I created fudgy Biscoff brownies with a rich chocolate base, a gooey cookie butter layer, and crunchy Biscoff cookies on top, all made with just 12 ingredients as part of my Biscoff Baking Recipes.

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I never thought cookie butter could steal the show, but these Biscoff Cookie Butter Brownies do. They’re fudgy and messy in the best way, a deep fudgy base smothered with a glossy river of Biscoff cookie butter and finished with crunchy bits.

I used unsalted butter for richness, which sounds basic but it somehow makes everything more stubbornly good. I messed up the first batch by overthinking it, and honestly that mistake led to my favorite version.

It’s the kind of thing you’ll want to hide in the freezer, weirdly perfect for anyone into Specialty Brownies.

Ingredients

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Biscoff cookie butter: highly spiced, very sweet, mostly carbs and fats, adds caramel warmth
Semi sweet chocolate: bittersweet cocoa flavor, adds depth, contains antioxidants but also sugar and fat
Unsalted butter: rich in saturated fat, gives fudgy texture, little protein or fiber
Eggs: provide protein and structure, help the brownies set, add moisture
All purpose flour: main source of carbs, gives structure, not much fiber or nutrients
Granulated and brown sugar: sweeteners, add caramel notes and moisture, mostly empty calories
Instant espresso powder: tiny bitter note boosts chocolate, almost no calories but improves flavor

Ingredient Quantities

1/2 cup (115 g) unsalted butter

4 oz (115 g) semi sweet chocolate, chopped or chips

1 cup (200 g) granulated sugar

1/4 cup (50 g) light brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup (95 g) all purpose flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon fine sea salt

1 cup (250 g) Biscoff cookie butter

10 Biscoff cookies

1 teaspoon instant espresso powder

How to Make this

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1. Preheat oven to 350°F (175°C) and line an 8 by 8 inch baking pan with parchment, leaving some overhang to lift brownies out later.

2. In a heatproof bowl set over barely simmering water or in short bursts in the microwave, melt 1/2 cup (115 g) unsalted butter with 4 oz (115 g) semi sweet chocolate and 1 teaspoon instant espresso powder, stirring until smooth and glossy; let cool a few minutes.

3. Stir the melted chocolate into 1 cup (200 g) granulated sugar and 1/4 cup (50 g) light brown sugar until combined, then whisk in 2 large eggs one at a time and 1 teaspoon vanilla extract until the batter is shiny; it’s ok if it’s a bit thick.

4. Sift or whisk together 3/4 cup (95 g) all purpose flour, 2 tablespoons unsweetened cocoa powder and 1/2 teaspoon fine sea salt, then fold into the chocolate mixture gently until just combined, dont overmix or you’ll lose fudginess.

5. Spoon about half of the brownie batter into the prepared pan and spread into an even layer, leaving a little room near the edges.

6. Warm 1 cup (250 g) Biscoff cookie butter in the microwave 15 to 25 seconds so it spreads easier, then dollop and gently spread it over the batter layer; you can swirl a bit with a knife for a marbled look if you prefer.

7. Drop the remaining brownie batter over the cookie butter layer in dollops and gently spread to cover as best you can, a few streaks are fine.

8. Coarsely crush or chop 10 Biscoff cookies and scatter them evenly across the top, pressing them lightly into the batter so they stick.

9. Bake for 22 to 28 minutes until the edges look set and the center is slightly underdone and jiggles a little when shaken; remove from oven and cool completely in the pan, then chill 30 minutes for clean slices before lifting out on the parchment and cutting into squares.

10. Tip: warm a square briefly in the microwave for ooey gooey cookie butter, and store leftovers airtight at room temp for up to 2 days or in the fridge for up to 5 days.

