baking

Biscoff Brownies (Fudgy Brownies Meet Caramelized Cookie Butter)

Pam 2026
Biscoff Brownies (Fudgy Brownies Meet Caramelized Cookie Butter)

Ingredients

Makes 16 brownies.

For the Brownie Batter:

  • ½ cup (115g) unsalted butter
  • 4 oz (115g) semisweet or dark chocolate, chopped
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¾ cup (95g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • ¼ tsp salt

For the Biscoff Swirl & Topping:

  • ½ cup Biscoff spread (cookie butter), melted
  • 6 Biscoff cookies, crushed

Biscoff brownies are what happens when fudgy brownies meet caramelized cookie butter. Crackly top. Swirled with creamy Biscoff. Crushed cookies on top. The ultimate brownie upgrade. 40 minutes. Dangerously delicious.

1

Preheat & Prep

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.

2

Melt Butter & Chocolate

In a microwave-safe bowl, melt butter and chopped chocolate in 30-second bursts, stirring between, until smooth.

3

Mix Wet Ingredients

Whisk both sugars into the chocolate mixture. Add eggs one at a time, whisking well after each. Stir in vanilla.

4

Add Dry

Sift in flour, cocoa powder, and salt. Fold gently until just combined (don’t overmix).

5

Swirl & Top

Pour batter into prepared pan. Drizzle melted Biscoff spread over the top. Swirl with a knife. Sprinkle with crushed Biscoff cookies.

6

Bake

Bake 25-30 minutes until a toothpick comes out with moist crumbs (not wet batter). Cool completely in pan.

7

Serve

Lift out using parchment. Cut into 16 squares. Fudgy. Swirled. Cookie-butter perfection.

Summary

Prep Time: 15 min | Bake Time: 30 min | Total: 45 min

Yield: 16 brownies | Difficulty: Easy

Storage Notes

Airtight container: 5 days at room temperature. Freezer: 3 months. Brownies get even fudgier the next day. Serve cold, room temp, or warm with ice cream. No wrong answer.

More Reading