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slice of biscoff brownie with cookie butter swirls

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Biscoff Brownies 

prep 15 minutes mins
cook 40 minutes mins
Additional Time 30 minutes mins

The ultimate biscoff brownies are the perfect fudge-y brownies sitting on top of biscoff cookies and with globs of creamy Biscoff cookie butter swirled throughout.  

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Biscoff Brownies 

August 4, 2022
July 28, 2025

The ultimate biscoff brownies are the perfect fudge-y brownies sitting on top of biscoff cookies and with globs of creamy Biscoff cookie butter swirled throughout. 

slice of biscoff brownie with cookie butter swirls
Table of Contents
  • What is biscoff?
  • Why you'll love these brownies?
  • Ingredients & Substitutions
  • Step-by-Step Instructions
  • When are brownies done baking?
  • How to get a thin crackly top for homemade brownies?
  • How to perfectly slice brownies?
  • How to store brownies?
  • Biscoff Brownies Recipe

What is biscoff?

Lotus Biscoff is a brand that makes speculoos cookies and cookie butter spread. Speculoos cookies are a crispy caramelized spiced cookie, similar to gingersnaps but less gingery.

Cookie butter is a spread made from these cookies, similar to peanut butter and Nutella. In other words…heaven in a jar.

You can find other brands of speculoos cookies and cookie butter, it doesn’t have to be biscoff (it’s just referred to as biscoff the same way chocolate hazelnut spread is referred to as nutella). I like the biscoff brand though and Trader Joes has good ones as well.

If you want to try more cookie butter recipes, I have a Biscoff Layer Cake, a brown butter cookie butter cake and biscoff cheesecake.

[adthrive-in-post-video-player video-id=”VHpI0Jdv” upload-date=”2022-09-12T15:58:39.000Z” name=”Biscoff Brownies.mp4″ description=”The ultimate biscoff brownies are the perfect fudge-y biscoff brownies sitting on top of biscoff cookies and with globs of creamy Biscoff cookie butter swirled throughout. ” player-type=”default” override-embed=”default”]
biscoff brownies

Why you’ll love these brownies?

If you’re not familiar with my brownies, I encourage you to check out my PERFECT Fudge Brownies to see why I love them so much. Basically, they’re the perfect combination: thick, chocolatey, fudgy, gooey but not in an under-baked way. 

What more would someone want right? Well biscoff…I want more biscoff. So I put biscoff cookies on the bottom and swirled globs of cookie butter throughout the brownie batter to make the best cookie butter brownies.

stack of biscoff brownies

Ingredients & Substitutions

  • Butter: the butter gets melted so it doesn’t matter if it’s cold but it is quicker if the butter is already soft. I like salted butter but unsalted works too, just add an extra ¼ tsp of salt.
  • Chocolate: you can use milk chocolate, semi-sweet chocolate or dark chocolate. I prefer dark chocolate for this recipe because the biscoff is already sweet as well.
  • Eggs: always use large, room temperature eggs. Pop them in hot water for 5-10 minutes if they’re cold.
  • Sugar: I use both brown sugar and granulated sugar in this recipe for the perfect flavor and texture combination.
  • Flour: I always use all-purpose flour.
    • ​​I also HIGHLY recommend using a digital scale, as flour is almost always over measured. 
  • Cocoa Powder: the better quality your cocoa powder is, the better your brownies will taste! My favorite is King Arthur Dutch Process Cocoa Powder or Rodelle Dutch Process Cocoa Powder. Don’t use sweetened cocoa powder though!
  • Salt: salt brings out the flavor in all baked goods.
  • Biscoff Cookies: I used the lotus biscoff cookies but if you have any other speculoos cookies those will work too. If you can’t find any of these, gingersnaps and graham crackers will also work. 
  • Biscoff Spread: I used the lotus biscoff cookie butter spread but any cookie butter will do. I had smooth cookie butter at home but I think even a chunky cookie butter would’ve been so good!
lightly whisk together eggs and sugar
lightly whisk together eggs and sugar
whisk in the melted butter and chocolate
whisk in the melted butter and chocolate
whisk in dry ingredients
whisk in dry ingredients

