Biscoff Brownies (Gooey & Fudgy)

Biscoff brownies are rich chocolate brownies with a cookie butter swirl and crunchy Lotus biscuits. Gooey center, crisp edges, big speculoos flavor.

This one-bowl Biscoff brownie recipe is rich and fudgy, with melted chocolate, cookie butter swirls, and chunks of Lotus biscuits.

You get crisp edges, a gooey center, and that deep caramelized speculoos flavor in every bite.

I’ve tested so many brownie recipes over the years that I really wanted a Biscoff version that feels easy and reliable at home.

These brownies have that deep cookie butter flavor, a soft fudgy center, and the same texture people love in Lotus or speculoos brownies—without needing a mixer.

Why you'll love this recipe

• Fudgy & Gooey Texture – Rich chocolate brownies with a soft center and crisp edges that melt in your mouth.
• Cookie Butter Swirl – A thick Lotus Biscoff spread adds that spiced caramel flavor in every bite.
• Quick & Easy – Simple ingredients, one bowl, and ready in under an hour — pure brownie bliss.

Ingredients for Biscoff brownies (speculoos brownies)

Here’s what you need to make these fudgy Biscoff brownies at home. All the exact quantities are in the recipe card below.

• 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.

Tips for this recipe

• Use good cookie butter: a quality Biscoff spread gives deeper caramelized flavor and keeps the brownies extra rich and fudgy.
• Don’t overmix: gently fold the dry ingredients into the wet batter to keep that dense, gooey texture.
• Prep your pan right: line the baking pan with parchment paper, leaving extra edges for easy lifting and clean cuts.
• Bake just enough: test with a toothpick — it should come out with a few moist crumbs for that perfect fudgy center.
• Cool before slicing: let the brownies set completely in the pan before cutting for clean edges and a soft, chewy bite.

How to make Biscoff brownies

Melt the butter and chocolate in a heatproof bowl over a double boiler or in the microwave until smooth. Let cool slightly.

Whisk the eggs, sugar, and vanilla in a large bowl until pale and lightly fluffy.

Pour in the melted chocolate and mix until combined.

Fold in the flour, cocoa powder, and salt with a spatula until you get a smooth brownie batter.

Stir in the crushed Biscoff cookies.

Line an 8-inch square pan with parchment paper.

Pour the batter, smooth the top, then add spoonfuls of cookie butter and lightly swirl with a knife. Press a few Biscoff cookie pieces on top.

Bake at 350°F (180°C) for 30–35 minutes, until the top is set but the center stays soft.

Cool completely in the pan, then chill for 1 hour before slicing for clean edges and that fudgy, gooey texture.

Serve plain or with ice cream for extra Biscoff brownie richness.

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

• Biscoff Chocolate Chip Brownies: add dark chocolate chips to the batter for extra richness and a gooey bite.
• Biscoff Blondies: skip the cocoa and make blondies with cookie butter as the main flavor.
• Biscoff Cheesecake Brownies: swirl in a Biscoff cheesecake layer before baking.
• Biscoff Nutella Brownies: combine cookie butter with Nutella or peanut butter for the most indulgent mix.

Recipe Questions

More Brownie Recipes

• Fudgy brownies
• Peanut butter brownies
• Oreo brownies
• Nutella brownies

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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