Biscoff Cookie Butter Brownies - Easy Dessert Recipe That Wows!
Got a jar of cookie butter staring at you from the pantry? You know the one—creamy, sweet, and dangerously spoonable. Wondering what to do with cookie butter that doesn’t involve just, well… eating it straight? Say hello to your new obsession: Biscoff Cookie Butter Brownies. These bad boys are next-level buttery desserts that combine a rich, fudgy chocolate base with a thick layer of gooey cookie butter and a Biscoff cookie crunch on top. Yep, it’s basically the dessert version of a mic drop.
This isn’t just another brownie recipe—it’s part of the elite club of cookie butter desserts easy enough for a weeknight but impressive enough for desserts to take to work. Bring a tray of these in and just watch your coworkers suddenly remember your birthday (even if it’s not).
Now let’s talk brownie strategy. Want perfect results? Use a kitchen scale. Seriously, it’s a game changer. Eyeballing flour? Rookie move. And FYI, your cookie butter layer needs to be firm before using it. Otherwise, it’s going to stick to the parchment like clingy ex drama. No one wants that.
Also: metal pan > glass or ceramic, always. Why? Because metal pans bake evenly, giving you that crackly top and gooey center. Glass or ceramic just doesn’t hit the same—trust.
If you're into cookie butter recipes snacks, desserts with lots of butter, or just love trying different flavor brownies, this recipe is your new BFF. Plus, if you've ever Googled what to make with cookie butter (same), this is your answer. No more guessing. Just baking. And yes, devouring.
Ready to wow with minimal effort? Let’s do this.
Biscoff Cookie Butter Brownies - Easy Dessert Recipe That Wows!
Chocolatey. Buttery. Unforgettable. These brownies are a triple threat: rich chocolate base, molten cookie butter center, and a crunchy Biscoff cookie topping. It's your dream dessert in one epic square.
🕒 Time Breakdown
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yields: 16 squares
Recipe by: Aleda
- ¾ cup Biscoff cookie butter
- ½ cup packed brown sugar (light or dark)
- ½ cup white granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter
- ⅔ cup + ¼ cup semi-sweet chocolate chips
- ¼ cup unsweetened Dutch-process cocoa
- ⅔ cup + 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- ½ teaspoon fine sea salt
- 4–5 Biscoff cookies (for topping)
- Extra cookie butter, for drizzling
- Create a Frozen Cookie Butter Layer:
Line an 8×8 metal baking pan with a large sheet of parchment. Press the paper into the corners and mark the base shape. Spread the cookie butter within that outline in a smooth, even layer. Freeze it solid (this is key to clean layering!). - Prep for Baking:
Re-line the same pan with parchment, making sure it hangs over all four sides. Preheat your oven to 350°F (180°C). - Mix the Wet Ingredients:
In a mixing bowl, whisk together both sugars, the eggs, egg yolk, and vanilla until creamy and smooth. - Melt Chocolate + Butter:
In a separate bowl, melt the butter and chocolate chips together until silky. Stir in the cocoa powder until fully incorporated. Pour the chocolate mixture into the egg mixture and whisk until just combined. - Add Dry Ingredients:
Gently fold in the flour, espresso powder, and sea salt using a spatula. Stop once there are no visible streaks of flour. - Assemble the Brownies:
Spread half of the brownie batter into the bottom of the pan. Place the frozen cookie butter slab on top, peeling away the parchment backing. Pour the remaining batter over the top and smooth it out. - Top and Bake:
Break the Biscoff cookies into chunks and press them gently into the surface. Microwave a couple of tablespoons of cookie butter until melted and drizzle it across the top for extra flair. - Bake It Up:
Bake for 30–40 minutes, until a toothpick comes out with a few fudgy crumbs (not wet batter!). Let cool fully in the pan on a wire rack. - Serve & Store:
Once cooled, lift the brownies out using the parchment and slice into 16 squares. Add another drizzle of cookie butter if you're feeling extra.
Store in an airtight container at room temp for up to 3 days, or freeze for up to a month.
🍪 Pro Tip: For clean layers and easy slicing, let the brownies chill in the fridge for 30 minutes before cutting.
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