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.

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.

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.

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.

• 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 1/4 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 Ziplock 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.

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!

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.

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 top.
• 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 9×13-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 you think of it! Please leave a rating and comment below.

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