Biscoff Cookie Butter Brownies

Highlighted Section: Sweet Treats to Satisfy Any Craving

Discover the ultimate fusion of rich chocolate and spiced cookie butter in these Biscoff Cookie Butter Brownies. Melted butter and a blend of brown and granulated sugars create a moist base, while swirling Biscoff cookie butter through the fudgy batter adds both flavor and visual appeal. The method ensures a marbled top and gooey center that stays tender for days. Perfect served warm with vanilla ice cream, these indulgent squares are sure to satisfy any sweet tooth. For best texture, avoid overbaking and let cool before slicing for clean edges. Store leftovers in an airtight container.

A man named Alex is holding a wooden spoon.
Created By Alex
Last revised on Sat, 18 Oct 2025 19:27:10 GMT
A stack of brownies with a caramel topping. Add to Favorites
A stack of brownies with a caramel topping. | buzkitchen.com

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
A close up of a delicious chocolate brownie with peanut butter and caramel drizzled on top.
A close up of a delicious chocolate brownie with peanut butter and caramel drizzled on top. | buzkitchen.com

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

A stack of brownies with caramel drizzle.
A stack of brownies with caramel drizzle. | buzkitchen.com

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.

Biscoff Cookie Butter Brownies

Decadent chocolate brownies layered with swirls of creamy Biscoff cookie butter for a melt-in-your-mouth delight.

Preparation Time
15 mins
Cooking Time
25 mins
Overall Time
40 mins
Created By: Alex

Category: Desserts

Skill Level: Moderate

Cuisine Type: American

Makes: 16 Serves (16 brownie squares)

Dietary Preferences: Vegetarian

Ingredients

→ Main Ingredients

01 1 cup unsalted butter, melted
02 1 cup granulated sugar
03 1 cup packed brown sugar
04 4 large eggs
05 1 teaspoon vanilla extract
06 1 cup all-purpose flour
07 1 cup unsweetened cocoa powder
08 1 teaspoon baking powder
09 1/2 teaspoon salt
10 1 cup Biscoff cookie butter
11 1/2 cup chocolate chips

Steps

Step 01

Preheat oven to 350°F. Grease a 9×13-inch baking pan or line with parchment paper for easy removal.

Step 02

In a large mixing bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.

Step 03

In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually stir the dry mixture into the wet ingredients until just combined, avoiding overmixing.

Step 04

Scoop out approximately 3/4 cup of brownie batter and set aside. Pour the remaining batter into the prepared pan. Spoon dollops of Biscoff cookie butter across the surface. Swirl with a knife or toothpick to create a marbled effect.

Step 05

Dollop the reserved brownie batter over the swirled Biscoff layer and use a knife to further marble the surface, leaving visible streaks of Biscoff.

Step 06

Bake for 25–30 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs. Avoid overbaking to maintain fudgy texture.

Step 07

Allow brownies to cool in the pan for at least 15 minutes before slicing into squares. Serve warm for best flavor, with optional vanilla ice cream accompaniment.

Notes

  1. Store brownies in an airtight container in the refrigerator for up to 5 days, or freeze individual squares in a freezer-safe container for longer storage.

Tools You'll Need

  • 9×13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Knife or toothpick
  • Parchment paper

Allergy Information

Double-check each ingredient for potential allergens, and always consult a professional if you're unsure.
  • Contains wheat, egg, dairy, and soy. May contain tree nuts from Biscoff cookie butter.

Nutritional Facts (per serving)

These details are provided for general information and should not replace medical advice.
  • Calories: 250
  • Fats: 14 g
  • Carbohydrates: 30 g
  • Proteins: 3 g