Biscoff Brownies

These biscoff brownies are a biscoff lover’s dream! They have a crumbly biscoff cookie crust and a melty cookie butter layer in between the fudgiest chocolate brownie.

Cookie butter & brownies is a decadent duo – but if you’re into all things rich & decadent like me, then you are in the right place! Made with European-style butter and real chocolate, you will love the rich taste & texture.

Adapted from these Easy Chocolate Fudge Brownies, the addition of cookie butter & cookie crumb crust takes them to the next level!

Why you’ll love biscoff brownies

• No mixer required! Any recipe that doesn’t require a mixer makes for easier clean up in my opinion! The brownie batter comes together quickly & takes only about 30 minutes to bake!
• Cookie crumb layer. The biscoff cookie crumb layer at the base of the brownie adds the perfect crunch & texture variation to the brownies.
• Melty cookie butter layer. Smack right in between a fudgy brownie, we have a layer of melty cookie butter. It makes each bite more decadent than the last!

Ingredient notes & substitutions

• Unsalted butter: I like to use European-style butter – it adds the best flavor & richness to the brownies. Although, if American butter is all that is on hand, that works too!
• Chocolate: bittersweet or dark chocolate works best here – I used around 70% cacao, but anywhere in the 65-80% range would work!
• Dutch processed cocoa powder gives a much deeper, richer, chocolate flavor than regular unsweetened cocoa powder, so it is the preferred choice for cocoa in this recipe.
• Biscoff cookies & cookie butter: we couldn’t have biscoff brownies without these! The cookies are ground into fine crumbs for the buttery crust layer, and the cookie butter becomes a melty center to a fudgy chocolate brownie.

See the recipe card at the end of this post for the full list of ingredients & their quantities.

Step by step instructions

See the recipe card at the end of this post for the full ingredient list and recipe instructions.

STEP 1: Make the cookie butter layer. Heat the cookie butter in the microwave for about 30 seconds. This will make it easier to spread. Pour the melted cookie butter into a 9×9 inch baking pan lined with parchment or wax paper and spread it into an even layer. Put the pan in the freezer while you prep other ingredients.

STEP 2: Make the cookie crust. Mix together biscoff cookie crumbs, granulated sugar, salt, and melted butter until combined. The cookie butter in the freezer should be firm enough at this point to lift the parchment paper out of the pan and place it on a plate back in the freezer. This now frees up the pan for the cookie crust.

Re-line the pan with parchment paper, then press the cookie crumb mixture into the pan. Pre-bake for 8-10 minutes until golden.

STEP 3: Melt together butter & chocolate. In a large saucepan over medium heat, melt the butter completely then add the chopped chocolate and cocoa powder. Whisk until combined and the chocolate has completely melted. Remove from the heat and let cool.

STEP 4: Beat together eggs & sugar. Separately, combine the eggs and brown sugar. Beat or vigorously whisk until the sugar has completely absorbed into the eggs. Test this by pinching the mixture in between two fingers. Add the powdered sugar and vanilla and whisk to combine. 

STEP 5: Combine. Pour the butter/chocolate mixture into the eggs/sugar mixture and whisk until smooth. Add the flour and salt and fold until combined & the flour is just fully mixed in.

STEP 6: Fill the pan. Pour half of the brownie batter on top of the pre-baked crust & spread into an even layer. Place the cookie butter from the freezer on top, followed by the remaining brownie batter.

STEP 7: Bake! Bake the brownies for 30-35 minutes at 350F until the edges are set. Remove from the oven and immediately bang the pan on the counter for an even fudgier texture. Let cool at room temperature for 60-90 minutes.

If you’re able to lift the brownies out of the pan without the middle collapsing, you’re good to go! If the brownies bend in the middle, they should cool longer. Slice & enjoy!

Recipe FAQ

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.