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 obsessions to experiment with in the kitchen. My family has thoroughly enjoyed the spoils of my kitchen creations including Cheesecake Brownies, Monster Cookie Bars, 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 its 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!
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 tablespoon 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 losing 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
- Pour the batter into a greased 8×8 pan. Smooth out all the way to the edges.
- 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.
- 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.
- Once you are satisfied, gently pat the side of the pan to make the top smooth out from swirling.
- 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:
Biscoff Cookies taste like richly spiced shortbread with a deep caramel flavor. Spiced with a touch of cinnamon and brown sugar, nutmeg, allspice, and cloves, these cookies are divine!
The surface of your brownies should start to crack and crinkle. Using a toothpick inserted in the center, it should come out clean with maybe a few moist crumbles on it. I usually wiggle the toothpick around a bit to make sure. You do not need to wait until the toothpick comes out completely clean. Brownies will continue to cook a tiny bit during the cooling process.
First, choose the best quality chocolate or cocoa powder for the best brownies. Secondly, beat your sugar and eggs well as this will give better rise. And, most importantly, let your brownies cool. If you cut into brownies too early, the moisture is likely to evaporate.
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- 1 ½ Cups Biscoff Cookies Crushed
- 5 Tbsp Butter Melted
- 1 cup All-Purpose Flour
- 3 large Eggs
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 8 Tbsp Butter
- 3.5 oz Quality Chocolate Bar I used dark chocolate
- 1 tsp Vanilla Extract
- ⅓ Cup Biscoff Spread
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
- Add Biscoff cookies to a Ziploc bag and crush till fine, or use a food processor. Melt 5 tablespoon butter in microwave. Combine the crushed and melted butter in a bowl until well blended. Press mixture evenly into the bottom of the lined baking pan.
- In a medium bowl, combine flour, baking soda, and salt.
- In a large, separate mixing bowl, add eggs, granulated sugar, brown sugar, and vanilla. Whisk together until well blended.
- In a pot on the stove over low heat, add the butter and broken up pieces of chocolate. Stir frequently until completely melted and blended. Remove from heat to cool slightly for 1-2 minutes. Whisk the melted chocolate into egg mixture.
- One cup at a time, add the dry ingredient mixture into the wet ingredients and mix until mostly smooth.
- Pour brownie batter evenly over prepare cookie crust.
- Heat the cookie butter in the microwave for about 15 and stir until smooth and thin. With a spoon, drop dollops evenly over the entire surface of brownie batter. Using a butter knife, gently swirl brownies in an "S": shape until you've reached your desired marbling effect.
- Bake in oven for 23-35 minutes. Cook about 25 minutes for fudgier brownies and increase time for more cake like brownies.