Name: Biscoff Brownies Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 150 g (¾ cups) semi-sweet chocolate (e.g., Callebaut Dark Chocolate callets); 150 g (¾ cups) unsalted butter; 3 eggs, room temperature; 150 g (¾ cups) granulated sugar; 150 g (¾ cups) brown sugar; 30 g (⅓ cups) unsweetened Dutch-processed cocoa powder; 75 g (⅔ cups) all-purpose flour; ½ teaspoon cinnamon; ½ teaspoon salt; 300 g (1⅓ cups) homemade Biscoff spread (cookie butter); 10 Biscoff cookies to decorate the top before baking

Jump to Recipe· 4.3 from 3 reviews

I am absolutely obsessed with this Biscoff Brownies Recipe because it brings together the rich, fudgy goodness of classic brownies with the irresistible flavor of Biscoff cookie spread and crunchy Biscoff cookies on top. Every bite is an amazing adventure of creamy, spiced caramel notes intertwined with deep chocolate, creating a dessert that feels both indulgent and comforting. If you love Biscoff spread as much as I do, these brownies will quickly become one of your favorite go-to sweets for any occasion.

Why You’ll Love This Biscoff Brownies Recipe

What makes this Biscoff Brownies Recipe stand out to me is its perfect balance of textures and flavors. The brownies themselves turn out incredibly fudgy and moist, thanks to the high-quality bittersweet chocolate and the mix of brown and granulated sugars. Then, swirling in that luscious Biscoff spread adds a smooth, spiced sweetness that complements the chocolate in a way that feels truly special. I love how the Biscoff cookies on top give a subtle crunch, elevating the experience with an additional layer of flavor and texture.

Besides the amazing taste, I appreciate how approachable this recipe is. The method is straightforward, and I love that I can prepare it with basic baking equipment and ingredients I usually have on hand. It’s a fantastic recipe for quick weekend baking sessions or when I want to impress friends and family without stressing out. These brownies are perfect for birthdays, casual get-togethers, or even as a sunset treat with a cup of coffee. I promise, once you try this Biscoff Brownies Recipe, you’ll want to make it again and again.

Ingredients You’ll Need

Six white bowls and three clear bowls hold different ingredients on a white marbled surface. Starting from top left, a clear bowl contains smooth, light brown biscoff spread. To its right, a white bowl holds a mix of brown and white sugar, with a soft granulated texture. Below the biscoff spread, a clear bowl is filled with thick yellow butter cubes. To the right of that, a clear bowl contains several rectangular biscoff cookies stacked flat. Below the butter, a clear bowl shows three cracked eggs with vibrant yellow yolks and clear whites. To the right of the sugar bowl, a white bowl displays many small, round, dark chocolate chips. Below the chocolate chips, a white bowl has three distinct layers: white flour on the left, dark cocoa powder on the right, and brown cinnamon powder forming a small cluster near the bottom left, with a sprinkle of white salt on the cocoa powder. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but essential to achieving that fudgy texture and rich flavor I adore. Each component plays a specific role, from the semi-sweet chocolate that forms the base to the cinnamon that adds a subtle warm spice, enhancing the Biscoff element beautifully.

150 g semi-sweet chocolate: I recommend using quality chocolate like Callebaut for the best melt and deepest flavor.
150 g unsalted butter: Adds the richness and buttery texture that brownies need.
3 room temperature eggs: Key for binding and giving the brownies their dense, fudgy structure.
150 g granulated sugar: Balances sweetness without overpowering.
150 g brown sugar: Adds moisture and a slight caramel note that complements the Biscoff flavors.
30 g unsweetened Dutch-processed cocoa powder: Intensifies the chocolate flavor and adds color.
75 g all-purpose flour: Just enough to hold the brownies together without making them cakey.
½ teaspoon cinnamon: A subtle hint of spice that pairs perfectly with Biscoff.
½ teaspoon salt: Enhances overall flavor and balances the sweetness.
300 g Biscoff spread: The star ingredient that lends that creamy, caramelized taste throughout the brownies.
10 Biscoff cookies: For decorating the top and adding that delightful crunch.

Directions

Step 1: Preheat your oven to 180°C (356°F) without the fan. Prepare a 7-inch (18 cm) square brownie pan by brushing it lightly with oil, then lining the bottom and sides with parchment paper to prevent sticking. Set aside.

Step 2: Melt the butter and chocolate together in a heatproof bowl over simmering water, stirring occasionally until smooth and glossy. The chocolate should be fully melted but not overheated to preserve the texture.

Step 3: In a separate large bowl, use an electric hand mixer to whip the eggs and both sugars until the mixture is pale and thick. This usually takes about 5 to 7 minutes and is crucial for creating that wonderful brownie crumb.

Step 4: Gently fold the melted chocolate and butter mixture into the egg-sugar combo using a rubber spatula. Be careful not to deflate the batter – I avoid using a hand mixer here because I want to keep the airiness.

Step 5: Sift together the flour, cocoa powder, cinnamon, and salt, then carefully fold these dry ingredients into the wet batter until just combined. Overmixing will lead to tougher brownies, so fold with patience and care.

Step 6: Pour half of the brownie batter into the prepared pan and spread it evenly. Then, pipe or dollop the Biscoff spread over this layer, taking care not to mix it in. This is what creates those lovely swirls of caramel spice.

Step 7: Add the remaining brownie batter on top of the Biscoff spread layer and gently smooth it to even out the surface with an offset spatula. Arrange the Biscoff cookies evenly across the top as decoration before baking.

