Brownies are beloved for their rich, dense, chocolatey goodness—but these Biscoff Butter Brownies bring a next-level twist that transforms the classic into something irresistibly special. With layers of deep cocoa flavor and swirls of cookie butter richness, each bite offers a perfectly balanced medley of sweet, spiced, and buttery notes. These brownies don’t just satisfy a sweet tooth—they make a statement, offering a luxurious texture that’s soft in the center with just the right amount of chew around the edges. It’s everything you love in a brownie, but with a delightful twist that’s impossible to forget.
Ingredients Breakdown
The beauty of these brownies lies in the harmony between sweet and salty elements. The pairing of brown sugar and granulated sugar creates both depth and structure—brown sugar contributes a subtle molasses warmth, while granulated sugar lends a crisp edge. Melted salted butter not only enriches the flavor but also ensures a soft, melt-in-your-mouth crumb, perfectly balanced by a touch of salt that sharpens every bite. Biscoff spread is the undeniable star of this dessert—it brings a velvety, spiced profile with notes of cinnamon and caramelized cookie that melt into the chocolate base. Cocoa powder, espresso powder, and vanilla extract come together as a power trio, intensifying the chocolate while adding complexity and aromatic flair. Eggs provide moisture and structure, binding the ingredients into a smooth, thick batter that bakes up chewy yet tender. All-purpose flour acts as the backbone of the brownies, giving them stability without compromising softness. To finish, extra Biscoff spread and crumbled Biscoff cookies add both visual appeal and a delightful crunch.
Step-by-Step Preparation Guide
Start by preparing your baking pan—grease a 9×9-inch square dish with nonstick spray or line it with parchment paper to allow easy lifting once cooled. Preheat the oven to 350°F (175°C), making sure your oven rack is centered for even baking. In a large mixing bowl, combine the melted butter with both sugars, whisking until the mixture becomes thick and glossy. Incorporate the eggs and vanilla extract, continuing to whisk until the mixture turns light and slightly airy.
Sift in the cocoa powder, flour, espresso powder, and salt to prevent clumps and ensure even distribution. Use a rubber spatula to fold the dry ingredients into the wet until no streaks of flour remain—take care not to overmix, as this can affect the final texture. Pour half the batter into the prepared pan, smoothing it gently to the corners. Dot the surface with chilled spoonfuls of Biscoff spread, spacing them evenly so each slice gets a burst of flavor. Spread the remaining batter over the top and smooth it out carefully. For an extra touch, add more Biscoff spoonfuls across the surface for a rippled effect.
Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center is just set with a slight jiggle. If you prefer a gooier texture, begin checking around the 25-minute mark and remove when the middle is still slightly underbaked. Allow the brownies to cool in the pan for 20 minutes before transferring them to a wire rack. For an eye-catching finish, melt additional Biscoff spread in the microwave and drizzle over the top, followed by a scattering of crumbled Biscoff cookies.
Recipe Tips & Frequently Asked Questions
Why chilled Biscoff spread is essential for distinct layers:
Using it cold prevents it from melting immediately into the batter, giving the brownies those signature pockets of gooey cookie butter.
Achieving the perfect fudgy texture without overbaking:
Remove the brownies from the oven just as the center sets—residual heat will continue cooking them slightly as they rest.
Adjusting sweetness based on personal preference:
Reduce the granulated sugar slightly if you like a more balanced, less sweet profile.
How to make clean cuts without smudging the drizzle:
Chill the brownies briefly before slicing and use a sharp knife cleaned between cuts.
Can I use unsalted butter instead of salted?
Yes—just add an extra pinch of salt to the batter to maintain balance.
How do I store the brownies for freshness?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for a slightly firmer texture.
Can these brownies be frozen for later?
Absolutely. Slice and wrap individual pieces, then freeze for up to 2 months. Thaw at room temperature or microwave briefly before serving.
What’s the best substitute if I can’t find Biscoff spread?
Any smooth cookie butter will work, or try Nutella for a different flavor experience.
What to Serve With This Recipe
These Biscoff brownies shine on their own, but pairing them with the right accompaniments makes them even more irresistible. A strong espresso shot or a creamy iced latte contrasts beautifully with their rich sweetness. For a plated dessert, serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream to create a luxurious experience. They’re also perfect additions to dessert bars or party platters—slice into bite-sized squares and pair with other confections for a variety that keeps guests coming back for more.
