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Biscoff Brownies

These Biscoff brownies are fudgy, decadent and packed with Biscoff flavor! They’re made with a Biscoff cookie crust and have Biscoff cookie butter swirled into every bite.

They’re so delicious they’ll be gone in a flash! This is the type of dessert everyone wants seconds of. This recipe is adapted from Inspired Taste.

Giving These Biscoff Brownies a Crispy Top

I don’t know about you guys, but a brownie isn’t a brownie unless it has a crunchy top! I want a brownie to crinkle when I bite into it.

image of biscoff brownies that are stacked on top of each other to show their delicious fudgy texture

That crackly top is basically a thin layer of meringue that rises to the surface of the brownies as they bake. The key to creating that meringue layer is to whip a ton of air into your eggs and sugar!

In this brownie recipe I whip the eggs on their own first, then whip them up with granulated sugar until the mixture is thick and looks almost creamy just like the picture below.

image of eggs and sugar being whipped together to make biscoff brownies with a crinkly top

This is definitely easiest to do with a hand mixer or stand mixer, but it is possible to do by hand with a whisk too! Just be ready to get a really good arm workout.

Lessons from Recipe Testing

I had to make a few batches of these Biscoff brownies before I got them just right. The biggest lessons I learned were around the crust and the Biscoff cookie butter swirl.

It is really important you truly crush the Biscoff cookies into an ultra fine crumb, almost like sand! The best way to do this is to use a food processor or a blender. Using a knife is so much harder, and you never really get the same super fine crumb.

The cookies need to be crushed so that you can really pack them down as you prepare the Biscoff crust for these brownies. If there are large chunks of cookie it makes it super hard to press down the crumbs and get an even layer.

image of biscoff brownies that have been swirled with cookie butter and are ready to be baked

My next piece of advice is to just slightly heat up your Biscoff spread. If you don’t heat it at all it’s really hard to create a pretty swirly look. However, if you heat the cookie butter more than 10 seconds it will just pool on top of the brownie batter and not properly swirl either.

Heating 1/3 cup of Biscoff spread for 5-10 second in the microwave is truly the sweet spot. As crazy as it sounds, you didn’t spend all this time making brownies from scratch to have to swirl on top puddle.

Substitutions & Swaps in These Biscoff Brownies

This recipe uses quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

image of ingredients laid out to make a biscoff brownie recipe
  • Large Eggs – If you have an egg allergy you can use 2 flaxseed eggs instead.
  • Granulated Sugar – The mix of granulated and brown sugar gives these brownies a crispy top and a wonderful flavor. However, you can use all granulated sugar if needed.
  • Brown Sugar – The mix of granulated and brown sugar gives these brownies a crispy top and a wonderful flavor. However, you can use all brown sugar if that’s all you have on hand.
  • Salted Butter – You can use unsalted butter plus 1/2 tsp of salt if you don’t have salted butter on hand.
  • Vanilla Extract – The vanilla extract adds an extra little oomph of flavor and helps enhance the chocolate in these brownies. However, if you don’t have any you can omit this ingredient.
  • All Purpose Flour – You can use a gluten free flour blend in place of the all purpose flour in this recipe. Just be sure to use a good blend like King Arthur’s GF flour.
  • Baking Cocoa Powder – Use unsweetened baking cocoa in this recipe! Dutch-processed or regular baking cocoa both work great.
  • Biscoff Cookie Crumbs – I like to throw about 18 Biscoff cookies into my food processor until they’re ground into a uniformly fine crumb. You can also crush them in a ziploc bag. If you can’t find Biscoff cookies you can skip the crust in this recipe or use graham crackers in its place.
  • Biscoff Cookie Spread – The cookie butter swirl truly makes this recipe. It can be found in most grocery stores next to the peanut butter or you can order it online.
image of biscoff brownie batter being stirred

Doubling This Cookie Butter Brownie Recipe

If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.

I recommend baking a double batch in a 9 inch x 13 inch pan to help them bake through properly. Bake the brownies at 350 F for 25-30 minutes. They will be slightly thicker but just as delicious!

image of biscoff brownies stacked on a plate

Making These Biscoff Brownies in Advance

These Biscoff brownies keep at room temperature for up to 3 days. Store them in an airtight container to keep them fresh.

You can also freeze these brownies for up to two months! Freeze them uncut on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you’re ready to eat the brownies place them in the fridge overnight, then unwrap and enjoy the following day.

image of biscoff brownies that have been swirled with cookie butter and are ready to be baked

How To Make The Best Biscoff Brownies

  • Be sure your ingredients are at room temperature. It helps them mix together better.
  • Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
  • Crush the Biscoff cookies in a food processor or blender to make the crust.
  • Really whip up your eggs and sugar before adding the other ingredients to give your brownies a crinkly tops.
  • Chill your brownies before cutting into them! It will make them much easier to cut.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
  • If you want to make this recipe in a 9 x 13 inch pan, double the recipe and bake at 350 F for 25-30 minutes.
  • To make eggless Biscoff brownies, use 2 flaxseed eggs.

