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Biscoff Brownies

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These Biscoff Brownies are a chocolate lover’s dream layered with caramelized cookie butter goodness. Featuring a buttery Biscoff crust, a gooey cookie butter center, and rich fudgy brownie on top, each bite is indulgent, spiced, and deeply satisfying — the perfect treat for Biscoff and brownie fans alike.

Ingredients

Biscoff Cookie Butter Layer:

190 g (2/3 cup) Biscoff Cookie Butter

Cookie Crumb Crust:

190 g (about 24) Biscoff Cookies, finely crushed

50 g (1/4 cup) Granulated Sugar

Pinch of Salt

71 g (5 tbsp) Unsalted Butter, melted

Brownies:

226 g (1 cup) Unsalted Butter, preferably European-style

6 oz Dark or Bittersweet Chocolate, coarsely chopped

15 g (3 tbsp) Dutch-Processed Cocoa Powder

3 Eggs, room temperature

100 g (1/2 cup) Light Brown Sugar

180 g (1 1/2 cups) Powdered Sugar

2 tsp Pure Vanilla Extract

66 g (1/2 cup) All-Purpose Flour

1/2 tsp Fine Sea Salt

Instructions

  1. Prepare the Pan: Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
  2. Make the Biscoff Layer: Microwave cookie butter for 30 seconds until softened. Spread evenly into the pan and freeze while you prepare the crust.
  3. Make the Crust: Mix crushed Biscoff cookies, sugar, salt, and melted butter until combined. Lift out the frozen cookie butter layer using parchment, transfer to a plate, and refreeze. Re-line the pan and press the cookie crumb mixture into the bottom. Pre-bake for 8–10 minutes until golden.
  4. Make the Brownie Batter: Melt butter in a saucepan over medium heat. Add chopped chocolate and cocoa powder, whisking until smooth. Remove from heat to cool slightly. In a separate bowl, whisk eggs and brown sugar until smooth, then add powdered sugar and vanilla. Whisk in melted chocolate mixture, then gently fold in flour and salt.
  5. Assemble the Layers: Pour half the brownie batter over the crust. Place the frozen cookie butter layer on top, then spread remaining brownie batter over it.
  6. Bake: Bake for 30–35 minutes until edges are set and the center is slightly soft. Tap the pan on the counter immediately after baking to create a fudgy texture.
  7. Cool and Slice: Cool at room temperature for 60–90 minutes, then lift from the pan using parchment. Slice into 12–16 squares once fully set.

Notes

Freeze the cookie butter layer before assembly to keep it intact while layering.

For extra indulgence, swirl additional Biscoff on top before baking.

Add espresso powder to the brownie batter for a deeper chocolate flavor.

Top with crushed Biscoff cookies or a drizzle of white chocolate for garnish.

For clean cuts, chill the brownies before slicing with a sharp knife.

Nutrition

Find it online: https://chocolatecoveredamy.com/biscoff-brownies/