A super easy one bowl recipe for gooey Biscoff Brownies. These fudgy brownies are layered with Biscoff cookie butter spread that oozes in all of the right ways for the perfect chewy gooey caramelised cookie brownie!
Why you'll love these brownies
- Super simple recipe - you can't get much easier than a one bowl brownie batter! Add in some ooey gooey melted Biscoff and swirl together for the perfect mouthwatering cookie butter brownie treat!
- 8" pan bake - you'll just need your standard 8" square brownie pan for this recipe.
- Absolutely loaded with Biscoff - these babies are for the Biscoff or cookie butter lover in your life!
These brownies can be made with very basic equipment. I'd recommend having:
- A mixing bowl - a large mixing bowl for your one-bowl batter. I like to use glass or ceramic, but you can also use a big metal bowl as well.
- Whisk - using a balloon whisk is the best option for easy batter mixing. I like to avoid electric beaters when making brownies - they're not necessary and can quickly lead to overmixing.
- Spatula - a standard rubber spatula is my preferred tool.
- Sieve - if I'm honest, I often leave out the sieve and just toss the dry ingredients into my batter. But, for best results, its a good idea to sieve them in - this will help you get the dry ingredients mixed up and well dispersed without overmixing the batter.
- A small saucepan or microwave safe bowl - this is for melting your Biscoff.
- 8" square baking pan - this recipe is designed for a standard 8" baking tin. You can also use a 9" tin with little variation. The larger pan will mean that the brownies themselves are thinner (spread over a wider surface area), so they may cook more quickly.
- Parchment paper - I highly recommend lining baking pans when making brownies. This makes the removal of the brownies a lot easier when it comes time to dig in!
- A few toothpicks or skewers - for swirling your mixture and checking doneness.
- Oil - a flavorless oil, like vegetable oil or canola oil work well here. You can use olive oil, but this does leave a flavor in the mix.
- Eggs - large eggs, ideally at room temperature for baking.
- Water - just a couple tablespoons of water help to give the batter the perfect consistency.
- Vanilla extract
- Flour - you can use either all purpose flour or plain flour.
- Sugar - granulated sugar or caster sugar. If you're in Britain, you could even use golden caster sugar for additional richness.
- Light brown sugar - firmly packed measurements of light brown sugar or muscovado sugar.
- Powdered sugar - also known as icing sugar or confectioners' sugar.
- Cocoa powder - a good quality dutch-processed cocoa powder.
- Biscoff - a good dose of Biscoff spread or your favorite cookie butter. I prefer to use smooth Biscoff in this recipe, for a better swirling consistency. You can use crunchy cookie butters, but be aware that this will add texture to the bake due to the cookie crumbs.
- Lotus Biscoff Cookies (optional) - a quick and easy optional topping for giving this recipe a bit of a decorative finish.
How to Make Biscoff Brownies
To make these brownies, you'll want to start off by lining your baking pan with parchment paper and preheating your oven. Next follow these steps:
Step 1. In a large mixing bowl, whisk together the wet batter ingredients: the oil, eggs, vanilla and water.
Step 2. Next, sieve the dry ingredients into the bowl: the cocoa powder, sugar, powdered sugar, brown sugar and flour.
Step 3. Using a spatula, stir the batter together until just combined and smooth. It will be thick! Avoid overbeating, but ensure that there aren't any pockets of unmixed batter.
Step 4. Pour about half of the batter (between half and two thirds) into the lined baking pan and spread as evenly as possible into the edges and corners.
Step 5. Melt your Biscoff either in a small saucepan or in the microwave until it is loose and pourable (see below for additional tips).
Step 6. Pour about two thirds of the Biscoff onto the brownie layer and spread out to cover the full pan.
Step 7. Top with dollops of the remaining brownie batter and gently nudge until you've spread this over the surface - don't worry if it doesn't coat the Biscoff layer completely.
Step 8. Finally, add the remaining Biscoff in a drizzle (or dollops) over the surface.
Step 9. Using a skewer, swirl the Biscoff and brownie batter together - this will work to help evenly spread the batter, ensuring you have an even pan of brownies and a good swirl of Biscoff.
10. Top with pieces of broken up cookies or crumbs, if using.
11. Bake in the centre of the preheated oven until a toothpick or skewer inserted about 2 inches from the edge of the pan comes out mostly clean.
12. Remove from the pan and allow to cool for at least an hour, preferably two, before slicing and serving.
Advice on Melting Biscoff
The best way to ensure that your Biscoff is easy to spread and work with is to melt this down a bit. There are two ways you can do this:
- Using the microwave
- Using the stovetop
To use a microwave, you'll want to:
- Place your Biscoff spread into a microwave safe bowl or mug.
- Heat this in short bursts (10 seconds) and stir after each increment. Repeat until you have a runny consistency.
The stovetop method can be used to achieve the same results. Simply:
- Place the Biscoff into a small saucepan.
- Gently heat over a low/medium temperature, stirring occasionally until loosened and runny.
- Avoid bringing to a boil as this can lead to a splitting and strange consistency.
Whichever method you use, let it cool slightly before adding to the mixture as your goal isn't to start cooking the batter before you put it in the oven to bake!
Expert Tips and Tricks
If you've made any of my other brownie recipes, you'll no doubt be familiar with my top tips! But, if you haven't, we've got you covered:
- Line your baking tray - I know it's a bit of a faff, but lining the tray saves your pans. You can simply lift and remove the baked brownies before slicing, so no worry about gooey brownies stuck to a pan or knives and spatulas scraping your bakeware.
- Sift the dry ingredients straight into the wet - this is my top tip for a great brownie and also for avoiding unnecessary washing up. Instead of mixing the dry ingredients separately in another bowl, you can just sift it all straight in - this helps give the ingredients a bit of a mix, without overbeating the batter. It also makes for smoother and easier mixing, which again avoids the dreaded overmixing!
