high fat-to-flour ratio (thanks to the butter and Biscoff) which gives that fudgy texture. The melted butter binds with the sugar and cocoa to make a shiny, crackly top—classic sign of a good brownie.
Common Mistakes
- Overbaking: They’ll go from fudgy to dry fast. Check at 30 minutes.
- Overmixing: Especially after the flour goes in—just stir gently until no flour streaks remain.
- Cold Biscoff: It won’t swirl well. Always warm it a little.
- Cutting too soon: Let them cool so they don’t fall apart.
What to Serve With
- A cold glass of milk
- Vanilla ice cream
- Drizzle of extra melted Biscoff on top
- Hot coffee or espresso
FAQ
Can I double the recipe?
Yes! Use a 9×13 pan and bake a few minutes longer.
Can I use crunchy Biscoff?
Totally, it’ll add texture!
Do I need parchment paper?
Not 100%, but it makes removing and cutting way easier.
Why are my brownies cakey?
Probably overbaked or overmixed. Keep it gentle and pull them out when slightly underdone.
Final Thoughts
Biscoff Swirl Brownies are one of those desserts that feel like a cheat code—they’re simple, fast, and absolutely impressive. Once you try them, you’ll keep coming back again and again. Try it out, and let me know how yours turned out in the comments. If you have any questions, I’ve got you!