Step 8: Bake for 25 to 30 minutes. The edges should look set and slightly pulled away from the pan, while the center should still be gooey but not raw. Avoid overbaking, as the brownies will continue to set once cooled.

Step 9: Allow the brownies to cool completely in the pan before carefully lifting them out using the parchment paper. Cut into squares and enjoy!

Servings and Timing

This recipe yields about 6 generous servings, making it perfect for sharing or satisfying a serious brownie craving. You’ll spend roughly 25 minutes prepping this dessert, with a bake time of around 30 minutes, and about 10 to 15 minutes to cool before slicing. In total, the entire process takes about 1 hour. I find allowing them to cool fully is essential for the Biscoff swirls to set beautifully and for easier cutting.

How to Serve This Biscoff Brownies Recipe

The image shows six square pieces of dark brown brownies with a cracked, soft texture on top. Each brownie has large, rough pieces of golden brown cookies partially baked into the surface, with the cookie edges visible and some cookies showing a scalloped edge design. The brownies and cookie pieces create a contrast between the dark brown and light golden colors. The pieces are placed closely together on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve these Biscoff brownies, I like to keep it simple and let the flavors shine. They’re spectacular on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream adds an indulgent creaminess that complements the fudgy texture perfectly. A light drizzle of caramel sauce makes it feel like a dessert worthy of any celebration.

If I’m serving these at a party or gathering, I arrange the brownies artfully on a large platter and garnish them with finely crushed Biscoff cookies or a sprinkle of powdered sugar for a pretty finish. For drinks, I highly recommend pairing them with a robust cup of espresso or a creamy latte, which balances the sweetness wonderfully. If you prefer something alcoholic, a glass of tawny port or a smooth bourbon cocktail works beautifully to elevate the dessert experience.

These brownies are best served at room temperature, but if you prefer them slightly warm, I gently reheat individual portions for 10-15 seconds in the microwave to bring out the gooey center without melting the cookie topping. This recipe shines at holiday dinners, casual family nights, or even as a sweet homemade gift.

Variations

Over time, I’ve experimented with this Biscoff Brownies Recipe to suit different tastes and dietary preferences. For those who need a gluten-free option, I substitute the all-purpose flour with a gluten-free baking blend, which still produces moist, fudgy brownies. If you want a vegan version, replace the butter with a plant-based margarine, swap out the eggs for flax eggs, and double-check your Biscoff spread is vegan-friendly.

You can also get creative by experimenting with flavor twists. Adding chopped nuts like pecans or walnuts gives a nice crunch and offsets the sweetness beautifully. For an extra chocolate punch, I sometimes fold in chocolate chips or swirl in some peanut butter alongside the Biscoff spread for a peanut butter-Biscoff combo that’s absolutely crave-worthy.

As for cooking methods, I’ve even tried baking these as mini brownies in a muffin tin for portion-controlled treats, which is great for parties or lunchbox desserts. Just keep the baking time closer to 20 minutes and test frequently to avoid overbaking. The versatility of this recipe is something I really enjoy playing with.

Storage and Reheating

Storing Leftovers

I always store leftover Biscoff brownies in an airtight container at room temperature if I plan to eat them within 2-3 days. The brownies stay moist and flavorful without drying out. If your kitchen is warm, storing them in the fridge is fine, but I recommend bringing them back to room temperature before serving to enjoy that fudgy texture.

Freezing

This recipe freezes beautifully, which is perfect when you want to make a batch ahead of time. I cut the brownies into squares, then layer them between sheets of parchment paper in an airtight container or heavy-duty freezer bag. Frozen, they keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and then warm slightly for the best results.

Reheating

To reheat, I prefer microwaving a single piece for about 10-15 seconds until just warm. Avoid overheating, as the cookie topping can become soggy or lose its crunch. Alternatively, you can warm them in a low oven (around 150°C / 300°F) for 5-7 minutes. Reheating lightly brings back that gooey, melt-in-your-mouth texture while preserving the delicious Biscoff flavors.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, you can use crunchy Biscoff spread if you like some extra texture in the swirls. Just be mindful it might add a slightly different mouthfeel, but it tastes wonderful and adds a nice surprise crunch without compromising the fudgy brownie base.

Is it important to use room temperature eggs?

Absolutely! Room temperature eggs whip up better with sugar, creating a lighter batter which results in a fudgier and less dense brownie. If your eggs are cold, you can place them in a bowl of warm water for a few minutes to bring them to room temperature quickly.

Can I double this recipe for a larger pan?

Yes, if doubling, use a larger baking pan and adjust the baking time accordingly. For example, use a 9×13-inch pan and bake for about 35 to 40 minutes, but always keep an eye on the brownies and do the toothpick test since ovens vary.

Why is my brownie center not gooey?

If your brownies turn out fully set in the middle, they might be overbaked. I recommend slightly underbaking them — remove when edges look set but the center still jiggles a bit. They will firm up while cooling, delivering that perfect fudgy consistency.

Can I use regular cocoa powder instead of Dutch-processed?

You can, but Dutch-processed cocoa powder has a milder, less acidic taste that works best in this recipe. If you substitute with natural cocoa powder, expect a slightly more bitter flavor, and you might want to add a pinch of baking soda to balance acidity.

Conclusion

I can’t recommend this Biscoff Brownies Recipe enough if you want a dessert that combines the rich, chocolatey brownie base with the uniquely delicious caramelized flavor of Biscoff spread and cookies. It’s an absolute crowd-pleaser that’s surprisingly easy to make and utterly addictive. So grab your ingredients, dive into this recipe, and treat yourself and your loved ones to something truly special – I promise you won’t regret it!