These biscoff brownies are the best ever. They are super fudgy, packed with chopped biscoff cookies and swirled with biscoff cookie butter.
One bite of these biscoff brownies and you will fall deeply in love! They are so good they have been known to cause reactions in people that can only be desribed as ‘swoony’. Yes, people actually swoon when they take a bite of these brownies.
They are everything you want in a brownie PLUS biscoff. They are fudgy and packed with chocolate chips and chocolate flavor, and then you have the added benefit of heaps of chopped biscoff cookies and swirls of biscoff cookie butter.
So basically, you can’t help but swoon. It’s just something that has to happen. And then you reach for seconds (and thirds) until someone moves the tray away from you because otherwise you will eat all of them.
And if you love baked biscoff desserts then check out our divine biscoff cake, biscoff cupcakes, biscoff blondies and biscoff donuts.
Ingredients You’ll Need:
Ingredient Notes
- Biscoff cookies – these are broken into pieces and added to the brownie batter. Super delicious! If you don’t see them in your local supermarket, you can order them from Amazon.
- Cocoa powder – should be natural and unsweetened, something like Hershey’s brand will work great.
- Butter – can be lightly salted or unsalted.
- Chocolate chips – can be milk chocolate chips or dark/semi sweet. We used milk chocolate chips.
- Biscoff cookie butter – this is available in most supermarkets and you can usually find it in the same section as the peanut butter. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
How To Make Biscoff Brownies – Step By Step Instructions
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour and cocoa powder into a mixing bowl and add salt. Mix together.
- Add butter and ½ cup of chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds, until melted.
- Add white granulated sugar, eggs and vanilla extract to the melted butter and chocolate and whisk everything together.
- Now add the wet ingredients in with the dry and mix into a thick brownie batter.
- Add chopped biscoff cookies and chocolate chips and fold into the batter.
- Transfer the batter to a 9×13 baking dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
- Add biscoff cookie butter to a microwave safe bowl and microwave in 15-second intervals, bringing it out to stir every 15-seconds until melted.
- Use a teaspoon to drizzle this over the top of the brownies.
- Place into the oven and bake at 350°F for 30 minutes until the top is dry and shiny on top.
- Let them cool for 30 minutes before using the parchment paper overhang to lift them out of the dish and place them onto a wooden board.
- Let them cool completely before cutting into squares and serving.
Chef’s Tips
They must be completely cool before slicing. If you’re tempted to slice them too soon then that’s when they crumble. They must be entirely cold before cutting into squares.
For ultra fudgy brownies put them into the fridge for 2 hours before cutting and serving. This makes them super easy to cut and also makes them really super fudgy. I also like to keep them stored in the fridge (in a covered container) as they stay super fudgy.
Recipe FAQ
Biscoff cookies and Biscoff cookie butter taste identical! They have a caramel flavor with hints of cinnamon and ginger. It’s super delicious (and a bit addictive!).
If you use a dairy-free butter such as Earth Balance and dairy-free chocolate chips then these brownies can be made dairy-free. Biscoff cookies and Biscoff cookie butter are already dairy-free.
Keep your brownies stored in an airtight container at room temperature OR in the fridge for up to a week. I prefer them stored in the fridge (in a covered container) as it makes them even more fudgy.
They are freezer friendly for up to 3 months. Let them cool completely before freezing. Thaw overnight in the fridge.
More Dessert Bars
- The Best Fudgy Brownies
- Biscoff Blondies
- Zucchini Brownies
- The Best Blondies
- Chocolate Tiffin
- Peanut Butter Rice Krispie Treats
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Brownies
Ingredients
- 1 cup All Purpose Flour Measured Correctly*
- 1 cup Cocoa Powder Unsweetened
- 1 tsp Salt
- ¾ cup Butter
- ½ cup Chocolate Chips Milk or Dark/Semi-Sweet
- 2 cups White Granulated Sugar
- 3 Large Eggs
- 2 tsp Vanilla Extract
- 1 cup Chocolate Chips Milk or Dark/Semi-Sweet
- 20 Biscoff Cookies Chopped
- ½ cup Biscoff Cookie Butter Melted
Instructions
- Preheat the oven to 350°F (180°C) and spray a 9×13 baking dish with non-stick spray and line it with parchment paper so that there is overhang on either side.
- Sift all purpose flour and cocoa powder into a mixing bowl and add salt. Mix together.
- Add butter and ½ cup of chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds, until melted.
- Add white granulated sugar, eggs and vanilla extract to the melted butter and chocolate and whisk everything together.
- Now add the wet ingredients in with the dry and mix into a thick brownie batter.
- Add chopped biscoff cookies and chocolate chips and fold into the batter.
- Transfer the batter to your prepared 9×13 baking dish and smooth down.
- Add biscoff cookie butter to a microwave safe bowl and microwave in 15-second intervals, bringing it out to stir every 15-seconds until melted. Use a teaspoon to drizzle this over the top of the brownies.
- Place into the oven and bake for 30 minutes until the top is dry and shiny on top.
- Let them cool for 30 minutes before using the parchment paper overhang to lift them out of the dish and place them onto a wooden board.
- Let them cool completely before cutting into squares and serving.
Notes
- Measure the flour correctly using the spoon and level method. Spoon it into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into your cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weight in grams.
- Biscoff cookies – if you can’t find them in your local supermarket, you can order them from Amazon, click the link in the ingredients list above.
- Biscoff cookie butter – this is available in most supermarkets and you can usually find it in the same section as the peanut butter. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
- Brownies must be completely cool before slicing. If you’re tempted to slice them too soon then that’s when they crumble. They must be entirely cold before cutting into squares.
- For ultra fudgy brownies put them into the fridge for 2 hours before cutting and serving. This makes them super easy to cut and also makes them really super fudgy.
- Storing: Keep your brownies stored in an airtight container at room temperature OR in the fridge for up to a week. I prefer them stored in the fridge (in a covered container) as it makes them even more fudgy.
- Freezing: They are freezer friendly for up to 3 months. Let them cool completely before freezing. Thaw overnight in the fridge.
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