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Biscoff Butter Brownies

These fudgy Biscoff brownies are a total treat for Biscoff lovers! They start with a rich, chocolatey brownie base, get a dreamy layer of gooey cookie butter in the middle, and are finished off with crunchy Biscoff cookies on top. Every bite is pure bliss!

  • Total Time: 1 hour
  • Yield: 16 small squares 1x

Ingredients

Scale
  • 3/4 cup Biscoff cookie butter (plus extra for drizzling)
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 10 tablespoons unsalted butter
  • 2/3 cup + 1/4 cup semi-sweet chocolate chips
  • 1/4 cup unsweetened Dutch cocoa powder
  • 2/3 cup + 1 tablespoon all-purpose flour
  • 1 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt
  • 4–5 Biscoff cookies, broken into pieces (for topping)

Instructions

  1. Press a large piece of parchment into an 8×8 metal pan, creasing the edges to mark the bottom. Spread the Biscoff cookie butter evenly inside the marked square and freeze until firm. This becomes your gooey center!
  2. Once frozen solid, remove the cookie butter layer and set aside. Re-line the same pan with parchment, letting it hang over the sides for easy lifting.
  3. Preheat your oven to 350°F (180°C).
  4. In a mixing bowl, whisk together brown sugar, granulated sugar, eggs, egg yolk, and vanilla until smooth and creamy.
  5. In a separate microwave-safe bowl, melt butter and 2/3 cup chocolate chips in 30-second bursts until smooth. Stir in cocoa powder.
  6. Whisk the warm chocolate mixture into the egg mixture until just combined.
  7. Gently fold in the flour, espresso powder, and salt until you no longer see streaks of flour.
  8. Pour half of the batter into your lined pan and spread it to the edges.
  9. Lay the frozen cookie butter square over the batter and peel off the top parchment.
  10. Pour the remaining brownie batter over the top, smoothing it out evenly.
  11. Break Biscoff cookies into chunks and press them into the batter. Microwave 2 tablespoons of cookie butter until runny, then drizzle it over the top.
  12. Bake for 30–40 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely in the pan before lifting out.
  13. Optional: drizzle more melted cookie butter on top before slicing. Enjoy!

Notes

Quick tip — make sure to measure your flour the right way! This is my #1 baking secret. Never scoop your measuring cup straight into the flour bag — it packs too much flour and can mess up your recipe. Instead, give the flour a little fluff, then gently spoon it into your measuring cup and level it off. Want even better results? A kitchen scale is your best friend!

How to Cut Brownies:

Patience is key here — let your brownies cool completely, which might take a couple of hours. Once they’re cool, grab a sharp knife, run it under hot water, and wipe it clean between each cut. That way, you’ll get those perfect, neat little brownie squares every time!

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

Find it online: https://ketogoodeats.com/biscoff-butter-brownies/