- Melt the Biscoff - given it is a spreadable cookie butter, you might be forgiven for assuming you can work with it straight from the jar. You technically can, but it is pretty thick and sticky! Do yourself a favor and melt until it loosens. This will allow easier spreading and swirling.
Substitutions and Variations
These are an easy recipe to alter and make your own! Some of my top tips for substituting:
- Different cookie butters - while I developed this recipe with Biscoff, you can absolutely substitute with other cookie butters. Trader Joe's Speculoos Cookie Butter Spread is a great option for a slightly more spiced variety!
- Add chocolate chips - want to add a bit extra gooey goodness? Try some chocolate chips - dark, milk or white chocolate in chip or chunk form will work in this recipe. I'd aim for adding about 4oz. Be aware that the larger the chip or chunk, the more tricky the batter will be to spread, do the size of the pieces. This can also impact swirling the cookie butter, but it'll be delicious enough to be worth it!
- Nuts - I'm a nut lover! This recipe goes particularly well with chopped walnuts or pecans. Follow the same logic as the chocolate chips - the larger the pieces, the more difficult to spread. Nuts don't melt down either so, this may make for a lumpier finished product.
- Sprinkles - if I'm honest, I'm not a sprinkle fan, but I know many people are! Add a dash of color and fun baking sprinkles on top! I find some sprinkles melt down more than others during the baking process - just keep this in mind as it may impact the final display.
- Cookie topping - I like to add a few broken up Biscoff cookies on top. This adds texture and a bit of added caramelised cookie flavor. You can also add crushed Biscoff cookies, leave these whole or leave them off!
These brownies keep best at room temperature. To preserve freshness, once cooled completely, keep in an airtight container or wrap well in plastic wrap.
You can also freeze these brownies. Once fully cooled, place in a freezer safe container or wrap well in plastic wrap and aluminum foil.
Absolutely! And this recipe tells you how! These brownies are packed full of Biscoff with a thick layer and a swirl on top, ensuring every bite is loaded with flavor.
These Biscoff brownies last for a surprisingly long time at room temperature, making them a great make ahead treat for a party and a lunchbox fave! I'd say they're best within about 3-5 days, depending on storage and conditions in the kitchen. Overly hot weather can impact preservation.
Yes - these Biscoff brownie bars freeze well and are perfect to stock up on frozen baked goods. You'll want to allow the baked brownies to cool completely first, then slice and store in a freezer safe bag or wrap in plastic wrap.
You can freeze the whole tray of baked brownies, without slicing them, but I find cutting them into pieces first allows you to remove a few at a time from the freezer. This means you can defrost a treat sporadically without having to defrost the whole pan's worth!
More Biscoff Filled Favorites
- Biscoff Tres Leches Cake
- Mini Biscoff Cheesecakes
- Biscoff Blondies
- Chewy Biscoff Cookie Butter Cookies
- Biscoff Banana Bread
- 8" square baking tray
- mixing bowl
- small heatproof bowl or small saucepan
- Parchment paper
- 3 large eggs ideally at room temperature
- ¾ cup flavorless oil such as canola oil or sunflower oil
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup all purpose flour or plain flour
- 1 cup cocoa powder dutch processed
- ½ cup powdered sugar or icing sugar
- ½ cup granulated sugar or caster sugar
- ½ cup light brown sugar firmly packed
- 1 teaspoon salt
- 8 oz Biscoff spread smooth cookie butter spread
- Start by preheating the oven to 350℉ (175C/155C Fan) and lining an 8" square pan with parchment paper.
- In a large mixing bowl, whisk together the wet batter ingredients: the oil, eggs, vanilla and water.3 large eggs, ¾ cup flavorless oil, 1 teaspoon vanilla extract, 3 tablespoon water
- Next, sieve the dry ingredients into the bowl: the cocoa powder, sugar, powdered sugar, brown sugar, salt and flour.1 cup all purpose flour, 1 cup cocoa powder, ½ cup powdered sugar, ½ cup granulated sugar, ½ cup light brown sugar, 1 teaspoon salt
- Using a spatula, stir the batter together until just combined and smooth. It will be thick! Avoid overbeating, but ensure that there aren't any pockets of unmixed batter.
- Pour about half of the batter (between half and two thirds) into the lined baking pan and spread as evenly as possible into the edges and corners.
- Melt your Biscoff either in a small saucepan or in the microwave until it is loose and pourable (see below for additional tips).8 oz Biscoff spread
- Pour about two thirds of the Biscoff onto the brownie layer and spread out to cover the full pan.
- Top with dollops of the remaining brownie batter and gently nudge until you've spread this over the surface - don't worry if it doesn't coat the Biscoff layer completely.
- Finally, add the remaining Biscoff in a drizzle (or dollops) over the surface.
- Using a skewer, swirl the Biscoff and brownie batter together - this will work to help evenly spread the batter, ensuring you have an even pan of brownies and a good swirl of Biscoff.
- Top with pieces of broken up cookies or crumbs, if using.
- Bake in the center of the preheated oven until a toothpick or skewer inserted about 2 inches from the edge of the pan comes out mostly clean.
- Remove from the pan and allow to cool for at least an hour, preferably two, before slicing and serving.
- Microwave - place the Biscoff in a heatproof bowl and heat in 10 second bursts, stirring after each, until smooth and runny. Allow the Biscoff to cool slightly before use, it should stay loose, but you don't want it hot when adding to the batter.
- Stovetop - place the Biscoff in a small saucepan and gently heat over a medium-low temperature, stirring occasionally until smooth and runny. Avoid bringing the Biscoff to a boil and allow to cool a bit before adding on top of the brownie layer.