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.
Ingredients
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)
Instructions
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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.
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Preheat oven: Set oven to 350°F (177°C). Line the same pan with parchment, leaving overhang for easy removal.
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Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, and salt. Set aside.
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Make batter: In another bowl, whisk melted butter with both sugars until glossy and thick. Add eggs and vanilla, mixing until combined.
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Combine: Fold in dry ingredients just until incorporated for a smooth, thick batter. Avoid overmixing.
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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.
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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.
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Cool and serve: Let brownies cool completely in the pan before slicing.
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