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Biscoff Layered Brownies: thick and fudgy chocolate brownies with white chocolate and Biscoff biscuit chunks, with a generous layer of Biscoff spread in the middle. I highly recommend these for any Biscoff (Speculoos cookie spread) lovers. This is an easy recipe, but you should plan ahead for the Biscoff layer. These are just as delicious without this, but I do recommend it.

For that Biscoff layer, you’ll melt the Biscoff spread, pour this into a square pan and freeze it before layering with the brownie batter. The brownies themselves are a very easy, basic brownie recipe. I add white chocolate and Biscoff biscuits for lots of texture.

If you can’t find Biscoff spread, any cookie butter spread or Speculoos style spread will work. These are available in most major supermarkets, and places like Trader Joes or Walmart if you are in the US. The brownies are the perfect blend of textures and flavours, making the ultimate baked good. These are super decadent, so do cut them into smaller pieces if preferred.

For these Biscoff Layered Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.

Biscoff Layered Brownies
Biscoff Layered Brownies

Biscoff Layered Brownies

Thick, dense, fudgy brownies packed with white chocolate and Biscoff biscuit chunks. Add in a layer of Biscoff spread and these are a true dream. The freezing step is optional, but recommended. If doing this, ensure you have a separate pan (same size or bigger) to bake the Brownies in.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Freezing: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8
Author: Florence Jackson

Ingredients

  • 125 g Biscoff Spread
  • 170 g Unsalted Butter Melted
  • 100 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 2 Medium Eggs
  • 1 tsp Vanilla Extract
  • 100 g Dark Chocolate Melted
  • 85 g Plain Flour
  • 30 g Cocoa Powder
  • 100 g White Chocolate Chopped
  • Biscoff Biscuits

Instructions

  • Start by melting the Biscoff spread for about 30 seconds – 1 minute in the microwave, until loosened. Spread this over a lined 8 inch square tin (or similar) and freeze for at least an hour.
  • Preheat the oven to 200C/180C Fan/Gas 6. Line an 8" Square Pan.
  • Start by melting the dark chocolate: break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Set aside to cool a little whilst doing the rest:
  • Combine the melted butter, granulated sugar and light brown sugar in a large bowl/bowl of a stand mixer – on a medium speed for 3-5 minutes.
  • Add in the eggs and vanilla and mix again. Then, checking first that the chocolate isn't so hot as to cook the eggs, add it in and keep mixing.
  • Add the flour and cocoa powder and fold in gently. Add in the white chocolate chunks and some roughly chopped Biscoff biscuits (about 6). Gently fold together.
  • Pour half the batter into the prepared tin. Add the layer of Biscoff spread and pour the remaining batter on top. Bake for 30-35 minutes. Let cool on a wire rack before slicing and serving.

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