The fudgiest brownies, tall and decadent, with a Biscoff cookie crust, a generous swirl of Cookie Butter woven into the batter, and a thick layer of Cookie Butter Frosting on top. Featuring three appearances of Biscoff and Cookie Butter, these Cookie Butter Brownies with Cookie Butter Frosting are a dream!
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These Cookie Butter Brownies are loosely based on my Ultimate Fudgy S’mores Brownies recipe. First of all, the brownies. All on their own, nothing but an unadulterated brownie, they’re the best.
I still like box mix brownies. Always have, always will. But this was the recipe that convinced me that from-scratch brownies are worth the effort. This brownie recipe is crazy EASY, at that.
They’re super thick, insanely chocolate-y, and seriously almost like fudge. If fudge were a baked good, it would be these brownies.
In the s’mores version, I used graham cracker crumbs as a crust. With these Cookie Butter Brownies, just for fun, to fully immerse the brownies in Biscoff/Cookie Butter things, I gave them a Biscoff Crust!
Crushed up Biscoff cookie crumbs, so sweet and cinnamon-y, with a smidgey of butter, pressed into the bottom of the pan. Brownies with a crust. Why not?
It may be hard to spot in some of the photos, but before I popped these Biscoff-crusted, tall, decadent, fudgy brownies in the oven, I swirled the batter with melted Cookie Butter. The more Biscoff spread we cram in, the better, right? Delicious Cookie Butter spread is baked right in.
Lastly, these Cookie Butter Brownies are frosted with Cookie Butter Frosting. What a surprise ending! Ha. It’s only fitting, of course. Cookie Butter Frosting is impeccable. It’s like Nutella where it somehow seamlessly transforms into magically, fluffy frosting with very little help. It just lifts and whips so easily when added to buttercream.
Cookie Butter and Biscoff x3 in this brownie recipe! Ready to make them??
WHAT INGREDIENTS ARE NEEDED FOR BISCOFF BROWNIES?
Pantry staples including: butter (cannot substitute margarine!) , granulated sugar, vanilla extract, eggs, cocoa powder, salt, powdered sugar, and heavy whipping cream.
Note: a few special ingredients are needed —
- Biscoff Cookies: These are rectangular-shaped cinnamon cookies, thin and wafer-like. They’re available in long sleeves with red and white packaging. If you’ve ever been on a Delta flight, this is the snack they hand out in packs of two cookies!! I find Biscoff Cookies at Publix, Target, and Walmart. They’re accessible. Trader Joe’s sells them too, called “Speculoos.”
- Biscoff Spread or “Cookie Butter” spread: Biscoff Spread is those same cinnamon cookies, crushed up, and fashioned into a spread. It has the thickness and consistency of peanut butter, but it was actually made from cinnamon cookie crumbs. I know, sounds weird, but it’s an incredibly delicious substance.
- Biscoff has a spread, but you can also find similar spreads referenced as “Cookie Butter.” These are found easily at most grocery stores. Trader Joe’s has a version of this spread called “Speculoos” spread.
HOW TO MAKE COOKIE BUTTER BROWNIES AND PREPARATION TIPS:
It’s really a must to use a 9-inch square pan in the case of these Biscoff Brownies. With so many layers, and a thick brownie to start, an 8-inch square pan will be too small.
I almost never make a brownie or bar recipe without lining the pan with foil, and letting the edges hang over. Spray the foil with non-stick, and your pan is ready. This is the easiest and neatest way to remove cooled brownies or bars. Once cool, run a knife around any exposed edges to loosen, then carefully lift by the foil edges. You can now frost and cut bars uninhibited by the pan.
If you have the time, once brownies are cooled and frosted, I recommend refrigerating for a few hours to firm them up. They don’t then need to stay stored in the refrigerator (though they will keep longer if you do), but it helps to really set them, and will let you cut with neater slices. It’s not a necessary step, but a helpful one.
