Biscoff Brownies

Prepare to meet your new obsession - these decadently fudgy Bischoff Brownies combine a rich chocolate brownie base with luxurious swirls of spiced Biscoff cookie butter. Each bite delivers the perfect balance of rich, dark cocoa and warm, caramelized sweetness that makes it impossible to stop at just one!

Why you'll love biscoff brownies

• The rich, dark chocolate base provides a deep cocoa intensity that is perfectly complemented by the sweet, warm, and spiced notes of the swirled Biscoff spread. This delicious harmony between chocolate and caramelized cookie butter creates a complex taste that you get to experience in every single bite.
• The batter comes together quickly and easily in just one saucepan, minimizing cleanup. Baked in an 8x8 pan and cut into squares, they're simple yet impressive - perfect for any occasion.
• The texture of these Biscoff brownies are out of this world - decadently fudgy and moist with chewy texture, crispy edges, and soft swirls of Biscoff spread.
• They store exceptionally well at room temperature, so you can make them ahead of time and enjoy them later (if they even last that long!)
• Easily adapt these brownies with your favorite add-ins or sprinkle them with sea salt or crushed Bischoff biscuits.

What are biscoff brownies

These Biscoff brownies fuse two ultimate treats into one! These brownies feature a rich, fudgy chocolate base that is topped with spoonfuls of Biscoff spread, swirled to infuse that familiar spiced Biscoff flavor at the surface of brownies.

The brownies boast a complex flavor profile, mixing deep cocoa with warm, caramelized spice. Each bite delivers a perfect contrast in textures, from the dense, moist crumb to the melty, flavorful swirls. They're surprisingly easy to make, requiring minimal equipment and simple recipe steps. If you know how to make a regular pan of brownies, these Biscoff brownies will be a breeze as well as a dessert that's sure to impress!

Perfect for any occasion, these brownies are a guaranteed crowd-pleaser. Enjoy them warm with a glass of milk or as an indulgent dessert paired with ice cream or a mug of coffee to offset some of the sweetness.

Ingredients

• Biscoff spread: Added to the top of the brownie batter. Since this spread is thick and doesn't easily swirl, you can warm it in the microwave first to create more swirls in the batter. Any other cookie butter will work in this brownie recipe too!
• Unsalted butter: Melted and slightly cooled. I prefer to bake with unsalted butter for greater control over the ingredients. If you do use salted butter instead, make sure to omit the salt listed below.
• Vegetable oil: The oil not only adds moisture, it helps to create a fudgy brownie with a shiny, crackly top.
• Unsweetened cocoa powder: I've used black cocoa powder in this recipe, but you can use regular cocoa powder instead. These brownies are sweet and rich enough which is why I've opted for unsweetened cocoa powder.
• White sugar: Adds sweetness and helps to create crispy outer edges.
• Light brown sugar: Provides chewiness to the brownies and a good amount of moisture. I also love the caramel-like flavor that brown sugar adds to these baked treats.
• Eggs: Allow the eggs to reach room temperature for a smooth blending into the rest of the ingredients.
• Vanilla extract: For depth of flavor. You can also use vanilla bean paste if you prefer a richer and stronger vanilla flavor in your baked treats. 
• All-purpose flour: Spoon and level to avoid overly dense brownies.
• Baking powder: The leavening agent that balances the dense fudgy brownie with a lighter, cakier texture.
• Salt: Balances flavors. Skip if using salted butter.

Instructions

Mix the wet ingredients:

1. In a saucepan, melt the butter until bubbly, then remove from the heat. 
2. Add the oil, cocoa powder, both sugars, and vanilla. Stir with a wooden spoon or spatula until combined. 
3. Add the eggs one at a time, stirring to fully incorporate. 

Add the dry ingredients:

1. Add the flour, baking powder, and salt to the wet mixture and stir until just combined. Do not overmix, as this can lead to dense brownies.

Assemble and bake:

1. Transfer the batter to the prepared pan, spreading it evenly with the spatula.
2. Use a tablespoon-sized spoon to place small spoonfuls of the Biscoff spread on top of the brownie batter. 
3. Swirl the spread using a dowel or a toothpick (or even a butter knife). 
4. Bake for 30 minutes, checking if they are done at the 25-minute mark.

Cool and serve:

Use the parchment overhang to lift them out before slicing into squares, or cut directly in the pan for easier cleanup.

