Biscoff brownies are a chewy and fudgy chocolate brownie swirled with biscoff cookie butter, and topped with chunks of biscoff cookies for some extra crunch.
These biscoff brownies are the perfect combination of chocolate and cinnamon spice, for when you aren't sure which you're in the mood for. They only require one mixing bowl, and can be made in just a little over thirty minutes.
When you're craving some other brownie variations you should also try my favorite double chocolate fudge brownies, my peanut butter marshmallow brownies, or I've got some extra chewy brownie blondies for when you can't decide between chocolate or vanilla.
WHY YOU WILL LOVE THESE
QUICK & EASY- Even though these brownies have extra layers added in, they are so simple to make and come together in about 10 minutes or less.
RICH & FUDGY- These have an extra fudgy center when the brownie batter and cookie butter come together.
CHOCOLATE & BISCOFF COMBO- I always love playing with flavor combo's and this is such a good one. Slightly chocolaty and slightly cinnamon, with a nice crunch from the cookies.
INGREDIENT NOTES
- Butter- You're going to melt the butter and then quickly stir the chocolate in so that it melts also.
- Chocolate- I used semi-sweet chocolate chips, but any chocolate is good. The darker, the richer the brownie.
- Cocoa Powder- I prefer to use a regular cocoa powder versus a dutch cocoa powder in these brownies.
- Biscoff Cookie Butter- You are going to dollop this on by the spoonful to help create larger bits in some areas of the brownie, versus a smooth cover overall.
- Biscoff Cookies- I used broken cookie pieces, but you could also lay them whole, or skip them all together.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 325 F. Line a 8x8 pan with parchment paper and spray.
STEP TWO: Start by melting the butter and 3 ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
STEP THREE: In a medium mixing bowl, mix melted butter/chocolate with sugar. Add the egg and vanilla and mix again. Whisk in salt, flour and cocoa powder. Fold in the chocolate chips.
STEP FOUR: Layer half the brownie batter into the bottom of the pan and spread evenly. Dollop the cookie butter on top of that in clumps, followed by dolloping clumps of the brownie batter in the open areas after. Swirl slightly with a knife and top with broken cookie pieces.
STEP FIVE: Bake for about 28-35 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Sprinkle with sea salt. Then allow them to sit and firm up while they cool.
PRO BAKING TIPS
I found that it was best to dollop the biscoff cookie butter into the pan instead of spreading it evenly so that you are able to get thicker pockets of cookie butter after baking.
Be careful when swirling the cookie butter and brownie batter together not to over-do it. You want to be able to see the swirls after baking.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
I like to have a tiny wobble in the very center of my brownie when I take them out, but you don't want too much jiggle. They will continue to set up as they cool.
Unfortunately Biscoff cookie butter and cookies are not gluten free, so these brownies can not.
Yes, this recipe can be doubled and baked in a 9x13 pan instead. I would add an extra 5-7 minutes to your baking time and keep an eye on them.
STORING AND FREEZING
Biscoff brownies are great for staying fresh on the counter. Just store them in an airtight container or wrap well with plastic wrap and they’ll last for 4-5 days.
FREEZING
If you want to prepare these ahead of time you can just wrap the whole pan well in plastic wrap and freeze until needed, or take them out of the pan, cut them and place in ziplock bags. You can also freeze any leftovers and they will stay fresh for up to 3 months. Just set them out and allow them to get to room temperature before serving.
OTHER BISCOFF RECIPES TO TRY
Cookie Butter Marshmallow Cookies
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Biscoff Brownies
Ingredients
Brownie:
- ½ cup melted butter
- 3 ounces semi-sweet chocolate chips melted
- 1 cup granulated sugar
- 2 large eggs room temp
- 1 tablespoon vanilla
- ½ teaspoon salt
- ⅔ cup all-purpose flour
- 6 tablespoon cocoa powder
- ½ cup chocolate chips
- ¾ cup biscoff cookie butter
- 3-4 biscoff cookies for topping broken
Instructions
- Preheat oven to 325 F. Line a 8x8 pan with parchment paper and spray.
- Start by melting the butter and 3 ounces of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
- In a medium mixing bowl, mix melted butter/chocolate with sugar. Add the egg and vanilla and mix again.
- Whisk in salt, flour and cocoa powder. Fold in the chocolate chips.
- Layer half the brownie batter into the bottom of the pan and spread evenly. Dollop the cookie butter on top of that in clumps, followed by dolloping clumps of the brownie batter in the open areas after. Swirl slightly with a knife and top with broken cookie pieces.
- Bake for about 28-35 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Sprinkle with sea salt. Then allow them to sit and firm up while they cool.
Ali
Love all things Biscoff! Thanks Brooke!
Sandy
These are seriously one of the best brownie additions I’ve ever tasted! Everyone was living them! These will be on repeat! Thanks!