Biscoff Brownies Recipe

ByVictor Layne
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Introduction

These Biscoff Brownies combine rich chocolate with the unique caramelized flavor of Lotus Biscoff spread. With a luscious cookie butter layer and a fudgy brownie base, they offer an irresistible twist on a classic dessert.

A stack of three rich chocolate brownies sits on crinkled brown parchment paper over a white marbled surface. Each brownie has two dark, dense chocolate layers with a smooth, creamy peanut butter layer sandwiched in the middle. The peanut butter layer has a slightly shiny texture and some swirls of peanut butter are visible on top of the brownies, adding a contrasting orange-brown color. The edges of the brownies look soft and fudgy, with a few crumbly spots. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup Lotus Biscoff Spread + 2 tbsp for swirling (or other Speculoos cookie butter spread)
  • ¾ cup butter (regular or vegan), melted
  • 2 eggs
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • ¾ cup all-purpose flour
  • ¾ cup cocoa powder + 2 tbsp
  • 8-12 Biscoff cookies or Speculoos cookies (optional)

Instructions

  1. Step 1: Prepare an 8×8 inch square baking pan by lining it with parchment paper, leaving some overhang on the edges for easy removal later. Fold the edges to create a crease along the pan’s sides.
  2. Step 2: Place the parchment with the crease on a flat surface like a baking sheet. Spread 1 cup of the cookie butter evenly in a shape that fits the pan. Freeze this until firm while you prepare the brownie batter.
  3. Step 3: Preheat your oven to 350°F (175°C). Line the 8×8 pan again with fresh parchment paper, leaving overhang for easy removal.
  4. Step 4: In a bowl, whisk together ¾ cup cocoa powder, salt, and flour. Set aside.
  5. Step 5: Melt the butter and transfer it to a mixing bowl. Add both sugars and whisk until the mixture forms a thick paste that pulls away from the sides of the bowl.
  6. Step 6: Beat in the eggs and vanilla extract until combined.
  7. Step 7: Gently fold the dry ingredients into the wet ingredients with a whisk, stirring carefully to avoid over-mixing.
  8. Step 8: Pour half of the batter into the prepared pan. Remove the frozen cookie butter from the parchment and place it over the batter in the pan.
  9. Step 9: Pour the remaining batter on top of the cookie butter layer and spread evenly. Place the Biscoff cookies on top, gently pressing them into the batter.
  10. Step 10: Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick—it should come out with moist crumbs but no wet batter.
  11. Step 11: Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and slicing.

Tips & Variations

  • For a thicker cookie butter layer, increase the spread to 1 ¼ cups.
  • Freeze the cookie butter layer the night before for easier removal and handling.
  • Use a glass baking dish for even baking, but note it may increase baking time slightly.
  • Optional: Add chopped nuts or chocolate chips to the batter for added texture.

Storage

Store brownies at room temperature in an airtight container or wrapped in plastic wrap. They stay fresh for 3 to 5 days. Reheat gently in the microwave for a few seconds to soften the cookie butter layer if desired.

How to Serve

A stack of three thick brownies is shown on a white marbled surface covered with light brown parchment paper. Each brownie has two dark brown chocolate layers with a smooth, creamy layer of light brown peanut butter running through the middle. The top of each brownie has swirls and patches of peanut butter, adding rough texture and orange-brown highlights against the deep chocolate color. The brownies appear moist and dense, with clear, sharp edges and a slightly crumbly surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie butter?

Yes, any Speculoos or similar cookie butter spread works well. Just ensure it has a smooth, spreadable consistency.

How can I tell when the brownies are done?

Insert a toothpick into the center at about 30 minutes. The toothpick should come out with moist crumbs but no wet batter. Overbaking will dry out the brownies.

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Biscoff Brownies Recipe

★★★★★

4.5 from 84 reviews
  • Author: Victor
  • Total Time: 55 minutes
  • Yield: 16 brownies 1x
Print Recipe

Description

Decadent Biscoff Brownies featuring layers of rich chocolate brownie batter and creamy Lotus Biscoff cookie butter, topped with crunchy Biscoff cookies for a perfect balance of fudgy, creamy, and crunchy textures. This recipe combines smooth cocoa-flavored brownies with the unique caramelized spice flavor of the speculoos spread, making it a delightful treat for any occasion.

Ingredients

Scale

For the Cookie Butter Layer

  • 1 cup Lotus Biscoff Spread plus 2 tablespoons for swirling (or any speculoos cookie butter spread)

For the Brownie Batter

  • ¾ cup butter, regular or vegan, melted
  • 2 eggs
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • ¾ cup all-purpose flour
  • ¾ cup cocoa powder plus 2 tablespoons

Topping

  • 8–12 Biscoff cookies or speculoos cookies (optional)

Instructions

  1. Prepare the Cookie Butter Layer: Line an 8×8 inch square baking pan with parchment paper leaving an overhang on all sides for easy removal. Create a crease by folding the parchment edges along the sides of the pan. Place the parchment on a flat surface such as a cookie sheet, then spread 1 cup of the cookie butter onto the parchment to fit the square pan size. Freeze this layer to firm up while preparing the brownie batter.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line the same or another 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  3. Mix Dry Ingredients: In a bowl, whisk together ¾ cup cocoa powder, 2 tablespoons cocoa powder, ¾ teaspoon salt, and ¾ cup all-purpose flour. Set aside.
  4. Mix Wet Ingredients: Melt the butter and transfer it to a medium bowl. Add ¾ cup light brown sugar and ½ cup granulated sugar to the melted butter. Whisk vigorously until the mixture becomes thick, pasty, and pulls away from the sides of the bowl.
  5. Add Eggs and Vanilla: Beat in 2 eggs and 2 teaspoons vanilla extract until fully combined.
  6. Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a whisk or spatula. Take care not to overmix to keep the batter light and fudgy.
  7. Assemble Brownies: Pour half of the brownie batter into the prepared pan. Remove the frozen cookie butter slab from the freezer and carefully peel it off the parchment. Place it evenly over the batter in the pan, then pour the remaining batter on top, smoothing the surface.
  8. Add Cookie Topping: Arrange 8 to 12 Biscoff cookies on the top surface, pressing them gently into the batter so they stick slightly.
  9. Bake: Bake in the preheated oven for 30 to 35 minutes. Start checking at 30 minutes by inserting a toothpick; it should come out with moist crumbs but not wet batter.
  10. Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.

Notes

  • For a thicker cookie butter layer, increase the cookie butter to 1 ¼ cups.
  • The cookie butter layer doesn’t need to be completely frozen, just firm enough to remove easily from the parchment.
  • Preparing the cookie butter layer and freezing it overnight is recommended for easy handling.
  • Baking times may vary depending on your oven and baking dish type; glass pans may require longer baking.
  • Store brownies at room temperature in an airtight container or wrapped in plastic wrap for 3 to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff brownies, Speculoos brownies, cookie butter dessert, chocolate brownies with Biscoff, fudgy brownies, layered brownies, easy brownie recipe

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