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These are the best Biscoff brownies ever. They have an ultra fudgy brownie base, a thick layer of gooey cookie butter in the middle and more cookies on top. Plus, only 10 ingredients! Say hello to your new favorite cookie butter brownies!
Next to cookie dough, Biscoff spread (aka cookie butter) is my absolute weakness. I find a reason to make my cookie butter stuffed cookies at least once a month, and adding cookie butter to brownies will absolutely blow your mind!
The base for this recipe is adapted from my fudgy brownies, with a few tweaks to make them even fudgier! These Lotus Biscoff brownies were tested by 8 different people who wouldn't stop raving about them. They are seriously SO good.
Why These Biscoff Brownies Work
- These brownies only use 2 eggs (instead of 4, like many other recipes), which creates a fudgy, chewy brownie instead of a cakey one.
- This recipe uses only ¾ cup of flour, which is another reason why the brownies are so gooey and fudgy.
- The cookie butter is chilled before you bake the brownies so that it doesn't spread into the batter, giving you a thick layer of Biscoff inside the brownies.
- Biscoff cookies are layered on top of the batter and baked with the brownies. This makes the cookies slightly soft but still adds a crunch to the brownies.
These Biscoff brownies only have 10 simple ingredients! A few notes about the ingredients:
- Butter: You can use regular butter or vegan/dairy free butter - the recipe has been tested both ways!
- Biscoff Spread (Cookie Butter): There are tons of different brands of cookie butter out there, so you don't have to use the Biscoff brand! I've tried at least 4 different brands. I use smooth but you can also use crunchy!
- Lotus Biscoff cookies: These are optional, but highly recommended. You can use any brand of Speculoos style cookie or leave them out completely.
- Cocoa powder: I recommend using unsweetened cocoa powder.
Step By Step Instructions
STEP ONE: Cut a piece of parchment paper so that it fits into your square pan, leaving some hanging over the edges. Place it in the pan and fold the edges inward to form creases so that you can see how much area to cover with Biscoff spread.
STEP TWO: Remove the parchment from the pan and spread the cookie butter so that it covers the square area that will fit in the pan. Place the parchment paper on a flat surface (cutting board, cookie sheet, or a cooling rack) and put it in the freezer while you make the brownies.
STEP THREE: Preheat the oven to 350°F and prepare an 8x8 square pan, lining it with parchment paper while leaving some hanging over the edges. Combine the flour, salt, and cocoa powder in a small bowl and set aside.
STEP FOUR: Melt the butter in the microwave or in a small pan over the stove. Transfer butter to a medium sized bowl then whisk in both sugars. Continue whisking until the mixture looks like a paste that pulls away cleanly from the side of the bowl as you mix.
STEP FIVE: Mix in the eggs and vanilla, then pour in the dry ingredients and mix until just combined. Don't over-mix!
STEP SIX: Pour half of the brownie batter into the the pan. Remove the cookie butter from the freezer and gently peel it off of the parchment paper. It should come off in one piece. Place the slab of cookie butter over the brownie batter.
STEP SEVEN: Pour the remaining brownie batter over the cookie butter layer and spread it evenly towards the edges of the pan. Press the Lotus Biscoff cookies gently into the top of the batter.
STEP EIGHT: Bake the brownies for 30-40 minutes, or until a toothpick inserted in the middle of the pan comes out with a few wet crumbs, but not covered in batter. The middle shouldn't be jiggly, but the toothpick shouldn't come out completely clean.
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
FAQS and Expert Tips
How can you tell when the brownies are ready?
First off, if they jiggle, they need more time. Once they aren't jiggly anymore, place a toothpick in the centre of the batter. If the toothpick is covered in batter, bake longer. Brownies are ready when the toothpick has a few wet crumbs on it, but it should not come out clean. If it's completely clean, they are already over-baked.
Can I make a thicker layer of cookie butter?
Definitely! Increase the cookie butter measurement to 1 cup or even 1-¼ cup for an extra thick layer of gooey cookie butter inside each bite.
Where can I find Biscoff?
There are a variety of brands of cookie butter, so you don't have to use Biscoff! Some grocery stores even sell their own brands, like Walmart, Trader Joe's, or President's Choice. I've tried all of those brands and they are all delicious. You can even order it on Amazon!
Is cookie butter dairy free?
Yes, it sure is! It's also egg free and vegan.
- If the cookie butter doesn't feel firm enough when you take it out of the freezer, leave it for another 5 minutes or so. It doesn't have to be completely frozen, just firm enough that it peels off the parchment paper in one piece.
- Don't skip the parchment paper lining in the baking tin! It makes it so much easier to remove the brownies from the pan later.
- Be sure to whisk the melted butter and sugars until it starts to pull away from the sides of the bowl, almost like a paste! This helps create a crinkle top.
- Make sure not to over-mix the batter when mixing the dry ingredients into the wet. Mix it in gently, and as soon as the last specks of flour disappear, stop mixing.
- Do not over-bake the brownies! Start checking on them after 30 minutes, then every couple minutes after.
- When placing the cookies on top of the brownie batter, you can leave them whole like I did, break them into large pieces, or even crush them up and sprinkle on top.
- Wait for the brownies to cool completely before slicing into them! They will slice way easier and cleaner if you do. The brownies continue to set once they come out of the oven too. I know it's hard to wait, but trust me on this!
Biscoff brownies should be stored at room temperature in an airtight container, or un-sliced in the pan. If leaving them in the pan, be sure to cover in plastic wrap or a reusable wrap. They will last around 3-5 days.
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PIN IT FOR LATER!
- ¾ cup Lotus Biscoff Spread (or other Speculoos cookie butter spread brand) (215 g)
- ¾ cup butter (regular or vegan), melted (160 g)*
- 2 eggs
- ¾ cup light brown sugar (150 g)
- ¾ cup granulated sugar (150 g)
- 2 tsp vanilla extract
- ¾ tsp salt
- ¾ cup all-purpose flour (94 g)
- ¾ cup cocoa powder (63 g)
- 8-12 biscoff cookies (optional)
- Cut a piece of parchment paper so that it fits into your an 8×8 square baking pan, leaving some hanging over the edges. Place it in the pan and fold the parchment that is overhanging to form a crease in the shape of the square pan.
- Remove the parchment from the pan and place it on a flat surface like a cookie sheet, cutting board, or cooling rack. Spread the cookie butter onto the parchment in the shape of the square pan, so that it will fit into the baking pan in one piece. Freeze while you make the brownies.
- Preheat the oven to 350°F and line with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
- Mix the cocoa powder, salt, and flour in a bowl and set aside.
- Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
- Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
- Add the eggs and vanilla and mix again.
- Pour the dry ingredients into the bowl and mix with the whisk until just combined (do not over mix!).
- Pour half of the batter into the lined baking pan, then take the cookie butter out of the freezer, peel it from the parchment (it should come off easily and in one piece*), and place the whole piece on top of the brownie batter.
- Pour the remaining brownie batter on top of the cookie butter into the pan and smooth into an even layer.
- Line the top of the brownies with Biscoff Cookies, pushing them into the batter slightly.
- Bake for 30-40 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean. The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
- Let the brownies cool completely before slicing. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.