Creative Variations to Try
If you love experimenting in the kitchen, these brownies are a great base for creative spins. Swap the Biscoff spread for Nutella or peanut butter for a nutty twist. Fold in chocolate chips, white chocolate chunks, or toffee bits for extra decadence and crunch. For a show-stopping version, swirl in a ribbon of cream cheese to create a cheesecake-brownie hybrid with tangy contrast to the sweet cookie butter. Each variation brings a new personality to this already exceptional dessert.
Biscoff Butter Brownies are more than just a sweet treat—they’re a celebration of rich textures and bold flavors that transform everyday brownies into something extraordinary. With their gooey center, caramelized spice notes, and melt-in-your-mouth bite, they’re destined to be a standout at any gathering or simply a special homemade reward. Whether served with coffee, shared at a party, or enjoyed in quiet comfort, these brownies are a true dessert masterpiece.
Ingredients
1 cup (213 g) brown sugar, packed
⅔ cup (134 g) granulated sugar
1 cup (227 g) salted butter, melted and slightly cooled
3 large eggs, at room temperature
2 teaspoons (10 ml) pure vanilla extract
¾ cup (75 g) unsweetened cocoa powder
1 cup (128 g) all-purpose flour, measured by weight or spoon-and-level method
½ teaspoon (3 g) salt
½ teaspoon (1 g) espresso powder (optional) or 1 tablespoon of strong brewed coffee
⅔ cup (158 g) Biscoff spread, well chilled (plus extra for topping, if desired)
Crumbled Biscoff cookies, for garnish
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan with nonstick baking spray or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully blended. Add the eggs and vanilla extract, whisking vigorously until the mixture becomes smooth, light, and slightly frothy.
Sift in the cocoa powder, flour, espresso powder (if using), and salt. Using a rubber spatula or wooden spoon, fold the dry ingredients into the wet mixture just until no flour pockets remain—do not overmix.
Pour half of the brownie batter into the prepared pan, spreading it evenly to the edges. Drop spoonfuls of chilled Biscoff spread across the surface, distributing it evenly over the batter.
Spoon the remaining batter on top, gently smoothing it out to cover the Biscoff layer. If desired, dollop additional Biscoff spread over the top for extra flavor and visual appeal.
Transfer the pan to the oven and bake for 30 to 35 minutes, or until the center is just set. For ultra-gooey brownies, begin checking for doneness around the 25-minute mark and remove from the oven when the center is slightly underbaked but not liquid.
Let the brownies cool in the pan for about 20 minutes before transferring them to a wire rack to cool completely.
For an added finishing touch, melt extra Biscoff spread in the microwave for 20 to 30 seconds until smooth. Drizzle over the cooled brownies and garnish with crumbled Biscoff cookies before serving.
Biscoff Butter Brownies Recipe
Ingredients
- 1 cup 213 g brown sugar, packed
- ⅔ cup 134 g granulated sugar
- 1 cup 227 g salted butter, melted and slightly cooled
- 3 large eggs at room temperature
- 2 teaspoons 10 ml pure vanilla extract
- ¾ cup 75 g unsweetened cocoa powder
- 1 cup 128 g all-purpose flour, measured by weight or spoon-and-level method
- ½ teaspoon 3 g salt
- ½ teaspoon 1 g espresso powder (optional) or 1 tablespoon of strong brewed coffee
- ⅔ cup 158 g Biscoff spread, well chilled (plus extra for topping, if desired)
- Crumbled Biscoff cookies for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan with nonstick baking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully blended. Add the eggs and vanilla extract, whisking vigorously until the mixture becomes smooth, light, and slightly frothy.
- Sift in the cocoa powder, flour, espresso powder (if using), and salt. Using a rubber spatula or wooden spoon, fold the dry ingredients into the wet mixture just until no flour pockets remain—do not overmix.
- Pour half of the brownie batter into the prepared pan, spreading it evenly to the edges. Drop spoonfuls of chilled Biscoff spread across the surface, distributing it evenly over the batter.
- Spoon the remaining batter on top, gently smoothing it out to cover the Biscoff layer. If desired, dollop additional Biscoff spread over the top for extra flavor and visual appeal.
- Transfer the pan to the oven and bake for 30 to 35 minutes, or until the center is just set. For ultra-gooey brownies, begin checking for doneness around the 25-minute mark and remove from the oven when the center is slightly underbaked but not liquid.
- Let the brownies cool in the pan for about 20 minutes before transferring them to a wire rack to cool completely.
- For an added finishing touch, melt extra Biscoff spread in the microwave for 20 to 30 seconds until smooth. Drizzle over the cooled brownies and garnish with crumbled Biscoff cookies before serving.