Let the brownies cool completely in the pan (at least 1 hour) to set properly.

Grease and line your 8x8 square baking pan

Make the batter (see detailed instructions above)

Pour batter into the prepared baking dish

With a tablespoon or small cookie scoop, add spoonfuls of cookie butter to the batter.

With a skewer, knife or toothpick swirl the cookie butter into the batter a bit, leaving visible marks of cookie butter

Bake

Tips and variations

• Storage: Keep leftover Biscoff brownies in an airtight container at room temperature for 5-7 days or in the fridge for longer.
• Freeze: Freeze these brownies on a tray in a single layer before transferring to a freezer-safe bag or container - they'll last for up to 3 months. Thaw them overnight in the fridge or at room temperature for a few hours. 
• Add-ins and toppings: Fold chopped toasted nuts into the brownie batter for crunch and flavor, or sprinkle them on top before baking. Crumbled Biscoff biscuit could also be sprinkled over the brownie batter just before going into the oven for delicious texture and extra Biscoff flavor. 
• Gluten-free: Use a 1:1 gluten-free flour blend instead of regular all-purpose flour to make these brownies gluten-free. 
• Cookie butter spread: While I love using Biscoff spread, feel free to experiment with other cookie butter spreads. There's a good variety you can choose from at Trader Joe's. 
• Easy swirling: Warm the Biscoff spread in the microwave so that the consistency is easier to work with and make more visible swirls on the top of the brownie batter. 
• Toothpick test: Insert a toothpick into the middle of the baking pan around the 25-minute mark. If it comes out with a few moist crumbs (but no wet batter), the brownies are done. If needed, bake in additional 2-3 minute increments until the toothpick test is passed.
• Easy removal: I like to leave a 2-inch overhang of parchment paper on two sides of the baking pan for easy lifting once the brownies have baked and cooled.

For serving

Serve these brownies warm with freshly whipped cream, a scoop of vanilla bean ice cream, or Speculoos cookie butter ice cream for the perfect pairing! 

For a sweet snack, pair a fudgy brownie with your afternoon coffee or tea. 

For extra dessert indulgence, whip up a boozy coffee milkshake to enjoy alongside your Biscoff brownies!

Other fudgy brownie recipes you'll love

Looking for other recipes like this? Try these:

Biscoff Brownies

Decadently fudgy Biscoff Brownies combine a rich chocolate brownie base with luxurious swirls of spiced Biscoff cookie butter. They're loaded with rich, dark cocoa and warm, caramelized sweetness - impossible to stop at just one!

Print Recipe Pin Recipe Save to collection

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Course: Dessert

Cuisine: American

Keyword: biscoff brownies, brownie recipe

Servings: 20 brownies

Author: Katie Beck

Equipment

• 8x8 square baking pan
• parchment paper

Ingredients

• 1 cup Biscoff spread or any cookie butter spread - Trader Joe's
• ½ cup unsalted butter
• ¼ cup vegetable oil
• ⅓ cup + 1 tablespoon unsweetened cocoa powder I used black cocoa powder in the recipe images, but you can use regular
• ¾ cup white sugar
• ½ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt

Instructions

• Preheat the oven to 350 with a rack in the middle. Butter (or spray an 8x8 square baking pan and line with parchment or foil for easy removal.
• Melt the butter in a saucepan until bubbly, remove from heat and add the oil, cocoa powder, both sugar and vanilla and stir with a wooden spoon or a spatula until combined. Add the eggs one at a time, stirring to fully incorporate.
• Add the flour, baking soda and salt to the wet mixture and stir with wooden spoon or spatula just until combined.
• Pour the batter into the prepared baking pan. Using a tablespoon-sized spoon, place small spoonfuls of the biscoff cookie butter on top of the brownie batter. You can swirl it around a bit using a dowel or a toothpick or even a butter knife. Please note - it won't swirl super easily because the cookie butter is not soft. If you like swirls, you can microwave the cookie butter for a few seconds to soften it a bit before spooning out and then it will make more of a swirl pattern.
• Bake for about 30 minutes. Brownies are done when the edges look thoroughly baked and a toothpick inserted in the middle comes out a little fudgy but not totally wet with batter.
• Cool completely before cutting into squares and serving

Notes

Store brownies at room temperature in an airtight container for up to five days.

Nutrition

Calories: 213kcal | Carbohydrates: 24g | Fat: 13g

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