These ultra fudgy biscoff brownies are made in one bowl, filled with biscoff cookie butter, and topped with biscoff cookies.
These brownies start with a rich, chocolatey base made from cocoa powder and melted chocolate.
The secret ingredient is a layer of creamy Biscoff spread, also known as cookie butter, which is sandwiched between two layers of brownie batter.
As the brownies bake, the Biscoff spread melts slightly, creating a gooey center with a distinct caramelized cookie flavor.
The result is a decadent dessert that offers the perfect balance of chocolate and spiced cookie taste.
These brownies are easy to make and are sure to impress friends and family with their unique flavor combination.
For more brownie recipes check out my dulce de leche brownies, strawberry brownies, fudgy turtle brownies, brownie bites, small batch brownies, biscoff brownies, and fudgy oreo brownies.
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Why this recipe works
- Texture- these brownies have a perfect fudgy in the middle and slightly crispy on the outside texture with a gooey biscoff butter middle that will make you crave more!
- Flavor- these brownies are loaded with biscoff butter and biscoff cookies and rich chocolate flavor that goes perfectly together and is perfect for brownie and biscoff lovers.
- Simple and easy- they are made with simple ingredients that you can find in your local grocery store and come together in one bowl! All you will need is a bowl and a whisk..
- Time- if you are short in time and need a quick dessert to make under an hour, this one is perfect for you! It is made in under an hour from start to finish.
What flavor is biscoff?
Cookie butter, biscoff cookies, or biscoff spread is made with a lot of spices like cinnamon, cloves, nutmeg, allspice, and ginger. Biscoff has a delicious caramelly taste that is just addictive.
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it to desserts like cheesecakes, cakes, cookies, and more!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar or light brown sugar will work great as well.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– I used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Biscoff cookie butter spread- I like using lotus biscoff butter spread, but any kind of cookie butter will work.
Lotus biscoff cookies- I used biscoff cookies for this recipe because I like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies. I used the biscoff cookies on top of the cookies.
Instructions
Start by melting your biscoff spread until it’s runny in texture, and spread an even layer of the biscoff spread on a parchment paper-lined 8 by 8-inch baking pan.
Place it in the freezer for 30 minutes or until it hardens.
Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch square baking pan.
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
Add the sugar, eggs, salt, and vanilla extract, and sift the cocoa powder. Stir with a whisk until the mixture is combined.
Sift the flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop gluten in the flour.
This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Pour half of the brownies batter into a parchment paper-lined baking pan, remove the biscoff spread from the fridge, and peel it from the parchment paper.
Place the biscoff butter on the brownie batter. (if the biscoff butter is tearing into a few pieces, it’s okay, put it together like a puzzle).
Pour the second half of the brownies batter on top of the biscoff spread and gently spread it out with a spatula until the biscoff butter is covered. Top the brownies with biscoff cookies.
Bake in a preheated oven for 30-40 minutes (depending on your oven) or until the tops of the brownies are crinkly.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- If your biscoff spread doesn't peel from the parchment paper, simply freeze it for another 10 or so minutes until it's firm enough to peel.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up.
- Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
- Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
Faq's
It can be pretty hard to know when your brownies are done baking, but we have a few tricks to figure that out.
If the brownies have a shiny and crinkly top, they should be ready. When you insert a toothpick into the brownies and the toothpick is covered with wet batter, let it bake for a few more minutes and check again to get the perfect brownie.
Absolutely! You can add double or triple the amount of cookie butter to the brownies.
It sounds like you may have overbaked your brownies. I usually underbake mine slightly because they continue to cook as they cool, resulting in a chewy center that we brownie lovers love.
Storing
Store these brownies at room temperature for up to 4 days. Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze brownies, bake them according to the instructions wrap them in plastic wrap or foil, then seal them in an airtight container or resealable bag. Brownies can be frozen for up to 2 months.
Thaw them at room temperature overnight to allow them to soften up and turn fudgy again.
Substitutions
Dairy-free- to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate.
Also, skip topping the brownies with the biscoff cookies since they are not gluten free.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Serving tips
Whipped cream- top each slice of brownie with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this brownie.
Fresh fruit- another way to serve brownies is next to fresh fruit like strawberries, blueberries, raspberries, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Brownie pan
- Rubber spatula
More biscoff desserts
Biscoff butter cookies- These biscoff butter cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, and biscoff cookies.
Lotus biscoff cake- This lotus biscoff cake is a layer cake made with a soft biscoff cake, biscoff buttercream, filled with biscoff cookie crumbs, and topped with biscoff cookies.
Lotus biscoff donuts- These lotus biscoff donuts are made with an easy cake-style biscoff batter and topped with a biscoff butter glaze and biscoff cookie crumbs.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Easy Biscoff Brownies (One Bowl)
Ingredients
- ¾ cup Flour
- ⅓ cup Cocoa powder
- 1 ⅓ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 3 Eggs
- ½ teaspoon Salt
- 7 oz Dark chocolate
- ⅔ cup Butter
- 1 cup Biscoff butter
- 10 Biscoff cookies
Instructions
- Start by melting your biscoff spread until it’s runny in texture, and spread an even layer of the biscoff spread on a parchment paper-lined 8 by 8-inch baking pan. Place it in the freezer for 30 minutes or until is harden.
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- In a big mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
- Add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined.
- Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Pour half of the brownies batter into a parchment paper-lined baking pan, remove the biscoff spread from the fridge and peel it from the parchment paper. Place the biscoff butter on the brownie batter. (if the biscoff butter is tearing into a few pieces, it’s okay, put it together like a puzzle).
- Pour the second half of the brownies batter on top of the biscoff spread and gently spread it out with a spetula until the biscoff butter is covered. Top the brownies with biscoff cookies.
- Bake in a preheated oven for 30-40 minutes (depends on your oven) or until the tops of the brownies are crinkly. Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- If your biscoff spread doesn't peel from the parchment paper, simply freeze it for another 10 or so minutes until it's firm enough to peel.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up.
- Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
- Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
Nathan says
Hi i was thinking of making these today I heard that coffee would enhance the chocolate flavor if that’s true how much would I add to these brownies and what would I replace?
RichandDelish says
Hi! Just add 1 tbsp of coffee powder or espresso powder to the mixture with the dry ingredients. Hope this helps 🙂