Biscoff Brownies

Name: Biscoff Brownies
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 150 g butter; 60 g (1/4 cup) Biscoff spread; 275 g (1 1/4 cups) caster sugar (see notes); 75 g (3/4 cup) cocoa powder; 2 tsp vanilla extract (or vanilla bean paste); 3 eggs (large, room temperature); 75 g (1/2 cup) plain flour; 120 g (1/2 cup) extra Biscoff spread; 6 Biscoff cookies (roughly chopped)

Jump to Recipe

Rich and fudgy chocolate Biscoff Brownies with swirls of Biscoff spread throughout and chunks of Biscoff cookies on top!

These heavenly Biscoff brownies are a simple one-bowl recipe that's baked in just 30 minutes!

Brownie squares with a jar of Biscoff spread in the background.

Dense, moist and fudgy brownies are one of my favourite 'comfort foods'!

With dollops of Biscoff spread throughout, and chunks of biscuit on top, this decadent Biscoff brownie recipe is a delicious variation on the classic brownie recipe.... yet it still takes only 5 minutes to prep!

Some of my most popular brownie recipes (and personal favorites!) include fudgy gluten free brownies made with almond meal, super easy brownies made with cocoa powder (no chocolate to melt!), M&M chocolate brownies to delight the kids, and of course, boozy Baileys brownies for an adults-only treat.

Lets get baking...

Why You're Going To Love This Recipe

Here's why you're going to love Biscoff Brownies:

Biscoff flavour - the unique malty, caramelised flavour of Biscoff spread makes these brownies a truly delicious treat. Make sure you sneak a mouthful or two straight from the jar!
Slice or dessert - you can serve these Biscoff brownies with a cup of tea or coffee, or warmed with a dollop of thick cream or scoop of ice cream for the ultimate decadent dessert!
Basic recipe for an impressive result - besides a jar of Biscoff spread and a packet of Lotus biscuits, the remaining ingredients are all basic baking items.
Freezer friendly - as brownies are so moist, these freeze exceptionally well, so pop some in the freezer for a later occasion.
Conventional and Thermomix - both simple methods are included in the recipe card below.

Squares of fudgy slice on baking paper, with a jar of Biscoff spread beside.

What You Need

Since Biscoff has taken the world by storm, this favourite Belguim export is now stocked in all major supermarkets - thank goodness!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Butter - salted or unsalted, either is fine to use in this recipe.
Lotus Biscoff spread - also known as cookie butter in the US.
Caster sugar - also known as superfine sugar.
Cocoa powder - choose a quality cocoa powder, such as Cadbury or Nestle, in all your baking for the very best results.
Vanilla extract - or vanilla bean paste.
Eggs - use large eggs (55-60g), and have these at room temperature as this helps in the baking process.
Plain flour - also known as all purpose flour or AP flour.
Extra Biscoff spread.
Biscoff cookies - roughly chopped.

Ingredients required, set out on a bench top.

Equipment Required

I love a one-bowl mix, much less to wash up - and that's always a good thing!

Microwave and large microwave safe bowl.
20cm square baking tin - greased and lined.
Oven - if your oven isn't fan forced, increase the temperature to 170-180 degrees celsius and keep an eye on your Biscoff brownies after 25 minutes.

Biscoff brownie squares in front of a jar of spread.

Step By Step Instructions

A simple melt, mix and bake recipe for these insanely delicious Biscoff brownies!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Melt

Preheat your oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set this aside.

Place the butter and ¼ cup Biscoff spread into a microwave-safe bowl, and heat for 1 minute.

Melted butter and Biscoff spread in a mixing bowl.

Step 2 - Mix

Add the caster sugar and sifted cocoa powder and stir.

Caster sugar and sifted cocoa added to the bowl.

Heat in the microwave on 30 second bursts (50% power) until the sugar has almost dissolved and the ingredients have combined - stirring each time.

Cocoa and sugar mixed together with melted butter mixture in a glass bowl.

Allow mixture to cool slightly.

Step 3 - Add Wet Ingredients

Add the vanilla extract and eggs to the mixture and whisk until combined.

A glossy chocolate mixture after eggs and vanilla essence have been mixed through.

Step 4 - Add Sifted Flour

Sift the plain flour into the bowl and gently fold through.

Sifted plain flour added to the chocolate mix.

Pour the brownie batter into the prepared tin.

Step 3 - Swirl & Bake

Place dollops of extra Biscoff spread across the top of the brownie.

Dollops of Biscoff spread placed over the top of slice mix in a lined baking tin.

Using a knife or skewer, lightly swirl the Biscoff spread through the brownie batter.

The Biscoff spread swirled through the brownie mixture.

Place the roughly chopped Biscoff cookies on top of the brownie.

Chunks of Biscoff biscuit placed on top of slice before baking.

Bake for 30 minutes or until cooked through.

Leave Biscoff brownies in the tin to cool completely before removing and slicing.

Expert Tips

For fudgy/moist brownies, cook for 25-30 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it. The top should be flaky and set.
For an extra indulgent treat, serve the brownies warm with a scoop of vanilla ice cream.
Storage - store brownies in an airtight container at room temperature for up to 4 days or in the fridge for up to 5 days.
Freezing - freeze Biscoff brownies in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.

FAQs

What type of cocoa powder is best for brownies?

Whatever type of cocoa powder you use, make sure it’s a good quality one!
100% Dutch cocoa powder lends a deep, smooth flavour and is recommended, but natural cocoa powder works well too, if that’s what you have on hand.

How do I know when my Biscoff brownie is ready?

All ovens are slightly different, so start checking after 25 minutes. The toothpick test is the easiest way to tell when brownies are done. Just insert a toothpick or wooden skewer into the centre of the brownies, if it comes out clean, with a few moist and sticky crumbs, then they are ready!
Brownies are traditionally very dense and moist, with a top that is slightly flaky.

What is Biscoff?

Biscoff spread is basically crushed Speculoos made into a paste with a similar the consistency to smooth peanut butter.
In the US it is often referred to as cookie butter.
The flavour is described as caramelised, spicy, malty, and similar to the flavour of gingerbread.