Dessert

Biscoff Brownies Recipe

ByJulian Dempsey February 19, 2026February 19, 2026

Introduction

These Biscoff Brownies combine rich chocolate with the irresistible flavor of Biscoff cookie butter for a decadent twist on a classic treat. Layered with creamy cookie butter and topped with crunchy Biscoff cookies, they’re sure to satisfy any sweet tooth.

This image shows a close-up of a layered brownie cut into square pieces arranged closely on a white marbled surface. Each brownie has a thick bottom layer of dark, rich, fudgy chocolate with a moist texture. Above this is a middle layer of creamy caramel that glistens slightly, creating a smooth contrast to the dark base. The top layer is a golden-brown cookie crust with a cracked and crumbly surface. All the brownies are drizzled with caramel sauce on top, adding a shiny and smooth texture, and some flakes of sea salt are scattered over the pieces, giving a bit of sparkle. One brownie piece is centered and standing on its side, clearly showing these three distinct layers and the softness of the caramel in between. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
4-5 Biscoff cookies (for the top)
Extra cookie butter (for the top)

Instructions

Step 1: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the edges to outline the pan size. Evenly spread the cookie butter inside the creased edges, then chill in the freezer until firm. Make sure the layer is completely firm before starting the batter.
Step 2: Line the pan with parchment paper hanging over all four sides for easy removal later. Preheat your oven to 350°F (180°C).
Step 3: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
Step 4: Melt the butter and chocolate chips together until smooth. Whisk in the cocoa powder. Then, whisk the melted chocolate mixture into the egg mixture until just combined.
Step 5: Gently fold in the flour, espresso powder, and sea salt until just combined.
Step 6: Pour half of the brownie batter into the prepared pan and spread evenly to the edges (about 340 grams). Place the frozen cookie butter square on top, peeling the parchment paper off the top. Pour the remaining batter on top and spread evenly.
Step 7: Break up the Biscoff cookies into pieces and press them on top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15–20 seconds until runny and drizzle it over the top.
Step 8: Bake the brownies for 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely on a wire rack before removing. Optionally, drizzle more cookie butter on top before cutting and serving.

Tips & Variations

To measure flour accurately, spoon it into your measuring cup and level it off with a knife to avoid dense brownies.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
For an extra indulgent touch, swirl some additional cookie butter into the batter before baking.

Storage

Store leftovers in an airtight container at room temperature for 2–3 days. You can also freeze the baked brownies in an airtight container or freezer bag for up to 1 month. To enjoy, thaw at room temperature and warm slightly if desired.

How to Serve

A close-up of a square brownie cut into smaller squares, all placed on a white marbled surface. The brownies have three visible layers: a dark, rich chocolate base with a moist, dense texture; a middle layer of creamy, golden caramel; and a top layer of a lighter brown, crumbly cookie-like dough with a cracked surface. Each square is drizzled with caramel lines and sprinkled with coarse sea salt flakes, adding extra texture and shine. One brownie piece is separated and centered, clearly showing the three distinct layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy peanut butter instead of Biscoff cookie butter?

Yes, peanut butter can be used as a substitute, but it will alter the flavor profile. Biscoff cookie butter has a unique spiced taste that complements the chocolate brownies specially.

How do I know when the brownies are perfectly baked?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. This ensures chewy, fudgy brownies rather than cakey or undercooked ones.