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    Home » Brownies and Bars

    Aug 11, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Biscoff Brownies

    3006 shares
    Jump to Recipe Print Recipe
    Pinterest pin for biscoff brownies.

    These fudgy Biscoff brownies are super thick and rich brownies. They are stuffed with the Biscoff cookie butter. Inside the brownies are the Biscoff cookies and mini chocolate chips. If you love Biscoff cookies, you will love these brownies.

    Close up of side shot of biscoff brownies.

    These fudgy Biscoff brownies are super fudgy. They are also very easy to make.

    I wanted to make brownies that had the cookie butter oozing out of the middle. They use a lot of cookie butter, so they are perfect for cookie butter lovers.

    If you are looking for more chocolate recipes, try no bake chocolate cheesecake, Oreo chocolate chip cookies, and double chocolate muffins.

    Jump to:
    • Why You Will Love These
    • Ingredients
    • Step By Step Instructions
    • Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love These

    • Biscoff- If you love Biscoff cookies or their cookie butter, then you will love this recipe! It has a strong biscoff flavor.
    • Fudgy chocolate brownies- These use cocoa powder and melted chocolate to get them to be super fudgy. They are such delicious brownies!
    • Easy to make- These bars are actually very easy to make! You will need a mixer for this recipe.
    Biscoff brownies on parchment paper with one side sticking up.

    Ingredients

    Here are some notes about the ingredients used.

    • Biscoff spread- I used most of a jar of Biscoff cookie butter.
    • Lotus Biscoff cookies- I used one pack of cookies.
    • Unsalted Butter- Unsalted stick butter gets melted with the chocolate.
    • Chocolate- I used this Lindt 70% chocolate bar. You can also use a more dark chocolate too. I don't recommend milk chocolate because it will be too sweet.
    • Eggs + egg yolk- The extra egg yolk is needed to provide more moisture and to make the brownies fudgier.
    • Dutch process cocoa powder- I used this one. Dutch process cocoa powder makes the brownies even richer.
    • Cornstarch- This makes the brownies even fudgier.
    • Mini chocolate chips- These provide extra pockets of chocolate.
    Stack of bars on metal plate.

    Step By Step Instructions

    Here are the instructions on how to make these brownies. This recipe uses a stand mixer with a whisk attachment or a hand mixer (electric mixer). Full instructions are in the recipe card.

    STEP 1: First, freeze the cookie spread. Spread a slightly melted Biscoff cookie butter spread on parchment paper and freeze. This lets it be easier to transfer over to the brownies.

    STEP 2: Next, beat sugar and eggs. Use a whisk attachment to beat the eggs and white granulated sugar for 5 minutes in a large bowl. This gives the brownies the crackle top.

    STEP 3: Then, melt butter and chocolate. Melt these together in a microwave safe bowl and then, let it cool.

    STEP 4: Add in oil, vanilla extract, and butter/chocolate. Add this into the egg mixture. Mix on low speed until combined. Take off the mixer.

    STEP 5: Next, fold in the flour mixture. Be very gentle to not over mix the batter and deflate the air. Now, fold in the Biscoff cookie pieces and the mini chocolate chips.

    Mixing brownie batter in glass bowl.
    Mixing brownie batter in glass bowl.
    Brownie batter in pan.

    STEP 6: Pour half of the batter in an 8X8 pan. Top the batter with the frozen cookie butter. Then, top with the rest of batter.

    STEP 7: Top with extra cookies. Place extra Biscoff cookies on top of the brownie batter. Bake for 40-50 minutes.

    The cookie butter brownies need to be slightly underdone. They will continue baking in the hot pan. Cool them on a wire rack.

    Biscoff cookie butter cut into squares
    Cookie butter on top of brownie batter.
    Cookies topped on the brownie batter.

    Baking Tips

    The Biscoff cookie spread will melt very fast after you pull it out of the freezer. When you cut into smaller strips, make sure to freeze for at least 20 minutes before using.

    The chopped crunchy Biscoff cookies, need to be pretty small. If they are too big, it will make the brownie feel dry.

    These Lotus Biscoff brownies need to be underdone slightly when you take them out of the oven. They will continue to bake as they cool.

    Biscoff brownies on a plate.

    FAQ

    Can these be made with no eggs?

    I have not recipe tested this. If you make these with no eggs, let me know!

    Can I use less cookie butter?

    Yes you can! You can also choose to not have it at all.

    Can I made this in a 9X9 pan?

    Yes. It will make a thinner layer of brownies. If you want more, 1.5X this recipe.

    A bite missing from biscoff brownie.

    Storing and Freezing

    These fudgy Biscoff brownies need to be stored at room temperature in an airtight container. They will last up to 4 days.

    Freezing

    These fudgy Biscoff brownies can be frozen in an airtight container or in plastic wrap. Freeze up to 30 days. Let them thaw for 1 hour before eating.

    Other Brownie Recipes To Try

    • Top view of cherry browies
      Roasted Chocolate Cherry Brownies
    • Stack of monster cookie brownie bars.
      Monster Cookie Fudgy Brownies
    • Close up of better than boxed brownies.
      Better Than Boxed Brownies
    • Holding up a chocolate peanut butter brownie.
      Chocolate Peanut Butter Brownies

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Close up of side shot of biscoff brownies.

