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Two thick Biscoff brownie squares stacked on a wooden board, showing fudgy chocolate centers and cookie pieces with melted cookie butter dripping over the brownies.
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Biscoff Brownies Recipe

If I’m making brownies, I want them fudgy. These Biscoff brownies have everything I want: crisp edges, a rich fudgy center, and plenty of cookie butter running through every bite. People have trusted my recipes for 10 years, and I know that getting that texture comes down to the right balance of butter, chocolate, sugar, flour, and eggs, and so does how you mix and bake the batter. I’ve tested this recipe to give you everything you need in a good brownie.
Course Dessert
Cuisine American
Keyword Biscoff brownies, cookie butter brownies
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 brownies
Calories 559kcal
Author Brandi Crawford

Equipment

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a baking pan with parchment paper, leaving enough hanging over the sides to easily lift the brownies out once they cool. You can also grease the pan instead.
  • Melt the butter and add it to a large mixing bowl with the oil and sugar or sweetener. Stir until well combined.
    ½ cup unsalted butter, 2 teaspoons neutral oil, 1 ½ cups sugar or sweetener
  • Add the eggs and vanilla extract and mix until smooth.
    2 eggs, 1 ½ teaspoons vanilla extract
  • Add the unsweetened cocoa powder, flour, and salt to a separate bowl and mix.
    Add the dry ingredients to the bowl with the wet ingredients. Add the mixture in stages. Do not add it all at the same time. Add some of the flour mixture, and gently stir until just combined. Add more and repeat. Do not overmix the batter. Overmixing can give you tougher, cakier brownies instead of a fudgy texture.
    Be sure you are measuring your flour correctly. Too much flour will ruin the texture.
    Fluff the flour in the container first. Flour settles and compacts as it sits.
    Spoon the flour into the measuring cup. Don’t scoop the cup directly into the flour because that packs in too much.
    Don’t shake or tap the cup. That also compacts the flour.
    Level it off with the flat edge of a knife.
    ½ cup unsweetened cocoa powder, ¾ cup all-purpose flour, 1 teaspoon salt
  • Fold the chocolate chips and crumbled cookies into the batter, reserving some for the top if you like.
    1 cup chocolate chips, 8 Biscoff cookies
  • Spread half of the brownie batter evenly into the prepared pan. Warm the Biscoff butter briefly if needed to make it easier to drizzle. Spoon it over the batter and use a knife or skewer to gently swirl it throughout. Spread the remaining half of brownie batter over the Biscoff spread.
    ½ cup Biscoff Butter
  • Break the Biscoff cookies into pieces and press them into the top of the batter.
    8 Biscoff cookies
  • Bake until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached, 25-35 minutes. I will say, I never have to bake for 30 minutes. Mine are ready around 25-27 minutes, but every oven bakes differently. Don’t wait for a completely clean toothpick. That’s how you end up with dry brownies, and we didn’t come this far for that. Remove them from the oven and drizzle with more Biscoff butter.
    ¼ cup Biscoff Butter
  • Let the brownies cool completely in the pan. They will continue to set as they cool. Once cooled, use the parchment paper to lift them from the pan, slice, and serve.

Notes

  • Best Pan to Use: Use a light-colored metal baking pan for the best results. It heats evenly and helps the brownies bake through without overcooking the edges. I would avoid a dark metal pan when possible because it absorbs more heat and can cause the edges and bottom to bake too quickly. Dark metal, glass, and ceramic pans can change the bake time, so keep a close eye on the brownies if you use one.
  • Don’t overmix the batter. Once the flour is added, mix just until everything is combined. Overmixing can give you tougher, more cakey brownies instead of that fudgy texture.
  • Use room-temperature eggs. They blend into the batter more evenly and help create a smoother batter.
  • Don’t skip the oil. Butter brings flavor, while oil helps keep the brownies moist and fudgy.
  • Use both sugars for the best texture. Granulated sugar helps with that shiny, crackly top, while brown sugar adds moisture and gives the brownies a richer, chewier texture.
  • Use unsweetened cocoa powder. Sweetened cocoa mixes will throw off the sugar and chocolate flavor in the recipe.
  • Don’t overbake the brownies. This is the big one. The center should be set but still look slightly soft when you pull them from the oven. A toothpick should come out with moist crumbs, not completely clean.
  • Remember they keep cooking after you pull them out. The residual heat from the pan will continue to set the center as the brownies cool.
  • Let them cool before slicing. Warm brownies are delicious, but they’re also messy. Cooling allows that fudgy center to set so you can get clean squares.
  • Warm the Biscoff cookie butter before drizzling. A few seconds in the microwave will loosen it up and make it much easier to drizzle over the brownies.
  • Line the pan with parchment paper. Leave some overhang so you can lift the entire batch out once cooled instead of fighting to get that first brownie out of the pan.
  • The pan matters. A different pan size or material can change the baking time. Start checking early rather than relying only on the clock.

Nutrition

Serving: 1brownie | Calories: 559kcal | Carbohydrates: 73g | Protein: 5g | Fat: 27g