Biscoff Brownies Cookie Crust

Section: Sweet Treats and Desserts Everyone Will Love

These dense chocolate brownies feature a crunchy Biscoff cookie crust topped with a luscious Biscoff spread swirl. The combination of bittersweet cocoa and caramelized cookie notes delivers a rich, fudgy texture that stays soft and chewy. Chilling before slicing ensures clean cuts, and storing airtight preserves freshness. Ideal for entertaining, gifting, or cozy nights, they freeze well and can be prepared ahead of time.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Sat, 27 Sep 2025 13:56:50 GMT
A stack of brownies with a cookie crust. Bookmark
A stack of brownies with a cookie crust. | imaninthekitchen.com

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.
A stack of brownies with a cookie crust.
A stack of brownies with a cookie crust. | imaninthekitchen.com

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.

A stack of three brownies with a cookie crust.
A stack of three brownies with a cookie crust. | imaninthekitchen.com

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.

Biscoff Brownies Cookie Crust

Fudgy brownies with a crispy Biscoff cookie base and smooth caramel swirl, perfect for any occasion.

Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Moderately Challenging

Cuisine Origin: American

Portions: 16 Serves (16 square bars)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Cookie Crust

01 150 grams crushed Biscoff cookies
02 113 grams salted butter, melted and cooled

→ Brownie Batter

03 3 large eggs, room temperature
04 200 grams granulated sugar
05 100 grams packed light brown sugar
06 113 grams salted butter, melted and cooled
07 1 teaspoon vanilla extract
08 95 grams all-purpose flour
09 30 grams unsweetened Dutch process cocoa powder
10 1/4 teaspoon baking powder

→ Swirl

11 120 grams smooth Biscoff spread, warmed

Steps to Follow

Step 01

Line an 8x8 inch metal baking pan with parchment paper, pressing firmly into corners.

Step 02

Combine crushed Biscoff cookies with melted butter until evenly moistened, then press evenly into the bottom of the prepared pan.

Step 03

In a large bowl, beat eggs, granulated sugar, and brown sugar on high speed for one minute until light and creamy.

Step 04

Mix in melted cooled butter and vanilla extract on medium speed until glossy and fully combined.

Step 05

Sift flour, cocoa powder, and baking powder over wet mixture to prevent lumps.

Step 06

Gently fold dry ingredients into wet mixture until just a few streaks remain, avoiding overmixing for a tender texture.

Step 07

Pour batter over cookie crust in the pan, spreading evenly without disturbing the crust.

Step 08

Dollop warmed Biscoff spread atop batter and swirl gently using a butter knife for marbled effect.

Step 09

Bake at 350°F (177°C) for 22 to 25 minutes, until edges are set, top is shiny, and a toothpick inserted comes out with moist crumbs.

Step 10

Allow to cool fully in the pan for at least one hour before slicing for clean, neat bars.

Additional Notes

  1. Chilling brownies before slicing ensures clean cuts and preserves their chewy texture.
  2. Store in an airtight container at room temperature for up to 3 days or freeze uncut for up to 2 months.

Must-Have Tools

  • 8x8 inch metal baking pan
  • Parchment paper
  • Mixer (hand or stand)
  • Rubber spatula

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains eggs, dairy, gluten, and soy (in Biscoff spread).

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 295
  • Fats: 13.5 g
  • Carbohydrates: 38 g
  • Proteins: 3.2 g