Biscoff Brownies
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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 swear I will 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!
These Lotus Biscoff brownies were tested by 8 different people who wouldn’t stop raving about them. They are seriously SO good. If you love cookie butter, you’ll also love my biscoff stuffed blondies!
Featured Reader Review
“I never leave reviews, however these brownies are incredible. Delicious and fudgy and slightly chewy with an amazing crust, I will never use another brownie recipe. I added white chocolate chips and will try this recipe with other additions. So so glad I found this website!”
Olivia
Why You’ll Love These Chocolate Brownies
- This recipe uses only 2 eggs (instead of 4, like many other recipes). A bonus in this economy where eggs are so pricey!
- This recipe also uses only 3/4 cup of flour, which is one of the reasons 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 in every bite
- 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.
Ingredient Notes
- 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.
How To Make These Brownies
Prepare your parchment paper.
Spread cookie butter on paper!
Freeze while you make the brownies!
Whisk your wet ingredients together!
Whisk in dry ingredients!
Voilá – brownie batter!
Add half the batter to your pan.
Top with biscoff layer then more brownie batter.
Top with cookies and bake!
Recipe Developer Expert Tips
- 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.
- 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.
More Biscoff Recipes You’ll Love
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
Ingredients
- ¾ cup (225 g) Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
- ¾ cup (158 g) butter (regular or vegan), melted
- 2 eggs
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 tsp vanilla extract
- ¾ tsp salt
- ¾ cup (93.75 g) all-purpose flour
- ¾ cup (64.5 g) 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 an 8×8 square baking pan 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 whisk 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!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Thank you for sharing!! I would like to know if the butter used was salted or unsalted.
You can use either, if you prefer a sweeter brownie, use unsalted. I personally like desserts to be on the slightly less sweet side so I often am fine with salted butter. Either is fine though based on your personal preference!
Absolutely love this recipe
If making in a 9X9 pan do we just adjust the baking time to a little less, more…? What adjustments would have to be made?
No adjustments are necessary to the ingredients – but the brownies will be slightly thinner. They may just take a little less time to bake so I would reduce the bake time by 5 minutes at first and check on them from there. Enjoy!
Hi! would cutting down the sugar affect the texture of the brownie? thanks!
Hi Nina, I haven’t tested these with less sugar so I can’t say how they would turn out, but yes it would affect the texture of the brownie depending how much is cut down.
Hi! I was wondering if I should use unsalted or salted butter!
Hi Haley! Either is fine, I have made it both ways and if you prefer sweeter desserts, you can use unsalted, and if you prefer a little less sweet, use salted.
Can I put them in the freezer for a week before I serve them?
Fresh is always best but you can, yes!
Talk about a match made in Biscoff heaven! These fudgy brownies are absolutely divine with the layer of Biscoff in the middle and finished with the crunch of the biscuits. An absolute winner that I can see will become a staple in our household given the first batch barely made it out of the oven before it was demolished !!
Yay! I am so happy that you loved the brownies Belinda!
I never leave reviews, however these brownies are incredible. Delicious and fudgy and slightly chewy with an amazing crust, I will never use another brownie recipe.
I added white chocolate chips and will try this recipe with other additions. So so glad I found this website!
YAY! This made my day! I am so happy you loved the brownies 🙂 Thanks so much for the review Olivia!
As a huge cookie butter and brownie enthusiast, I was so excited to combine them both and make these brownies when I saw the recipe, and they were a huge success!! I followed the tips to increase the amount of cookie butter I used to 1 cup and it was perfect, since I wanted a clear cookie butter taste in the brownies. Utter gooey and fudgy perfection and I’m going to come back to this recipe!
I am so happy to hear that you loved the brownies Kris! Thank you for the review!
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!
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!
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!
Hi Cass!I’m so thrilled to hear that you loved the brownies so much! Thank you for the wonderful review!
These are so delicious. I have to stop myself from wanting to make them every week.
Hi Maya! I’m so thrilled to hear that you loved the recipe! Thanks so much for the review 🙂
Hi,
I was wondering what size baking dish to use when doubling the recipe. I really want to make these brownies. They look amazing !!
Hi Marie, you can use a 9×13 instead of 8×8. Enjoy!
these are ridiculously good. genius, will be adding to my favorites
Hi Carly! I’m so happy that you loved the brownies, thanks for the review!
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!
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! 😀
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. 🙂
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! 🙂
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!!! ?
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! 😀
I love these brownies so much! The layer of biscoff is so amazing. Can’t wait to make them again!
Hi Kelly! I’m so happy to hear that you loved the brownies. Thanks so much for taking the time to leave a review 🙂
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
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! 🙂
Omg these brownies are a DREAM! Love this recipe!
Hi Ella! I’m so happy that you loved the recipe! Thanks so much for stopping by 🙂
Best brownies I have ever made!! i would have never thought to put the biscoff cookies on top but they really made it amazing
Hi Paige! I’m happy to hear that you love them! Thanks so much for stopping by 🙂
These are amazingly good brownies!!! You gotta try them!
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 🙂
These brownies are soooo good!!
Hi Laure! Yay! So glad you loved them, thank you for taking the time to come back and leave a review!