If you’re on the hunt for an indulgent treat that combines rich chocolate and the unique spiced sweetness of Biscoff, you’re in the right place. This Biscoff Brownies Recipe is the ultimate crowd-pleaser, fusing fudgy brownie goodness with luscious layers of Biscoff cookie butter and crunchy cookie pieces. Trust me, once you try this, it’ll become your go-to dessert whenever you want something special!
Why You’ll Love This Recipe
- Decadently Rich: The combination of chocolate and Biscoff cookie butter creates a fudgy, deeply flavorful brownie experience.
- Textural Delight: Crunchy Biscoff cookie pieces on top add a perfect contrast to the soft brownie layers.
- Simple Yet Impressive: You’ll be amazed how a handful of straightforward ingredients create such a show-stopping treat.
- Perfect for Sharing: These brownies are sure to be a hit at any gathering or a sweet pick-me-up all for yourself.
Ingredients You’ll Need
This Biscoff Brownies Recipe relies on easy-to-find ingredients, each contributing something special: creamy Biscoff cookie butter for warmth and spice, rich chocolate for fudgy depth, and a touch of espresso to enhance all those chocolate notes beautifully.
- Biscoff cookie butter: This is the star ingredient providing that irresistible spiced caramel flavor and creamy texture layered inside the brownies.
- Brown and granulated sugar: Together they balance sweetness and help create the perfect chewy brownie texture.
- Eggs and egg yolk: Add richness and help bind the ingredients for tender, moist brownies.
- Vanilla extract: A subtle, fragrant note that complements both chocolate and Biscoff flavors.
- Unsalted butter and semi-sweet chocolate chips: Melted to create the luscious, fudgy base with a smooth chocolate finish.
- Dutch cocoa powder: Adds depth and an intense chocolate punch.
- All-purpose flour, espresso powder, and sea salt: Flour builds structure, espresso subtly boosts the chocolate, and salt balances sweetness perfectly.
- Biscoff cookies: Crumbled on top for that crunchy texture and an extra cookie butter kick.
Variations
One of the best parts about these brownies is how easily you can make them your own. Whether you want to adjust sweetness, try different textures, or accommodate diets, these variations allow you to get creative while still enjoying that signature Biscoff charm.
- Nutty Upgrade: Add chopped pecans or walnuts to the batter for extra crunch and nutty depth that pairs beautifully with the Biscoff.
- Vegan Version: Swap eggs for flax eggs and use dairy-free butter and vegan chocolate chips to make these brownies plant-based and still decadent.
- Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an extra layer of sweet and salty goodness that complements the spice of Biscoff.
- Spice it up: Add a pinch of cinnamon or pumpkin pie spice to intensify the warm notes of the cookie butter.
How to Make Biscoff Brownies Recipe
Step 1: Prepare the Cookie Butter Base
Begin by pressing parchment paper into your 8×8 baking pan and creasing those edges to fit snugly. Spread a generous layer of Biscoff cookie butter inside this outline and chill it in the freezer until it’s completely firm. This step builds that luscious middle layer that sets these brownies apart!
Step 2: Mix the Wet Ingredients
In a bowl, whisk together the brown sugar, granulated sugar, whole eggs, egg yolk, and vanilla extract until smooth and combined. This creates the sweet, rich foundation that will blend perfectly with the chocolatey goodness.
Step 3: Melt Chocolate and Butter
Gently melt the butter and semi-sweet chocolate chips together until silky smooth, then whisk in the cocoa powder. Once combined, fold this luscious chocolate mixture into your egg and sugar mixture — it’s the moment where the magic of fudgy brownies begins!
Step 4: Combine Dry Ingredients
Add in the flour, espresso powder, and sea salt, folding carefully just until everything is blended. Over-mixing here can toughen the brownies, so gentle is key to keeping them tender and moist.
Step 5: Assemble the Layers
Spread half the brownie batter evenly in the pan. Carefully remove the frozen cookie butter base from the freezer and peel off its parchment paper. Place this layer over the batter, then pour the remaining batter on top, spreading it smoothly. This layered assembly ensures every bite will have that irresistible Biscoff swirl.
Step 6: Add Cookie Crunch and Bake
Break a few Biscoff cookies into chunks and press them gently on top of the batter. Warm two tablespoons of cookie butter until runny and drizzle it over the cookies for extra gooey richness. Bake at 350°F (180°C) for about 30 to 40 minutes, or until a toothpick comes out with a few moist crumbs. Let cooling do its work before slicing and serving.
Pro Tips for Making Biscoff Brownies Recipe
- Freeze That Cookie Butter: Make sure the cookie butter base is completely firm before adding the batter so it won’t mix or melt into the layers.
- Measure Flour Correctly: Spoon and level your flour instead of scooping to avoid dense brownies; it keeps the texture light and chewy.
- Don’t Overbake: Pull the brownies out when a toothpick still has a few moist crumbs—that’s the secret to fudgy perfection, not dry cake-like edges.
- Warm Cookie Butter for Drizzling: Microwave your cookie butter briefly for an even, beautiful drizzle that adds extra flavor and sparkle on top.
