Biscoff Brownies combine the decadence of deep chocolate brownies with the gingerbread spice of Biscoff cookies. A delightful treat for the holidays or any time of year!
This recipe resulted from a mashup of the crust from our Biscoff Cheesecake with one of our all-time favorite brownie recipes. We have been making this brownie recipe from Kate Krader for over 15 years now, but altered it a bit to allow the biscoff flavor to shine.
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Why Make This Recipe
- Fudgy chocolate brownies pair beautifully with gingery cookies
- Fancy enough for the holidays but easy to make
- Great for make-ahead
🥗 Ingredient Notes
- Lotus Biscoff cookies: You can find biscoff cookies online, or in the cookie section of many grocery stores. A good substitute would be Speculoos or Speculaas cookies.
- Butter: We prefer unsalted for baking, so we can control the salt level. But replace with salted butter if that’s what you have. (If so, take down the added salt by ¼ teaspoon.)
- Unsweetened chocolate: We prefer good old Baker’s unsweetened chocolate for brownies—no need to spend a ton on fancy unsweetened chocolate!
- Cocoa powder: That said, we are suckers for great cocoa powder! Paying more for excellent cocoa powder, like this Valrhona Cocoa Powder, definitely pays off. But of course, use what you have—both dutch-processed cocoa powder and regular cocoa powder will work.
- Sugar: we prefer granulated sugar for this recipe, but you could try replacing half of the granulated sugar with brown sugar instead.
- Biscoff cookie butter spread: Look for biscoff spread in the peanut butter section of the grocery store. You can also find Biscoff Cookie Butter online. We prefer smooth for this recipe, but if you are a crunchy person, go for it!
🥣 Step-by-Step Instructions
Preheat oven to 350. Line a 9x9-inch square pan with foil, leaving enough excess foil to form handles on two sides. Butter the foil and the two exposed sides of the pan.
Step 1
Put 6 ½ ounces of biscoff cookies into a food processor and blend into crumbs. (If you have the 8.8-ounce package of cookies, just reserve about 10 cookies and blend the rest.)
Step 2
Add 3 tablespoons melted butter to the food processor, and pulse until well-combined.
Step 3
Press biscoff cookie crumbs into pan evenly to make the crust.
Step 4
Melt 9 tablespoons butter and 1 ½ ounces chopped unsweetened chocolate in a large nonstick saucepan over low heat, stirring until melted. Turn off the heat.
Step 5
Whisk in ¼ cup unsweetened cocoa powder, then 1 ½ cups granulated sugar. Whisk in 2 eggs one at a time. When well-combined, whisk in 1 teaspoon vanilla extract, then ¾ cup all purpose flour and ½ teaspoon kosher salt.
Step 6
Pour half of brownie batter into pan. Put ½ cup biscoff cookie spread into a microwave-safe bowl and heat for just 10-15 seconds, until easily spreadable. Dollop cookie butter onto brownie batter and swirl gently over batter.
Step 7
Dollop the remaining brownie batter on top in an even layer, and smooth over the cookie butter. Sprinkle the top of the brownies with coarse salt. Break the remaining biscoff cookies into 2 or 3 pieces and press into the top of the batter however you like.
Step 8
Bake in the preheated oven for about 35 minutes until middle is no longer jiggly, and the cake tester comes out with still a few moist crumbs. Let cool for at least an hour before slicing.
How to Store Brownies
These Biscoff Brownies will keep for about 3 days at room temperature if packaged in an airtight container. You can also wrap them tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
🧐 Recipe FAQs for Biscoff Brownies
Biscoff is the short version of the brand name Lotus Biscoff. In 1932, a Belgian company introduced biscoff cookies, promoting them as a snack to go with coffee (biscoff = biscuit + coffee). Their caramel-like flavor is accented by wintery spices like cinnamon. They are comparable to Speculoos and Speculaas cookies, which have similar warming flavors.
For the best fudgy brownies, you need to take them out of the oven before a cake tester comes out completely clean. Look for the middle of the batter to be just set. Then use a toothpick or cake tester. If it comes out covered in liquidy batter, the brownies are not done. Bake until it has wet crumbs stuck to it, then remove brownies from the oven.
👩🍳Expert Tips
This is a thick brownie batter, so be careful when spreading it over the crumb crust. Dollop it over the crust as evenly as possible, then take an offset spatula to smooth it over. This will help prevent pulling the biscoff crumbs into the brownie section.
