These easy, delicious, rich, fudgy Biscoff brownies are stuffed with Biscoff biscuits and cookie butter spread! A truly mouthwatering one-bowl Biscoff brownie experience.
These Biscoff cookie butter brownies are rich, fudgy, and full of that Biscoff flavor. If you are looking for a Biscoff blondie then I have you covered!
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But What is Biscoff?
Lotus Biscoff Biscuits are basically Speculoos cookies or spiced biscuits that were originally made in Belgium in 1932. These Biscuits have also been turned into delicious cookie butter spread.
Think of the spread like Nutella - but flavored with a caramelly-spiced biscuit instead of hazelnuts and cocoa.
The spread can be enjoyed by spreading it onto a nice piece of bread, or if you want, enjoy it by the spoonful!
Why You Will Love This Recipe
- First off - what's not to love about super fudgy brownies filled with Biscoff goodness? Nothing, that's what!
- This is a super easy, one-bowl biscoff brownie recipe that comes together in a few minutes and requires no special equipment and has a delightful crinkle top.
- The deep chocolate flavors of this rich fudgy chocolate brownie are perfectly complimented by the caramel-spiced goodness of crunchy lotus cookies and spread.
- These are perfect for any gathering or special occasion - whether it's a holiday or a regular old backyard barbeque (or braai).
- And the fudgy texture of this brownie means they pair perfectly with ice cream!
Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Dark Chocolate - I use 50% Whittaker's dark chocolate because I feel like it is the perfect balance of that rich cocoa flavor with a hint of sweetness. This would be similar to Bittersweet chocolate. I highly recommend using good quality chocolate you enjoy eating as it is the main chocolate flavor in this brownie.
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
White Granulated Sugar and Light Brown Sugar (soft brown sugar) give these brownies thier sweetness. The addition of brown sugar with the white also adds some chewiness and fudginess to the brownie.
Eggs - I now use a New Zealand size 6 egg, around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg. Make sure the eggs are room temperature. To get them to room temperature quickly, place them into warm (but not hot) water for 10 to 15 minutes.
Plain flour (all-purpose flour/standard grade flour) refers to flour that has a protein content of approximately 9.5-12%.
Unsweetened Cocoa powder adds that delicious chocolate flavor. I recommend using Dutch-processed cocoa powder for general home baking. I use Cadbury Bournville cocoa powder.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Lotus Biscoff Cookie Butter Spread (smooth or crunchy biscoff cookie spread) is swirled into the blondie base to give that delicious cookie-butter flavor.
Lotus Biscoff Cookies/Biscuits add a touch of crunch to the blondies.
Vanilla extract enhances the flavors of the other ingredients in the recipe and is a cornerstone ingredient in baked goods and desserts containing eggs.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
Reduced-Sugar Variation
Brownies and blondies rely heavily on sugar for the overall texture. So I would not be tempted to change the sugar content in the base brownie itself.
However, if I was looking to decrease the sugar content - I would stick to the lower end of the scale for the biscuits and spread.
Small-Batch Biscoff Brownies
A small batch of Biscoff brownies can be made by halving the recipe and baking in a regular loaf tin, as per the instructions. The recipe card has a handy "½" button by the ingredients.
Step-by-Step Instructions
Step 1 - Preheat the oven to 180°C/355°F. Grease and line an 8-inch square pan with baking/parchment paper. Let the baking paper hang over the sides for easy removal of the brownie once baked and cooled.
Step 2 - In a large bowl, melt the butter and chocolate in the microwave or over low heat on the stove, or by using a bain-mairie method. Whisk the melted chocolate and melted butter together until smooth and shiny.
Step 3 - Add the white sugar and brown sugar to the chocolate-butter mixture and whisk until mostly dissolved. This may require a little additional heating in the microwave or over low heat.
Step 4 - Add in the vanilla and eggs. Whisk the mixture vigorously for 2-3 minutes. You can use an electric whisk.
NOTE - The vigorous whisking helps the brownie develop a crackly/ crinkle on the top of the brownies, which will be just noticeable between the Biscoff cookie butter swirl.
Step 5 - Add the cocoa powder to the egg mixture and whisk until completely combined. Then add in the rest of the dry ingredients - the flour, baking powder, and salt. Whisk until combined.
Step 6 - Break the biscuits over the mixture. Fold in the biscoff cookie crumbs with a wooden spoon or rubber spatula.
Step 7 - Pour the brownie mixture into the prepared tin. Allow to sit for 5 minutes, then tap on the counter to help bring any bubbles to the top.
Step 8 - Soften the Biscoff spread in the microwave, and drizzle over the top of the brownie batter. Then take a butter knife or spoon and swirl in a few times into the batter.
Step 9 - Bake in the preheated oven for 25-30 minutes. The brownie is done when a cake tester/toothpick comes out with a few crumbs on it. Mine were done at 25 minutes. Allow the brownie to cool completely before lifting out the pan and slicing.
