This Biscoff brownies recipe was requested by one of my readers, and I’m so excited to share it! These brownies have crushed Biscoff cookies, cookie butter and are topped with Biscoff cookie bits. Welcome to Biscoff heaven!

Make sure you try out Biscoff Caramel Cake and my Crumbl Biscoff white chip cookies for some more heavenly Biscoff recipes!

Biscoff Brownies on brown circle board.

Never heard of Biscoff?! Oh my goodness I’m so glad you’re here. Biscoff cookies are a crunchy cookie that has a flavor of cinnamon, spices and caramel. That’s really the best I can do, if you haven’t had one, you need to! They are probably most well-known for being served as a snack on Delta flights (they give out almost 80 million packages of the cookies each year, according to the thrillist. WOW). That’s how I was first exposed to them.

My mom absolutely loves Biscoff cookies. In fact, she didn’t know that you could get them other than on Delta flights until my dad ordered her an entire box of Biscoff cookies off the internet. Bless him.

A stack of 3 Biscoff Brownies on top of each other, against a dark background.

Cookie butter, then, is the peanut butter equivalent for Biscoff lovers. It’s thick and has a super rich Biscoff flavor.

I had a lot of fun experimenting with this recipe. You’d think these brownies were just cookie butter brownies, but the secret to getting an even richer Biscoff flavor is to add crushed Biscoff cookies into the brownie batter (I use the crushed cookies to replace some of the flour). I’ve also made sure our ratio of fat to flour is just right so we get that fudgy brownie texture we all love! Plus, when I say Biscoff brownies, that’s what I mean! You won’t find chocolate in this recipe at all. Biscoff needs its own stage. 

Ingredients

  • Butter — softened
  • Sugar — we are using light brown sugar for this recipe. It will add sweetness and moisture.
  • Eggs — make sure they are at room temperature. Room temp ingredients allows the everything to mix together seamlessly.
  • Vanilla extract — will add flavor.
  • Biscoff cookie butter — you can use the Biscoff brand or Speculoos.
  • Salt
  • Flour — all purpose flour. This will give the brownies substance and form.
  • Finely crushed Biscoff cookie crumbs (about 5 cookies) — like mentioned above, I used the finely crushed cookies (which are crushed almost to a powder) to act as flour in this recipe.
  • Biscoff cookies, broken into pieces, for topping — optional, but having the cookie on top really takes this recipe over the top.
A baking tray with ingredients used to make biscoff brownies: vanilla, Biscoff cookies, salt, sugar, eggs.

How to Make Biscoff Brownies

  1. Preheat the oven to 350°F. Line an 8″x8″ pan with parchment paper. Set aside. 
  2. In the bowl of a stand mixer fitted with the paddle attachment, (or using hand beaters), cream the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl. 
    A glass bowl full of butter and brown sugar.
  3. Add the eggs and vanilla extract. Beat until combined.
  4. Add in 1 cup of Biscoff and the salt. Mix until smooth and fluffy. Scrape down the sides of the bowl as needed.
    Two eggs added to a glass bowl with creamed butter and sugar, with a second photo depicting cookie butter being added in.
  5. Add the flour and crushed Biscoff cookie crumbs. Mix until just combined. Do not overmix. 
  6. Spoon the batter into the prepared baking pan, doing your best to evenly spread the batter in an even layer. 
    Two photos, one shows crushed biscoff cookies and flour added and the other shows creamed batter.
  7. Place the broken Biscoff cookies on top of the brownies, gently sticking them into the batter. 
  8. Bake the brownies for 23-28 minutes. Be careful not to over bake! Keep your eye on them. Test the brownies by using a toothpick. When done, the toothpick will come out with just a few moist crumbs. 
    Brown brownie batter in a bowl, and second photo shows the brownie batter in a parchment lined square pan.
  9. Remove from the oven and set on a wire rack to cool completely. When cool, carefully lift the parchment paper (or aluminum foil) out of the pan, and cut into squares. You can store these brownies in an airtight container for up to 3 days.

Tools Used for This Recipe

Biscoff Brownies on a brown circle board, against a white background.

Recipe Tips

  • Using parchment paper with brownies will be your new favorite thing. It makes it so easy to pull the brownies out of the pan after cooling and makes for easier, clean cuts.
  • Make sure the brownies are completely cool before cutting them: #1. because the brownies need to full set and #2 you’ll get cleaner cuts.
  • Don’t forget to put the crushed Biscoff cookie bits on the top of the brownies. They add a delicious crunch!
  • Using room temperature eggs will help your brownies bake more evenly and helps the brownie batter mixture more fully combine together.
  • This recipe was inspired by my Nutella Brownies recipe, which if you haven’t made them yet, you’re missing out.

FAQs

These days, Biscoff items are becoming easier to find. I picked up a jar of cookie butter and some Biscoff cookies at Target. However, the Trader Joe’s Speculoos Cookie Butter is the same thing, just a different brand. I know some general grocery stores also carry Biscoff food items. If not, you can definitely order some on Amazon here. And here for the cookies.

Where do Biscoff cookies come from?

The cookie was created in 1932 in Belgium by Lotus Bakeries. Apparently the company has used the same exact recipe this whole time. I mean, when you nail it, you nail it!  

Cookie butter brownies topped with chopped Biscoff cookies against a white background.

More Brownie Recipes You’ll Love

Biscoff Brownies on brown circle board.
Print Review
No ratings yet

Biscoff Brownies

A recipe that features Biscoff cookies, in brownie form! With Biscoff cookie butter AND crushed biscoff cookies in the batter, you'll taste that pure Biscoff cookie through and through.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 9 servings

Ingredients
 

  • 6 tablespoons butter - softened to room temperature
  • 1/2 cup light brown sugar - packed
  • 2 eggs - at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Bicoff cookie butter - or Speculoos butter
  • 1 teaspoon salt
  • 1/3 cup all purpose flour
  • 1/3 cup Biscoff cookies - finely crushed (about 5 cookies)
  • 5 Biscoff cookies - broken in to pieces for topping

Instructions
 

  • Preheat the oven to 350°F. Line an 8"x8" pan with parchment paper. Set aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, (or using hand beaters), cream the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl. 
  • Add the eggs and vanilla extract. Beat until combined. 
  • Add in 1 cup of Biscoff and the salt. Mix until smooth and fluffy. Scrape down the sides of the bowl as needed.
  • Add the flour and crushed Biscoff cookie crumbs. Mix until just combined. Do not overmix. 
  • Spoon the batter into the prepared baking pan, doing your best to evenly spread the batter in an even layer. 
  • Place the broken biscoff cookies on top of the brownies, gently sticking them into the batter. 
  • Bake the brownies for 23-28 minutes. Be careful not to over bake! Keep your eye on them. Test the brownies by using a toothpick to determine doneness. 
  • Remove from the oven and set on a wire rack to cool completely. When cool, carefully lift the parchment paper (or aluminum foil) out of the pan, and cut into squares. You can store these in an airtight container for up to 4 days. 

Nutrition

Calories: 356kcal (18%)Carbohydrates: 34g (11%)Protein: 4g (8%)Fat: 23g (35%)Saturated Fat: 9g (45%)Cholesterol: 56mg (19%)Sodium: 342mg (14%)Potassium: 35mg (1%)Fiber: 1g (4%)Sugar: 24g (27%)Vitamin A: 286IU (6%)Calcium: 18mg (2%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American, Belgium
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you’re making!