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Decadent Biscoff Brownies are easy, delicious, and absolutely irresistible. The rich fudgy brownies are stuffed with a thick layer of cookie butter, making them gooey and indulgent. With just 10 ingredients and no electric mixer required, you’ll love this easy dessert recipe.
about these biscoff brownies
While I am a Nutella girl, my husband is definitely a cookie butter fiend. It’s his favorite sweet spread, so I knew that I had to make a special treat just for him with these brownies.
The inspiration for these brownies came from a moment of pure cookie joy. I was sitting on the plane with a cup of coffee, a pack of Biscoff cookies in hand, and the genius idea struck. “Why not amplify the decadence of brownies with the addictive flavor of Biscoff?”
And just like that, a love story between brownies and Biscoff began.
what is biscoff?
Lotus Biscoff is a brand that’s all about making speculoos cookie butter spread and crunch cookies! You may have seen the cookies on various airlines, but the real favorite for me is the creamy spread. It has a flavor of the caramelized spiced cookies it’s made from, kind of like gingersnaps, but without the classic ginger bite.
However, Lotus Biscoff isnt the only brand out there. There are plenty of other speculoos cookie butter brands that you can try out in this recipe. I recommend using the one you like the flavor of the most! That’s the flavor that shines in this recipe, after all.
why you’ll love these brownies
- The brownies are decadent and chocolatey. They have the fudgy texture and ideal flavor, without being too sweet. With the addition of espresso power, you get a touch of that classic coffee flavor to pull out the rich chocolate notes.
- All you need are 10 ingredients and one large bowl to make this recipe! There’s no electric hand mixer or tons of equipment required.
- The thick layer of gooey cookie butter in the middle is the ultimate treat. Plus the crunchy cookies on top give the brownies an added textural element. You really get all that biscoff flavor in every bite.
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ingredients
biscoff cookie butter. You can use any brand of Speculoos cookie butter spread in this recipe! I simply prefer Lotus Biscoff Cookie Spread.
butter. Unsalted butter is preferred. You can use salted butter, but if you do so, be sure to eliminate the salt listed in the recipe.
sugar. You will need both granulated sugar and light brown sugar for this recipe. Dark brown sugar can also be used.
eggs. Use eggs that are truly large eggs, as this will impact the ratio of the brownies.
vanilla extract. We love to make our own homemade vanilla extract! You can also use store bought, just make sure it is a high-quality option like this Nielsen Massey Madagascar Bourbon Pure Vanilla Extract.
salt. Use fine kosher salt for the recipe. Don’t forget the fleur de sel to finish them after baking!
espresso powder.
flour. All you need is all-purpose flour for this recipe.
cocoa powder. Whenever you are making brownies, be sure to use unsweetened Dutch cocoa powder. This is what makes the brownies really rich and fudgy.
biscoff cookies. These Lotus Biscoff Cookies are optional for decoration! I think the biscoff cookie pieces also bring added crunch, which I love for these gooey brownies.
this recipe’s must haves
For the batter, use the largest of your set of mixing bowls, a whisk, and a wooden spoon.
Bake the brownies in an 8-inch baking pan. You can also use a 9-inch baking pan, but the brownies will be much thinner.
here’s how to make biscoff brownies
freeze cookie butter
Cut a piece of parchment paper into an 8×8-inch square. You can also take a piece of parchment, spread it on the bottom of your pan, and use your nail to mark the edges, creasing them.
Spread the cookie butter out in an even layer within the square. Place in the freezer while you proceed with the recipe.
wet ingredients
In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until combined. The mixture should resemble a paste at this point.
Whisk in eggs and vanilla until just combined.
make batter
Add salt, espresso powder, flour, and cocoa powder to the wet ingredients, stirring until combined. Be sure not to over mix the batter!
assemble and bake
Scoop half of the batter into an 8×8-inch square baking pan that’s been lined with parchment paper. I like to make sure the edges of the parchment hang out to easily remove the brownies after baking. You could coat the pan with cooking spray, but parchment is my preferred option.
Remove the cookie butter from the freezer and take it off the parchment paper. Place on top of the brownie batter layer. Spread the remaining brownie batter on top. Top with crumbled speculoos cookies, if using.
Bake for 30 to 40 minutes in a 350˚F oven, until the batter is just set. Use a toothpick inserted into the top layer of brownie to determine when it’s done. The toothpick should come out with wet crumbs, but not with wet batter. Sprinkle with fleur de sel, if using.
Let cool completely before slicing and serving.
Pro Tip: For easy slicing, wet a sharp knife with warm water before slicing the brownies.
tips and variations
make sure the cookie butter layer is firm. Freeze the cookie butter until it is a firm layer and the parchment can be easily removed. This usually takes about 15 minutes. If it isn’t firm, it will be impossible to remove the parchment.
wait to slice. Wait to slice into the brownies until they are cool! Otherwise the cookie butter will leak out everywhere, leaving you with a mess.
only slice what you plan to eat. If you plan to eat only a couple and save the rest, only cut the brownies you plan to eat once cooled. Keeping the brownies in a big piece will prevent them from drying out. Just cut what you need when you want!