Let Me Know What You Think!

If you try this recipe for Biscoff brownies, I’d love to hear what think of it! Please leave a rating and let me know your thoughts by sharing a comment.

image of biscoff brownies baked and stacked on a plate

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Yield: 16

Biscoff Brownies

image of biscoff brownies stacked on a plate

These brownies are fudgy, decadent and packed with biscoff! They're made with a biscoff cookie crust and have biscoff swirled into every bite.

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

Biscoff Cookie Crust

  • 1 1/2 cups crushed Biscoff cookies - about 18 cookies (150 grams)
  • 1/4 cup salted butter, melted and cooled (56 grams)

Biscoff Brownies

  • 2 large eggs, room temperature (112 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup light brown sugar (100 grams)
  • 1/2 cup salted butter, room temperature (113 grams)
  • 2 tsp vanilla extract (8 grams)
  • 1/2 cup all-purpose flour (65 grams)
  • 1/3 cup unsweetened baking cocoa (33 grams)
  • 1/4 tsp baking powder (>1 gram)
  • 1/3 cup smooth biscoff spread (66 grams)

Instructions

    1. Preheat oven to 350°F (176°C) and line an 8 inch x 8 inch baking sheet with parchment paper. Set aside.
    2. Mix together 1 1/2 cups of crushed Biscoff cookie crumbs with 1/4 cup melted butter. Press into the prepared pan and smooth using the back of a large spoon.
    3. Place 2 large eggs, 1/2 cup of granulated sugar and 1/2 cup of brown sugar in a large bowl and mix on high for 1 minute with a hand or stand mixer. The mixture should get lighter in color and look creamy.
    4. Mix in 1/2 cup butter and 2 tsp vanilla on a medium speed.
    5. Sift 1/2 cup all-purpose flour, 1/3 cup cocoa powder and 1/4 tsp baking powder into the egg mixture.
    6. Fold the dry ingredients into the wet ingredients with a rubber spatula. Once mixed the batter should be somewhat thick.
    7. Pour batter on top of the Biscoff crust and carefully spread it into an even layer.
    8. Heat 1/3 cup of Biscoff cookie butter spread in the microwave for 5-10 seconds, then spoon the mixture on top of the brownie batter. Swirl the Biscoff spread with a butter knife to create a pretty pattern.
    9. Bake for 21-24 minutes or until a toothpick comes out mostly clean. In my oven the sweet spot is 22 minutes, but every oven bakes a bit differently!
    10. Remove from the oven and cool fully before cutting.

Notes

Making These Biscoff Brownies in Advance

These biscoff brownies keep at room temperature for up to 3 days. Store them in an airtight container to keep them fresh.

You can also freeze these brownies for up to two months! Freeze them uncut on a sheet pan until they’re firm to the touch, then wrap them in a layer of plastic wrap and then foil.

When you're ready to eat the brownies place them in the fridge overnight, then unwrap and enjoy the following day.

Doubling This Recipe

If you want to double this recipe, go for it! Simply double the ingredients and make as instructed.

Bake a double batch in a 9 inch x 13 inch pan at 350 F for 25-30 minutes. They will be slightly thicker but just as delicious!

How To Make The Best Biscoff Brownies

  • Be sure your ingredients are at room temperature. It helps them mix together better.
  • Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F.
  • Really whip up your eggs and sugar before adding the other ingredients to get crispy tops on your brownies.
  • Chill your brownies before cutting into them! It will make them much easier to cut.
  • Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and drip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
  • If you want to make this recipe in a 9 x 13 inch pan, double the recipe and bake at 350 F for 25-30 minutes.
  • To make eggless biscoff free brownies, use 2 flaxseed eggs instead.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 315Total Fat 19gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 11gCholesterol 51mgSodium 169mgCarbohydrates 34gFiber 1gSugar 19gProtein 3g
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Thursday 28th of January 2021

[…] Biscoff Brownies […]

Shefali

Saturday 28th of November 2020

I am no baker, but the recipe and chefs notes/tips were fantastic!! Made them for Friendsgiving and they turned to be perfect!! I had recently stocked up on Biscoffs when they were on sale at Costco, so definitely going to put them to some great use!!I did swap out the Biscoff cookie butter (couldn’t find it) for the crunchy one from Trader Joe’s, had to heat that in the micro for almost 30 secs.

Olivia Yearwood

Saturday 21st of November 2020

Hi! This recipe looks so good- I am a huge fan of cookie butter. I want to make this for thanksgiving but I am confused about steps 5&6. 5 says to sift dry ingredients into egg mixture, but 6 says to fold dry ingredients into egg mixture using a rubber spatula. Can you please clarify this? Thanks so much!

Chelsea Lantzy

Thursday 19th of November 2020

These were amazing! The biscoff flavor really stood out! Mine took about 27 min to bake

Anne-Laure

Wednesday 18th of November 2020

Hi Chelsweets This recipe looks great! And I love Biscoff biscuits (in France we call them Speculoos), I will try it! Thanks for converting to grams and Celsius degrees ?

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