If you love Biscoff cookies and cookie butter, then you're going to be obsessed with these fudgy Biscoff Brownies! They're seriously rich, chewy, and just plain hard to resist.
I knew I had stumbled upon something dangerous when I whipped up this Biscoff Brownies recipe… but in the best way possible! I told myself I'd try just one square, but half the pan was gone before I knew it (oops)! Something about the combo of rich chocolate and spiced cookie butter makes these absolutely irresistible for me. Now they're a go-to whenever I want to impress friends or treat myself.
This delight satisfies my sweet tooth in every way. Each bite is packed with chocolatey goodness, swirls of creamy Biscoff cookie butter, and the perfect crunch from crumbled Biscoff cookies on top. They’re definitely an upgrade from my homemade style box brownies, which are already really good!
So if you’re making these for a party, a holiday dessert tray, or just because you're craving something sweet, these brownies are a total win!
🧾 Ingredients Needed
- all-purpose flour
- cocoa powder
- granulated sugar
- brown sugar
- egg, room temperature
- vanilla extract
- unsalted butter
- baking powder
- salt
- chocolate chips
- Biscoff cookie butter, melted
- crumbled Biscoff cookies
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- Add ½ cup chopped walnuts or pecans for extra crunch.
- Stir in a handful of white chocolate or dark chocolate chunks along with the chips.
- Add 1 teaspoon espresso powder to the dry ingredients for a mocha-inspired brownie.
- Sprinkle crushed peppermint candies over the top after baking for a festive touch!
🥣 How to Make
STEP ONE: Place a rack in the middle of the oven and preheat it to 350°F/175°C. Grease an 8×8-inch pan with parchment paper. In a medium bowl, mix the flour, cocoa powder, salt, and baking powder together.
STEP TWO: In a large bowl, whisk melted butter, sugar, brown sugar, and egg.
STEP THREE: Combine your dry ingredients with the wet and stir. Add the chocolate chips and fold them in.
STEP FOUR: Pour the brownie batter into a prepared pan and evenly spread it. Melt the cookie butter in a microwave. Drop 5-6 dollops of the cookie butter and swirl it around the top with a butter knife. Place the crumbled Biscoff cookies on top.
STEP FIVE: Bake for 20-23 minutes, until the top is golden and the edges are set. Let the brownies cool for 30 minutes before lifting them from the pan. Cut into bars and enjoy!
⭐ Pro Tips ⭐
- Don't overbake! Pull the brownies out when the edges are set for the perfect fudgy texture, but the center still looks a little soft.
- Use a room-temperature egg. This helps the batter mix smoothly and evenly.
- Swirl smartly. Don't overmix the cookie butter swirl; it will blend into the batter. You want those pretty ribbons of flavor to show.
- Cool completely! Cutting into warm brownies can make them fall apart. Letting them set ensures neat slices.
More Brownie Recipes to Try
If you tried this Biscoff Brownies or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Biscoff Brownies Recipe
Ingredients
- ¾ cup all purpose flour
- ½ cup cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- ½ tablespoon vanilla extract
- ¾ stick unsalted butter
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- ¼ cup cookie butter melted
- 3-4 crumbled biscoff cookies
Instructions
- Place a rack in the middle of the oven and preheat it to 350°F/175°C. Grease an 8×8-inch pan with parchment paper. In a medium bowl, mix the flour, cocoa powder, salt, and baking powder together.
- In a large bowl, whisk melted butter, sugar, brown sugar, and egg.
- Combine your dry ingredients with the wet and stir. Add the chocolate chips and fold them in.
- Pour the brownie batter into a prepared pan and evenly spread it. Melt the cookie butter in a microwave. Drop 5-6 dollops of the cookie butter and swirl it around the top with a butter knife. Place the crumbled Biscoff cookies on top.
- Bake for 20-23 minutes, until the top is golden and the edges are set. Let the brownies cool for 30 minutes before lifting them from the pan. Cut into bars and enjoy!
Notes
- Don't overbake! Pull the brownies out when the edges are set for the perfect fudgy texture, but the center still looks a little soft.
- Use a room-temperature egg. This helps the batter mix smoothly and evenly.
- Swirl smartly. Don't overmix the cookie butter swirl; it will blend into the batter. You want those pretty ribbons of flavor to show.
- Cool completely! Cutting into warm brownies can make them fall apart. Letting them set ensures neat slices.
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