Biscoff Brownies

Why You’ll Love This Recipe

I like this recipe because it transforms a simple brownie into something special. The cookie butter swirl adds both flavor and texture, giving the brownies a warm, spiced note that balances the chocolate perfectly. I also love that these brownies are easy to make but impressive enough for sharing at parties or as a homemade gift.

Ingredients

170g/6oz semi sweet or dark chocolate
1/2 cup (113g) unsalted butter
1 tsp vanilla extract
2 large eggs room temperature
1 cup (200g) granulated sugar
2/3 cup (80g) all purpose flour
1/3 cup (35g) cocoa powder
3/4 tsp salt
3/4 cup (120g) semi sweet chocolate chips
1/2 cup (130g) cookie butter

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a heatproof bowl, I melt the chocolate and butter together, either in the microwave in short bursts or over a double boiler.
3. I whisk in the sugar, then the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, I combine the flour, cocoa powder, and salt.
5. I fold the dry ingredients into the wet mixture until just combined.
6. I stir in the chocolate chips.
7. I pour the batter into the prepared pan, smoothing the top.
8. I warm the cookie butter slightly so it’s easier to drizzle, then spoon it over the brownie batter in dollops.
9. I swirl the cookie butter gently with a knife or skewer to create a marbled effect.
10. I bake for 28–32 minutes, until the edges are set but the center is still slightly soft.
11. I let the brownies cool completely in the pan before cutting them into squares.

Servings and Timing

This recipe makes about 12 brownies. It takes 15 minutes to prepare and around 30 minutes to bake, plus cooling time before slicing.

Variations

Sometimes I top the brownies with crushed Biscoff cookies before baking for extra crunch. I’ve also tried using white chocolate chips instead of semi-sweet for a sweeter contrast. For a richer flavor, I add a teaspoon of espresso powder to the batter. If I want an extra gooey version, I swirl in more cookie butter on top right after baking.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped for up to 2 months. To enjoy, I let them come to room temperature or warm them in the microwave for a few seconds to make them extra soft and gooey.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the brownies will be sweeter and less rich in flavor.

Do I have to melt the cookie butter before swirling?

I like to warm it slightly so it spreads and swirls more easily.

Can I double this recipe?

Yes, I bake it in a 9×13-inch pan and adjust the baking time by adding 5–7 minutes.

How do I know when the brownies are done?

I look for set edges and a slightly soft center that firms up as it cools.

Can I use a different nut butter instead of cookie butter?

Yes, peanut butter or almond butter works, though the flavor will change.

What’s the best way to cut clean brownie squares?

I chill the brownies first and use a sharp knife, wiping it between cuts.

Can I make these brownies gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free flour blend.

Do these brownies taste better the next day?

Yes, I find the flavors develop more after resting overnight.

Can I add more chocolate chips?

Yes, I sometimes add up to 1 cup for extra chocolate richness.

Can I serve these warm?

Yes, I love serving them slightly warm with a scoop of vanilla ice cream.

Conclusion

These Biscoff Brownies are one of my favorite indulgent desserts. I love the fudgy chocolate base combined with the spiced cookie butter swirl it’s a match made in dessert heaven. Whether I serve them at a gathering or enjoy them with coffee, they’re always a hit.

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