One-bowl Biscoff brownies with a rich chocolate base, a cookie butter swirl, and crunchy Lotus cookies. Chewy edges, gooey center, big caramelized biscuit flavor. The ultimate cookie butter dessert bars—no mixer needed.
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These Biscoff brownies are a twist on my classic fudgy brownie recipe. They’ve got the same gooey chocolate texture but with a Lotus cookie butter swirl and bits of crunchy Biscoff cookies for that caramelized, spiced flavor everyone loves.
Each bite combines rich chocolate and smooth cookie butter, making these brownies the ultimate treat for Biscoff lovers.
If you’re into that buttery, spiced flavor, try my no-bake Biscoff cheesecake or Biscoff cupcakes next — they’re just as irresistible.
Why you'll love this recipe
Ingredients for Biscoff brownies (speculoos brownies)
- Butter: Use unsalted butter for better control of flavor. If using salted, skip the added salt.
- Chocolate: Go for high-quality baking chocolate or semi-sweet chocolate chips for that rich fudgy texture.
- Eggs: Large eggs at room temperature — leave them out a bit or place them in warm water for a few minutes.
- Sugar: White granulated sugar gives structure and sweetness, or swap part of it with brown sugar for extra moisture and depth.
- Cocoa Powder: Use unsweetened Dutch-process cocoa powder for an intense chocolate flavor.
- Flour: All-purpose or cake flour both work well for soft, chewy brownies; gluten-free blend is fine too.
- Salt & Vanilla: Don’t skip them — they balance the sweetness and deepen the chocolate taste.
- Biscoff: Crushed Lotus Biscoff cookies and smooth cookie butter spread for that signature caramelized biscuit flavor and swirl on top.
How to make Biscoff brownies
Melt the butter and chopped dark chocolate together in a heatproof bowl over a double boiler or in the microwave until smooth and glossy. Let it cool slightly.
In a large bowl, whisk the eggs, sugar, and vanilla for a couple of minutes until pale and fluffy, then pour in the melted chocolate mixture and mix until combined.
Add the flour, cocoa powder, and salt, and gently fold with a spatula until you get a smooth brownie batter. Stir in the crushed Biscoff cookies.
Preheat the oven to 350°F (180°C) and line an 8-inch square pan with parchment paper. Pour the batter into the pan, smooth the top, then add spoonfuls of cookie butter spread and lightly swirl it with a knife. Press a few Biscoff cookie pieces on top.
Bake for 30–35 minutes, until the top is set but the center is still soft. Let cool completely in the pan, then chill for 1 hour before slicing.
Serve your Biscoff brownies plain, or with a scoop of ice cream for the ultimate treat.
Tips for this recipe
Storage & Make-Ahead
- Room temp: 3–4 days, airtight.
- Fridge: up to 1 week, covered.
- Freeze: up to 3 months (slices, well wrapped). Thaw overnight or 30–40 min at room temp.
Recipe Variations
Recipe Questions
Yes! You can replace crushed cookies with cookie butter directly in the batter or swirl it on top before baking.
Don’t overbake — check with a toothpick and remove when it comes out with a few moist crumbs. Cooling them in the pan also helps.
Absolutely. Once cooled, cut into squares and freeze in an airtight container for up to 3 months.
Use semi-sweet or dark baking chocolate for a rich, deep flavor that balances the sweetness of the Biscoff spread.
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More Biscoff Recipes
I hope you love this Biscoff brownie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Fudgy Biscoff Brownies
- Total Time: 40 minutes
- Yield: 16 slices
Description
Rich, fudgy, and loaded with Biscoff flavor — these brownies combine melted chocolate, crushed Biscoff cookies, and creamy cookie butter swirls for the ultimate treat. Perfectly gooey and easy to make in one bowl.
Ingredients
- 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
- 115 g (1 stick) unsalted butter
- 4 large eggs, at room temperature
- 200 g (1 cup) granulated sugar
- 1 ½ tsp pure vanilla extract
- 90 g (¾ cup) all-purpose or cake flour
- 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
- ½ tsp salt
- 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
- 12 tsp Biscoff cookie butter spread
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.
- Melt the butter and chocolate together in a heatproof bowl over a double boiler or in short microwave bursts until smooth.
- Whisk eggs, sugar, and vanilla extract for 2 minutes until pale and slightly foamy.
- Combine with the melted chocolate mixture and mix until smooth.
- Fold in the flour, cocoa powder, and salt using a spatula — don’t overmix.
- Add the crushed Biscoff cookies and mix just until combined.
- Pour the batter into the pan, smooth the top, and add dollops of Biscoff spread. Swirl lightly with a knife and sprinkle extra cookie pieces on top.
- Bake for 30–35 minutes, until the top is set and a toothpick comes out with moist crumbs.
- Cool completely in the pan, then refrigerate for 1 hour before slicing into 16 pieces.
Enjoy plain or with a scoop of vanilla ice cream.
Notes
Storage:
- Room temperature: 3–4 days in an airtight container.
- Fridge: up to 1 week.
- Freezer: up to 3 months, wrapped individually.
Tips:
- Always weigh ingredients for consistent results.
- Don’t overbake — slightly underdone keeps them fudgy.
- Chill before slicing for perfect clean cuts.
- Warm 10 seconds in the microwave for a gooey center.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: brownies, cake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 17.8 g
- Sodium: 260.6 mg
- Fat: 18.1 g
- Carbohydrates: 39.8 g
- Protein: 5.8 g
- Cholesterol: 62.3 mg
I made the brownie and it was really delicious, thank you so much for the recipe!