Biscoff Brownies With Biscoff Frosting

Biscoff Brownies That’ll Make You Weep Tears of Joy (Seriously)

So you’re craving something ridiculously delicious but the thought of spending your entire Saturday covered in flour makes you want to nap? I feel you. Like, deeply. But fear not, my fellow dessert enthusiast! We’re about to embark on a journey to brownie nirvana, and it involves less stress and more Biscoff. Lots and lots of Biscoff.

Why This Recipe is Pure Genius

Okay, confession time: I’m not exactly a Michelin-star chef. My kitchen adventures sometimes end in… interesting experiments. But this Biscoff brownie recipe? It’s legitimately idiot-proof. Even I managed to make these without setting off the smoke alarm or accidentally creating a new species in the batter. These brownies are fudgy, chewy, and PACKED with that signature Biscoff flavor. Plus, the Biscoff frosting? It’s basically a warm hug in dessert form. It’s the kind of treat that makes your boring Tuesday feel like a national holiday.

Ingredients You’ll Need (The Good Stuff!)

• 1 cup (2 sticks) unsalted butter, melted (because life is too short for cold butter, IMO)
• 1 ¾ cups granulated sugar (yes, it’s a lot, but it’s for SCIENCE!)
• 3 large eggs, at room temperature (they behave better this way, trust me)
• 1 teaspoon vanilla extract (the magic potion)
• ¾ cup unsweetened cocoa powder (the darker, the more dramatic the flavor)
• ½ teaspoon baking powder (just a whisper for structure)
• ½ teaspoon salt (to balance the sweet, duh)
• 1 cup all-purpose flour (the usual suspect)
• 1 cup Biscoff cookie butter (this is where the party starts!)
• ½ cup crumbled Biscoff cookies (for crunchy bits of happiness)

For the Biscoff Frosting:

• ½ cup (1 stick) unsalted butter, softened (important!)
• 2 cups powdered sugar (sifted if you’re feeling fancy, or just dump it in)
• ⅓ cup Biscoff cookie butter (more goodness!)
• 2-3 tablespoons milk or cream (to get that perfect spreadable consistency)
• Pinch of salt
• Extra crumbled Biscoff cookies for topping (because why wouldn’t you?)

Step-by-Step Instructions (Let’s Do This!)

1. Preheat & Prep: Crank your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper. This is crucial for easy removal – nobody likes brownies stuck to the pan.
2. Wet Ingredients Unite: In a big bowl, whisk together the melted butter and sugar until they’re best friends. Then, beat in the eggs one at a time, followed by the vanilla extract. It should look glossy and inviting.
3. Dry Ingredients Join the Party: In a separate bowl, whisk together the cocoa powder, baking powder, salt, and flour. This ensures everything is evenly distributed, preventing sad pockets of unsalted brownie.
4. Combine & Conquer: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or your brownies might get tough. Nobody wants a tough brownie.
5. Biscoff Infusion: Dollop the Biscoff cookie butter all over the batter. Grab a knife or skewer and swirl it through the batter like you’re painting a masterpiece. Add your crumbled Biscoff cookies and give it one last gentle swirl.
6. Bake it Up: Pour the batter into your prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Remember, we want fudgy, not dry!
7. Cool Down: Let the brownies cool completely in the pan. This is the hardest part, I know. Resist the urge. Patience, young grasshopper.
8. Frosting Time! While the brownies are cooling, whip up the frosting. Beat the softened butter and Biscoff cookie butter until smooth and creamy. Gradually add the powdered sugar, alternating with the milk/cream, until you reach your desired consistency. Add a pinch of salt.
9. Frost & Feast: Once the brownies are totally cool, spread that glorious Biscoff frosting over the top. Sprinkle with more crumbled Biscoff cookies. Slice, serve, and prepare for adulation.

Common Mistakes to Avoid (Don’t Be That Person)

• Skipping the Prep: Thinking you don’t need to grease/flour/line the pan. Rookie mistake. Save yourself the spatula scraping drama.
• Overmixing the Batter: Once the flour is in, stop mixing as soon as it disappears. Overworking equals tough brownies, and that’s a culinary crime.
• Overbaking: This is a fine line! Pull them out when a toothpick has *moist crumbs*. A little gooeyness is good. Completely dry means you’ve committed brownie genocide.
• Cutting While Warm: Seriously, I know it’s tempting. But letting them cool allows them to set up properly. You want clean slices, not a Biscoff-y mess.

Alternatives & Substitutions (If You Must)

• No Biscoff Cookie Butter? Oh dear. While this recipe is *designed* around it, you could try a good quality peanut butter or even a cookie butter from another brand if you’re desperate. But it won’t be quite the same, and you’ll have to live with that knowledge.
• Different Cookies? Sure, you can crumble up other speculoos-style cookies if Biscoff aren’t available. But Biscoff is the OG for a reason!
• Nutty Addition? Feel free to toss in some chopped nuts (walnuts or pecans are my go-to) along with the crumbled cookies for extra crunch.

FAQ (The Burning Questions)

Can I make these dairy-free? Probably, but it’s going to be an adventure. You’ll need to find a dairy-free butter substitute and a plant-based milk. The Biscoff cookie butter itself is usually dairy-free, but double-check the packaging!

How do I store these? In an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge.

Can I freeze them? YES! These freeze beautifully. Wrap them well and they’ll be good for a couple of months. Thaw at room temperature.

My frosting is too stiff! Help! Add milk or cream *one teaspoon at a time* until it’s spreadable. Don’t go overboard, or you’ll end up with liquid frosting.

My frosting is too thin! What now? Add more powdered sugar, a tablespoon at a time, until it thickens up.

Can I make this gluten-free? You’ll need to use a good quality gluten-free flour blend and make sure your Biscoff cookies are also certified gluten-free (they sometimes are, but always check!). The texture might be slightly different.

Final Thoughts

And there you have it! Biscoff brownies that are basically a hug in edible form. These are perfect for potlucks, movie nights, or just treating yo’ self because, let’s be honest, you deserve it. Now go forth and bake something amazing. Your taste buds (and anyone lucky enough to share these with you) will thank you. Happy baking!