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These Biscoff Brownies are fudgy, gooey and so decadent! They’re made with a Biscoff cookie butter swirl and a layer of Biscoff cookies!
Say hello to the best brownies you will ever eat! These Biscoff Brownies are the definition of decadence. They have a layer of Biscoff cookies on the bottom to give them a nice crunch. The chocolate brownie base is SO fudgy and rich. AND they’re swirled with a generous layer of Biscoff cookie butter on top!
For more brownie variations try my Salted Caramel Brownies, Cream Cheese Swirl Brownies or Fudgy Brookies!
Biscoff cookies – I lined the bottom of the brownie pan with these but you can omit the layer of cookies if you want your brownies to have a crunch. You can find them on Amazon or in most grocery stores.
Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.
Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.
Biscoff cookie butter – for the cookie butter swirl on top. You can find it on Amazon or in most grocery stores. You can substitute it with any other cookie butter brand.
How To Make Biscoff Brownies
1. Grease an 8×8 pan and line with parchment paper then place Biscoff cookies along the bottom of the pan.
2. Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.
3. In a medium bowl whisk the eggs, vanilla extract and salt. Slowly whisk the sugar mixture into the egg mixture until very smooth.
4. Fold in flour until just combined then pour the brownie batter into the prepared pan.
5. Heat the Biscoff cookie butter in the microwave for 15 seconds then pour over the brownie batter and use a knife or toothpick to swirl. If desired top with crushed Biscoff cookie pieces. Bake at 350°F for 30 minutes. Cool to room temperature or chill before slicing for cleanest cuts. Store Biscoff Brownies in an airtight container for up to 5 days at room temperature.
Pro Tips For Biscoff Brownies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the batter after adding the flour.
- Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
- Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
- Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
Frequently Asked Questions
What Makes A Brownie Fudgy?
- Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
- Brown sugar – brown sugar adds extra moisture.
- No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
- Small amount of flour – using too much flour results in brownies with a cakey texture.
- Shorter baking time – brownies should still be a little gooey when you take them out of the oven.
what does biscoff butter taste like?
Biscoff Cookie Butter has a unique and rich cinnamon, brown sugar and caramel flavor. The texture is super smooth and creamy.
Is Biscoff The Same As Cookie Butter?
Yes! Cookie butter is just a general term for a spread made from speculoos cookies while Biscoff is the name of one particular brand. You can use any brand of cookie butter to make these brownies.
Where To Buy Biscoff Butter?
You can buy Biscoff Cookie Butter on Amazon or in most grocery stores. Some stores like Trader Joe’s carry their own brands of cookie butter which will also work fine in this recipe.
Does Biscoff Cookie Butter Need To Be Refrigerated?
No, Biscoff Cookie Butter doesn’t need to be refrigerated. You can use up your leftover cookie butter on my Biscoff Donuts or Biscoff Butter Cookies!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
- 8×8 inch pan
- 14 Biscoff cookies
- 113 g (1/2 cup) unsalted butter, melted
- 150 g (3/4 cup) granulated sugar
- 75 g (1/4 cup + 2 tbsp) brown sugar
- 60 g (3/4 cup) cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 60 g (1/2 cup) all-purpose flour
- 120 g (1/2 cup) Biscoff cookie butter, melted
- Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper then place Biscoff cookies along the bottom of the pan.
- Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they're dissolved, whisk in cocoa powder. Remove from heat and set aside.
- In a medium bowl whisk the eggs, vanilla extract and salt. Slowly whisk the sugar mixture into the egg mixture until very smooth.
- Fold in flour until just combined then pour the brownie batter into the prepared pan.
- Heat the Biscoff cookie butter in the microwave for 15 seconds then pour over the brownie batter and use a knife or toothpick to swirl. If desired top with crushed Biscoff cookie pieces. Bake brownies for 30 minutes then cool to room temperature or chill before slicing for cleanest cuts.
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt from the brownie batter
- Store Biscoff Brownies in an airtight container for up to a week in the fridge.