These Biscoff Brownies are rich, fudgy, and swirled with warm, spiced cookie butter in every bite. They come together in under an hour using simple pantry ingredients, but taste like something you'd pick up from a bakery. If you love indulgent brownies like these Pecan Brownies, this is one you'll want to keep on repeat.
Biscoff Brownies At A Glance
- 🕒 Total Time: 45 minutes (15 minutes prep, 30 minutes bake)
- 🍽️ Servings: 9 brownies
- 🇺🇸 Cuisine Type: American dessert
- 🍫 Flavor Profile: Rich, fudgy chocolate brownies swirled with warm, spiced Biscoff cookie butter
- 🥄 Texture: Soft and gooey center with slightly crisp edges
- 🌾 Dietary Info: Not gluten-free (made with all-purpose flour)
- 🧊 Storage Notes: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week; freezes well for up to 3 months
- ⭐ What Makes This Special: A bakery-style brownie with a creamy cookie butter swirl that melts into the batter for extra flavor and richness
Save And Summarize This Recipe
The base of these brownies is deeply chocolatey with a soft, fudgy center and just the right amount of structure. It's the kind of texture that feels rich without being too heavy, making it perfect for any occasion. If you enjoy a range of chocolate desserts, from quick no-bake options like these Chocolate Krispie Treats to simple, shareable sweets like Chocolate Almond Bark, or even layered desserts like this Chocolate Banana Trifle, this recipe fits right in.
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What makes these brownies stand out is the swirl of Biscoff cookie butter baked right into the batter. It melts slightly as it bakes, creating those soft, spiced ribbons throughout. If you enjoy desserts that use rich spreads and layers of flavor, you'll also love options like this no-bake Nutella Pie or classic Neiman Marcus Bars, both of which bring that same indulgent, crowd-pleasing feel.
Key Ingredients
You will need the following ingredients to make these Biscoff cookie butter recipe:
- Chocolate - Use high-quality chocolate for a richer flavor and smoother texture. Chocolate with a high cocoa content (at least 60%) will work best. I like using Valhrona or Callebaut chocolate.
- Biscoff Butter (Cookie Butter) - There are different brands of cookie butter. You don't have to use the Biscoff brand! I use the smooth version but you can also use a crunchy butter!
See the recipe card for quantities.
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Variations
- Nuts - Feel free to add your favorite nuts into the mix. I love pecans but any nut would work.
- Salt - Add some sea salt to the top of the brownie after baking. The combination of sweet and salty is really nice.
- Butter - You can use regular butter or vegan/dairy free butter.
- 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.
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.
Gwen's Pro 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. If you need to make it more spreadable, place the cookie butter into the microwave for 15 seconds.
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.
Biscoff Brownies FAQ's
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 Chocolate Desserts
Let me know your thoughts on these Biscoff Brownies by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Biscoff Brownies (Fudgy Brownies With Cookie Butter)
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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!