If you adore all things Biscoff and fudgy chocolate treats, you are absolutely going to fall head over heels for this Fudgy Biscoff Brownies with Cookie Butter and Cookies Recipe. Imagine a decadent chocolate brownie base that’s so rich and moist it practically melts in your mouth, layered with a luscious spread of creamy cookie butter and topped with crunchy Biscoff cookies for an irresistible crunch. This dessert brilliantly combines deep cocoa flavors with the unique caramel-spiced essence of Biscoff, creating a treat that’s both nostalgic and wonderfully indulgent. Whether you’re baking for a special occasion or just because you deserve a sweet pick-me-up, these brownies are bound to become your new favorite obsession.

Ingredients You’ll Need

A smooth, thick layer of creamy caramel brown spread is evenly spread in a roughly square shape on a piece of crinkled light brown parchment paper. The spread has shiny, swirled, and slightly textured surfaces with some visible streaks and waves from spreading. The parchment paper lies flat on a surface with a white marbled texture, creating a clean contrasting background. photo taken with an iphone --ar 4:5 --v 7

Making this Fudgy Biscoff Brownies with Cookie Butter and Cookies Recipe requires a handful of simple but thoughtfully chosen ingredients. Each one plays a vital role, from bringing that luscious creamy texture to delivering an intense chocolate flavor and the truly signature Biscoff character.

Biscoff cookie butter: The star ingredient that adds rich, spiced caramel flavor and luscious creaminess to the brownies.
Light or dark brown sugar: Adds a deep, molasses-like sweetness that enhances moistness and chewiness.
Granulated sugar: Balances sweetness and supports a perfect fudgy texture.
Large eggs and egg yolk: Help bind ingredients together while adding richness.
Vanilla extract: Provides a warm, aromatic depth that complements chocolate perfectly.
Unsalted butter: Gives the brownies their tender crumb and rich flavor.
Semi-sweet chocolate chips: Melted into the batter to intensify the deep chocolate goodness.
Unsweetened Dutch cocoa powder: Adds bold color and rich chocolate taste with a slight bitterness for balance.
All-purpose flour: Just enough to hold everything together without losing fudginess.
Espresso powder: Enhances the chocolate flavor for a richer experience without overt coffee taste.
Fine sea salt: Balances sweetness and elevates all the flavors.
Biscoff cookies: For that signature crunchy topping, adding texture and extra bursts of cookie butter flavor.
Extra cookie butter for topping: Warmed and drizzled for that irresistible glossy finish.

How to Make Fudgy Biscoff Brownies with Cookie Butter and Cookies Recipe

Step 1: Prepare Your Pan and Cookie Butter Base

Start by lining an 8×8-inch square metal baking pan with parchment paper, making sure to leave some paper hanging off the edges for easy removal later. Press the parchment into the corners to create clear creases outlining the pan size. Now, spread the 3/4 cup of Biscoff cookie butter evenly within the parchment creases, then pop the pan into the freezer until the cookie butter layer is completely firm. This chilling step is crucial because it creates that gooey center layer that makes this brownie extra special.

Step 2: Whisk Together the Eggs and Sugars

In a large bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture becomes smooth and glossy. This method builds the base for an irresistibly fudgy brownie texture, and the vanilla adds a subtle background sweetness that plays beautifully with the Biscoff flavor.

Step 3: Melt Chocolate and Butter

Gently melt the butter and semi-sweet chocolate chips together until smooth and silky, either over a double boiler or in short intervals in the microwave. Whisk in the cocoa powder right away to get a thick, rich compound that’s bursting with chocolate goodness. Carefully combine this warm chocolate mixture into the egg and sugar blend just until everything is fully incorporated—overmixing will toughen your brownies, and we definitely don’t want that!

Step 4: Fold in the Dry Ingredients

Next, sift together the all-purpose flour, espresso powder, and fine sea salt, then gently fold this dry mixture into the wet brownie batter. This step requires a light hand to maintain the dense yet tender crumb characteristic of fudgy brownies. The espresso powder quietly enhances the chocolate without overpowering, giving that extra oomph in every bite.

