
Biscoff cookie butter brownies combine chocolatey richness with an irresistible caramel spiced swirl. This is the dessert I turn to for potlucks and cozy evenings at home. Every bite delivers gooey chocolate and the crave-worthy warmth of cookie butter and honestly this pan barely lasts a day in my house.
I still remember the first time I made these on baking night with my sister and we spent half the cooling time sneaking bites from the pan. Now they are our signature treat for any family gathering.
Ingredients
- Unsalted butter: Gives richness and keeps the brownies soft Choose good quality butter as it really makes them plush
- Granulated sugar: Balances the cocoa and gives structure Fine white sugar results in a smoother crumb
- Brown sugar: Adds moisture plus a subtle caramel flavor Use dark brown sugar for even deeper taste
- Large eggs: Create stability and make brownies fudgy always use fresh eggs for best texture
- Vanilla extract: Enhances all the chocolate and cookie butter tones Real vanilla is worth the splurge here
- All purpose flour: Holds everything together Sift flour for lighter brownies
- Unsweetened cocoa powder: Delivers deep chocolate flavor Pick Dutch process for richest color and taste
- Baking powder: Gives a slight lift so brownies are cakey but still fudgy Fresh baking powder ensures the right rise
- Salt: Brings out chocolate and cookie butter flavor I always taste to make sure it is balanced
- Biscoff cookie butter: Is the star Use creamy style for easy swirling
- Chocolate chips: Make for pockets of melty chocolate I love a bittersweet or dark variety but any chocolate chip works
Instructions
- Prepare the Pan:
- Preheat your oven to 350 Fahrenheit or 175 Celsius Grease a nine by thirteen inch baking pan or line with parchment paper to make lifting out the brownies easy
- Mix the Wet Ingredients:
- Add melted butter granulated sugar and brown sugar to a large mixing bowl Whisk together until smooth and well combined Next drop in the eggs one at a time whisking after each so the mixture stays glossy Stir in the vanilla until fully incorporated
- Combine the Dry Ingredients:
- In a separate bowl sift together the all purpose flour cocoa powder baking powder and salt Slowly fold the dry ingredients into the wet ingredients with a spatula until just combined Avoid overmixing to keep the brownies fudgy
- Swirl in the Biscoff:
- Take about three fourths cup of the finished brownie batter and set aside Pour the remaining batter evenly into your prepared pan Place generous spoonfuls of cookie butter over the surface and gently swirl with a knife or toothpick for a marbled effect
- Add the Reserved Batter:
- Add dollops of the batter you set aside over the top of the pan Swirl again for beautiful visual contrast and more spots of chocolate and cookie butter
- Bake the Brownies:
- Bake in the oven for twenty five to thirty minutes until a toothpick inserted in the center comes out with a few moist crumbs If brownies seem too wet give them a couple more minutes but avoid overbaking
- Cool and Serve:
- Let the brownies rest in the pan at least fifteen minutes to firm up Carefully lift out or slice directly in the pan and serve warm optionally topped with vanilla ice cream

My favorite part is swirling in the cookie butter I always save a little extra for on top and my niece insists she be the one to do the final swirl By now it is practically a family tradition and seeing those ribbons of melted Biscoff makes everyone excited to dig in
Storage Tips
Store leftover brownies in an airtight container at room temperature for two days or in the fridge up to five days They taste best lightly warmed in the microwave for that gooey just baked feel For longer storage wrap individual brownies in plastic and freeze Pop one out anytime you need a quick treat
Ingredient Substitutions
For a dairy free version swap butter for coconut oil Use coconut sugar for both granulated and brown sugar To make the brownies gluten free substitute your favorite one to one gluten free flour and double check that the baking powder is gluten free
Serving Suggestions
Warm a brownie square and top with a scoop of salted caramel or vanilla ice cream Dust with extra cocoa powder or drizzle with melted Biscoff for a bakery style finish For parties cut into small bites and serve as part of a dessert platter
Cultural Context
Biscoff spread sometimes known as speculoos cookie butter originated in Belgium and is made from caramelized spiced cookies Its deep caramel flavor pairs naturally with chocolate making it a beloved modern upgrade to classic brownies If you love coffee pair these brownies with a strong espresso for a real European treat
Seasonal Adaptations
Swirl in a little pumpkin puree and pumpkin spice for an autumn twist Fold in roasted pecans or walnuts for crunch in fall and winter Top with berries or crushed freeze dried raspberries in spring for a hint of tartness

These brownies are sure to be the highlight of any gathering. Enjoy their indulgent chocolate and caramel spiced flavor with friends and family.
Recipe FAQs
- → How do I get a fudgy texture?
Mix ingredients just until combined and avoid overbaking to maintain a moist, soft center with fudgy consistency.
- → Can I substitute the Biscoff cookie butter?
For variation, try using peanut butter, Nutella, or almond butter in place of Biscoff for unique flavor profiles.
- → What pan size works best for these brownies?
A 9x13-inch pan yields brownies with a balanced thickness and ensures even baking throughout each batch.
- → How should I store the brownies for freshness?
Keep brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- → Can the brownies be frozen for longer storage?
Yes, freeze individual squares in an airtight container and thaw as needed for a quick and delicious treat.
- → What are tips for swirling cookie butter on top?
Dollop cookie butter across the batter and use a knife or toothpick to gently create even, attractive swirls.