Biscoff Brownies

These biscoff brownies will steal the show – chocolatey with gooey cookie butter and a soft crunch of crushed Biscoff cookies. Perfection in every bite!

Why my brownies are so good? Easy! They are quick and they are delicious. If you sometimes catch yourself with a spoon digging into the whole jar of biscoff cookie butter spread, you will absolutely love these fudgy Biscoff brownies.

My best tip to make these Lotus Biscoff brownies is to use browned butter instead of simply melted butter to add deep nutty flavors. Plus something that I don’t see many people do – I add butterscotch chips – it is my little secret.

If you are a true Biscoff fan, try my best Biscoff recipes: Biscoff ice cream, Biscoff cheesecake, Biscoff cupcakes, or Tiramisu with Biscoff.

Why You’ll Love This Recipe

• Signature Biscoff flavor packed into crowd-pleasing fudgy brownies – it is a formula for success both amongst kids and adults. They never survive the day when made for a family gathering.
• These decadent brownies come together in about 40 minutes and the best part? They are freezer-friendly so you can make them ahead!
• They are more “interesting” and exciting than just brownies.
• No water bath to melt chocolate, mixer, or chilling the cookie butter layer – my version of the brownies is really easy.
• My Biscoff brownies only use half of the baking time most recipes call for!

Ingredients Notes

You can find exact quantities and steps on the recipe card.

• Unsalted butter or salted butter (then don’t add salt to the flour mixture)
• Biscoff cookie spread. Room-temperature butter will melt faster. Smooth biscoff spread or crunchy – your choice. Both will be fabulous for this recipe. Honestly, any brand works just fine, you can use Lotus or Trader Joe’s speculoos spread!
• Sugar mix: brown sugar + granulated sugar. You can use either dark brown sugar or light brown sugar, the latter has less pronounced caramel flavor and fewer molasses. Granulated sugar is what makes the top and sides crispier and crunchier. You can also use caster sugar instead of the mix.
• Eggs. I don’t add many eggs which makes Biscoff brownies really fudgy and moist.
• Vanilla extract for light flavor addition. Homemade or store-bought. If you don’t like vanilla, you can skip it in this recipe.
• Flour mixture: All-purpose flour + Salt. Plain flour works too. I don’t use baking powder in my recipe. But if you will go with cocoa powder instead of chocolate chips, I will recommend adding some.
• Semisweet chocolate chips
• Butterscotch chips
• Lotus Biscoff cookies. They are a type of speculoos cookies – sweet shortcut brown butter biscuits with spices so you can technically call them Biscoff biscuits!

Kitchen Equipment

• 9×9 Baking Dish (metal pan is best)
• Parchment Paper
• Saucepan
• Bowl

How To Make Biscoff Brownies Recipe

Make The Brownie Batter

1. Preheat the oven to 350 F. Line the baking pan with parchment so it sticks out on the side (for easier removal when they are done). Set aside.
2. Melt the butter in a small saucepan until browned and it begins to have a nutty aroma.
3. Transfer the browned butter to a large bowl. 
4. Whisk in HALF of the biscoff spread, working until it completely melts into the butter.
5. Stir in the brown sugar and granulated sugar until combined.
6. Add the eggs and vanilla – mixing until the mixture is smooth and shiny.
7. Fold the flour and salt into the wet ingredients – working the batter until it is combined and thick.
8. Fold in both varieties of the chocolate chips as well as HALF of the crushed cookies.

Add Topping

1. Transfer the batter to the prepared pan, spreading it into an even layer.
2. Top with the remaining chocolate chips, butterscotch chips, and crushed cookies.

Bake The Brownies

1. Bake for 25-20 minutes or until the toothpick test comes out clean with just a few crumbs.
2. Cool for 30 minutes before removing from the pan and cutting. Run a sharp knife under hot water, dry, and slice the brownies.
3. Before serving, melt the remaining biscoff spread in the microwave and then drizzle it over the tops of the brownies.
4. Serve with ice cream and a glass of milk.

Storage

Let the brownies cool completely before storing or freezing.

Store leftover brownies at room temperature in an airtight container for 2-3 days or in the fridge for a week.

You can freeze baked brownies in a freezer bag for 1 month. To defrost, simply leave for 3 hours at room temperature.

Substitutions & Variations

• You can use brownie mix as a shortcut.
• Not a Biscoff team? Use nut butter spread or Nutella.
• Enhance chocolate flavors by adding espresso powder
• Instead of chocolate chips, add a dollop of the spread as a topping.
• Chocolate chip substitutes. You can use real dark chocolate or semi-sweet (milk chocolate is a bit too sweet in my opinion), as well as unsweetened Dutch cocoa powder. Make sure to sift unsweetened cocoa powder before making the batter.
• You can replace Biscoff cookies with crushed Graham crackers.
• Make them vegan. Skin the egg mixture and use ground flax seeds instead. Use vegan butter and a bit of plant-based milk to make the right consistency

Layered Biscoff Brownies. 

They take longer but are also great. 

What you do is you make chocolate brownie batter, you crush Biscoff cookies and you add half of the brownie batter at the bottom of the lined baking pan, then you add the cookie butter layer, and you top it with the remaining brownie batter, you can use a layer of biscoff spread and cookies for topping. 

The steps are a bit more complex than that, but you get the idea. Crushed Biscoff cookies can make a good crust too.

Expert Tips To Make The Best Biscoff Brownies

• If you decide to spread the butter as a layer on its own, without folding it into the batter, you should chill cookie butter already spread on parchment paper like a slab (to the side of the pan) in the fridge right before adding it. Otherwise, it will spread too much.
• Do not overbake. If the toothpick comes out with no crumb and the center doesn’t jiggle even slightly, you went too far.

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this tasty bar recipe, you’re going to love these other bar recipes, too. Please click each link below to find the easy, printable recipe!

More Great Biscoff Recipes

Biscoff Ice Cream

Biscoff Cupcakes

Homemade Biscoff Cookies

Biscoff Tiramisu

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