Step 5: Assemble Layers and Add Cookies

Pour about half of your luscious brownie batter (roughly 340 grams) into the prepared pan, spreading it to the edges. Carefully remove the frozen cookie butter square from the freezer and peel off the parchment. Place this solid cookie butter layer onto the brownie batter, then pour the remaining brownie batter over the top, smoothing it gently to cover the cookie butter completely. Now break 4 to 5 Biscoff cookies into pieces and press them evenly across the surface of the batter. To finish, warm about 2 tablespoons of extra cookie butter until runny and drizzle it generously over the cookies—this brings an inviting shine and extra sweetness to the topping.

Step 6: Bake Until Perfectly Fudgy

Bake your assembled brownies in a preheated 350°F (180°C) oven for 30 to 40 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out with a few moist crumbs clinging to it—this preserves that perfect, gooey fudginess. Allow the pan to cool completely on a wire rack before lifting out the brownies using the parchment paper sling. For an optional final touch, feel free to drizzle more cookie butter on top before slicing and serving. Get ready for pure bliss in every bite!

How to Serve Fudgy Biscoff Brownies with Cookie Butter and Cookies Recipe

The image shows a stack of three thick square brownies with a dark, rich chocolate color. Each brownie has a smooth layer of light brown creamy sauce sandwiched inside and drizzled generously on top, with a few coarse white salt flakes sprinkled over the sauce. The brownies have a dense and slightly crumbly texture with crunchy bits inside. The stack is placed on a crinkled light brown paper, and a small metal spoon with more sauce is partly visible at the bottom left corner. The background has a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These brownies are show-stoppers on their own, but a few simple garnishes can take them over the top. A dusting of powdered sugar adds an elegant touch, while a dollop of whipped cream or a scoop of vanilla bean ice cream offers a cool counterpoint to the warm, fudgy richness. If you want to highlight the Biscoff flavor further, sprinkle a few crushed Biscoff crumbs on top.

Side Dishes

Pair these brownies with a cup of strong black coffee or a creamy latte to complement the coffee notes from the espresso powder. For a decadent dessert spread, serve alongside fresh berries or a fresh fruit salad, which provides a refreshing tartness to balance the sweetness.

Creative Ways to Present

Slice these Fudgy Biscoff Brownies with Cookie Butter and Cookies Recipe into squares, then stack them on a dessert platter for a casual gathering. For a more festive touch, cut them into smaller bite-sized pieces and serve them on mini dessert spoons with a drizzle of extra cookie butter or melted chocolate. You could even assemble brownie sandwiches by sandwiching a dollop of cookie butter or vanilla ice cream between two brownie squares for an indulgent treat.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which we hope you do!), store them in an airtight container at room temperature. They stay moist and delicious for 2 to 3 days, making for perfect grab-and-go treats. Avoid refrigeration if possible, as it can dry the brownies out.

Freezing

To keep these brownies fresh for longer, freeze them after baking. Wrap the cooled brownies tightly in plastic wrap and place them inside a freezer-safe container or bag. They will keep their incredible flavor and texture for up to 1 month. When ready to enjoy, thaw at room temperature for a few hours before serving.

Reheating

If you want to bring back that freshly-baked warmth, pop a brownie piece in the microwave for about 10-15 seconds. This softens the cookie butter and chocolate layers, making each bite even more heavenly. For a slightly crispy edge, warm them briefly in a preheated oven at 325°F (160°C) for 5 minutes.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, you can absolutely use crunchy Biscoff cookie butter if you prefer a bit of texture inside your brownies. Just be mindful that it will add some additional crunch within the gooey layers.

What if I don’t have espresso powder? Can I skip it?

Espresso powder enhances the chocolate flavor beautifully but isn’t mandatory. If you don’t have any, feel free to omit it; the brownies will still be deliciously fudgy and rich.

Can I make these brownies gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum for the best texture.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies near the end of the baking time. If it comes out with a few moist crumbs (not wet batter), your brownies are perfectly fudgy and ready to cool.

Can I use regular chocolate instead of semi-sweet chips?

Yes, you can use chopped chocolate bars, either milk or dark, according to your taste preference. Just be sure to use good quality chocolate for the best flavor.

Final Thoughts

Once you try this Fudgy Biscoff Brownies with Cookie Butter and Cookies Recipe, it will quickly become one of those treasured dessert recipes you reach for again and again. The perfect blend of fudgy chocolate, creamy cookie butter, and crunchy Biscoff cookies makes every bite an unforgettable experience. So go ahead, gather your ingredients, and treat yourself and your loved ones to these irresistible brownies—you deserve it!