Biscoff Brownies: Beautiful Brownies for Fall
Biscoff brownies are classic brownies laced with chunks of Biscoff cookies, white chocolate chips, then topped with a swirl of almond butter and whole Biscoff cookies. The cookies add a delightful caramelized lightly spiced crunch to fudgy brownies that you’ll love to eat. Like my Biscoff Cookies and Cookies and Cream Cookies, the added cookies are here to make the base cookie all the better.
| Taste | Texture | ||
| Warm caramel spice, chocolate | Fudgy, crunchy |
| Active time | Total time | Yield | Difficulty |
| 15 minutes | 35 minutes | 16 small brownies | Easy |
Why Biscoff is the Perfect Match for Brownies
Biscoff cookies have their roots in Speculoos cookies of Belgium. They contain cinnamon in them as well as a brown sugar syrup common in Belgian treats like Stroopwafels. Unlike most packaged cookies, they have reasonably clean ingredients and no preservatives. We could quibble about them using vegetable oils instead of butter, and soy flour (literally, why? blech) but in general, for a packaged cookie, they are not that trashy.
It’s that little bit of cinnamon and brown sugar syrup that makes Biscoff work so well with chocolate. The syrup caramelizes as the cookies bake, which brightens the flavor of the chocolate. Cinnamon on its own is a natural flavor booster of chocolate. I appreciate that the cinnamon in Biscoff is rather subtle. These brownies do NOT taste like you added gingerbread cookies to them, but they do have a cozy feel that screams Fall to me nonetheless.
Why You’ll Have Fun Making Biscoff Brownies
- So Very Pretty: The cookies are cut on an angle once you cut up the brownies and they make for a beautiful color contrast on top. That combined with the stark white of the white chips and orange-hued Biscoff chunks in the brownies makes these bars are lookers!
- Ooh that Crunch!: The cookies on top get a little toasty as the brownies bake, which gives the brownies a delectable crunch you’d never get from the cookies straight out of the package. If you love that added crunch from oyster cracker mix or Chex mix, just think the same idea, just sweet.
- Great Flavor Combo: If the popularity of pumpkin spice has taught us anything it’s that this time of year, the pumpkin spice marketing can get a little aggressive and many pumpkin spice things are “meh” at best. This is a crying shame for actually delicious, well balanced treats with a little spice combined with other flavors. These bars will not be like those disappointing pumpkin spice generic treat you bought.
- No-Sweat Decoration: I always always strive to make decoration of your baking projects easy. 85% of my baking involves things being decorated BEFORE it goes in the oven. If you can make it easy and still get a pretty baked good in the end, it’s a win-win for everyone.
Ingredients For Biscoff Brownies
Biscoff Brownies
- Biscoff cookies, any type
- Butter
- Semi-sweet chocolate chips
- Granulated sugar
- Powdered sugar
- Eggs
- Vanilla paste or vanilla extract
- All-purpose flour
- Dutch-process cocoa
- Baking powder
- Salt
- White chocolate chips
Equipment
- 8×8 pan or a 7×11 toaster oven pan
- parchment
- Hand mixer, stand mixer, or whisk
Biscoff Brownie Toppings
- Whole Biscoff cookies
- White chocolate chips
- Almond butter or Biscoff butter (use a drippy kind like the one from Costco)
I know that Biscoff brownies made with Biscoff butter swirled in them are very popular, and of course you can use the Biscoff butter in this recipe. I personally do not love the taste of Biscoff butter, so I choose almond butter. In either case the butter is more of a topper to add more visual interest than flavor, so use what you have or what you prefer.
Any type of Biscoff cookie is good here. I accidentally bought a chocolate coated Biscoff because I didn’t read the package correctly. It was a happy accident because the size of these cookies is slightly smaller than standard Biscoff and obviously a chocolate coated cookie is great in brownies. Again, use what you have and what you like.
How to Make Biscoff Brownies
- Prep the Cookies: Set aside enough Biscoff cookies to cover the top of your brownie pan. You can do a dry fitting of the cookies inside the pan just to be sure. Lightly crush the rest of the cookies into big chunks to go inside the brownies.
- Prep the Pan: Preheat the oven to 350 F (180 C). Spritz an 8×8 or a 7×11 pan with cooking spray. Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan. Place a second piece of parchment over the first that covers the other two sides.
- Make the Batter: Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts. Pour the chocolate chips into the butter as it is cooling. Stir everything together just until the chocolate melts. Whisk together the flour, baking powder and salt into a small bowl. Mix the sugars with the egg until the sugars completely dissolve; you can do this in a stand mixer, with a hand mixer, or by hand with a whisk. Mix the eggs into the butter and chocolate mixture until smooth along with the vanilla. Pour in the dry ingredients along with 3/4 cup of the white chocolate chips and fold together just until the flour disappears.
