Why You’ll Love This Recipe

I love these brownies for their deep chocolate flavor and the unique twist that Biscoff cookie butter brings. They’re soft, gooey, and have a delightful crunch on top. The layers make them look and taste extra special, yet they’re easy enough to whip up on a weekend afternoon.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup (200 g) Biscoff cookie butter
½ cup light or dark brown sugar
½ cup granulated sugar
2 large eggs + 1 large egg yolk
1 tablespoon vanilla extract
10 Tbsp (140 g) unsalted butter
⅔ cup + ¼ cup (156 g) semisweet chocolate chips
¼ cup (25 g) Dutch-process cocoa powder
⅔ cup + 1 Tbsp (about 90 g) all-purpose flour
1 tsp espresso powder (optional, for enhanced chocolate richness)
½ tsp fine sea salt
4–5 Biscoff cookies, crushed, plus extra cookie butter for drizzling

directions

I begin by lining an 8×8‑inch metal baking pan with parchment paper, creasing the edges to make a sling.

Then I spread the Biscoff cookie butter within the creased edges and freeze it until fully firm.

While that chills, I preheat the oven to 350 °F (180 °C).

In a mixing bowl, I whisk together the eggs, egg yolk, brown sugar, granulated sugar, and vanilla until the mixture becomes pale and thick.

In a separate pan, I melt the butter and chocolate chips together until smooth, then whisk in the cocoa powder.

I stir the chocolate mixture into the egg mixture until just combined.

Next, I gently fold in the flour, espresso powder, and salt until the batter is uniform.

I pour half the brownie batter into the prepared pan and spread it out evenly.

Then I remove the frozen Biscoff cookie butter layer, peel off the parchment, and lay it over the batter.

I spread the remaining brownie batter on top, then sprinkle the crushed Biscoff cookies and drizzle extra melted cookie butter over the surface.

I bake the brownies for 30 to 40 minutes, or until a toothpick inserted comes out with moist crumbs but no wet batter.

Once baked, I let the brownies cool completely before lifting them out with the parchment sling. I sometimes chill them for cleaner slicing.

Servings and timing

This recipe makes 16 brownies.

Prep Time: 20 minutes (+ freezing for the cookie butter layer)
Cooking Time: 35 minutes
Total Time: ~1 hour (including chill time)
Calories: approximately 206 kcal per serving

Variations

I’ve made these with white chocolate chips for a sweeter contrast or swirled peanut butter instead of cookie butter for a nutty spin. You can also use crushed speculoos cookies in the batter for more texture.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for a firmer bite or frozen for longer storage—just thaw before serving.

FAQs

Can I use a different cookie butter?

Yes, I’ve used other brands with great results—just make sure it’s smooth and spreadable.

Do I need to freeze the cookie butter layer?

Freezing helps it stay in place while baking, creating a distinct layer. I highly recommend it.

Can I make these without espresso powder?

Absolutely. The espresso just enhances the chocolate, but the brownies are still delicious without it.

How do I know when the brownies are done?

I check with a toothpick—moist crumbs are okay, but it shouldn’t come out with raw batter.

What’s the best way to cut clean slices?

I chill the brownies first and use a sharp knife wiped clean between each cut.

Conclusion

These Biscoff Brownies are a decadent twist on a classic treat. With their rich chocolate base, gooey cookie butter center, and crunchy topping, they always hit the spot when I want something a little extra special.

Biscoff Brownies