Take a bite of this biscoff brownies recipe, where fudgy brownies meet a luscious biscoff spread layer, topped with a Lotus Biscoff cookie. This recipe offers a perfect blend of rich chocolate and the distinct spice of biscoff. Ideal for gatherings or a personal treat, these Biscoff butter brownies are a delightful twist on a classic. Get ready to bake a standout dessert with our easy-to-follow biscoff spread recipes.
Biscoff cookies boast a unique flavor profile, characterized by a rich blend of caramel, brown sugar, and a touch of cinnamon. This combination offers a warm, comforting taste. Similarly, the Biscoff cookie spread mirrors these flavors in a creamy, slightly crunchy texture. Its sweetness is balanced with a subtle spiciness, akin to gingerbread but with more caramel notes. The versatility of Biscoff shines in various uses, from spreading on toast to baking, adding a distinct European flair to dishes.
Why You’ll Love Biscoff Brownies
You’ll love these fudgy Biscoff butter brownies for a lot of reasons! Enjoy layered brownies with a biscoff flavor in the middle layer and brownie layers with a fudgy texture and a crackly top. More reasons to love this recipe:
- Flavor: Rich, chocolate fudgy brownies with a sweet and salty cookie butter filling and a gingerbread-like butter cookie on top.
- Texture: Fudge-like brownies with a crispy top, melty cookie butter center, and crunchy cookies on top.
- Storage: Easy to store or freeze! These brownies can be made ahead and stored at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 2 months.
- Diet: Vegetarian
- Method: Oven
Ingredients
Full printable Lotus Biscoff brownies recipe ingredients list and instructions are in the recipe card below.
With just a handful of simple ingredients you can make the best brownies!
- Biscoff Cookie Butter: Incorporating Biscoff spread into brownies creates a delightful twist. The rich, spiced sweetness of Biscoff cookie butter spread elevates the classic chocolate treat. Whether you use Trader Joe’s cookie butter or the original Biscoff version, this ingredient adds a caramel-like depth, making each bite a fusion of flavors. If you don’t want to buy your original Lotus Biscoff spread at the grocery store you can make this homemade Lotus Biscoff spread recipe.
- Butter: Use unsalted butter. If you use salted butter, only use half the amount of salt in your recipe. This is not ideal, however, because the amount of salt in salted butter varies from brand to brand.
- Chocolate Chips: Use semi-sweet chocolate chips or semi-sweet baking chocolate chopped into relatively uniform bits.
- Cocoa Powder: For homemade fudgy chocolate brownies, the key is using unsweetened cocoa powder. This ingredient ensures a rich, deep chocolate flavor without added sweetness. It allows you to control the sugar level in your brownies, tailoring the sweetness to your taste while delivering that intense chocolatey essence every brownie lover craves.
- Vanilla: Use pure vanilla extract, not vanilla flavoring.
- Salt: This recipe was formulated for using sea salt or table salt.
- Eggs: Use large eggs at room temperature.
- Flour: All-purpose flour is ideal for this recipe.
- Lotus Biscoff Cookies: Lotus Biscoff biscuits (cookies) were used for this recipe. Break the cookies in half and place on the top of the brownies before cooking. You can use original Biscoff cookies or any other spiced cookie you prefer like speculoos cookies or gingerbread cookies.
Gluten Free Option
To make your new favorite cookie butter brownies gluten free, make these substitutions:
Cookie Butter: Make your own gluten free cookie butter. You could also use a seed or nut butter like peanut butter.
Flour: Use an all-purpose gluten-free flour baking mix like King Arthur’s gluten free flour.
Cookies: Use Schär gluten free speculoos, Enjoy Life honey graham gluten free cookies or gluten free Biscoff cookies. Use any cookie you like to replace the crunchy lotus cookies.
Variations
Biscoff Cookie Butter Swirl Brownies: Skip hardening the cookie butter layer. Instead, after pouring the brownie batter into the lined baking dish, spoon the heated cookie butter onto the top of the brownie batter. Use the back of a knife to swirl the cookie butter through the brownie batter.