More decadent dessert recipes: Baileys Fudge | Nutella Cake Bites | Nutella Puff Pastry Pies | Dark Chocolate Coffee Cookies | Triple Chocolate Brownies
Yes, you can use any brand of cookie butter that you prefer! From biscoff spread to Trader Joe’s speculoos spread, you can’t go wrong.
No, this is just an added garnish for added texture and flavor! If you don’t want to add the cookies, you can skip that step.
However, I do encourage you not to skip the sprinkle of fleur de sel at the end. The little touch of salt really enhances the flavor of the brownies!
can I make these brownies ahead of time?
Yes, you can make these biscoff brownies ahead of time. They will last when stored in an airtight container at room temp for up to 2 to 3 days.
help, my brownies came out dry! what happened?
If your brownies came out dry, it’s likely because they were over baked. To get the perfect fudgy brownie with a gooey center, pull the brownies when the center is just set. You can test the top layer of the brownies with a toothpick to be sure if they are done. The toothpick should come out with wet crumbs, but not wet batter. If the toothpick comes out clean, then they have been baked too long!
can you freeze biscoff brownies?
Yes, you can freeze these brownies! I recommend freezing them in an airtight container, between layers of parchment paper to prevent them from sticking. You can also flash freeze them after cutting them (on a baking sheet for about 3 to 4 hours, until frozen), then store in a freezer-safe resealable bag.
Thaw the frozen brownies at room temperature before enjoying.
Need some inspiration for sweet treats? Check out my dessert recipes page!
what to serve with biscoff brownies
These decadent brownies only need a chilled glass of milk, if you are looking for something to sere with them. You can also serve them with a scoop of ice cream on top!
Want biscoff for breakfast too? Try a slice of this moist biscoff banana bread with your morning coffee.
how to store and reheat
Store. Leftover brownies should be cooled to room temperature before storing in an airtight container. They will last for up to 2 to 3 days at room temperature. I recommend only cutting what you need to, versus cutting all the brownies before storing them. This will help prevent them from drying out.
Freeze. Cool to room temperature, then store in an airtight container or freezer bag for up to 1 month.
Thaw. Thaw overnight at room temperature, then enjoy!
more decadent chocolate recipes
Chocolate strawberry cake combines fluffy moist chocolate cake with a fresh buttercream frosting. It’s perfect for any gathering!
Looking for a no-bake treat? Try my easy cookie dough bites!
Chocolate strawberry brownies are gooey and packed with fresh strawberries for a whole new take on the chocolate-covered strawberry.
A sizzling brownie is hot, chocolatey and fudgy! It’s the ultimate version of a brownie sundae.
Finally, if you make this biscoff brownies recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
biscoff brownies
ingredients
- 1 cup Lotus Biscoff Spread or other speculoos cookie butter spread brand
- 3/4 cup unsalted butter melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp espresso powder
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened Dutch cocoa powder
- 8-12 biscoff cookies optional
- fleur de sel optional
instructions
- Cut a piece of parchment paper so that it fits inside of an 8×8-inch square baking pan. Crease the edges in the shape of the square pan. Remove the parchment and place on a baking sheet. Spread the cookie butter in an even layer within the creased edges to form the layer that will go in between the brownie layers. Place in the freeze and let firm up while you make the batter.
- Preheat the oven to 350˚F. Line the 8×8-inch baking pan with parchment paper, leaving the edges long enough to hang over the edges. Set aside.
- Whisk together melted butter, light brown sugar, and granulated sugar in a large bowl. Whisk until combined. Add eggs and vanilla, whisking to combine again.
- Add salt, espresso powder, flour, and cocoa powder. Stir until just combined. Do no over mix!
- Scoop half of the batter into the lined baking pan, spreading it into an even layer. Remove the cookie butter from the freezer and take off the parchment paper. Place the cookie butter on top of the brownie batter in the pan. Spread the remaining brownie batter on top of the cookie butter layer evenly.
- Break up the cookies, if using, into pieces and lightly press them into the top of the batter.
- Bake for 30 to 40 minutes, until the brownies are cooked through and just set. Use a toothpick inserted into the top layer to test. The toothpick should come out with wet crumbs, but not batter.
- When finished, remove from the oven and sprinkle with fleur de sel, if using. Let cool completely before slicing.
GRETA says
This was really delicious. I made this with my toddler and we loved every second of it. It was easy yet we got fancy brownies. Thank you!
Sage Scott says
Speculaas cookie butter, Biscoff cookies, and decadent chocolate all in one dessert? Yes, please! This was absolutely amazing!
Karla says
I used a different brand of cookie butter because that’s what I had on hand, and it worked just fine. Still tasted amazing!
Heather says
I love this especially how fudgy it turned out. I added some dark chocolate chunks in the brownie batter for extra flavors too!
Lily says
So good! Might be the best biscoff brownies I’ve made so far! Shared these during my niece’s birthday and all the kids totally enjoyed it. Thanks!