Biscoff Brookies, Otherwise Scandalously Known as Slutty Cookie Dough Biscoff Brownies!
PSA: Avoid baking these if you have an uncontrollable brownie, Biscoff, or cookie dough addition!
These indulgent bars baked up in the Mountaintop Kitchen feature three irresistible layers: a soft and chewy cookie dough base, a crunchy Biscoff biscuit layer, and a rich, fudgy brownie swirled with Biscoff spread. Perfect for dessert lovers who can’t choose between cookies and brownies!
Biscoff Brookies / Slutty Biscoff Cookie Dough Brownies — Golden swirls of caramelized Biscoff weave through layers of rich, fudgy brownie, resting atop a buttery, chocolate-studded cookie dough base. Hidden between these indulgent layers, crisp Biscoff sandwich cookies add a satisfying crunch, creating the ultimate contrast of textures. Each bite delivers deep, dark chocolate flavor, balanced by the warm spice of Biscoff and the creamy sweetness of white and milk chocolate chips.
“I didn’t know a dessert could be this gooey and crunchy at the same time,” says Maria, a longtime brownie lover.
“It’s dangerously addictive,” adds James, who swears he only meant to have one piece.
“Like a cookie, a brownie, and a caramel latte had a love child,” says Olivia. “This isn’t just dessert, it’s pure indulgence.”
What Are Biscoff Cookies and Spread?
Biscoff cookies, also known as speculoos, are crisp, caramelized biscuits with a warm blend of cinnamon, brown sugar, and spices. Originally from Belgium, they were traditionally served alongside coffee, where their deep, toasty flavors perfectly complemented a rich cup of espresso. Their signature crunch and slightly buttery, spiced taste make them a favorite worldwide, enjoyed on their own or used as an ingredient in desserts.
Biscoff spread takes all the flavors of these iconic cookies and transforms them into a creamy, smooth, and spoonable delight. Similar in texture to peanut butter, this spread is made from crushed Biscoff cookies, creating a rich, caramel-like spread with hints of spice. It can be swirled into brownies, drizzled over pancakes, spread on toast, or simply eaten straight from the jar—no judgment here!
About Valentine’s Day 💝 — All this chocolate reminds me of when I was a kid. My single mom, who swore she looked exactly like Kim Novak and that people would actually ask for her autograph, used to get so many boxes of chocolates for Valentine’s Day from her suitors. And let’s just say a few pieces would go missing here and there. I’d sneak into her room, crack open a box, and take just one (or maybe two or three) then carefully rearrange the rest like nothing ever happened.
I always wondered if she ever suspected there was a candy thief in the house, or if she just let it slide.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Recipe
Biscoff Brookies
Yield: 9 servings
Prep Time: 30 minutes
Bake Time: 45 to 55 minutes
Total Time: About 2 hours (including cooling)
For the cookie dough layer:
½ cup (120g) unsalted butter, softened
¾ cup (150g) light brown sugar, packed
1 ½ tablespoons (25ml) milk
1 teaspoon vanilla extract
1 ½ cups (185g) all-purpose flour
¼ teaspoon salt
⅓ cup (50g) white chocolate chips
⅓ cup (50g) milk chocolate chips
For the biscuit layer:
20 Lotus Biscoff sandwich cookies
For the brownie layer:
8 ounces (235g) dark chocolate (60-70% cocoa), chopped
¾ cup (165g) unsalted butter
¾ cup (165g) light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup (65g) all-purpose flour
¼ cup (20g) unsweetened cocoa powder
⅓ cup (50g) dark chocolate chips
⅓ cup (100g) Biscoff spread
What role does each ingredient play in this luscious dessert?:
For the Cookie Dough Layer:
Unsalted butter, softened: Adds richness and moisture for a soft, chewy texture.
Light brown sugar: Provides sweetness and a hint of caramel flavor while keeping the dough tender.
Milk: Helps create a smooth dough and prevents dryness.
Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
Plain flour: Forms the structure of the cookie base.
Salt: Balances the sweetness and enhances the chocolate flavors.
White chocolate: Adds creamy sweetness and contrast to the darker chocolate.
Milk chocolate chips: Melts into the dough for extra chocolatey goodness.
For the Biscuit Layer:
Lotus Biscoff sandwich biscuits: Provide a crisp, spiced caramel crunch in the center.
For the Brownie Layer:
Dark chocolate: The base of a rich, fudgy brownie with deep chocolate flavor.
Unsalted butter: Adds moisture and creates a smooth, silky texture.
Light brown sugar: Sweetens the brownies while contributing to their soft chewiness.
Large eggs: Help bind the ingredients and create a dense, fudgy structure.
Vanilla extract: Rounds out the flavors with a warm, aromatic touch.
Plain flour: Gives the brownies structure while keeping them soft and rich.
Cocoa powder: Deepens the chocolate flavor and enhances the fudgy consistency.
Dark chocolate chips: Melt into the brownies for extra pockets of chocolate.
Biscoff spread: Swirled into the top for a caramelized, spiced finish.
1. Prepare the pan and oven:
Preheat your oven to:
Conventional: 350°F (180°C)
Convection: 325°F (160°C)
Grease an 8” (20cm) square baking pan, then line it with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment as well.
2. Make the cookie dough layer:
In a stand mixer fitted with the paddle attachment (or by hand with a wooden spoon), beat the butter and brown sugar until light and fluffy, about 2 minutes.
Add the milk and vanilla extract, mixing until fully incorporated.
On low speed, mix in the flour and salt until a soft dough forms.
Stir in the white and milk chocolate chips until evenly distributed.
Press the dough evenly into the prepared pan. Refrigerate for at least 30 minutes while you prepare the brownie batter.
3. Make the brownie layer:
In a small saucepan over low heat, melt the dark chocolate and butter together, stirring occasionally. Remove from heat and let cool for 10 minutes.
In a large mixing bowl, whisk together the eggs and brown sugar until frothy, about 1 minute.
Gradually pour the melted chocolate mixture into the eggs, whisking constantly.
Gently fold in the flour and cocoa powder until just combined. Stir in the dark chocolate chips.
4. Assemble and bake:
Remove the pan with the chilled cookie dough from the refrigerator. Arrange the Biscoff sandwich cookies (or plain Biscoff cookies) in a single layer on top of the dough, trimming some if needed to fully cover.
Pour the brownie batter over the biscuits, spreading it evenly.
Dollop spoonfuls of Biscoff spread on top and use a butter knife to swirl it lightly—don’t overmix!
Bake for 45 to 55 minutes, or until:
The brownie layer barely jiggles when you shake the pan.
A toothpick inserted in the center comes out with moist crumbs but no wet batter.
5. Cool and slice:
Let the brownies cool completely in the pan before removing and slicing into 9 squares.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe. The full list of our recommended kitchen equipment can be found here.
8x8-inch square baking pan with 3-inch sides (This is the perfect size for a variety of brownies, bars, and traybakes.)
Small Baking Palette Knives (These are great for leveling and teasing batters into pan corners.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Offset spatula (I use this for cake decorating and leveling batters in baking tins.)
Silicon spatulas (Every kitchen needs something to mix, scrape, and scoop batters.)
Mesh strainers/sifters/sieves (Sifting dry ingredients is important.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Glass mixing bowl for KitchenAid stand mixer (See all your ingredients as they mix.)
Colorful small binder clips (For fastening parchment paper to your baking tin, these are a handy wonder.)
Double-handed long cutting blade (This is a perfect tool for slicing up brownies and other traybakes.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
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Thanks for popping into the Mountaintop Kitchen today!
Stone — The Mountaintop Baker 👨🏼🍳