Biscoff Brownies

fudgy brownies with a layer of cookie butter.

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Biscoff Brownies are rich, decadent, and so out of this world delicious. A thick, extra fudgy brownie is sandwiched around a creamy layer of cookie butter and topped with crunchy Biscoff biscuits. You need just 7 ingredients, one bowl, and a few minutes to prepare this one of a kind brownie.


Units Scale
  • 150g Biscoff spread (3/4 cup)
  • 113g Salted butter (1 stick)
  • 140g semi-sweet or dark chocolate chips (3/4 cup)
  • 250g granulated sugar (1 1/4 cup)
  • 3 large eggs- room temperature
  • 1/2 teaspoon vanilla extract
  • 120g all purpose flour (1 cup)
  • 24g unsweetened cocoa powder (1/4 cup)
  • 1/4 teaspoon Kosher salt
  • 2-3 chopped Biscoff biscuits (optional)


  1. Take a sheet of parchment paper and use a pencil to trace the bottom of an 8x8 metal baking pan onto the paper. Flip the parchment over and use an offset spatula to evenly spread the Biscoff cookie butter into a square matching the size of the shape you traced. Place flat into the freezer for at least 20 minutes before you start to make the brownie batter.
  2. After 20 mintues, preheat your oven to 350°F and line an 8x8 metal baking pan with parchment paper.
  3. In a large microwave safe bowl, melt butter and chocolate chips together in 30 second intervals, stirring between each interval until everything is smooth and melted. Set aside for 5 minutes. (do not microwave for more than 90 seconds)
  4. After 5 minutes, add the sugar, eggs, and vanilla extract into the bowl with the slightly cooled butter/chocolate and stir vigorously for 2-3 minutes. Mixture should look lighter in color.
  5. Next, add in the flour, cocoa powder, and salt to the mixing bowl and gently fold all ingredients together with a rubber spatula until just combined and no traces of flour remain.
  6. Pour half of the brownie batter into the bottom of your prepared pan and spread it into an even layer, take the frozen Biscoff layer out of the freezer, gently peel it away from the parchment, and lay on top of the brownie batter. Pour remaining batter over top of the Biscoff and add a sprinkle of chopped Biscoff biscuits.
  7. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out mostly clean but with a few moist crumbs. Carefully remove the cookie butter brownies from the oven and allow them to cool completely before using a sharp knife to slice them into squares.


    • Use room temperature ingredients: Baking with room temperature ingredients is one way to significantly improve the quality of your baked goods without really trying. Room temp ingredients mix together much smoother and form a nice batter.

    • Freeze cookie butter beforehand: It's important that you freeze your layer of Biscoff before adding it to the middle. It should easily peel off the parchment, that's how you know it's good.

    • Don't burn the chocolate: When microwaving the chocolate chips and butter, try not to heat for more than 90 seconds otherwise you run the risk of burning your chocolate and the brownies won't turn out well.

    • Careful not to overmix: After you add in the flour, gently fold everything together until just incorporated, you don't want to overmix or else the brownies will be tough.

    • Bake in a metal pan: Metal is ideal for baking because it conducts heat evenly. Glass and ceramic do not conduct it as well and will cause your baking time to increase.

    • Don't overbake: For gooey, fudgy brownies, take care not to overbake them!

    • Cookies on top: I sprinkled chopped cookies over top of my brownies, but you could do whole ones, halves, or even fine crumbs.

    • Cool before cutting: For nice clean cuts, be sure to cool completely (and even chill a bit) before using a sharp knife to make squares.
    • Storing: Keep leftover brownies in an airtight container at room temp for up to 4 days or in the fridge for up to 1 week.