Equipment Needed

1. Oven (set to 350 F)
2. 8 x 8 inch baking pan lined with parchment paper, with some overhang to lift brownies out
3. Heatproof bowl + small saucepan for a double boiler, or a microwave safe bowl if you wanna melt chocolate faster
4. At least two mixing bowls (one for wet, one for dry)
5. Whisk and a rubber spatula for stirring, folding and spreading
6. Measuring cups and spoons and a kitchen scale for the gram measurements
7. Fine mesh sieve or sifter for the flour and cocoa
8. Knife or food processor or a zip bag + rolling pin to crush the Biscoff cookies

FAQ

Q: How do I know when the brownies are done?

A: Bake until the edges look set and a toothpick in the center comes out with a few moist crumbs, not wet batter. If you like them fudgy pull them out a minute or two earlier, for cakier bake a bit longer. Don't overbake or they'll dry out.

Q: Any tips for getting pretty Biscoff swirls?

A: Warm the cookie butter 10-20 seconds in the microwave so it's pourable, drop spoonfuls over the batter, then drag a knife or skewer through in a figure 8 a few times. Stop when you like the look, over-swiping will blend it too much.

Q: Can I swap the Biscoff for something else?

A: You can use another cookie butter or speculoos spread for a similar taste. Peanut butter works texture-wise but it changes the flavor big time. If you need no-Biscoff, try cookie butter made from crushed speculoos cookies mixed with a little oil or butter.

Q: Why is there espresso powder, do I taste coffee?

A: Espresso powder just boosts the chocolate flavor, you won't get a coffee taste if you use the small amount called for. Skip it only if you absolutely hate coffee flavor, but I recommend keeping it.

Q: Best way to cut clean squares?

A: Let the brownies cool fully, then chill in the fridge 1 hour. Use a sharp knife warmed under hot water and wiped dry between cuts for neat edges. Or score with a bench scraper for rustic looking bars.

Q: How should I store or freeze them?

A: Store airtight at room temp for 3 days, in the fridge up to 1 week. To freeze wrap in plastic then foil and freeze up to 3 months. Thaw at room temp or pop briefly in the microwave to warm.

Biscoff Cookie Butter Brownies Recipe Substitutions and Variations

Unsalted butter (1/2 cup / 115 g): swap with solid coconut oil, same weight (115 g) or vegan/baking margarine 1 to 1. Coconut adds a faint coconut taste and brownies may be a touch softer, so chill briefly before cutting if you want neat squares.
Eggs (2 large): use flax “eggs” for vegan option — 2 tbsp ground flax + 6 tbsp water (mix, let gel for 5 min) or 1/2 cup unsweetened applesauce. Flax gives a denser, fudgy crumb, applesauce makes them a bit cakier and sweeter.
Semi sweet chocolate (4 oz / 115 g): use equal weight dark chocolate (60 to 70%) or milk chocolate if you like sweeter brownies. If you only have cocoa powder, stir 3 tbsp cocoa with 3 tbsp melted butter plus 2 tbsp extra sugar to mimic the texture.
Granulated sugar (1 cup / 200 g): swap with coconut sugar 1 to 1 for a slightly caramel note, or use 3/4 cup maple syrup but reduce other liquid slightly and bake a few minutes longer since liquid sweeteners change texture.

Pro Tips

– Warm the Biscoff just enough so it spreads, then let it cool a hair before dolloping. If it’s too thin it will sink through the batter; if it’s too stiff you’ll tear the brownie layer. A few short bursts in the microwave usually does it.

– Fold the dry ingredients in gently and stop when you still see a few streaks of flour. Overmixing develops gluten and makes brownies cakey instead of fudgy, so be patient and use a rubber spatula.

– Pull the pan when the center still jiggles a little, not when a toothpick comes out totally clean. Let the brownies cool fully, then chill before cutting for tidy squares. Rotate the pan halfway through baking if your oven has hot spots.

– Add the espresso and use chopped baking chocolate rather than chips for a smoother, shinier batter. For clean slices, dip a sharp knife in hot water, wipe it dry and slice, repeat between cuts.