Step-by-Step Instructions

  1. Melt the butter with the chocolate chips and stir until they’re completely smooth.
  2. Whisk the eggs with the sugars JUST until they’re barely combined. You want it to still be kind of gloopy/eggy, not super thin and smooth.
  3. Add the chocolate mixture to the egg mixture and whisk just until they’re combined, again still a little gloopy. 
  4. Add the dry ingredients to the wet ingredients and whisk just until the dry ingredients are incorporated. 
  5. Place biscoff cookies on the bottom of a greased and lined 8 inch square pan. 
  6. Spread brown batter on top of biscoff cookies and then place globs of cookie butter on top. 
  7. Swirl the cookie butter into the brownie batter gently just so they’re slightly covered by some brownie batter but not too much, you want the globs to stay thick so they’re visible when you bite into them.
  8. Bake for about 45 minutes, remove and allow to cool completely to room temperature. 
biscoff cookies on the bottom of pan
biscoff cookies on the bottom of pan
top with brownie batter and globs of cookie batter
top with brownie batter and globs of cookie batter
lightly/gently swirl the cookie butter globs
lightly/gently swirl the cookie butter globs

When are brownies done baking?

Brownies are by far the hardest thing for me to assess when they’re done baking. This is especially difficult when you have a meringue top instead of a thin crackle, because the top gets hard and crunchy so touching it with your finger doesn’t really help. I make these brownies with a paper thin, crackle top because:

  1. They taste better
  2. They bake up better
  3. They’re quicker to make

When the top of your brownies have a thin little crackle on top instead of a thick meringue, you can press on it with your finger to see how firm the brownies are underneath. When you move the pan, if the batter jiggles, it’s definitely not done baking. 

You want to be able to push your finger on the top (in the center) and feel some resistance. It should feel like a brownie that’s a little “too gooey but almost perfect”. At this point, you’ll remove them from the oven and they will continue to bake as they’re cooling. If they’re firm when you remove them from the oven, they won’t be very fudge-y once they’re completely cooled and everyone wants fudge-y biscoff brownies.

baked brownies
baked brownies

Can I just use the toothpick test?

Many people like to insert a toothpick into the center of baked goods to test for doneness. Usually if the toothpick is clean or if there are only a few moist crumbs on it then a cake is done baking. That doesn’t work for brownies. We want gooey, fudge brownies so when we remove them from the oven, they will still be a little undercooked and will finish baking as they cool. 

How to get a thin crackly top for homemade brownies?

I know some people are all for the meringue topping but not all brownies are created equal. These brownies will require extra baking time if the top is too thick and meringue-like. The brownies will end up with super crispy edges and a really gooey center.

To avoid making the meringue all you have to do is avoid overmixing. Do NOT beat the eggs and sugar in the beginning. So many recipes say to beat the eggs and sugar before adding the rest of the ingredients, well don’t. 

All I do for these brownies (tested like 10+ times) is combine the eggs with the sugar, use a whisk to lightly mix them. The mixture will still be a little bit gloopy and not smooth.

Then continue whisking as you add the melted chocolate/butter mixture, just until it’s combined. Don’t over mix. Then fold in the dry ingredients until they’re just barely combined. 

biscoff brownies

How to perfectly slice brownies?

Ok I don’t know if it’s just me but if I’m not careful to take these extra steps, my brownies always end up looking like a pile of not so tasty brown stuff instead of a delicious pile of brownies. 

To get my brownies perfectly sliced even with the biscoff cookies on the bottom and the biscoff cookie spread throughout, it’s best to chill the brownies briefly. I froze them for about 20 minutes after they’ve cooled and then I ALWAYS run my large knife under hot water between every slice I cut. 

Yes, between every slice. Because they’re fudgy, some of the gooey chocolate gets stuck on the knife and if you just go to cut another slice it gets less and less pretty. 

biscoff brownies

How to store brownies?

Once the brownies have cooled completely, store them in an airtight container. They can stay at room temperature for a few days and in the refrigerator for 7-10 days. Make sure to bring them to room temperature or warmer when serving. 

biscoff brownies

There are so many brownie recipes out there and I’m sure so many of them are amazing but I hope you give my lotus biscoff brownies a chance. If you make these brownies, make sure to tag me @baranbakery on instagram so I can share them with everyone! 

As always, have a blessed day and happy baking!

