prep time: 15 min | bake time: 30 min | total time: 45 min
It’s not just because they’re delicious. The magic lies in the unique combination of flavors and textures that make these brownies stand out. The rich, fudgy chocolate base provides the deep cocoa satisfaction that classic brownies are known for, while the gooey Biscoff spread in the center introduces a warm, spiced caramel flavor with hints of cinnamon and ginger.
Biscoff, a popular European cookie butter, has gained worldwide fame for its ability to add complexity and richness to desserts, making it a perfect match for chocolate. This balance of intense chocolate and spiced sweetness creates a flavor profile that is both comforting and exciting to the palate.
Beyond flavor, these brownies are also a great option for those looking for an eggless dessert without sacrificing texture or richness. Eggless baking can sometimes result in dry or crumbly treats, but this recipe uses alternative ingredients to maintain a moist, fudgy consistency that rivals traditional brownies.
Once you try them, it’s clear why one bite is all it takes to get hooked.
Biscoff spread is a sweet, spiced cookie butter made from Lotus Biscoff cookies, a type of Belgian speculoos biscuit known for its deep caramelized flavor and subtle notes of cinnamon, nutmeg, and cloves. The spread is available in two textures—smooth or crunchy—and has a consistency similar to peanut butter. Its warm, spiced profile adds a unique depth of flavor to baked goods, making it a popular addition to brownies, cheesecakes, and other desserts that benefit from a touch of aromatic sweetness.
If Biscoff spread isn’t readily available, several alternatives can be used without compromising the overall texture and appeal of your recipe:
These alternatives allow you to enjoy the rich, indulgent texture of Biscoff-based recipes even when the original spread isn’t on hand.
Spread the Biscoff spread onto a piece of parchment paper that is about the same size as the baking pan. Freeze for at least 30 minutes while you prepare the brownie batter. This step helps the Biscoff stay gooey and centered during baking rather than dissolving into the batter.
Preheat the oven to 170°C (340°F). Grease and line an 8×8-inch (20×20 cm) square baking tin with parchment paper, leaving a slight overhang on the sides to make removal easier after baking.
In a heatproof bowl, melt the butter and chopped chocolate together over a pan of gently simmering water (double boiler method), stirring until smooth. Alternatively, melt them in the microwave in short bursts, stirring in between to prevent overheating. Let the mixture cool slightly before proceeding.
Add both sugars and warm milk to the melted chocolate mixture. Whisk until fully combined and the sugar begins to dissolve. This creates a glossy, cohesive base for your batter.
Sift in the flour, cocoa powder, baking powder, and salt. Stir until the batter is smooth and no visible streaks of flour remain. Fold in chocolate chips if desired for extra richness.
Spread half of the brownie batter into the prepared tin and smooth it out evenly. Place the frozen Biscoff dollops across the surface, spacing them out so each slice will have some filling. Gently spread the remaining batter over the top, making sure to completely cover the Biscoff.
Decorate the top with whole or crushed Biscoff cookies, pressing them lightly into the surface so they adhere during baking.
Bake for 25–30 minutes, or until the top is set and a toothpick inserted near the edges comes out with moist crumbs. The center will remain soft due to the Biscoff filling.
Allow the brownies to cool completely in the tin. Once set, lift them out using the parchment overhang and slice with a warm knife for clean, even edges.
Yes, you can! Crunchy Biscoff spread works just as well as the smooth version. It adds a bit of texture and contrast, which makes each bite more interesting—especially if you enjoy a little added crunch with your gooey center.
The most effective method is to pre-freeze spoonfuls of Biscoff spread on a parchment-lined tray for about 30 minutes. Once firm, you can layer them between the batter—half on the bottom, Biscoff in the middle, then the rest of the batter on top. Freezing helps the spread hold its shape during baking and ensures that signature gooey center.
Any cookie butter or Speculoos spread will be the closest match. If those aren’t available, peanut butter or Nutella can also be used. While the flavor profile will change—think nutty or chocolate-hazelnut instead of spiced caramel—the end result will still be rich and satisfying.
Absolutely. A quick 10–15 seconds in the microwave brings back that warm, melty center. It’s especially good paired with a scoop of vanilla ice cream.
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure your cookie butter or Biscoff alternative is labeled gluten-free—note that original Lotus Biscoff spread and cookies do contain wheat.
You already are! This recipe is naturally egg-free, making it a great option for those with allergies or anyone looking for an eggless baking alternative.
Yes—this recipe is flexible. Unsweetened almond milk, soy milk, oat milk, or even dairy-based whole milk will all work well. The goal is to maintain the liquid ratio for the right batter consistency.
That glossy crust forms when sugar is properly dissolved into the wet ingredients—especially if you’re using milk instead of eggs. Warm milk helps, and whisking thoroughly ensures the sugar integrates well, giving you that bakery-style top.
They’re ready when the top looks set, the edges are firm, and a toothpick inserted into the center comes out with just a few moist crumbs. If it’s completely clean or dry, they may be overbaked—pull them out while there’s still some softness inside.
It’s tough, but yes—let them cool completely in the tin. This helps the structure set, making slicing cleaner and preventing the brownies from falling apart. A warm knife also helps if you want picture-perfect edges.
There’s nothing like a rich, fudgy brownie—especially when it’s eggless and stuffed with a thick layer of Biscoff right in the middle. Whether you baked them for a party, a late-night craving, or just because you needed something sweet, I hope they hit the spot.
If you snapped a pic, I’d love to see it. Tag me @pastrybysaloni and share how yours turned out. It’s always a joy seeing your bakes come to life in real kitchens.
And if these brownies made you reach for a second (or third) piece, you’re in good company. Keep the momentum going with more bakes that deliver bold flavor, no eggs required. Up next in your eggless baking rotation:
Looking to build confidence in the kitchen without relying on eggs or dairy? My cookbook Vegan Baking Made Simple is packed with recipes that taste just as good as the classics—maybe better. It’s available now on Amazon. Grab your copy HERE.
One Response
very tasty