Print

Biscoff Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 130 reviews

Decadent Biscoff Brownies combine rich chocolate and velvety Biscoff cookie butter for a uniquely indulgent treat. This recipe layers a chilled Biscoff butter base with a luscious chocolate brownie batter, topped with crunchy Biscoff cookie pieces and an extra drizzle of cookie butter, creating a perfect balance of creamy, fudgy, and crispy textures. Ideal for dessert lovers looking to elevate classic brownies with a flavorful twist.

Ingredients

Biscoff Base

  • 3/4 cup (200 g) Biscoff cookie butter

Brownie Batter

  • 1/2 cup (100 g) light or dark brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs (about 100 g)
  • 1 large egg yolk (about 18 g)
  • 1 tablespoon vanilla extract
  • 10 tablespoons (140 g) unsalted butter
  • 2/3 cup + 1/4 cup (156 g) semi-sweet chocolate chips
  • 1/4 cup (25 g) unsweetened Dutch cocoa powder
  • 2/3 cup + 1 tablespoon (90 g) all-purpose flour
  • 1 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt

Toppings

  • 4-5 Biscoff cookies, broken into pieces
  • Extra cookie butter (about 2 tablespoons for drizzling)

Instructions

  1. Prepare Pan and Biscoff Base: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the edges to mark the pan’s shape for easy removal later. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges, then chill in the freezer until completely firm, ensuring a solid base layer for your brownies.
  2. Preheat Oven and Line Pan: Line the baking pan with parchment paper to hang off all four sides for effortless brownie removal after baking. Preheat the oven to 350°F (180°C).
  3. Mix Sugar, Eggs, and Vanilla: In a large mixing bowl, whisk together 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 egg yolk, and 1 tablespoon vanilla extract until fully combined and slightly fluffy.
  4. Melt Butter and Chocolate: In a microwave or over a double boiler, melt 10 tablespoons unsalted butter and 2/3 cup plus 1/4 cup chocolate chips together, stirring until smooth. Whisk in 1/4 cup Dutch cocoa powder to create a rich chocolate mixture.
  5. Combine Chocolate Mixture with Egg Mixture: Slowly whisk the melted chocolate mixture into the sugar-egg mixture until just blended, careful not to overmix to keep brownies tender.
  6. Add Dry Ingredients: Gently fold in 2/3 cup plus 1 tablespoon all-purpose flour, 1 teaspoon espresso powder, and 1/2 teaspoon fine sea salt until just combined to form the brownie batter.
  7. Assemble Brownies: Pour half of the brownie batter (about 340 grams) into the prepared pan, spreading evenly to the edges. Remove the chilled Biscoff butter square from the freezer and peel off the parchment paper on top. Place this firm Biscoff base carefully on top of the first brownie layer. Pour remaining batter evenly over the Biscoff layer and spread to the edges.
  8. Add Toppings: Break 4-5 Biscoff cookies into pieces and press them gently on top of the brownie batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny and drizzle evenly over the top for added flavor and shine.
  9. Bake: Bake in the preheated oven for 30-40 minutes until a toothpick inserted into the center comes out with a few moist crumbs, indicating fudgy brownies. Avoid overbaking to retain moistness.
  10. Cool and Serve: Let the brownies cool completely on a wire rack in the pan. Once cooled, optionally drizzle more cookie butter on top before slicing. Use the parchment paper edges to lift the brownies from the pan, slice, and enjoy.
  11. Storage: Store leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze brownies in an airtight container or freezer bag for up to 1 month.

Notes

  • Use a metal 8×8 inch square baking pan for best results.
  • Ensure the Biscoff cookie butter base is fully firm before layering the batter to prevent mixing.
  • Accurately measure flour by spooning it into the cup and leveling it off to avoid dense brownies.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Allow brownies to cool completely before removing from the pan for clean slices.