I still remember the first time I cracked open a jar of Biscoff spread. That caramelized cookie scent hit me like a warm hug, and I knew I had to bake with it. These Biscoff brownies were born from late-night experiments in my tiny kitchen, where I’d swirl in that magical cookie butter until the batter gleamed. Fudgy centers, crackly tops, and ribbons of Biscoff in every bite – they’re the kind of treat that makes friends beg for the recipe. Perfect for when you crave easy Biscoff spread recipes that feel indulgent but come together without fuss.
Picture this: the oven’s hum, chocolate melting smoothly, and that first slice revealing gooey swirls. I’ve tweaked this over countless batches, landing on a base that’s rich but not overwhelming, with a subtle crunch from crushed cookies. Whether you’re new to baking with Biscoff or a cookie butter brownies pro, this hits all the notes – sweet, spiced, and ridiculously satisfying.
Biscoff Cookie Butter Brownies Ingredients
Grab these pantry staples for cookie butter brownies that’ll steal the show. The Biscoff spread shines here, adding that signature spiced warmth without overpowering the chocolate.
- 1 1/2 cups Biscoff cookie crumbs (about 10-12 cookies, finely crushed)
- 1/4 cup unsalted butter, melted (for the crust)
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup smooth Biscoff spread (warmed slightly for swirling)
How to Make Biscoff Swirl Brownies
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment, leaving overhangs for easy lifting. This setup ensures even baking and fudgy results every time.
Mix the Biscoff crumbs with melted butter until it resembles wet sand. Press firmly into the pan’s bottom – that crust adds the perfect snap against the soft brownie. Bake for 8 minutes to set it, then cool slightly. Meanwhile, whip eggs and both sugars on high for 2 minutes until pale and creamy. This step creates the shiny, crinkly top we all love.
Stir in cooled butter and vanilla. Sift dry ingredients over the mix and fold gently until just combined – overmixing leads to cakey brownies, and we want fudgy Biscoff cookie bars. Pour over crust, then dollop warmed Biscoff spread. Swirl with a knife in figure-eights for those pretty ribbons. Bake 22-25 minutes; a toothpick should come out with moist crumbs.
Cool fully in the pan (patience pays off), then chill for clean cuts. The house fills with that caramel-chocolate aroma, making it hard to wait!
Pro Tips for Perfect Biscoff Cookie Recipes
Crush cookies to fine crumbs in a food processor for a tight crust – big chunks make it crumbly. Warm Biscoff just 5-10 seconds in the microwave; too hot and it sinks, too cold and it won’t swirl nicely. Use room-temp eggs for better volume when whipping.
- Metal pan over glass for even heat.
- Don’t skip sifting cocoa – lumps ruin texture.
- Underbake slightly for ultimate fudginess.
Biscoff Spread Ideas and Variations
Turn these into Biscoff brownies with Biscoff frosting by whipping 1/2 cup spread with powdered sugar and cream cheese. For Biscoff cookie bars, add chopped cookies to the batter. Vegan? Swap eggs for flax eggs and use plant butter.
- Mix in white chocolate chunks for contrast.
- Top with sea salt for gourmet flair.
- Double for 9×13 pan, bake 25-30 minutes.
Troubleshooting Biscoff Desserts
Brownies too cakey? Overmixed or oven too hot – drop temp to 325°F next time. Swirls disappearing? Batter too thin; chill before swirling. Crust soggy? Bake longer or press harder.
Ingredient Substitutions
- No Biscoff spread? Use peanut butter for a twist.
- Gluten-free: 1:1 flour blend works great.
- Less sugar: Reduce by 1/4 cup, but expect less shine.
Storage and Serving for Biscoff Cookie Butter Desserts
Store airtight at room temp up to 3 days – they stay soft. Freeze wrapped slices up to 2 months; thaw overnight. Serve warm with ice cream for melty swirls or chilled for chewy bites.
Frequently Asked Questions
These Biscoff swirls answer your burning questions about baking with Biscoff and easy cookie butter brownies.
- Can I make Biscoff brownies without a crust? Yes, skip it for quicker prep – still delicious!
- How do you get crackly tops on Biscoff cookie butter brownies? Whip eggs and sugar vigorously first.
- Are these Biscoff spread recipes egg-free? Use 2 flax eggs (2 tbsp flax + 6 tbsp water).
- Why microwave the Biscoff spread? It swirls smoothly without sinking.
- Can I use crunchy Biscoff? Sure, for extra texture in your cookie butter brownies.
- How long do Biscoff cookie bars last? 3 days room temp, 1 week fridge.
- Gluten-free Biscoff brownies work? Swap flour 1:1 – perfect results.
Biscoff Brownies
Equipment
- 8×8-inch baking pan
- Food processor
- Hand mixer
- Rubber spatula
Ingredients
- 1 1/2 cups Biscoff cookie crumbs about 10-12 cookies, finely crushed
- 1/4 cup unsalted butter melted, for crust
- 2 large eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup smooth Biscoff spread warmed for swirling
Instructions
- Preheat oven to 350°F (175°C). Line 8×8-inch pan with parchment. Mix 1 1/2 cups Biscoff crumbs with 1/4 cup melted butter; press into pan. Bake 8 minutes, cool slightly.
- Whip 2 eggs, 1/2 cup granulated sugar, and 1/2 cup brown sugar on high 2 minutes until creamy.
- Add 1/2 cup melted butter and 2 tsp vanilla; mix. Sift in 1/2 cup flour, 1/3 cup cocoa, 1/4 tsp baking powder, 1/4 tsp salt; fold gently.
- Pour over crust. Dollop 1/3 cup warmed Biscoff spread; swirl with knife.
- Bake 22-25 minutes until toothpick has moist crumbs. Cool fully, chill, slice.
Notes
- Crush cookies finely for best crust.
- Warm Biscoff 5-10 seconds for easy swirling.
- Metal pan for even baking.
- Store airtight 3 days or freeze 2 months.