Biscoff Crumble Brownies: Coarsely crumble a bunch of Biscoff cookies and sprinkle the Biscoff cookie crumbs on the top of the brownie batter before cooking.
Box Mix Biscoff Brownies: Use a box mix for your brownie batter. Follow the rest of the directions for making the biscoff butter brownies. A good box mix can make the best biscoff brownies if you want to skip a step or two.
Instructions
Full step-by-step Biscoff spread brownies recipe instructions are in the recipe card below. You can print or save to Pinterest for later.
Prep: Line an 8×8 square pan with parchment paper.
Step 1: Heat the cookie butter in a microwave-safe bowl for 30 seconds or until smooth and pourable. Then, pour it into a parchment-lined baking pan, spread evenly, and freeze for at least 30 minutes.
Once the cookie butter solidifies, remove from the pan. preheat the oven to 350°F. Line the baking pan with parchment paper again.
Step 2: Combine butter and chocolate morsels in a small microwave-safe bowl. Heat in 30-second increments until melted.
Pour into a large mixing bowl. Add cocoa powder, sugar, vanilla extract, and salt, whisking until combined.
Step 3: Whisk in the eggs until fully incorporated. You can also use a hand mixer to beat the eggs. Whisk for 1 minute.
Step 4: Fold in the flour until just mixed, creating a thick, smooth batter.
Step 5: Pour half the brownie batter into the prepared 8×8 pan, smoothing it evenly. Carefully place the solid cookie butter sheet on top.
Step 6: Pour the remaining brownie batter over the cookie butter, spreading carefully. Press 9 Biscoff cookie halves on top (gaps are fine).
Step 7: Place on the center rack in the preheated oven. Bake for 45-50 minutes or until a toothpick comes out clean with just a few moist crumbs. Cook for less time for more gooey brownies.
Step 8: Allow the brownies to cool to room temperature before you slice and serve them.
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If you love chocolate you’ll love these chocolate recipes.
RECIPE TIPS
- Don’t skip the cookie butter chilling step! It prevents the cookie butter from sinking into the brownie batter. The cold cookie butter layer extends baking time, ensuring chewy edges and a set center.
- Bake for 45 minutes for fudgy brownies, or 50 minutes for firmer ones.
- Vigorous whisking of eggs creates the brownies’ crispy, cracked top. If you want, you can whisk before adding to the brownie batter. I prefer not to dirty another bowl, however.
- Serve the cookie butter brownies at room temperature. If they’ve been frozen make sure to defrost overnight in the refrigerator. Do not microwave.
Storing
Want to save this biscoff recipe for the next day? You can safely store your gooey brownies for up to 3 months.
- Counter: Keep brownies in an airtight container on the counter at room temperature for up to 2 days.
- Refrigerator: Store in an airtight container in the fridge for up to 4-5 days. Serve at room temperature or chilled.
- Freezer: Wrap brownies individually in plastic wrap, place in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge.
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Frequently Asked Questions (FAQs)
Biscoff is a brand of Belgian cookies known for their caramelized flavor and spiced taste. Biscoff also makes a spread, similar in texture to peanut butter, made from crushed cookies.
With just a couple substitutions you can make vegan biscoff butter brownies. Traditional Biscoff cookies and spread are vegan, but you will need to use a substitute for the eggs and butter in the recipe. These fudgy vegan brownies will be your new favorite.
More Biscoff Spread Recipes
Love the Biscoff brownie recipe? Ready to explore more Biscoff spread recipes? Biscoff, with its unique caramel and spiced flavor, makes for an amazing ingredient in various desserts. Here are some delightful recipes you’ll definitely want to try with this sweet spread:
- Biscoff Butter Cookies: Transform your regular butter cookies with a jar of Biscoff spread and a baking sheet. This smooth spread adds a caramel twist to the classic cookie recipe, making them irresistible.
