Dessert

Biscoff Brownies Recipe

BySarah Summers January 30, 2026January 30, 2026

Introduction

These Biscoff Brownies are a delicious twist on classic brownies, featuring a crunchy cookie crust and swirls of smooth Biscoff spread throughout the rich chocolate batter. Perfect for fans of the beloved spiced cookie flavor, this recipe is both indulgent and easy to make at home.

A stack of nine square brownie bars sits on a white plate placed on a white marbled surface. Each brownie has two main layers: a thick, dark brown chocolate base that looks moist and dense, and a marbled golden-brown peanut butter swirl on top, showing textured, mixed patterns. The edges of the brownies are slightly crisp, and crumbs are scattered around the plate. In the blurred background, a jar with a red label and a few biscuits on the surface add to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups crushed Biscoff cookies – about 20 cookies (155g)
1/4 cup salted butter, melted and cooled (56g)
2 large eggs, room temperature (112g)
1/2 cup granulated sugar (100g)
1/2 cup packed light brown sugar (100g)
1/2 cup salted butter, melted and cooled (113g)
2 tsp vanilla extract or vanilla bean paste (8g)
1/2 cup all-purpose flour (65g)
1/3 cup unsweetened baking cocoa (33g)
1/4 tsp baking powder (>1g)
1/3 cup smooth Biscoff spread (80g)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8 x 8-inch baking pan with parchment paper. Set aside.
Step 2: Mix the crushed Biscoff cookie crumbs with 1/4 cup melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 1 minute until the mixture lightens in color and becomes creamy.
Step 4: Add the 1/2 cup melted and cooled butter and vanilla extract to the egg mixture. Mix on medium speed until fully combined.
Step 5: Sift together the flour, cocoa powder, and baking powder into the wet ingredients.
Step 6: Gently fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix.
Step 7: Pour the brownie batter evenly over the Biscoff cookie crust and smooth the top.
Step 8: Warm the Biscoff spread in the microwave for 5 to 10 seconds until soft. Drop spoonfuls of the spread over the batter, then swirl with a butter knife to create a marbled pattern.
Step 9: Bake for 22 to 25 minutes, or until a toothpick inserted near the center comes out mostly clean. The ideal baking time may vary by oven, but 23 minutes is a good target.
Step 10: Remove the brownies from the oven and allow them to cool completely before cutting into squares.

Tips & Variations

For extra crunch, sprinkle chopped Biscoff cookies on top before baking.
Use dark cocoa powder for a deeper chocolate flavor.
Swap the vanilla extract with almond extract for a nutty twist.
If you prefer a fudgier texture, reduce the flour by a tablespoon.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm gently in the microwave for 15-20 seconds to soften the Biscoff swirls without drying out the brownies.