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    Home > Recipes > Brownies and Bars > Biscoff Brownies

    Biscoff Brownies

    Published on March 16, 2021. Last updated on November 11, 2022. By Gabby. 28 Comments

    4.8K shares
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    Jump to Recipe

    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!

    biscoff brownies stacked on top of each other with more brownies in the background

    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 biscoff 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.

    Ingredients

    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.
    ingredients to make biscoff brownies

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    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!

    process shots showing how to make biscoff brownies step by step

    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.

    process shots showing how to make biscoff brownies

    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.

    biscoff brownies sliced shot from above with biscoff spread stuffed in the brownies

    Expert Tips

    • 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!

    Storage Instructions

    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.

    MORE DESSERT BARS YOU'LL LOVE

    • Best Fudgy Brownies
    • Chocolate Chunk Blondies
    • Lemon Blueberry Cheesecake Bars

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    biscoff brownies sliced and shot from above with biscoff inside

    Biscoff Brownies

    Gabby
    These Biscoff brownies are fudgy, gooey, have a thick layer of biscoff cookie butter in the middle and Lotus Biscoff cookies on top!
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Bake Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American, European
    Servings 12 brownies
    Calories 358 kcal

    Equipment

    • 8x8 inch Square Baking Pan
    • Whisk
    • Parchment Paper

    Ingredients
     
     

    • ¾ cup Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
    • ¾ cup butter (regular or vegan), melted 
    • 2 eggs
    • ¾ cup light brown sugar
    • ¾ cup granulated sugar
    • 2 teaspoon vanilla extract
    • ¾ teaspoon salt
    • ¾ cup all-purpose flour
    • ¾ cup cocoa powder
    • 8-12 biscoff cookies (optional)

    Instructions
     

    • 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!

    Video

    Notes

    COOKIE BUTTER: For an even thicker layer of cookie butter, you can use 1 cup, or up to 1 ¼ cups of cookie butter instead of ¾ cup.
    FREEZING THE COOKIE BUTTER: Cookie butter doesn't have to be completely frozen, just firm enough to peel off in one piece. If it doesn’t feel firm enough, freeze for 5 more minutes.
    BAKING TIME: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.
    Don't have cookie butter but still want to make these brownies? Just leave out the Biscoff spread entirely and bake as per the instructions above!
    Storage Instructions: Store 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.

    Nutrition

    Calories: 358kcalCarbohydrates: 47gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 29mgSodium: 287mgPotassium: 131mgFiber: 2gSugar: 32gVitamin A: 585IUCalcium: 26mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Roo

      January 19, 2023 at 1:33 am

      It turned out amazing! It’s just that my biscoff cookie on top burnt a little. I wonder why as i thoight i knw my oven well already!

      Reply
      • Gabby

        January 19, 2023 at 6:02 pm

        Hi Roo! I'm so glad you loved the brownies! The cookies burning on top has never happened to me, perhaps the oven rack was too close to the top of your oven!

        Reply
    2. Cass

      September 25, 2022 at 7:48 pm

      5 stars
      These are by far my fave home made brownies ever! This recipe is so simple and easy, anyone can can a go. I made these every weekend for a few months because all my friend and family loved them so much. The biscoff layer is genius!

      Reply
      • Gabby

        September 26, 2022 at 5:32 pm

        Hi Cass!I'm so thrilled to hear that you loved the brownies so much! Thank you for the wonderful review!

        Reply
    3. Maya

      August 21, 2022 at 10:13 am

      5 stars
      These are so delicious. I have to stop myself from wanting to make them every week.

      Reply
      • Gabby

        August 22, 2022 at 4:19 pm

        Hi Maya! I'm so thrilled to hear that you loved the recipe! Thanks so much for the review 🙂

        Reply
      • Marie

        December 13, 2022 at 3:45 am

        Hi,
        I was wondering what size baking dish to use when doubling the recipe. I really want to make these brownies. They look amazing !!

        Reply
        • Gabby

          December 13, 2022 at 11:14 pm

          Hi Marie, you can use a 9x13 instead of 8x8. Enjoy!

