Biscoff brownies
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.