Love, B

slice of biscoff brownie with cookie butter swirls
Recipes
Flavor

Biscoff Brownies Recipe

4.87 from 23 votes
prep 15 minutes mins
cook 40 minutes mins
Additional Time 30 minutes mins
total 1 hour hr 25 minutes mins
Serves 16
Biscoff brownies are the perfect fudge-y brownies sitting on top of biscoff cookies and with globs of creamy Biscoff cookie butter swirled throughout.
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 16
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Equipment

  • Binder Clips 
  • Small Offset Spatula
  • 8 Inch Square Baking Pan

Ingredients

  • 15 Lotus Biscoff Cookies
  • 170 grams unsalted butter
  • 170 grams semi-sweet chocolate morsels
  • 3 large eggs, room temperature
  • 200 grams granulated sugar
  • 100 grams light brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 40 grams Dutch-process cocoa powder, spooned and leveled
  • 90 grams all-purpose flour, spooned and leveled
  • 30 grams ground Lotus Biscoff cookies, 4 cookies
  • 1/2 tsp fine sea salt
  • 120 grams Lotus Biscoff Cookie Butter

Method

  1. Preheat the oven to 325F/163C convection. Use cooking spray and parchment paper to grease and line an 8-inch square pan. 
  2. Align the Biscoff cookies along the bottom of the pan and set aside.
    15 Lotus Biscoff Cookies
  3. In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together. 
    170 grams unsalted butter, 170 grams semi-sweet chocolate morsels
  4. Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
    3 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 1 tsp vanilla extract
  5. Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking. 
  6. Add the flour, cocoa powder, ground Biscoff cookies and salt to the batter and fold them together until they're just barely combined. 
    90 grams all-purpose flour spooned and leveled, 40 grams Dutch-process cocoa powder spooned and leveled, 30 grams ground Lotus Biscoff cookies 4 cookies, 1/2 tsp fine sea salt
  7. Pour the brownie batter into the prepared pan. Place quarter sized globs of cookie butter on top and use a knife to gently swirl them into the brownie batter a little. Bake for about 45 minutes. 
    120 grams Lotus Biscoff Cookie Butter
  8. Remove the brownies from the oven and allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.

Notes

*I used my old base brownie recipe for these in the past but have since updated it to my new favorite brownie recipe. It works both ways, I just prefer the new version but you can use the old recipe here as well. 
    • I like to still leave the cookie butter as thick globs but just cover it up with the brownie batter a little so the cookie butter isn’t as directly exposed to the heat of the oven.
    • Store in an airtight container at room temperature for 2-3 days.
 

Nutrition

Serving: 1gCalories: 251kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 69mgSodium: 95mgFiber: 1gSugar: 24g
Course: Brownies & Bars
Cuisine: American
Keyword: biscoff brownies, brownies, cookie butter brownies, fudge brownies, gooey brownies, perfect brownies

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What did you think?




  1. Umaira
    26.06.2024

    By biscoff cookie butter, do u mean Biscoff spread? Thanks

    Reply
    1. Bernice Baran
      05.07.2024

      yes

      Reply
  2. Tania
    13.03.2024

    These are next level! I’ve made them three times now and every single time they are fantastic, can’t wait to make them again!

    Reply
  3. Erica
    11.09.2022

    Can I reduce the white sugar? Would it affect the texture and the crust on top? I’m afraid that it will be too sweet

    Reply
    1. Bernice Baran
      11.09.2022

      I would reduce it by 1/4 cup at most 🙂

      Reply
  4. Tina
    12.08.2022

    Amazing! Can I sub the butter with something so that it’s dairy free?

    Reply
    1. Bernice Baran
      13.08.2022

      Hi Tina! Yes you can sub the butter for dairy free butter or you can use 1/2 cup neutral oil or vegetable oil instead of butter 🙂

      Reply
    2. Maggie
      08.09.2022

      Hi! Firstly, love this recipe. Made it for a family of four and we all LOVED it! I’m thinking of making it this weekend for a larger group and wanted to know if the recipe would work if I used a larger brownie pan than the recommended 8”? And if so, would I double the ingredient amount? Thank you!

      Reply
      1. Bernice Baran
        11.09.2022

        Hi Tina! So glad you guys all loved it. So sorry I didn’t get back to you sooner but I’ve doubled the recipe and baked it in a 9×13′ pan as well.

  5. Courto
    05.08.2022

    Hi! Thanks for these beautiful recipes! Can’t wait to try some.

    I just had a question about the ingredients – the second time the biscoff are mentioned (1/4 cup (30g or 4 cookies) Lotus Biscoff cookies) I can’t see where they are used in the recipe. Are they ground up and added to the batter? Thank you for your answer

    Reply
    1. Bernice Baran
      06.08.2022

      Hi! So sorry!! I updated it, the cookie crumbs are added with the flour and cocoa 🙂

      Reply

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One of the oldest recipes on my site & still a fav One of the oldest recipes on my site & still a favorite 🍋
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