Introduction

Biscoff Brownies combine rich chocolate with the unique, spicy sweetness of Biscoff cookie butter for a truly indulgent treat. These layered brownies offer a delightful texture and flavor contrast that’s sure to impress any dessert lover.

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, creasing the bottom edges to outline the pan size. Evenly spread the 3/4 cup of Biscoff cookie butter inside these creased edges, then chill in the freezer until firm. Make sure the layer is completely firm before continuing.
Step 2: Line the baking pan with parchment paper, leaving the edges hanging 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.
Step 4: Melt the unsalted butter and semi-sweet chocolate chips (2/3 cup) together until smooth. Whisk in the cocoa powder, then combine this chocolate mixture with the egg and sugar mixture until just combined.
Step 5: Fold in the flour, espresso powder, and sea salt gently until just combined, being careful not to overmix.
Step 6: Pour half of the brownie batter into the prepared pan and spread evenly to the edges (about 340 grams). Remove the chilled cookie butter from the freezer, peel off the parchment on top, and place the firm cookie butter square onto the batter.
Step 7: Pour the remaining brownie batter over the cookie butter layer and spread it evenly to the edges. Break the 4-5 Biscoff cookies into pieces and gently press them onto the top of the batter.
Step 8: Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny. Drizzle it over the top of the brownies. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Let the brownies cool completely on a wire rack before removing from the pan using the parchment paper edges. Optionally, drizzle more cookie butter on top before slicing and serving.

Tips & Variations

For best results, measure the flour using the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife to avoid dense brownies.
If you prefer a more intense coffee flavor, increase the espresso powder slightly or substitute with instant coffee granules.
Use a metal 8×8-inch pan for even heat distribution and cleaner edges when cutting.
Try adding chopped nuts like walnuts or pecans to the batter for extra crunch and texture.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days. To keep them longer, freeze fully cooled brownies in an airtight container or freezer bag for up to 1 month. Reheat gently in the microwave or let thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a glass baking dish instead of metal?

Yes, you can use a glass dish, but baking times may be slightly longer and edges might not be as crisp. Keep an eye on the brownies and test for doneness accordingly.

What if I don’t have Biscoff cookie butter?

You can substitute with peanut butter or almond butter for a different but delicious flavor. For the cookie topping, crushed speculoos or ginger snap cookies work well.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Decadent Biscoff Brownies featuring a luscious layer of Biscoff cookie butter baked between rich, fudgy brownie batter and topped with crunchy Biscoff cookie pieces. These brownies offer a unique blend of chocolate and caramelized cookie flavors, enhanced by espresso powder for depth, perfect for any sweet tooth craving.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 16 brownies (cut into 2x2 inch squares) 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 drizzling on top)

Instructions

Prepare the Cookie Butter Base: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the bottom edges to mark the size. Evenly spread the 3/4 cup of Biscoff cookie butter inside the creased edges. Chill in the freezer until completely firm to create a stable base layer.
Preheat Oven and Line Pan: Line the baking pan with parchment paper extending over all four sides to enable easy brownie removal. Preheat the oven to 350°F (180°C).
Mix Sugars, Eggs, and Vanilla: In a mixing bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until fully combined and smooth.
Melt Butter and Chocolate: Gently melt the unsalted butter and semi-sweet chocolate chips until smooth and fully combined. Whisk in the cocoa powder thoroughly. Then, incorporate this melted chocolate mixture into the egg and sugar mixture, whisking until just combined.
Fold Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until the batter is just combined to avoid overmixing and maintain fudginess.
Assemble Brownie Layers: Pour half of the brownie batter (approximately 340 grams) into the prepared pan and spread evenly to the edges. Carefully place the frozen Biscoff cookie butter square on top, removing the parchment paper from its surface. Pour the remaining batter over the cookie butter layer and spread evenly to cover.
Add Toppings: Break the Biscoff cookies into pieces and evenly press them onto the top of the batter layer. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it generously over the top of 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 attached. Avoid overbaking to keep the brownies fudgy.
Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, you may drizzle additional cookie butter on top before cutting into squares to serve.
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.

Notes

Use parchment paper folded with creased edges to keep the Biscoff cookie butter layer contained while chilling.
Ensure the cookie butter layer is completely firm before adding batter to prevent mixing layers.
Measure flour properly by spooning into the cup and leveling for best results.
Baking times may vary depending on oven; check doneness early to avoid drying out brownies.
Optional to drizzle more cookie butter on top before cutting for extra richness.

Keywords: Biscoff brownies, cookie butter brownies, chocolate brownies, fudgy brownies, espresso brownies