Biscoff Brownie Cake

Biscoff recipe marathon with Julie from The Little Kitchen continues. Like I mentioned the other day, I’m new to Biscoff spread, so is my family. With that I figured the best way to kick them into high gear with this spread was to smother and marble it with a little chocolate sauce on top of a brownie cake.

Biscoff Brownie Cake

Yes, brownie cake. I could have just baked this in the standard square pan, but I wanted to dress it up some. And cake is always great canvas for a dress up, especially since I wanted to showcase the Biscoff frosting.

Aside from that Matt is not a huge chocolate cake fan, but he does love a good brownie, especially the chewy the kind. You know the kind that is somewhere between the cakie brownie and the fudgy type. Its the variation that usually has my family picking off the edges first and arm wrestling for the corners.

Keeping that in mind and being mindful of Matt’s picky way. I thought I would introduce something new with something old—Biscoff frosting with brownie. Thankfully getting him to try new things is becoming easier, so he gave it a shot.

Yay, for Biscoff. He’s a fan of the spiced cookie spread. He was not a fan of having his brownie baked in cake pan since it cheated him of the corners—I’m learning to “cope” with his pickiness.

Don’t forget to head over and see Julie’s latest creation: Biscoff Butter Cup Cupcakes. In case you misssed any of it, here’s our week at a glance.

Bakers Royale:

The Little Kitchen:

Other biscoff recipes from around the internet:

this recipe

Biscoff Brownie Cake

Yield: Makes one 9in brownie cake


  • 4 oz. (8 Tbs.) unsalted butter; more for the pan
  • 4 oz. unsweetened chocolate
  • 1-1/2 cups sugar
  • Scant 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 2 large eggs, at room temperature
  • 4-1/2 oz. (1 cup) flour
  • 2 Tbs. natural cocoa (not Dutch-processed)

Biscoff Buttercream Frosting

  • 1/2 cup butter, room temperature
  • 1 cup Biscoff spread
  • 1 1/2 cups powdered sugar, sifted
  • 1-2 tablespoon heavy cream

Finishing Elements

  • 3 oz. chocolate, melted
  • 5 tablespoons chocolate sprinkles



Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 9 inch cake pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

To make brownie

  1. Place butter and chocolate in a bowl and set it over simmering water, stir until melted. Set aside melted mixture slightly cooled. Add in the sugar, salt, vanilla and stir until blended. Add in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, about 30 to 60 seconds. Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.
  2. Set the pan on a rack until cool. Run a knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely.

To make Biscoff frosting

Add butter, Biscoff and powdered sugar in a bowl and beat on medium low until creamy. Add heavy cream and beat until light and fluffy. Add additional heavy cream or powdered sugar as needed to reach desired consistency.


Spread Biscoff frosting on top and smooth out surface with an offset spatula. Place small dots of chocolate sauce on top, about a 1/2 inch apart. Use the back of a spoon and press and turn slightly to create the finished look. Rim the edge of the biscoff frosting with chocolate sprinkles

A few notes:

  • This chewy brownie recipe is from Fine Cooking.
  • The Biscoff frosting for this recipe an American buttercream vs the swiss meringue buttercream frosting that I used in these Biscoff & Kahlua Crunch Cupcakes
  • I baked the brownie in a 9in. removable bottom cake pan, rather than the traditional pan rectangular pan.

Brownie adapted from Fine Cooking.

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  1. says

    OMG, genius!!! Curtis would say the same thing about the corners!! I love chewy brownies too…will be making these soon!! 😀

    Thank you for doing biscoff week with me. Love ya!!!


  2. says

    WOW. This kind of looks like the best thing ever. I really dislike corners so I should try making my brownies like this. I’ve somehow never paired Biscoff and chocolate together. I need to fix that!


    • Naomi replied: — July 15th, 2012 @ 2:39 am

      Erin, um, yes-you do it! Biscoff and chocolate are awesome together


  3. says

    Gorgeous – and I can only imagine how good it tastes! I can’t believe your family is at all, even remotely, picky about any of the amazing things you make. More for you if they’re not feeling adventurous I guess!


  4. says

    gahhh this looks sinful. i can’t deal with all these biscoff recipes!!! I want this now!


    • Naomi replied: — July 15th, 2012 @ 2:38 am

      Thanks, Katie, I LOVE your eggless Biscoff ice cream! Great recipe.


  5. Samantha says

    What is the measurement for the Biscoff in the icing?


    • Naomi replied: — July 13th, 2012 @ 7:48 pm

      Samantha-the measurement is 1 cup.


  6. says

    it’s probably a good thing i can’t get biscoff here. i would be in bigggggggg trouble.


    • Naomi replied: — July 15th, 2012 @ 2:37 am

      Brandi-Maybe it is, because I now have four jars of it in my pantry. But then again, I can’t get enought it! :)


  7. says

    I think I have died and gone to Biscoff Heaven! This looks crazy good! Both you and Julie have been driving me crazy with the Biscoff treats! I want to eat them ALL!


  8. says

    I have never heard of biscoff! Why?! I don’t know! how have I never heard of these most delicious sounding ingredients!!
    But with the name of two of my favorite desserts, how could I say no. This looks absolutely perfect!


    • Naomi replied: — July 18th, 2012 @ 5:09 pm

      A Taste of Madness-You must try Biscoff. It’s so good-consistency like peanut butter but the taste is like a spiced cookie spread.


  9. Kylene says

    So I just made these in cupcake form – I happen to HATE edges on brownies, so this option seemed best for me. However, I’m kind of a newbie when it comes to baking, so this happened:

    I read 4 and 1/2 cups instead of 4 and 1/2 oz (1 cup) of flour, but I caught that as I was pouring the flour into the mixture, so I probably only added in an extra 1/4 of a cup.

    Then, I totally forgot to add the heavy whipping cream to the frosting and I put everything away already… ehhh, close enough.

    Anyhow, I enjoy all of your recipes and hopefully I’ll get better at baking/reading/remembering to do things.


    • Naomi replied: — July 18th, 2012 @ 5:08 pm

      Kylene – Hugs to you, if it was edible that’s all that matters. Don’t worry it gets easier the more you do it. BTW- I still get mixed up sometimes when I’m following a new recipe due to distraction, tiredness or just plain ADD. :)


  10. says

    O. M. G. I’m in love… This cake looks so wonderful and biscoff could only make it better! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for creating such amazing food…


  11. says

    Totally my fault, but it’s a little annoying to have the flour units in ounces instead of cups…just put 4 1/2 cups of flour into the recipe:P Maybe change that to cups or change all the others to ounces as well!



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