Biscoff Butter Brownies

Biscoff Butter Brownies are decadent and indulgent treats featuring a fudgy brownie base layered with creamy Lotus Biscoff Spread (or other speculoos cookie butter) and topped with crumbled Biscoff cookies for extra crunch and flavor.

You’ll love these brownies because the cookie butter creates a luscious, gooey layer that perfectly complements the rich chocolatey base. Freezing the cookie butter in a parchment-lined slab allows for a neat layer that holds together while baking, making these brownies visually impressive and deliciously satisfying.

Ingredients

• ¾ cup Lotus Biscoff Spread or another speculoos cookie butter brand (225g)
• ¾ cup butter, melted (158g), regular or vegan
• 2 eggs
• ¾ cup light brown sugar (150g)
• ¾ cup granulated sugar (150g)
• 2 tsp vanilla extract
• ¾ tsp salt
• ¾ cup all-purpose flour (93.75g)
• ¾ cup cocoa powder (64.5g)
• 8-12 Biscoff cookies, crushed (optional)

Instructions

1. Cut parchment paper to fit an 8×8-inch square pan with overhang on edges, fold edges for a crease, then place on a flat surface.

2. Spread Biscoff Spread evenly onto parchment into a slab matching pan size; freeze while preparing brownie batter.

3. Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper leaving overhang.

4. In a bowl, whisk cocoa powder, salt, and flour; set aside.

5. Melt butter, then whisk in brown and granulated sugars until mixture forms a paste that pulls cleanly from bowl sides.

6. Add eggs and vanilla; mix. Gradually mix in dry ingredients until just combined, careful not to overmix.

7. Pour half the batter into the lined pan, then remove frozen Biscoff slab from freezer, peel off parchment, and place over batter.

8. Pour remaining batter evenly over cookie butter layer.

9. Sprinkle with crushed Biscoff cookies if using; lightly press into batter.

10. Bake 30-40 minutes, starting to check at 30 minutes. Insert toothpick should have moist crumbs, not wet batter.

11. Cool completely before slicing and serving.

Tips for Success

• Freeze Biscoff layer in a slab for easy layering.

• Avoid overmixing batter for fudgy texture.

• Use parchment overhang for easy removal.

• Check doneness with toothpick so brownies bake to moist finish.

• Crushed cookies on top add crunch and appeal.

Delicious Variations

• Use vegan butter and egg replacers for a vegan version.

• Swirl extra cookie butter on top before baking for a marbled look.

• Top with sea salt flakes to enhance flavors.

• Add chocolate chips or nuts into the batter.

• Serve with whipped cream or ice cream for extra indulgence.

Frequently Asked Questions

Can I prepare the cookie butter slab ahead?

Yes, freeze it up to several days in advance, wrapped well.

How long do brownies keep?

Store in airtight container at room temperature for up to 5 days.

Can I freeze baked brownies?

Yes, wrap tightly and freeze up to 3 months; thaw before serving.

Is substitution for Biscoff spread possible?

Any speculoos cookie butter will work well.

How to get clean brownie slices?

Cool completely and use a sharp, warm knife wiped clean between cuts.

Biscoff Butter Brownies

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• Author: Emma Hart
• Total Time: 1 hour
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

Indulgent, fudgy brownies layered with creamy Biscoff cookie butter and topped with crunchy cookie crumbs. The frozen cookie butter melts into the brownies, creating a gooey, spiced center paired perfectly with rich chocolate.

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Ingredients

Scale 1x2x3x

¾ cup (225 g) Biscoff Spread or other speculoos cookie butter

¾ cup (158 g) melted butter (unsalted or vegan alternative)

2 large eggs

¾ cup (150 g) light brown sugar

¾ cup (150 g) granulated sugar

2 tsp vanilla extract

¾ tsp salt

¾ cup (94 g) all-purpose flour

¾ cup (65 g) cocoa powder

8–12 Biscoff cookies, crushed (optional for topping)

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Instructions

1. Prepare cookie butter layer: Line an 8×8‑inch pan with parchment paper. Spread Biscoff Spread into a rectangle the size of the pan on the parchment and freeze until solid.

2. Preheat oven: Set oven to 350°F (177°C). Line the same pan with parchment, leaving overhang for easy removal.

3. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, and salt. Set aside.

4. Make batter: In another bowl, whisk melted butter with both sugars until glossy and thick. Add eggs and vanilla, mixing until combined.

5. Combine: Fold in dry ingredients just until incorporated for a smooth, thick batter. Avoid overmixing.

6. Assemble layers: Pour half the batter into the pan. Remove frozen Biscoff slab, peel off parchment, and place over batter. Spread remaining batter evenly on top.

7. Top and bake: Sprinkle crushed Biscoff cookies on top, pressing lightly. Bake 30–40 minutes until edges are set and a toothpick inserted in the center comes out with moist crumbs.

8. Cool and serve: Let brownies cool completely in the pan before slicing.

See also  Strawberry nutella crepes​

Notes

Freeze Biscoff layer for neat, even layering.

Avoid overbaking; brownies should appear slightly underdone for chewiness.

Use room temperature butter for richer flavor.

Clean knife between cuts for perfect edges.

Store airtight at room temperature for 5 days or freeze up to 3 months.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert, Brownies
• Method: Baking
• Cuisine: American / European Fusion

Nutrition

• Serving Size: 1/16 brownie
• Calories: 310
• Sugar: 29
• Sodium: 150
• Fat: 16
• Saturated Fat: 8
• Unsaturated Fat: 8
• Carbohydrates: 39
• Fiber: 2
• Protein: 4
• Cholesterol: 45

Keywords: biscoff brownies, cookie butter brownies, fudgy speculoos brownies, chocolate biscoff dessert, layered cookie butter brownie recipe