These Biscoff brownies are super fudgy and thick brownies. There are dollops of Biscoff spread swirled inside the brownies and chopped dark chocolate. It is topped off with even more Biscoff spread and crushed Biscoff cookies! If you love Biscoff cookies, you will love these brownies!
These fudgy Biscoff brownies are very easy to make! They are also a no mixer recipe!
I used half a jar of smooth Cookie Butter Biscoff spread for these brownies! They are loaded with ooey gooey goodness!
For more chocolate recipes, try Giant Nutella Stuffed Cookie, Cookie Butter Bars, or Kit Kat Brownies.
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Why this recipe works
Quick & Easy – This recipe requires no mixer and is super easy to whip up!
Biscoff- There is a lot of Biscoff in this recipe! If you love Biscoff cookies and/or their cookie butter, then this recipe is for you!
Cocoa Powder – Instead of melting chocolate, this recipe uses natural unsweetened cocoa powder to get that rich chocolate flavour.
What is cookie butter?
Cookie butter, also known as Biscoff spread, is a ground spice cookie spread. It is creamy, with texture similar to peanut butter or Nutella, and can easily be placed on toast, crepes, or waffles.
The spice cookies that are crushed up that make the cookie butter are called Speculoos. They are a popular cookie in Europe, with spices such as cinnamon, nutmeg, and ginger inside. The flavour is caramelized and gingerbread-like. They are often served during the holidays, and with tea!
Just like regular peanut butter or Nutella, you store cookie butter in your pantry.
Key Ingredients
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Biscoff – Both Biscoff cookies and spread is used. Almost a whole jar is needed.
Butter – Unsalted butter works best for baking. This is going to be melted.
Cocoa Powder – Unsweetened cocoa powder gives the brownies that rich chocolate flavour we all love.
Sugar – Both white granulated sugar and brown sugar is used in this brownie recipe.
Step by Step Instructions
Here is a more detailed step-by-step than the recipe card. Scroll down for a full recipe video and measurements.
Step 1 – Preheat the oven to 325°F/162°C and line an 8×8 inch tray with parchment paper. Set aside.
Step 2 – In a bowl whisk together brown sugar, white sugar, and cocoa powder.
Step 3 – Add in melted butter and continue whisking. The mixture will look grainy, this is fine.
Step 4 – Add in one egg at a time, whisking thoroughly between each one. With the second egg, add in the vanilla. You’ll know you’re good to move on when you have whisked in the second egg and vanilla and the mixture will look much smoother.
Step 5 – Switch over to a spatula and toss in the flour. Slowly fold until there are no flour streaks showing. The batter will be glossy.
Step 6 – Add in the chopped dark chocolate.
Step 7 – Scoop half the brownie batter into the prepared parchment lined 8×8 baking pan and spread out evenly. The batter will be extremely thick. If it is to tough to spread with a spatula, use your fingers.
Step 8 – Lightly press down and create dips in 6-8 places in the brownie batter. Make sure the parchment isn’t showing at the bottom though! Then, scoop a tablespoon or two of cookie butter into each dip, and lightly spread it around (About 1/3 cup).
Step 9 – Spoon the remaining brownie batter on top, making sure to not mix the Biscoff into the batter. My best advice for this part is to spoon the batter around the entire pan, then gently on top of the Biscoff. See tips for further advice.
Step 10 – Swirl some more Biscoff on top into the brownie batter and add crushed Biscoff cookies.
Step 11 – Bake the brownies for 20-25 minutes at 325°F/162°C. You’ll know it’s ready when a toothpick inserted is not wet, but there are crumbs. (See tips down below)
Expert Baking Tips
Here are five awesome baking tips from my kitchen to yours
Cool the brownies completely before cutting!
Use your hands! You know what they say, your hands are the best tool in the kitchen! This brownie batter is thick. Sometimes a spatula just doesn’t work as well.
Whisk whisk whisk! After adding in the first egg, the mixture will look grainy. That is okay. Once the second egg is added, keep on whisking vigorously until it’s smooth.
Use unsweetened cocoa powder. This will balance everything out nicely!
While checking the brownies, make sure you are inserting the toothpick into the actual brownie portion, and not the cookie butter or chopped chocolate.
Video Recipe
PS : Make sure to leave a STAR REVIEW if you enjoyed this recipe! Let’s stay connected on Instagram @sweettreatsyt. To get more recipes follow me on TikTok @sweettreatsyt!
Check out more recipes
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- Blueberry Muffin Cookies
Biscoff Brownies
Ingredients
- 1/2 cup butter melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3/4 cups cocoa powder
- 2 eggs
- 2 tsp vanilla
- 3/4 cups flour
- 1 cup smooth Biscoff spread
- 5 Biscoff cookies crushed
- 1/2 cup dark chocolate chopped
Instructions
- Preheat the oven to 325°F/160°C and line an 8×8 pan with parchment paper and set aside.
- In a bowl, whisk together cocoa powder, brown sugar, and white sugar.1/2 cup white sugar, 1/2 cup brown sugar, 3/4 cups cocoa powder
- Add in the melted butter and continue whisking. It's fine if the mixture is grainy.1/2 cup butter
- Slowly add in 1 egg at a time. Add in the vanilla extract with the second egg. The mixture will come together smoothly.2 eggs, 2 tsp vanilla
- Whisk in the flour until there are no streaks showing. The batter will be thick. Don't overmix! Fold in the dark chopped chocolate.3/4 cups flour, 1/2 cup dark chocolate
- Add half the batter into the prepared pan and spread evenly. If it's to thick to spread with a spatula, use the back of a spoon or your hand. Make sure the entire bottom of the pan is covered evenly.
- Lightly press down and create dips in 6-8 places in the brownie batter. Make sure the parchment isn't showing at the bottom though! Scoop a tablespoon of cookie butter into each dip, and lightly spread it around (About 2/3 cups total).1 cup smooth Biscoff spread
- Add the rest of the brownie batter on top. Spread gently, making sure not to move the Biscoff spread underneath.5 Biscoff cookies
- Top off with swirling the spread into the batter and some crushed cookies (About 1/3 cup total).1 cup smooth Biscoff spread
- Bake for 20-22 minutes or until a toothpick inserted comes out crumbly. Make sure when you're inserting the toothpick it's into the actual batter, and not the cookie butter.
- Allow to cool completely, slice, and enjoy!
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