These thick and chewy Biscoff Brownies are loaded with cookie butter! Made in one bowl with only 10 minutes prep, enjoy your new favorite dessert bar.
I love using Biscoff spread in place of peanut butter for those who have nut allergies!
Aimee’s Recipe Notes
Taste and Texture: chewy like a brownie, but loaded with Biscoff spread, these soft brownies have caramelized edges that are hard to resist.
Ingredient Note: Biscoff is found at most large grocery stores. It can also be substituted with Speculoos.
Baking Note: I add puddles of Biscoff to the top before baking. This adds so much flavor, but be warned. It will result in the top sinking slightly. When you cut into bars, nobody is the wiser!
Storage: Keep Biscoff brownies stored in an airtight container at room temperature for up to one week. Freeze for up to 3 months.
Top Tip: These bars are delicious served cold!
Ingredients You’ll Need
If you want the full list of ingredients with measurements, be sure to scroll to the recipe card below.
- Butter- No need to soften your butter, this will get melted in one pan!
- Biscoff Spread- you’ll need a 14 ounce jar. About 1 cup will be used in the batter, and the remaining spread will be dolloped on top (about 1/4 cup).
- Eggs- this recipe needs 4 eggs. These give a gooey texture with a chewy center and crunch edges.
- Pure Vanilla Extract- Use my homemade vanilla extract for best flavor and it’s budget friendly too!
- Baking Powder- the small amount needed gives the perfect lift without resulting in a cake-like texture.
How to Make Biscoff Brownies
Make the cookie butter batter.
- You only need one bowl, or a medium saucepan to make these brownies. Melt the butter, then add white chocolate, Biscoff, and sugar.
- Stir in the dry ingredients JUST until combined. Do not over mix.
Add the finishing touch.
- Pour the batter into a 9-inch square baking dish lined with parchment paper.
- Using the remaining 1/4 cup of Biscoff spread, dollop the top of the batter. No need to swirl it in!
Tips and Tricks
- White chocolate– add an additional 1 cup of white chocolate chips to the batter before baking. You’ll love the additional sweetness.
- Make it nutty– chopped pecans pair wonderfully with this Biscoff brownie recipe. Learn how to toast pecans before adding them to the batter for a nuttier taste and texture.
- Storage- keep brownies in an airtight container at room temperature for up to a week. Or try refrigerating them. They taste amazing cold!
- Freeze- Biscoff brownies can be frozen for up to 3 months in an airtight freezer safe container.
Easy Biscoff Recipes
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Biscoff Brownies Recipe
Ingredients
- 1 cup unsalted butter
- 1 ¼ cup Biscoff Spread, divided
- ½ cup white chocolate chips
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper and set it aside.
- In a large saucepan, melt butter over medium heat. Once melted, remove from heat and add 1 cup of the Biscoff cookie spead, white chocolate chips, and the sugar. Stir until smooth.
- Add in eggs, one at a time, stirring completely after each addition. Stir in the vanilla extract.
- Add the flour, salt, and baking powder. Use big strokes to mix just until combined. Do not over mix the batter.
- Pour brownie batter into the prepared baking dish. Using two small teaspoons, dollop the remaining 1/4 cup of Biscoff over the top of the batter. I like to leave the dollops in place (I do 16 drops, in a 4×4 pattern over the top). You could use a knife and swirl them in if preferred.
- Bake for 45-50 minutes. Brownies will be slightly jiggly. Allow to cool completely in pan.
Notes
- One 14.1-ounce jar of Biscoff cookie spread is approximately 1 1/4 cup. If this is the size you have, use 1 cup of the spread in the brownie mixture, then use the remainin spread (3-4 Tablespoons left in the jar) for the dollops.
- If desired, fold in an additional 1 cup of white chocolate chips to the brownie batter in step 4, before pouring into baking dish. A delicious addition!
- Biscoff and pecans go together very well. If you like a little crunch, add 1 cup of chopped pecans to brownie batter.
- These taste amazing served straight from the refrigerator. However, if you prefer, you can keep them stored at room temperature.
- Storage- keep in an airtight container in the refrigerator OR at room temperature for up to one week.
- Freeze- these will freeze for up to 3 months in an airtight freezer safe container. You can slide a whole pan, uncut, into a ziploc gallon size freezer bag!
Nutrition
