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biscoff brownies sliced and shot from above with biscoff inside

Biscoff Brownies

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 4 votes
Prep Time 15 mins
Bake Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American, European
Servings 12 brownies
Calories 358 kcal



  • 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!



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.
BUTTER WEIGHT: Please note that this measurement is for vegan butter. Weight of vegan butter may vary between brands and weight will be different for regular butter.
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.


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