    Biscoff Brownies

    Stephanie Rutherford
    These Biscoff brownies are chocolate fudgy brownies loaded with chopped Biscoff cookies. In the middle is the cookie butter spread.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Chilling Time 2 hrs
    Total Time 3 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 16 brownies
    Calories 174 kcal

    Ingredients
     
     

    • ¾ cup Biscoff cookie spread slightly melted
    • 5 tablespoon Unsalted butter
    • 4 oz Chopped semi-sweet chocolate I used 70%
    • 1 ⅓ cup White granulated sugar
    • 2 Large eggs
    • 1 Egg yolk
    • 1 teaspoon Pure vanilla extract
    • 3 ½ tablespoon Oil canola or vegetable
    • ¾ cup All-purpose flour
    • ¾ cup Dutch process cocoa powder
    • 1 tablespoon Cornstarch
    • ½ teaspoon Salt
    • ½ cup Biscoff cookie pieces blended slightly into pieces then measured
    • ½ cup Mini chocolate chips
    • Biscoff cookies for decoration

    Instructions
     

    • Press parchment paper into an 8X8 pan. Use your finger to create creases into the parchment paper. Melt the cookie butter for 15 seconds in the microwave. Take out the parchment paper and spread the cookie butter in the square. Freeze for at least 2 hours. Cut the cookie spread into squares for easy removal. Put it back in the freezer while you make the batter.
      ¾ cup Biscoff cookie spread
    • Preheat oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper and spray again. In a saucepan over medium-low heat. Melt the butter and chopped chocolate. Mix constantly until completely melted. Take off heat and allow to cool.
      5 tablespoon Unsalted butter, 4 oz Chopped semi-sweet chocolate
    • In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside. Using a mixer with a whisk attachment. Mix the sugar, eggs, and egg yolk. Mix on high for 5 minutes to get light and fluffy.
      1 ⅓ cup White granulated sugar, 2 Large eggs, ¾ cup All-purpose flour, ¾ cup Dutch process cocoa powder, 1 tablespoon Cornstarch, 1 Egg yolk
    • Add in the vanilla, oil, and melted chocolate/butter. Mix on low until combined. Take off the mixer. Add in the dry ingredients and fold gently. Mix until smooth. Add in cookie pieces and chocolate chips.
      1 teaspoon Pure vanilla extract, 3 ½ tablespoon Oil, ½ teaspoon Salt, ½ cup Biscoff cookie pieces
    • Spread half of the brownie mixture into pan. Very quickly, peel the cookie butter from the parchment paper and place in the pan. Work quickly because it melts fast. Spread the rest of the batter on top. Top with extra cookies.
      ½ cup Mini chocolate chips, Biscoff cookies
    • Bake for 40-50 minutes. The middle will be slightly underdone because it will continue to cook while cooling. Allow it to cool completely before cutting into it and serving.

    Notes

    Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies.
    High altitude baking- Add an extra 1 tablespoon of flour.

    Nutrition

    Calories: 174kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 77mgPotassium: 71mgFiber: 2gSugar: 19gVitamin A: 132IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keyword biscoff cookie spread, biscoff cookies, chocolate brownies, easy, fudge brownies, melted chocolate
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Sarah says

      February 21, 2023 at 10:54 am

      Hi Stephanie, I want to make this in a 9X13 pan. Do I just double the recipe? How about baking time?

      Reply
      • Stephanie Rutherford says

        February 21, 2023 at 3:32 pm

        Yes double the recipe. You will want to add an extra 10-15 minutes to bake time.

        Reply
    2. Jen says

      March 12, 2022 at 5:56 pm

      5 stars
      These brownies taste incredible with all that cookie butter!

      Reply
    3. Rosie says

      February 17, 2022 at 4:19 pm

      5 stars
      I made this recipe yesterday, and HOLY MOLY! SO good! I loooooove biscoff anything, I am not a huge fan of brownies, but these combined flavors have blown my mind! I followed the recipe, as is, and they're perfect! I sent Stephanie a message, thanking her for including the measurements under each step. Made my life a lot easier because I'm the baker that scrolls up and down, for measurements, when following a recipe. Can't wait to try more recipes, because I know they won't disappoint!

      Reply
    4. Eric says

      January 03, 2022 at 3:57 pm

      5 stars
      These brownies are next level. The biscoff flavor goes sooo well with the brownies. They were a hit. I definitely need to rethink what good brownies are because I didn't think they could taste this good!

      Reply
    5. Christina says

      October 07, 2021 at 11:28 am

      5 stars
      Everybody LOVED the brownies and so many kept asking for the recipe !! They were so delicious. Definitely work fast with getting the frozen cookie butter layered on the brownie mix like she says. The do melt fast in your hands if you don’t work quickly enough. Will for sure make this again and will have to try her other recipes sometime soon!

      Reply
    6. Deb Phelps says

      August 22, 2021 at 1:06 am

      5 stars
      These are soooo yummy!! True confessions....brownies aren't my fav. I know, shocking. But these are awesome! The cookies give a little texture, the brownies are chocolatey delicious, and the Biscoff flavor gives just a bit of spice. Loved them!!!

      Reply

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