Biscoff Brownies

It doesn’t get better than these Biscoff brownies. They’re thick, chewy, and filled with a thick layer of Biscoff in the center. Made with simple ingredients, there are NO eggs or dairy needed!

Looking for more Biscoff recipes? Try my Biscoff cake, Biscoff cookies, and Biscoff cheesecake!

I love Biscoff, and I could eat it every day if my waistline would allow it. Lately, I’ve been experimenting with pairing Biscoff with perhaps my favorite dessert ever: brownies. 

With crackly tops, fudgy chocolate, and a creamy layer of Biscoff in the middle, it’s the ultimate combination for satisfying your chocolate cravings.

Why I love this recipe

• Simple ingredients. Aside from the Biscoff spread, there are no funky or niche ingredients needed. Just simple baking staples. 
• Perfect texture. Crisp on the outside and melt-in-your-mouth gooey in the center. 
• Ridiculously impressive. Like caramel brownies, no one will see these bad boys coming. You’ll have the most memorable dessert in the room!
• Easily made vegan. Yes, even Biscoff spread is vegan-friendly, so everyone can enjoy these brownies!

Ingredients needed

• Biscoff spread– To stuff between the brownies! 
• All purpose flour– Also known as plain flour. Be sure to sift the flour very well, to ensure there are no clumps throughout. 
• Cocoa powder– 100% unsweetened and Dutch processed cocoa powder. For a richer flavor, you can use dark or black cocoa powder. 
• Baking powder– Gives some rise and stability to the brownies. 
• Salt– A pinch just to bring out the intense chocolate flavor. 
• Chocolate– Either chocolate chips or a chopped-up bar of chocolate. Because there’s already sugar added, I like to use a dark chocolate bar.
• Sugar– White or uncut white sugar. You can use brown sugar, but the tops won’t be as crackly. 
• Butter– Softened and unsalted. If not strictly vegan, use regular butter instead. 
• Vanilla extract– A must for any good brownie recipe. 
• Eggs– or a vegan egg substitute. I made my flax eggs by replacing the water with coffee, for an even richer chocolate flavor. 

How to make Biscoff brownies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep work. Preheat the oven to 350F/180C and line an 8×8-inch square baking pan with parchment paper. Pour the Biscoff spread into it and spread it into an even layer. Place the pan in the freezer to firm up while you prefer the other ingredients. 

Step 2- Prep the ingredients. In a small bowl, combine the flour, cocoa powder, baking powder, and salt and mix well. In a microwave-safe bowl, add half the chocolate and microwave it until melted.

Step 3- Combine dry and wet ingredients. In a large mixing bowl, add the sugar and butter and whisk until combined. Whisk in the vanilla, flax eggs, and melted chocolate. Gently fold through the dry ingredients, followed by the remaining chocolate.

Step 4- Assemble. Remove the baking dish from the freezer and remove the firm layer of Biscoff spread from it. Pour half of the brownie batter mixture into the lined pan. Add the Biscoff layer, followed by the remaining brownie batter. 

Step 5- Bake. Bake the brownies for 40-45 minutes or until a skewer comes out mostly clean. Let the brownies cool completely before slicing.

Recipe tips and variations

• Make a slightly less sweet filling. Replace half of the Biscoff with peanut butter. 
• Use a metal pan. Other types of pans take longer to warm up, so if you use ceramic or glass, the brownies will take longer to cook. 
• Extend the baking time. Everyone’s ovens vary, so if your brownies are still raw in the center, continue baking them in 5-minute intervals. 
• Leave parchment paper sticking out. So the Biscoff layer and brownies are easier to remove from the pan. 
• Top the brownies instead of filling them. If I don’t have time to let the Biscoff chill in the freezer, I’ll make the brownies as is and just drizzle the Biscoff cookie butter on top of the brownies. 
• Bake a Biscoff swirl. When I’m feeling extra fancy, I like to drizzle some Biscoff cookie spread on top of the brownie batter, then use a toothpick to create fun swirling patterns right before baking. 
• Add more Biscoff flavor. Top the brownie batter with Biscoff cookie pieces or line the bottom of the baking tin with cookies before adding the batter (or perhaps do both!).

Storage instructions

To store: Leftover brownies can be stored at room temperature in an airtight container. They will keep well for up to 1 week. Alternatively, they can be stored in the refrigerator for up to 2 weeks. 

To freeze: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.

More brownie recipes you’ll love

• Pumpkin brownies– Simple, healthy, and made with just 3 ingredients. 
• Strawberry brownies– With a rich, fudgy texture and fresh strawberry flavor, no one can resist these decadent brownies. 
• Zucchini brownies– My favorite recipe for sneaking in my daily dose of veggies. 
• 3-ingredient brownies– A healthy and easy chocolate treat that bakes up in 20 minutes!

Originally published April 2021, updated March 2024