
These Biscoff Brownies with a cookie crust deliver a decadent chocolate experience layered with rich caramel and warm spices. The buttery Biscoff cookie base adds a satisfying crunch that contrasts perfectly with the fudgy brownie layer, all topped with a luscious swirl of cookie butter that melts into every bite. This treat is ideal for sharing at gatherings or for indulging in on a quiet night when you want a comforting dessert.
I first made these brownies during a chilly winter evening, and after one bite my whole family was hooked. Now they’re a regular request whenever we want something special yet easy to share.
Ingredients
- Biscoff cookies: crushed for the crust gives the base a caramelized crunch. Look for cookies that are still crisp to ensure the texture holds well.
- Salted butter: melted and cooled lends richness and balances sweetness. Using high quality butter really boosts flavor here.
- Eggs: at room temperature help create a smooth and stable batter. Setting eggs out for about an hour is best.
- Granulated sugar: for sweetness and structure. Fine white sugar dissolves easily for a cleaner texture.
- Light brown sugar: packed adds moisture and deep caramel notes to keep brownies extra fudgy.
- Vanilla extract or vanilla bean paste: adds warmth and rounds out the chocolate flavor. Pure vanilla gives the best taste.
- All-purpose flour: just enough for structure. Use fresh flour that is free of lumps for smoothness.
- Unsweetened baking cocoa: delivers that intense deep chocolate flavor. Dutch process cocoa is preferred to enrich the taste.
- Baking powder: in a tiny amount to provide a slight lift. Make sure it is fresh for best results.
- Smooth Biscoff spread: for swirling adds gooeyness and big flavor. Fresh spread that swirls easily works best.
Instructions
- Prepare the Pan:
- Line an eight inch square metal baking pan with parchment paper so the brownies are easy to remove after baking. Press the paper firmly into all corners to prevent shifting.
- Make the Biscoff Cookie Crust:
- Combine crushed Biscoff cookies with melted salted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of the lined pan using the back of a large spoon to form an even compact layer.
- Whip Eggs and Sugars:
- In a large mixing bowl, use a hand or stand mixer to beat the eggs, granulated sugar, and brown sugar on high speed for about one minute until lightened in color and creamy to create a shiny crackly top.
- Add Melted Butter and Vanilla:
- Pour in the cooled melted butter and vanilla extract to the whipped egg mixture. Mix on medium speed until fully combined and glossy in appearance.
- Combine Dry Ingredients:
- Sift the flour, cocoa powder, and baking powder directly over the wet ingredients to prevent lumps and ensure a smoother batter texture.
- Fold Wet and Dry Mixtures:
- Using a rubber spatula, gently fold the dry ingredients into the wet until just a few flour streaks remain. Avoid overmixing to keep the brownies tender and soft.
- Assemble the Brownies:
- Pour the brownie batter evenly over the prepared cookie crust and spread gently into one uniform layer, taking care not to disturb the crust beneath.
- Swirl in Biscoff Spread:
- Warm the Biscoff spread for about ten seconds until just pourable. Dollop small spoonfuls over the top of the batter and use a butter knife to swirl into marbled patterns without overblending.
- Bake:
- Place the pan on the center rack of a preheated oven at three hundred fifty degrees Fahrenheit and bake for twenty two to twenty five minutes until edges are set, the top shines, and a toothpick comes out with moist crumbs but no raw batter.
- Cool Completely:
- Allow the brownies to cool fully in the pan, which can take an hour or more. Cooling completely makes slicing cleaner and ensures the brownies hold their shape.

The Biscoff swirl is my favorite element. Each portion has a unique pattern and I always hope to get the corner piece with extra cookie butter. A family joke started when my nephew once tried to trade all his pieces just for that one.
Storage tips
Store these brownies in an airtight container at room temperature for up to three days to keep their chewy texture. Wrapping them tightly helps preserve freshness. For longer storage freeze the brownies uncut for up to two months and wrap individually for easy grab and go treats.
Ingredient substitutions
To make this recipe eggless swap eggs with two flaxseed eggs. If Biscoff is unavailable speculoos cookie butter works as a great alternative. For a gluten free option use your favorite gluten free flour and cookie substitutes.
Serving suggestions
These brownies are delicious on their own as an afternoon pick me up. Pack them in lunchboxes or picnic baskets for a sweet treat on the go. For dessert heat a piece for ten seconds and top with vanilla ice cream or drizzle with chocolate sauce.

Enjoy these brownies slightly cooled or at room temperature for the best texture. They pair beautifully with vanilla ice cream for an indulgent finish.
Common Questions About the Recipe
- → How should I store these brownies for freshness?
Store in an airtight container at room temperature for up to three days. For longer storage, freeze uncut and wrapped for up to two months.
- → Can I double the batch for more servings?
Yes, double all ingredients and use a larger 9x13-inch pan. Bake at 350°F for 25-30 minutes until set.
- → What creates the shiny, crisp brownie top?
Whipping eggs and sugars until light and creamy adds a crackly, glossy surface to the brownies.
- → How can I achieve clean brownie slices?
Chill brownies fully, then slice with a sharp knife dipped in hot water and wiped dry between cuts.
- → Is there an eggless option available?
Replace eggs with two flaxseed eggs for a moist and chewy egg-free alternative.
- → Which bakeware is best for these brownies?
Metal pans produce even baking and the best texture. If using glass, reduce oven temperature by 25°F.