- Biscoff Cheesecake: Mix Biscoff spread with cream cheese to create a luxurious Biscoff cheesecake. The spiced, sweet flavor of Biscoff perfectly complements the tangy cream cheese, resulting in a heavenly dessert.
- Biscoff Blondies: Give your blondies a makeover with Biscoff. The smooth spread works wonders, adding depth and a caramel-like sweetness to these beloved bar cookies. Biscoff blondies make an easy sweet treat.
- Biscoff Chocolate Chip Cookies: Stir a scoop of Biscoff into your cookie dough for Biscoff chocolate chip cookies. Each bite offers a delicious combination of chocolate chips and Biscoff’s unique flavor. Serve baked cookies with milk!
- Biscoff Breakfast Spread: Start your day with Biscoff. Spread a tablespoon of Biscoff spread on toast or bagels for a sweet, spiced breakfast treat.
- Biscoff Milkshake: Blend a scoop of Biscoff spread into your vanilla ice cream milkshake for an indulgent, caramel-infused drink.
- Biscoff Pancake and Waffle Topping: Swap out maple syrup for Biscoff spread. Warm it slightly to drizzle over pancakes or waffles. This recipe requires minimal effort with great reward!
These recipes show the versatility of Biscoff spread. Whether you’re baking Biscoff butter cookies or whipping up a quick Biscoff-flavored breakfast, this smooth spread adds a delightful twist to any recipe. So grab that jar of Biscoff spread and start creating some mouth-watering treats!
Fudgy Biscoff Brownies Recipe
Equipment
- 8×8-inch square pan
Ingredients
- 1 cup Biscoff Cookie Butter
- ¾ cup unsalted butter diced for easy melting
- ½ cup semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs room temperature
- ¾ cup all-purpose flour
- 5 Lotus Biscoff cookies cut in half
Instructions
- Line an 8×8 baking pan with parchment paper. Heat the cookie butter in a microwave-safe bowl in the microwave for 30 seconds or un4l the cookie butter is smooth and easy to pour. Pour the cookie butter into the parchment-lined baking pan, spread it out evenly, and place it in the freezer for at least 30 minutes.
- Once the cookie buKer is solid, preheat the oven to 350°F. Spray a 8×8 baking pan with cooking spray and line it with two small pieces of parchment paper that overhang out of the pan. Set aside.
- Combine the unsalted butter and chocolate morsels in a small, microwave-safe bowl, and heat it in 30-second increments un4l they are both melted. Pour the mixture into a large bowl. Add the unsweetened cocoa powder, sugar, vanilla extract, and salt, and whisk until the ingredients are combined. Add the eggs and continue whisking vigorously until the eggs are completely incorporated. Fold in the flour until it is just mixed. The batter should be thick and smooth.
- Pour half of the brownie batter into the prepared 8×8 baking pan and smooth it out evenly, then carefully place the solid sheet of cookie butter on top of the bottom layer of the brownie batter. Pour the remaining half of the batter on top and spread it carefully over the cookie butter. Press 9 of the Biscoff cookie halves on top (gaps between the cookies are fine), and bake the brownies for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
- Let the brownies cool to room temperature before slicing and serving.
Notes
Nutrition
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Comments & Reviews
alex says
Hi all! Does anyone have experience using cookie butter instead of biscoff butter?
Savita says
These Biscoff Butter Brownies are a game-changer! The fusion of rich, fudgy brownies with the decadent flavor of Biscoff butter is pure genius.
Jamie says
This is so easy and delicious dessert to make for the kids. This is also perfect for gifting!
nadia says
Can I swap for peanut butter instead of cookie butter?
Andrea says
Absolutely!
tyrone says
I recently discovered biscoff butter. These brownies will forever be my favorite.
Shona says
YES, yes, yes. These were so yummy. I’ve been on a biscoff kick lately and may have made these twice already.