STORAGE TIPS AND FREEZING:
Leftover frosted brownies can be frozen for up to 3 months.. Refrigerate first until firm, then tightly seal and wrap. Thaw in the refrigerator initially, then serve chilled, or thaw to room temperature.
For best results, freeze brownies and frosting separately for up to 3 months. Thaw both when ready to serve, and assemble the thawed components.
I love Biscoff Cookies and Biscoff Cookie Butter spread — I’ve got a bunch of recipes featuring either or both! Faves listed here:
- Cookie Butter Frosting
- Oatmeal Cookies with Cookie Butter Frosting
- Snickerdoodle Thumbprints with Cookie Butter Frosting
- Cookie Butter Rice Krispie Treats
- Chocolate Cookie Butter Cupcakes
- Cookie Butter Cheesecake with Biscoff Crust
- No Bake Mocha Biscoff Cheesecake
- No Bake Double Layer Biscoff Pumpkin Cheesecake
Cookie Butter Brownies with Cookie Butter Frosting
Ingredients
For Biscoff Crust:
- Two 8 oz. sleeves Biscoff cookies divided
- 1/2 cup butter melted
- 2 tbsp. granulated sugar
For Biscoff Brownies:
- 1 cup butter melted
- 2 cups granulated sugar
- 2 tsp. vanilla extract
- 4 large eggs at room temperature
- 1 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp. salt
- 1/2 cup cookie butter
For Cookie Butter Frosting:
- 1/2 cup butter softened
- 3/4 cup cookie butter
- 2-3 cups powdered sugar
- 1 tsp. vanilla extract
- 3-4 tbsp. heavy whipping cream
Instructions
For Biscoff Crust:
- Line a 9-inch square pan with foil, allowing it to hang over the edges. Lightly coat with nonstick spray.
- Crush the Biscoff cookies into fine crumbs. I will either use my food processor to accomplish this, or sometimes I put the cookies in a gallon-sized Ziploc bag, and I do some light smashing with a rolling pin.
- Set aside approximately 1/4 cup cookie crumbs for garnish.
- In a medium bowl, combine remaining cookie crumbs, butter, and sugar.
- Press into the bottom of the prepared pan.
For Biscoff Brownies:
- In a large bowl, whisk together melted butter, sugar, and vanilla.
- Add the eggs, one at a time, whisking well after each addition.
- Stir in the cocoa powder, flour, and salt, mixing until just blended.
- Spread the brownie batter evenly over the crust.
- Place the cookie butter in a small heatproof bowl. Heat for 20-30 seconds, or until melted and thinned. Heat at additional 10 second intervals as needed.
- Drizzle the melted cookie butter over the brownie batter, and lightly swirl with a knife.
- Bake at 350 degrees for 40-45 minutes, or until edges and center appear set, and a toothpick inserted near the center comes out mostly clean, with only a few moist crumbs.
- Cool in the pan on a wire rack.
- Once completely cool, run a knife around any exposed edges. Carefully lift the brownies out by the foil overhang.
- Transfer to a plate or serving platter.
- Prepare frosting.
For Cookie Butter Frosting:
- In a large mixing bowl, beat butter and cookie butter until smooth.
- Add powdered sugar, beating until smooth.
- Beat in vanilla.
- Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.
Made these the other day as I slowly make my way through your catalog of recipes. Super thick and crumbly! Really good! Should note that you want to have foil hanging over all four sides of your pan. I couldn’t quite excavate mine out of the pan since the brownies weighed so much and the foil started tearing from the two sides.
I also managed to start frosting the brownies before I let them cool 😂. Whoops. Good brownies nonetheless!
So I made the recipe and the middle was runny after 45 minutes, it just didn’t get done. I really want to try this again because it looks wonderful!!! Any suggestions would be greatly appreciated. The only thing I can figure is maybe the eggs were too large? I used the cost co eggs which run a bit larger and I followed the recipe exactly. Bummer, but want to have another go at it. 😊.