    4. carly

      June 08, 2022 at 2:30 pm

      5 stars
      these are ridiculously good. genius, will be adding to my favorites

      Reply
      • Gabby

        June 08, 2022 at 3:15 pm

        Hi Carly! I'm so happy that you loved the brownies, thanks for the review!

        Reply
    5. Kristin

      February 09, 2022 at 7:28 pm

      5 stars
      IN-SANE. The brownie was fudgy. The cookie butter layer gooey. Just amazing. I used the 3/4 cup of cookie butter, but I will definitely up it next time so there's a more pronounced layer. Making these again this weekend for Super Bowl - thank you!

      Reply
      • Gabby

        February 10, 2022 at 4:26 pm

        Hi Kristin! YAY! This totally made my day! I'm so happy you loved the recipe and thanks so much for taking the time to leave a review! 😀

        Reply
    6. Jeannelle

      February 04, 2022 at 5:39 pm

      These are by far the best dairy-free brownies I've ever made! Can't wait to give these to my friend for her birthday! Can't wait to make these again. 🙂

      Reply
      • Gabby

        February 04, 2022 at 8:13 pm

        Hi Jeannelle! Yay! I'm so happy to hear that you loved the recipe and I hope your friend loved them too - thanks so much for taking the time to come back and leave a review! 🙂

        Reply
    7. Sydney Collari

      December 24, 2021 at 4:38 pm

      5 stars
      I tried this recipe for my friends and it was amazing!!! It was so, so easy and didn’t take long at all. It was a crowd PLEASER!! Truly no better combo than Biscoff and chocolate!!! Highly recommend this recipe to anyone!!! 😊

      Reply
      • Gabby

        December 24, 2021 at 5:01 pm

        Hi Sydney! Yay! I am so happy to hear that you loved the brownies! Thanks so much for taking the time to come back and leave a review! 😀

        Reply
    8. Kelly

      September 01, 2021 at 7:01 pm

      5 stars
      I love these brownies so much! The layer of biscoff is so amazing. Can't wait to make them again!

      Reply
      • Gabby

        September 06, 2021 at 3:11 pm

        Hi Kelly! I'm so happy to hear that you loved the brownies. Thanks so much for taking the time to leave a review 🙂

        Reply
    9. Priyanka

      July 01, 2021 at 6:41 am

      Hey Gabby, these brownies look so drooling… surely would love to try it but these are with eggs… could u please help out with an egg substitute or eggless version for the same

      Reply
      • Gabby

        July 04, 2021 at 4:18 pm

        Hi Priyanka! I haven't tested these brownies without eggs, so I really can't say how they will turn out. Substituting eggs in brownies can be tricky, but you could try using flax eggs (2 tbsp ground flaxseed+5 tbsp water, then let sit for 15 minutes until it becomes gel-like). Thanks for stopping by and good luck! 🙂

        Reply
    10. Ella

      May 04, 2021 at 3:12 pm

      5 stars
      Omg these brownies are a DREAM! Love this recipe!

      Reply
      • Gabby

        May 04, 2021 at 4:49 pm

        Hi Ella! I'm so happy that you loved the recipe! Thanks so much for stopping by 🙂

        Reply
    11. Paige

      April 05, 2021 at 8:12 pm

      5 stars
      Best brownies I have ever made!! i would have never thought to put the biscoff cookies on top but they really made it amazing

      Reply
      • Gabby

        April 08, 2021 at 2:54 pm

        Hi Paige! I'm happy to hear that you love them! Thanks so much for stopping by 🙂

        Reply
    12. Linda

      April 05, 2021 at 3:22 pm

      5 stars
      These are amazingly good brownies!!! You gotta try them!

      Reply
      • Gabby

        April 05, 2021 at 4:29 pm

        Hi Linda! Thanks so much for trying out the recipe and taking the time to leave a review! I'm so happy you loved them 🙂

        Reply
      • Laure

        May 08, 2021 at 4:50 pm

        5 stars
        These brownies are soooo good!!

        Reply
        • Gabby

          May 08, 2021 at 4:58 pm

          Hi Laure! Yay! So glad you loved them, thank you for taking the time to come back and leave a review!

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