Introduction

These Biscoff Brownies are a rich and indulgent treat, combining the deep chocolate flavor of brownies with the unique spiced sweetness of Biscoff cookie butter. Perfectly fudgy and topped with crunchy cookie pieces, they’re a delicious twist on a classic dessert.

This image shows a close-up view of several square dessert bars arranged closely on a white marbled surface. Each bar has two dark brown chocolate layers with a middle creamy peanut butter layer, showing a soft and gooey texture. The top layer is drizzled with golden peanut butter sauce, and little bits of flaky salt are visible on the surface, adding texture and shine. One bar is placed horizontally in the center to display the thick middle layer clearly, while the other bars are stacked side by side around it. The overall look is rich and inviting, with the shiny peanut butter drizzle creating a smooth, glossy finish. Photo taken with an iPhone --ar 4:5 --v 7

Ingredients

3/4 cup Biscoff cookie butter
1/2 cup light or dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
10 tablespoons unsalted butter
2/3 cup + 1/4 cup semi-sweet chocolate chips
1/4 cup unsweetened Dutch cocoa powder
2/3 cup + 1 tablespoon all-purpose flour
1 teaspoon espresso powder
1/2 teaspoon fine sea salt
4-5 Biscoff cookies, for topping
Extra cookie butter, for drizzling on top

Instructions

Step 1: Line an 8×8 inch square metal baking pan with parchment paper, leaving overhang on all sides for easy removal. Press a large piece of parchment into the pan and crease the edges to mark its shape. Evenly spread the 3/4 cup Biscoff cookie butter inside the creased edges and chill in the freezer until firm.
Step 2: Preheat the oven to 350°F (180°C). Whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
Step 3: Melt the butter and chocolate chips together until smooth. Whisk in the cocoa powder, then mix this melted chocolate mixture into the egg mixture until just combined.
Step 4: Fold in the flour, espresso powder, and sea salt until everything is just combined—do not overmix.
Step 5: Pour half of the brownie batter into the prepared pan and spread evenly to the edges. Remove the frozen cookie butter square from the freezer, peel off the parchment paper on top, and gently place it over the batter.
Step 6: Pour the remaining batter over the frozen cookie butter layer and spread evenly. Break up the Biscoff cookies and press the pieces onto the top of the batter.
Step 7: Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until liquid, then drizzle over the cookie pieces on top.
Step 8: Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely on a wire rack before using the parchment overhang to lift them out of the pan. Drizzle more cookie butter on top if desired before cutting and serving.

Tips & Variations

Use the spoon-level method or a kitchen scale to measure flour accurately and avoid dense brownies.
For cleaner brownie cuts, wait until fully cooled, then run a sharp knife under hot water and wipe clean between cuts.
Substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
Try swirling extra cookie butter into the batter before baking for more intense flavor layers.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze them in an airtight container or freezer bag for up to one month. To reheat, allow the brownies to come to room temperature or warm gently in the microwave for a few seconds to bring back their fudgy texture.

How to Serve

This image shows a close-up top view of square brownie pieces arranged on a white marbled surface. Each brownie has two clear layers: a dense, dark chocolate bottom layer and a lighter brown peanut butter top layer. The peanut butter layer is smooth with a soft, slightly cracked texture, and there are thin peanut butter drizzles on the top of every brownie square. The brownie in the center is slightly lifted and turned sideways, showing the thick layers clearly and highlighting the contrast between the rich dark chocolate and creamy peanut butter. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, crunchy cookie butter will add a nice texture contrast in the brownies. Just be sure to spread it evenly when making the frozen layer.

What if I don’t have espresso powder?

You can omit the espresso powder if you don’t have it. It enhances the chocolate flavor but isn’t essential for the recipe.