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Tessa’s Recipe Rundown
Taste: Rich chocolate and spiced cookie butter is an unexpected match made in heaven.
Texture: Fudgy brownie layers surrounding a thick, creamy cookie butter center.
Ease: The Biscoff filling takes an hour to freeze, but otherwise this recipe is quick & easy.
Why you’ll love this recipe: A surprising & fun twist on a classic.
These Biscoff Brownies are the ultimate treat.
They were inspired by my Peanut Butter Brownies. That recipe uses the same method of melting then freezing a sheet of peanut butter (or in this case, cookie butter), before enrobing it in brownie batter and baking.
Given that chocolate is SO expensive now, I decided to go a different direction with the brownie batter: a cocoa based batter. No chopping chocolate, no sticker shock at the grocery store.
The final brownies offer everything you could want: chewy and fudgy, gooey in the center, with slightly toasted pieces of cozy Biscoff cookie on top.
Recipe Ingredients
Biscoff Cookie Butter: Also called Speculoos butter, this is available at most grocery stores. It’s essentially ground Biscoff cookies (like the ones you get on airplanes) with a consistency similar to peanut butter.
Sugar: This recipe uses mostly brown sugar to complement the caramelized richness of the Biscoff cookies, with a hint of granulated sugar to round out the flavors.
Eggs & Egg Yolk: The extra egg yolk lends richness for a fudgier, chewier texture.
Oil: Just a tablespoon helps keep these brownies soft and moist for days. Use any neutral flavored liquid oil you have on hand, such as vegetable, canola, avocado, or grapeseed.
Cocoa Powder: I prefer Dutch-process cocoa powder here, but you can also use natural cocoa powder instead since there’s no baking soda or baking powder in this recipe.
Cornstarch: Just a tablespoon helps tenderize the brownie batter for a texture similar to box-mix brownies. Skip it if you don’t have any.
Espresso powder & cinnamon: These enhance the Biscoff flavor and are highly recommended, but optional.
Biscoff Cookies: In addition to the smooth cookie butter, I like to sprinkle the top of the batter before baking with chopped cookies for more flavor and crunch. You can skip this if you prefer.
How to Make Biscoff Brownies (Step by Step)
Freeze Biscoff layer. Pour warmed Biscoff spread into a parchment lined 8-inch baking pan and freeze until solidified.
Add half the batter. Spread half of the brownie batter into an empty parchment-lined baking pan.
Top with Biscoff. Place the solidified sheet of Biscoff on top of the brownie batter.
Spread remaining batter. Cover the Biscoff layer completely.
Garnish. Sprinkle crushed Biscoff cookies over the brownie batter.
Bake. At 325°F for 32-35 minutes. Let cool before slicing and serving.
Sprinkle of Science
Glass and ceramic conduct heat less efficiently than metal. In brownie baking, this can lead to dry, overdone edges while the center is still gummy, gooey, or even raw. The best way to improve your brownie baking is to invest in a quality metal pan, like my favorite USA pan. If all you have is glass or ceramic, increase the baking time anywhere from 5-10 minutes.
See more comparisons: Glass vs. Metal Pans
Storage & Make ahead
Room Temperature: Store Biscoff Brownies in an airtight container at room temperature for up to 3 days.
Fridge: For a firmer, extra-fudgy texture, store in the fridge for up to 4 days and serve chilled.
Freeze: Freeze whole brownies or individual slices in an airtight container for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
You can also freeze the cookie butter slab up to several days in advance.
Frequently Asked Questions
Yes. Any creamy cookie butter spread with a similar consistency should work. I used the traditional Lotus brand and the Trader Joe’s brand with success.
Yes. Double all ingredients and bake in a 9×13 metal baking pan, adding a few extra minutes to the baking time.
If that’s all you have, but expect a longer bake time. Glass and ceramic pans heat differently than metal pans and typically require an additional 5 to 10 minutes. They are more prone to drying out the edges by the time the center is finally cooked through. Learn more about Glass vs. Metal Pans here.
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Ingredients
- 1 cup (240 grams) creamy Biscoff cookie butter spread
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar, lightly packed
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs plus 1 egg yolk, cold
- 1 teaspoon vanilla extract
- 1 tablespoon (14 grams) neutral oil, such as vegetable or avocado oil
- 3/4 cup (75 grams) cocoa powder*
- 1/2 cup plus 2 tablespoons (79 grams) all-purpose flour, measured correctly
- 1 tablespoon (8 grams) cornstarch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon instant espresso powder, optional
- 1/4 teaspoon ground cinnamon
- 4 Biscoff cookies, coarsely chopped
Instructions
Prepare the cookie butter filling:
- Line an 8 by 8-inch metal pan** with foil or parchment paper, leaving an overhang.
- Place the cookie butter in a glass measuring cup and microwave for about 20 to 30 seconds, or until pourable but not hot. Pour the spread into the prepared pan in one even layer.
- Freeze for 1 hour or until solidified.
- Use the parchment to remove from pan and return cookie butter sheet to freezer. Keep frozen while making the brownie batter.
Prepare the brownies:
- Preheat the oven to 325°F.
- Line the 8 by 8-inch pan with fresh foil or parchment paper and spray with nonstick cooking spray.
- In a large microwave-safe bowl, melt the butter in the microwave until melted. Whisk in the sugars. Let cool until just warm.
- Add in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, oil, and cocoa powder. With a rubber spatula, stir in the flour, cornstarch, salt, espresso powder, and cinnamon until combined.
- Spread half the brownie batter evenly into the prepared pan. Place the frozen sheet of cookie butter over the batter. Pour the remaining batter on top, covering completely. Sprinkle with the chopped cookies and lightly press them into the top.
- Place in the oven and bake for 32 to 35 minutes, or until the brownies are set. Do not overcook.
- Let cool completely to solidify before cutting and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.
Notes
More Recipes You’ll Love:
- Cookie Butter Stuffed Blondies
- Chewy Brownies
- Toffee Brownies
- Cookie Butter Brownie Ice Cream Sandwiches
Photos by Joanie Simon.
Looking forward to more great recipes