How to Serve Biscoff Brownies Recipe
Garnishes
These brownies are gorgeous on their own, but a dollop of whipped cream or a scoop of vanilla ice cream takes them to the next level. You can also sprinkle some crushed Biscoff cookies or a light dusting of powdered sugar for a pretty presentation.
Side Dishes
Serve with fresh berries or a tart raspberry sauce to cut through the richness, or pair with a cup of strong coffee or chai tea that complements the spice notes from the Biscoff wonderfully.
Creative Ways to Present
Try cutting the brownies into bite-sized squares and placing them on decorative skewers for party platters. You could also serve them layered in parfait glasses with whipped cream and cookie crumbs for an elegant dessert twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Biscoff brownies in an airtight container at room temperature where they’ll stay fresh and chewy for 2 to 3 days—perfect for those moments you just can’t resist a midnight snack.
Freezing
Freeze your brownies after baking in an airtight container or freezer bag for up to a month. Make sure to separate layers with parchment paper to prevent sticking, so you can enjoy this treat long after you make it.
Reheating
Warm leftover brownies slightly in the microwave for 15-20 seconds or enjoy them chilled. This helps revive some of that gooey texture and intensifies the Biscoff and chocolate flavors.
FAQs
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Can I use crunchy Biscoff instead of cookie butter for the layer?
Crunchy Biscoff works differently because it has cookie bits inside and a thicker texture. For the creamy, smooth layer that melts perfectly into the brownies, the cookie butter is best. You can always add cookie crumbs on top for crunch!
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What if I don’t have espresso powder?
You can omit espresso powder if you don’t have it, but just a teaspoon really enhances the chocolate flavor by adding depth without tasting like coffee at all. Instant coffee granules are a decent substitute too.
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How do I know when the brownies are done?
Insert a toothpick in the center; it should come out with a few moist crumbs, not completely clean. This ensures your brownies are fudgy and not overbaked or dry.
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Can I make this recipe gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free flour blend that measures 1:1 with regular flour. Just be mindful that texture might vary slightly, but your brownies will still be delicious.
Final Thoughts
Getting lost in a batch of these Biscoff brownies is pure bliss. The gooey layers, rich chocolate, and unforgettable spice from cookie butter make each bite feel like a tiny celebration. Don’t wait for a special occasion — dive in and enjoy this scrumptious recipe anytime you want a sweet hug in brownie form!
PrintBiscoff Brownies Recipe
Decadent Biscoff Brownies featuring layers of rich chocolate batter and a smooth Biscoff cookie butter center, topped with crunchy Biscoff cookie pieces and a drizzling of melted cookie butter. These brownies combine creamy, fudgy textures with a spiced caramel flavor that makes them irresistibly delicious.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- 3/4 cup Biscoff cookie butter
- 1/2 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch cocoa powder
- 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
Toppings
- 4-5 Biscoff cookies, broken into pieces
- Extra cookie butter for drizzling (about 2 tablespoons, warmed)
Instructions
- Prepare the Cookie Butter Layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the bottom edges to mark the size. Evenly spread the cookie butter inside the creased area. Chill in the freezer until the cookie butter layer is completely firm, which ensures it holds its shape when layered with batter.
- Preheat and Line the Pan: Line the same baking pan with parchment paper, letting it hang over all four sides for easy removal of brownies after baking. Preheat your oven to 350°F (180°C).
- Mix the Wet Ingredients: In a mixing bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and slightly frothy.
- Melt Butter and Chocolate: Gently melt the unsalted butter and chocolate chips together until smooth and combined, either using a double boiler or gentle microwave heating. Whisk in the Dutch cocoa powder into this melted mixture until smooth, then incorporate it into the egg mixture until just combined.
- Fold in Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and sea salt into the batter until just combined, taking care not to overmix to keep the brownies tender.
- Assemble the Layers: Pour about half of the brownie batter (approximately 340 grams) into the prepared pan, spreading it evenly to the edges. Remove the parchment from the frozen cookie butter layer and place this firm square gently on top of the batter. Then pour the remaining batter over this cookie butter layer, spreading evenly to the edges.
- Add Cookies and Drizzle: Break up 4-5 Biscoff cookies into pieces and press them gently onto the surface of the top layer of brownie batter. Warm about 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the top cookie pieces.
- Bake: Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Baking times may vary slightly depending on your oven.
- Cool and Serve: Remove the pan from the oven and let the brownies cool completely on a wire rack. Once cooled, lift the brownies out using the parchment paper overhang. Optional: drizzle additional warmed cookie butter on top before cutting into squares to serve.
- Storage: Store any leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the brownies in an airtight container or freezer bag for up to 1 month.
Notes
- Ensure the cookie butter layer is fully firm before adding the batter on top to maintain distinct layering.
- For flour measuring, spoon the flour into the measuring cup and level it off with a knife to avoid packing and ensure accurate measurement.
- Use a metal baking pan as it helps to achieve even baking and a nice crust on the brownies.
- Microwaving the cookie butter makes it easier to drizzle and enhances the visual appeal of the finished brownies.