- Build the Brownies in the Pan: Scoop enough brownie batter into the pan to cover the bottom of the pan. Smooth the batter to cover the bottom and then top the batter with the crushed cookies. Cover the cookies with the rest of the brownie batter.
- Top the Brownies: Drizzle the almond butter (or Biscoff butter) off the end of a fork over the top of the brownies. Drag the fork a few times through the batter to create a light marble design. Press the whole cookies into the top of the batter at an angle to the sides of the pan. Scatter the rest of the white chocolate chips over the top.
- Bake the Brownies: Bake the brownies for 18-22 minutes until they no longer jiggle. Cool the brownies completely before cutting into 16 small brownies.
The One Trick You Must Follow for Perfect Biscoff Brownies
It’s true when you cut the brownies, the cookies will pop up. There’s really no way to stop them from doing this. Do not fear; you didn’t mess anything up!
To keep the Biscoff brownies intact on the top of the brownies, simply push them back in place on the top of each brownie. Easy peasy.
More Baking Recipes Using Packaged Cookies and Crackers
- Cookies and Cream Cookies
- Cookies and Cream Ice Cream
- The Best Graham Cracker Crust
- Oreo Cookie Crust
- Biscoff White Chocolate Cookies
- Oreo Brownies
- Peanut Butter Pie
- The Best Chocolate Pie
Biscoff Brownies
- Total Time: 35 minutes
- Yield: 16 small brownies 1x
Description
These gorgeous fudgy brownies topped filled with white chocolate chips, Biscoff chunks then topped with a swirl of almond butter and whole Biscoff cookies are going to be the prettiest pan of brownies you’ve made in a while. That the caramelized crunch of the toasted cookies will make you swoon is all the better.
Ingredients
Cooking spray for the pan
Biscoff Brownie Batter
- 4.4 ounces Biscoff cookies (half a package, 125 g)
- 1 stick butter (113 g)
- 3 and 1/2 Tablespoons Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)(18 g)
- 1/2 cup chocolate chips (85 g)
- 1/3 cup granulated sugar (66 g)
- 1/3 cup powdered sugar (40 g)
- 2 large eggs
- 1 teaspoon vanilla paste
- 3/4 cup all-purpose flour (98 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips (128 g)
Biscoff Brownies Topping
- 2 Tablespoons almond butter (32 g) or Biscoff butter
- 1/4 cup white chocolate chips (42 g)
Equipment
- 8×8 pan or a 7×11 toaster oven pan
- parchment
- Hand mixer, stand mixer, or whisk
Instructions
Prep the Cookies
- Set aside enough Biscoff cookies to cover the top of your brownie pan. You can do a dry fitting of the cookies inside the pan just to be sure.
- Lightly crush the rest of the cookies into big chunks to go inside the brownies.
Prep the Pan
- Preheat the oven to 350 F (180 C).
- Spritz an 8×8 or a 7×11 pan with cooking spray.
- Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan.
- Place a second piece of parchment over the first that covers the other two sides.
Make the Batter
- Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts.
- Pour the chocolate chips into the butter as it is cooling.
- Stir everything together just until the chocolate melts.
- Whisk together the flour, baking powder and salt into a small bowl.
- Mix the sugars with the egg until the sugars completely dissolve; you can do this in a stand mixer, with a hand mixer, or by hand with a whisk.
- Mix the eggs into the butter and chocolate mixture until smooth along with the vanilla.
- Pour in the dry ingredients along with 3/4 cup of the white chocolate chips and fold together just until the flour disappears.
Build the Brownies in the Pan
- Scoop enough brownie batter into the pan to cover the bottom of the pan.
- Smooth the batter to cover the bottom and then top the batter with the crushed cookies. Cover the cookies with the rest of the brownie batter.
Cover the cookies with the rest of the brownie batter.Top the Brownies
- Drizzle the almond butter (or Biscoff butter) off the end of a fork over the top of the brownies.
- Drag the fork a few times through the batter to create a light marble design.
- Press the whole cookies into the top of the batter at an angle to the sides of the pan.
- Scatter the rest of the white chocolate chips over the top.
Bake the Brownies
- Bake the brownies for 18-22 minutes until they no longer jiggle.
- Cool the brownies completely before cutting into 16 small brownies.
Notes
Storing Biscoff brownies: Store the brownies in an airtight container in the fridge for up to 1 week. For longer storage, wrap uncut brownies well in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bar cookies
- Method: Baking
- Cuisine: American
