If you’re a fan of rich, fudgy brownies and the caramelized cookie goodness of Biscoff, this recipe is going to change the way you bake forever. These Biscoff Brownies take a classic chocolate brownie batter and elevate it with a hidden layer of creamy Biscoff spread, plus a crunchy topping of Biscoff biscuits. The result? A melt-in-your-mouth dessert with gooey pockets of Biscoff in every bite.
This recipe is simple enough for beginner bakers but impressive enough to serve at parties, holidays, or whenever you want to wow your guests. Let’s dive in!
Why You'll Love These Biscoff Brownies
These brownies are not your average bake. The deep, rich chocolate flavor pairs perfectly with the caramelized, spiced notes of Biscoff spread, giving every bite a unique twist.
The hidden Biscoff layer in the center melts into a gooey ribbon of sweetness, while the biscuits on top bake into the surface, adding texture and crunch. The contrast between fudgy, chewy brownie and crisp cookie makes them addictive.
They’re also incredibly versatile — equally suited for a casual coffee break, a showstopping party dessert, or even a thoughtful homemade gift. If you’ve been looking for a recipe that feels indulgent but is still easy to make, this one ticks all the boxes.
Tips for the Best Biscoff Brownies
The secret to the perfect batch of brownies is in the little details. First, don’t be tempted to overbake them; the edges should be set, but the center should still look slightly soft when you take them out of the oven. As they cool, they’ll firm up to the ideal fudgy texture.
Freezing the Biscoff spread before layering is another key step — it prevents the spread from melting instantly and ensures you get that irresistible caramel-like layer in the middle.
If you want to take things up a notch, try swirling a few spoonfuls of warmed Biscoff spread into the top layer of brownie batter before baking. It creates a marbled effect and makes the brownies look as good as they taste.
And finally, use good-quality dark chocolate for the base; it balances the sweetness of the Biscoff and gives the brownies a more sophisticated flavor.
Storage and Serving
One of the best things about these brownies is how well they keep. Once cooled, store them in an airtight container at room temperature for up to four days — they’ll stay chewy and moist without drying out. If you prefer them firmer and more sliceable, you can keep them in the fridge for up to a week. For long-term storage, wrap individual pieces tightly in baking paper and freeze them for up to two months; simply thaw overnight in the fridge when you’re ready to enjoy.
As for serving, these brownies are wonderful on their own with a cup of coffee or tea, but they also make an indulgent dessert when warmed slightly and paired with a scoop of vanilla ice cream. If you’re entertaining, cut them into smaller bite-sized squares and arrange them on a platter with extra Biscoff biscuits for decoration — they’ll disappear quickly at any gathering.
Fudgy and Gooey Biscoff Brownies
Ingredients
For the brownie batter:
- 200 g dark chocolate at least 70% cocoa, chopped
- 150 g unsalted butter
- 250 g caster sugar or granulated sugar
- 3 large eggs
- 100 g plain flour
- 30 g cocoa powder
- Pinch of salt
For the Biscoff layers:
- 200 g Biscoff spread smooth or crunchy – chilled in the freezer
- 6 –8 Biscoff biscuits for topping
Instructions
Prepare the Biscoff layer
- Line a baking tray or plate with parchment paper. Spread the Biscoff spread into a flat, even layer (about 1 cm thick).
- Freeze for 30–45 minutes until firm. This makes it easy to sandwich between brownie batter without it melting too quickly.
Make the brownie batter
- Preheat oven to 180°C (350°F). Line a square baking tin (8x8 inch) with parchment paper.
- Melt the chocolate and butter together in a heatproof bowl over simmering water (or in short microwave bursts). Stir until smooth.
- Whisk in the sugar until combined.
- Add eggs one at a time, whisking well after each.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
Assemble the brownies
- Pour half the brownie batter into the prepared tin and spread evenly.
- Place the frozen Biscoff slab on top.
- Spread the remaining brownie batter over the Biscoff layer, covering it completely.
- Press Biscoff biscuits into the surface of the batter.
Bake & cool
- Bake for 30–35 minutes, until the edges are set but the center is slightly gooey.
- Cool in the tin before slicing into squares.