Same advice goes for when adding the second layer of brownie batter over the cookie butter. Try to smooth it over without mixing the cookie butter in completely—it’s tastier to have a thin layer of cookie butter in your brownie rather than fully mixed. That offset spatula really helps!
To make this recipe even faster, use a boxed brownie mix instead of making your own. Follow the rest of the steps as written for the bottom crust, and for adding the layer of biscoff cookie butter in between the brownie mix layers.
Don’t overbake your brownies. You may want to start checking them after around 30 minutes in the oven. They will continue to cook a bit after you take them out, so don’t wait until the cake tester comes out completely dry. Fudgy brownies are what you want!
Want more biscoff flavor? Feel free to add a thicker biscoff cookie butter swirl on top of the brownie batter before adding the 2nd half of batter.
For the best biscoff brownies, make sure to let them cool before slicing—they will slice much more cleanly if they are not warm.
If you don’t want to use a saucepan for the brownie batter, you can melt the butter and chocolate gently in a large bowl in the microwave. Melt them at 80 percent power, stirring every 30 seconds. Then add the rest of the ingredients to the bowl after the melted chocolate and butter are combined.
Want to try another delicious brownie recipe? These Walnut Brownies are rich, fudgy, and packed with walnuts.
Other Delicious Biscoff Recipes
If you love the flavor of biscoff cookies as much as we do, you might want to check out these Biscoff Blondies next. You can also check out the following recipes, or see our roundup of the Best Biscoff Recipes!
If you try this Biscoff Brownie recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We’d love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Biscoff Brownies
Equipment
Ingredients
- 8.8-ounce package biscoff cookies divided
- 12 tablespoons unsalted butter divided, plus more for buttering pan
- 1 ½ ounces unsweetened chocolate finely chopped
- ¼ cup unsweetened cocoa powder (1.1 ounces)
- 1 ½ cups sugar (12 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (3.5 ounces)
- ½ teaspoon kosher salt
- ½ cup biscoff cookie butter
- ½ teaspoon coarse sea salt optional
Instructions
- Preheat oven to 350°F.
- Line a 9x9-inch pan with foil, leaving enough excess foil to form handles on two sides.
- Butter the foil and the two exposed sides of the pan.
- Put 6 ½ ounces of biscoff cookies into a food processor and blend into crumbs. (If you have the 8.8-ounce package of cookies, just reserve about 10 cookies and blend the rest.)
- Add 3 tablespoons melted butter to the food processor, and pulse until well-combined.
- Press cookie crust mixture into pan evenly.
- Melt remaining butter and unsweetened chocolate in a large nonstick saucepan over low heat, stirring until melted. Turn off the heat.
- Whisk in cocoa powder, then sugar.
- Whisk in eggs one at a time.
- When well-combined, whisk in vanilla extract, then flour and kosher salt.
- Pour half of brownie batter into pan.
- Put cookie butter into a microwave-safe bowl and heat for just 10-15 seconds, until easily spreadable.
- Dollop cookie butter onto brownie batter and swirl gently over batter.
- Dollop the rest of the brownie batter on top, and smooth over the cookie butter.
- Sprinkle top of brownies with coarse salt (optional).
- Break the remaining biscoff cookies into 2 or 3 pieces and press into the top of the batter however you like.
- Bake for about 35 minutes until middle is no longer jiggly, and the cake tester comes out with still a few crumbs.
- Let cool for at least an hour before slicing.
Notes
This is a thick brownie batter, so be careful when spreading it over the crumb crust. Dollop it over the crust as evenly as possible, then take an offset spatula to smooth it over. This will help prevent pulling the biscoff crumbs into the brownie section. Same advice goes for when adding the second layer of brownie batter over the cookie butter. Try to smooth it over without mixing the cookie butter in completely. To make this recipe even faster, use a boxed brownie mix instead of making your own. Follow the rest of the steps as written for the bottom crust, and for adding the layer of biscoff cookie butter in between the brownie mix layers. For the best biscoff brownies, make sure to let them cool before slicing—they will slice much more cleanly if they are not warm. Storage Tips:
These Biscoff Brownies will keep for about 3 days at room temperature if packaged in an airtight container. You can also wrap them tightly in plastic wrap, then aluminum foil and freeze for up to 3 months.
Nutrition
Instagram Users: Now that you've made these Lotus Biscoff Brownies, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Piper says
Absolutely love these brownies. The biscoff flavor is just delicious between layers of fudgy goodness.