Biscoff Brownies

Brownie lover’s delight! Rich fudge brownies layered with Biscoff cookies that result in dessert decadence. Made from scratch, these Biscoff brownies are moist and pillowy soft with a crackling top that’s impossible to resist.

Have you indulged in the cookie butter craze yet? If not, let me take a moment to make your culinary dreams come true. Recently, my sister introduced me to the one-of-a-kind delight of Biscoff Cookie Butter and I have been a total convert ever since.

Brownies are one of my favorite dessert obsession to experiment with in the kitchen. My family has thoroughly enjoyed the spoils of my kitchen creations including Cheesecake Brownies, Carmelitas, and Peanut Butter Swirl Brownies. But these Biscoff Brownies are a whole new adventure in brownie bliss!

Layering fudge brownies with cookie butter is a match made in dessert heaven. Gooey pockets of Biscoff remain nestled among the decadent chocolaty brownies and the bottom layer of cookie crust takes it over the top. Imagine biting into rich chocolate and getting a taste of a caramelly, gorgeously spiced cookie too! Swoon.

What are Biscoff Cookies?

Also known as Europe’s Favorite Cookie, Biscoff Cookies are a brand of speculoos cookies. They taste like richly spiced shortbread with a deep caramel flavor. Spiced with a touch of molasses, cinnamon, nutmeg, allspice, and cloves, these cookies are divine! Delicious with coffee, tea, crumbled over ice cream, or a sultry treat on it’s own.

Biscoff also makes this cookie butter that I may have once or twice scooped straight out of the jar on a spoon. (Embarrassing, but sooo worth it!) Cookie butter is a spread similar in consistency to Nutella, but made from the ground up cookies. The result is delicious!

INGREDIENT NOTES

Here is an overview of the ingredients you will need to make these Biscoff Brownies.

Flour: I use all-purpose flour. I cannot speak to how flour substitutes work with this recipe.

Chocolate: This particular recipe works with any chocolate you prefer. I use high quality dark chocolate bars. The better the chocolate, the more decadent and fudgy these taste.

Butter: Use unsalted butter. If you have salted, decrease the salt by ¼ tsp. The butter must be softened to room temperature. In a pinch, you can cut it into Tbsp sized pieces and pop in the microwave for a few seconds. Do not melt the butter.

Cookie Butter: Can be either found in the cookie section or with spreads like Nutella.

Biscoff Cookies: The winner for these delicious brownies! You can find these in the cookie aisle, usually with the European cookies and shortbreads.

Step By Step Recipe Guide

The recipe quantities and notes are further down the page, but these quick instructions give you an idea of how it all comes together.

Prepare the Crust. To break up the cookies, I put them in a ziplock bag and crush with a meat mallet like this, or use a food processor. They should be similar in consistency to graham cracker crumbs. (Left Photo) I line the brownie pan with parchment paper as it makes it easy to pull without loosing a single crumb. The crust is pressed into the pan all the way to the edges. (Right Photo)

Prepare the dry ingredients separate from the eggs/sugar. I whisk together the eggs and both sugars until well combined and no lumps. (Photo 1 &2)

Melt the chocolate. A double boiler is great, but not necessary as long as you keep the heat low. Take off heat and allow to cool 1-2 minutes so you don’t scorch the eggs. (Photo 3)

Stir the chocolate into the egg mixture…then mix in the dry ingredients. Mix until smooth, but don’t overmix. Pour over your prepared crust. (Photo 4)

How To Layer Biscoff Brownies

1. Pour the batter into a greased 8×8 pan. Smooth out all the way to the edges.
2. Warm the Biscoff cookie butter for about 15 seconds in the microwave. With a spoon, add dollops of all around the top of the brownie batter. I like to swirl it a little to make the next step look organic.
3. Take a knife and pull around the pan in “S” shapes, a few inches apart and make sure to get up to the edges. Then swirl around in opposing directions to get that marbled style and make it look random.
4. Once you are satisfied, gently pat the side of the pan to make the top smooth out from swirling.

Recipe Tips

• The best brownies start with the best ingredients. Buy quality chocolate that you love to eat! If you love it, you will love it in your brownies.
• Fresh baking soda is key for the best rise.
• Beat your sugar and eggs well and whisk the dry ingredients well too before combining. This will lead to less chance of overmixing.
• Alternatively, you can melt the chocolate in the microwave. Add butter and chocolate pieces. Microwave in 30 second intervals, stirring between intervals, until smooth.
• Let your chocolate cool 1-2 minutes before adding to the egg mixture. If too hot the heat could potentially cook the eggs.
• As hard as it is, let the brownies cool off before cutting into them. Brownies solidify a bit more as they cool. Also, if you cut into the brownies too early, they will be less moist and fudgy.
• To store, cover with non-stick foil and put in an air-tight container in a cool, dry place. I usually put mine in the microwave. Lasts 3-4 days.

Biscoff Brownies FAQ’s:

Enjoy!!!

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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.