These Biscoff Brownies combine the rich and fudgy deliciousness of a classic brownie with the irresistible flavor of Biscoff butter, which is swirled throughout the batter. With nine simple ingredients, the result is an ooey gooey, melt-in-your-mouth center that makes each and every bite unforgettable.

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If you’re a fan of brownies and Biscoff, get ready for a dessert mashup that will take your baking to the next level. This decadent treat comes together easily and is an indulgent treat.
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Swirling Biscoff butter into the brownie batter creates ribbons of caramel-like flavor that complement the chocolate. As these brownies bake, the butter remains gooey, creating the perfect center that you will love.
Whether you are a brownie lover or a Biscoff lover (or both), this recipe is bound to become a family favorite. I love serving them along with the Chocolate Chunk Brownies With Pecans, Chocolate Peanut Butter Rice Krispie Treats, or the Neiman Marcus Bars.
These brownies are perfect for sharing at parties or as a cozy weekend treat, but be warned—they disappear fast! With their rich flavor and unique texture, they’re sure to impress anyone lucky enough to try them.
Why You Will Love This Recipe
- Easy Recipe - This is a simple recipe that comes together quickly to make a gooey brownie.
- Simple Ingredients - Nine simple ingredients that can be found at any grocery store.
Ingredients
You will need the following ingredients to make these Biscoff cookie butter recipe:
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Variations
Additions
- Nuts - Feel free to add your favorite nuts into the mix. I love pecans but any nut would work.
- Spicy - If you would like to give your brownies a kick, add a small amount of cayenne pepper to the brownie base.
- Salt - Add some sea salt to the top of the brownie after baking. The combination of sweet and salty is really nice.
- Lotus Biscoff Cookies: Sprinkle crumbled cookies on the top of the brownies. These are optional, but highly recommended. You can use any brand of speculoos style cookies or leave them out completely.
Substitutions
- Butter: You can use regular butter or vegan/dairy free butter.
- Biscoff Butter (Cookie Butter): There are different brands of cookie butter. You don't have to use the Biscoff brand! I use smooth but you can also use a crunchy butter!
How To Make Biscoff Brownies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350°F.
Line a 9x9 inch square baking pan with parchment paper, making
sure the paper hangs over the edges for easy removal.
In a microwave-safe bowl, combine the chopped chocolate with the melted
butter. Heat in 20-30 second intervals, stirring between each, until the
chocolate is completely melted and the mixture is smooth.
Step 2: Add the sugar, eggs, and vanilla extract to the chocolate and butter mixture.
Stir well until all ingredients are fully combined and the mixture is smooth.
In the same bowl, sift in the flour, baking soda, and salt. Mix until all the
ingredients are well incorporated and the batter is smooth.
Step 3: Pour the batter into the prepared pan and spread it evenly with a spatula.
Drop spoonfuls of Biscoff butter over the brownie batter.
Use a toothpick or the tip of a knife to swirl the Biscoff butter throughout the
batter, creating a marbled effect.
Step 4: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted
into the center comes out with moist crumbs but not raw batter.
(Optional) Top the brownies with a sprinkle of flaky sea salt before
serving.
Let the brownies cool completely in the pan before cutting into squares.
Recipe Tips
- Cooling: Let the brownies cool completely in the pan before cutting them. This will allow them to set and achieve the perfect texture.
- Brownie Texture: Avoid overbaking the brownies. It’s better if they are slightly moist in the center, as they will continue to cook a bit while cooling in the pan.
- Baking Check: The best way to know if the brownies are done is by inserting a toothpick into the center. It should come out with moist crumbs but not raw batter. Baking time can vary slightly depending on your oven, so check a few minutes before the suggested time.
Confidence Tip
Make sure the Biscoff butter is at room temperature before using it. This will make it easier to spoon and swirl into the brownie batter.
Storage And Reheating
- Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.
Equipment
These brownies are highly addictive, just like the cookies! I use this recipe to end a great meal where I am serving a crowd. Typically I would pair it with Boneless Beef Ribs, Recipe For A Chuck Roast In A Crock Pot, or the Chicken Dijon!
Frequently Asked Questions
Biscoff cookies belong to the speculoos family. While speculoos cookies are often described as a type of gingerbread, they don't have the same heat. Speculoos tend toward an aroma of gingerbread while true gingerbread brings heat from the spice blend.
Biscoff tastes like a creamy, caramelized, ginger-snap. The flavor profile is distinct, and because of that, Lotus has branched off into other areas, such as frozen treats, chocolates, and a Biscoff spread.
Biscoff also goes well with spices like cinnamon, nutmeg, allspice, and cloves. Try adding white chocolate chips to a Biscoff cookie recipe. And adding vanilla extract to almost any recipe with Biscoff is a good match!
Other Delicious Desserts
Biscoff Brownies
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Equipment
Ingredients
- 1 cup Lotus Biscoff cookie butter
- ½ cup butter melted
- 1 cup granulated sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chocolate chopped
Instructions
- Preheat the oven to 350°F.
- Line a 9x9 inch square baking pan with parchment paper, making sure the paper hangs over the edges for easy removal.
- In a microwave-safe bowl, combine the chopped chocolate with the melted butter. Heat in 20-30 second intervals, stirring between each, until the chocolate is melted and the mixture is smooth.
- Add the sugar, eggs, and vanilla extract to the chocolate and butter mixture. Stir well until all ingredients are fully combined and the mixture is smooth.
- In the same bowl, sift in the flour, baking soda, and salt. Mix until all the ingredients are well incorporated and the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Drop spoonfuls of Biscoff butter over the brownie batter. Use a toothpick or the tip of a knife to swirl the Biscoff butter throughout the batter, creating a marbled effect.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not raw batter.
- (Optional) Top the brownies with a sprinkle of flaky sea salt.
- Let the brownies cool completely in the pan before cutting into squares.
Gwen Wolken says
You will love this recipe!