Biscoff Brownies

Why You’ll Love This Recipe

I love this recipe because it perfectly balances textures and flavors — the crisp cookie crust adds crunch, the melted cookie butter in the center gives a gooey surprise, and the brownie layer is thick, rich, and fudgy. It’s a dream dessert for Biscoff lovers, but it also satisfies any chocolate craving. I also love that it looks bakery-worthy yet comes together with simple, straightforward steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

190 grams (2/3 cup) Biscoff cookie butter

Cookie Crumb Crust
190 grams (about 24) Biscoff cookies, processed into fine crumbs, plus more cookies for topping
50 grams (¼ cup) granulated sugar
1 pinch of salt
71 grams (5 tablespoons) unsalted butter, melted

Brownies
226 grams (1 cup) unsalted butter, European-style preferred
6 oz dark or bittersweet chocolate, coarsely chopped
15 grams (3 tablespoons) dutch processed cocoa powder
3 eggs, room temperature
100 grams (½ cup) light brown sugar
180 grams (1 ½ cups) powdered sugar
2 teaspoons pure vanilla extract
66 grams (½ cup) all purpose flour
½ teaspoon fine sea salt

Directions

1. I preheat my oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper, leaving some overhang for easy removal later.

2. I heat the Biscoff cookie butter in the microwave for about 30 seconds until it softens, then pour it into the prepared pan and spread it evenly. I place the pan in the freezer while I prepare the rest of the ingredients.

3. For the crust, I mix together the Biscoff cookie crumbs, sugar, salt, and melted butter until the mixture resembles wet sand. By now, the cookie butter layer should be firm enough to lift out of the pan using the parchment paper. I transfer it to a plate and return it to the freezer.

4. I re-line the baking pan with fresh parchment paper and press the cookie crumb mixture evenly into the bottom. I pre-bake the crust for 8–10 minutes until golden.

5. While the crust bakes, I make the brownie batter. In a large saucepan over medium heat, I melt the butter completely, then whisk in the chopped chocolate and cocoa powder until smooth and glossy. I remove it from the heat and let it cool slightly.

6. In another bowl, I whisk together the eggs and brown sugar until the sugar dissolves completely — I test by pinching the mixture between my fingers; it should feel smooth. I add the powdered sugar and vanilla and whisk until well combined.

7. I pour the melted butter and chocolate mixture into the egg mixture, whisking until smooth and shiny. Then I fold in the flour and salt until just combined — I don’t overmix to keep the texture fudgy.

8. I pour half of the brownie batter over the pre-baked crust and spread it evenly. I gently place the frozen cookie butter layer on top, then spread the remaining brownie batter over it.

9. I bake the brownies for 30–35 minutes, until the edges are set and the center looks slightly underbaked (it will continue to cook as it cools). As soon as I remove the pan from the oven, I gently tap it on the counter to release air pockets and create an extra fudgy texture.

10. I let the brownies cool at room temperature for 60–90 minutes. If I can lift them out of the pan without the center collapsing, they’re ready to slice. If the middle bends, I let them cool longer before cutting into squares.

Servings and Timing

This recipe makes about 12 large or 16 smaller brownies. The total time is about 55 minutes — 25 minutes of prep and 30 minutes of baking, plus cooling.

Variations

I like experimenting with different twists on these brownies. Sometimes I swirl an extra spoonful of Biscoff cookie butter on top before baking for a marbled look. I’ve also sprinkled crushed Biscoff cookies over the top for extra crunch. For a richer version, I mix in a handful of chocolate chips or drizzle melted white chocolate after baking. When I want to balance the sweetness, I add a pinch of espresso powder to the brownie batter for depth.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, I wrap individual brownies tightly in plastic wrap and foil, then freeze them for up to 2 months. When I’m ready to eat one, I thaw it at room temperature or warm it briefly in the microwave for a gooey, just-baked texture.

FAQs

Can I use a different type of cookie butter?

Yes, any cookie butter works, but I love the Biscoff brand for its unique caramelized flavor.

Do I have to freeze the cookie butter layer?

Yes, freezing helps it stay solid enough to layer neatly between the brownies and crust.

Can I use store-bought brownie mix?

You can, but the homemade brownie batter gives the best fudgy texture and flavor.

What kind of chocolate works best?

I prefer dark or bittersweet chocolate (around 60–70% cocoa) for a rich but balanced flavor.

How do I know when the brownies are done?

The edges should be set, but the center should still look slightly soft — that’s how they stay fudgy.

Can I use milk chocolate instead of dark chocolate?

Yes, but it will make the brownies sweeter, so I recommend reducing the powdered sugar slightly.

Can I make these gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend and use gluten-free cookies for the crust.

Why do I bang the pan on the counter after baking?

It helps release trapped air and creates that dense, fudgy brownie texture.

Can I double the recipe?

Yes, I can double it and bake in a 9×13-inch pan, adding a few extra minutes to the bake time.

Can I add nuts?

Definitely! Chopped hazelnuts or pecans add great crunch and pair beautifully with the Biscoff flavor.

Conclusion

These Biscoff Brownies are the ultimate indulgence — buttery, fudgy, and layered with that signature cookie butter richness. I love how the flavors of caramelized Biscoff cookies and deep chocolate come together for an unforgettable treat. Whether I make them for a special occasion or a simple weekend bake, they’re always a hit and disappear fast from the plate.