Expert Tips for this Recipe
- Read the recipe from beginning to end.
- Whisking the eggs vigorously into the mixture is the trick behind those beautiful thin crackly or crinkly tops. This just shows through between the biscoff cookie butter swirls.
- Fully preheat your oven.
- If using a fan-forced or fan-assisted oven decrease the temperature by 20°C or 25°F
Storage and Freezing
These brownies can be stored in an airtight container for up to 3 days at room temperature, or up to a week in the fridge. This Biscoff brownie also freezes well, wrapped in plastic wrap and foil, or in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.
Biscoff Brownies FAQ
I used an 8 x 8 Inch square cake pan (20cm x 20cm).
Yes! These brownies freeze really well. I like to slice mine and then freeze them in airtight containers. They can be frozen for up to 3 months. Allow to defrost overnight in the freezer before serving.
Here in New Zealand, the spreads are located with other spreads (usually next to the Nutella), and the biscuits in the biscuit/cookie aisle. Before being super common in New Zealand, they were found in the International Section. Alternatively, they can be found in specialty online stores such as the Dutch or Belgium stores in your country.
The brownies are done when the sides are firm, and a cake tester/toothpick comes out with just a few crumbs on it. It shouldn't look raw anymore.
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Recipe Card
Biscoff Brownies
Equipment
- 8x8 Inch (20x20cm) Square Cake Pan
Ingredients
- 1 cup dark chocolate (50%-bittersweet: chunks, chips or a chopped bar)
- ¾ cup butter
- ¾ cup white granulated sugar
- ½ cup light brown sugar
- 2 teaspoon vanilla extract
- 2 eggs (Size 6/Med/large*note 1)
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoons baking powder
- ½ teaspoons table salt
- ¾ cup plain flour
- 8-12 Biscoff biscuits
- ⅓-½ cup Biscoff Spread
Instructions
- Preheat the oven to 180°C/355°F. Grease and line an 8-inch square pan with baking/parchment paper. Let the baking paper hang over the sides for easy removal of the brownie once baked and cooled.
- In a large bowl, melt the butter and chocolate in the microwave or over low heat on the stove, or by using a bain-mairie method. Whisk the melted chocolate and butter together until smooth and shiny.1 cup dark chocolate, ¾ cup butter
- Add the white sugar and brown sugar to the chocolate-butter mixture and whisk until mostly dissolved. This may require a little additional heating in the microwave or over low heat.¾ cup white granulated sugar, ½ cup light brown sugar
- Add in the vanilla and eggs. Whisk the mixture vigorously for 2-3 minutes. Or beat on a medium speed using a hand mixer. *note 22 teaspoon vanilla extract, 2 eggs
- Add the cocoa powder and whisk until completely combined. Then add in the flour, baking powder, and salt. Whisk until combined.2 tablespoons unsweetened cocoa powder, ¼ teaspoons baking powder, ½ teaspoons table salt, ¾ cup plain flour
- Break the biscuits over the mixture and fold them in.8-12 Biscoff biscuits
- Pour the brownie batter into the prepared tin. Allow to sit for 5 minutes, then tap on the counter to help bring any bubbles to the top.
- Soften the Biscoff spread in the microwave, and drizzle over the top of the brownie batter. Then take a butter knife or spoon and swirl in a few times into the batter.⅓-½ cup Biscoff Spread
- Bake in the preheated oven for 25-30 minutes. The brownie is done when a cake tester/toothpick comes out with a few crumbs on it. Mine were done at 25 minutes. Allow the brownie to cool completely before lifting out the pan and slicing.
Notes
- New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
- The vigorous whisking/beating helps the brownie develop a crackly top, which will be just noticeable between the Biscoff swirls.
Storage and Freezing
These brownies can be stored in an airtight container for up to 3 days at room temperature, or up to a week in the fridge. This Biscoff brownie also freezes well, wrapped in plastic wrap and foil, or in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Bezzie Le says
Thank you so much for sharing your recipe.
I made a double batch for a party, there was nothing Ieft but crumbs. There were some recipe requests 🙂
Mary-Lou says
Thank you so much! I'm glad everyone enjoyed them 🙂
Anonymous says
Shaherose Lalji says
I made this recipe and the brownies turned out excellent. Is it at all possible to replace the biscoff spread with peanut butter?
Mary-Lou says
Hi, thank you!
It probably would be fine to replace it with peanut butter - but it depends on what type of peanut butter you use. I haven't really baked with peanut butter - but from what I gather the more "natural" the peanut butter the more difficult it is to bake with (usually because its softer, doesn't set up as much).
If I was going to try it with peanut butter I would go for something that has a similar texture to Biscoff spread at room temp. I also know that Jif peanut butter (if you are in North America) is widely used in baking, so I would probably look for something like that for a spread replacement.
Now I have peanut brownies on my to-do list as well:)
Happy Baking!
ML