Biscoff Brownie Cookie



5 pieces of the biscoff cookie brownie laid out in a trail in the centre of the page with the remaining loaf in the top right corner.

Triple Choc Cookie Dough, Biscoff spread, Fudge brownie 

What's better than Anna Polyviou's amazing cookie dough? Adding Biscoff spread and fudgy brownie batter into the mix. This is the cake you want when you need something stronger than a pick-me-up. Best devoured with a strong coffee, or a cup of whatever makes your day.

Prep time: 10 mins

Cooking time: 60 mins

Serves 8




½ jar Biscoff spread   

2 Eggs 

110g Caster sugar  

110g Brown sugar  

75g Plain flour 

37g Cocoa powder 

170g Unsalted butter, melted  

80g Milk chocolate, roughly chopped 

80g Dark chocolate, roughly chopped 

5g Sea salt  



  1. Preheat the oven to 150°C. Line a 23cm x 7.5cm loaf tin with baking paper.

  2. Press cookie dough into the base of the prepared tin, trying to make it as flat as possible. Pipe Biscoff spread over the top, then place in the fridge to firm up. 

  3. To make the brownie, place eggs and sugars in the bowl of an electric stand mixer (or you can use a hand mixer). Using the whisk attachment, whisk until pale. Add the flour and cocoa and fold to combine, then mix in the melted butter. Gently fold in the chopped chocolates and sea salt, then pour the brownie batter over the chilled cookie dough and Biscoff base.

  4. Bake for 60 minutes until the brownie is firm and does not wobble. Cool in the tin completely before removing and slicing to serve.  

NOTE: if you're feeling adventurous, try slicing in the pan while still slightly warm and serving with a dollop of vanilla icecream.

Ingredients for Biscoff Brownie Cookie

Anna Polyviou Cookie Dough Triple Choc 450g

$10.99 ea