Small Batch Bourbon Biscoff Cookie Butter Brownies

If you love rich, indulgent desserts but don't want a full pan tempting you all week, these small batch brownies are your answer. With a deeply fudgy brownie base spiked with bourbon, a creamy layer of Biscoff cookie butter buttercream, and a silky chocolate ganache on top, these bourbon brownies bring serious flavor in every bite. Inspired by the iconic spice of a Biscoff butter cookie, these Biscoff brownies are layered, luscious, and just the right size for two.

This recipe is one of those treasures that gets passed from one kitchen to another-the kind you scribble into the margins of a cookbook because it's just too good to lose.

Recently, a friend was raving about my fudgy, better-than-box brownies found in my cookbook, around our table for two and casually mentioned Biscoff brownies. You know, that little cookie you get when the drinks cart comes down the aisle on a Delta flight. (And living in Minneapolis, let's be honest-that's basically our airline.)

Naturally, I had to dig in.

That search led me to Zoë Bakes Cookies by Zoë François. When I realized she's also right here in Minneapolis, I reached out to see if she'd be open to a small batch version-and she generously said yes.

And now… here we are.

A black-tie brownie moment. Still approachable, still deeply chocolatey-but dressed up just enough to feel like a party.

What Are Biscoff Brownies?

Biscoff brownies are rich, fudgy chocolate brownies made even better with Biscoff cookie butter, a spread made from spiced caramelized cookies. It adds a warm, slightly spiced sweetness that pairs beautifully with chocolate.

What Makes These Different?

• Small batch (perfect for two)
• Bourbon-infused for depth
• Finished as elegant 3 layer bars with buttercream and glaze

In this version, the bourbon brownies are built in layers: a fudgy chocolate brownie base brushed with bourbon, a layer of bourbon-spiked Biscoff cookie butter, and finally a smooth chocolate ganache on top. The result is a deeply indulgent dessert that balances rich chocolate, warm spice, and a subtle boozy kick in every bite.

And if bourbon isn't your thing, don't worry-I've got you covered. These Biscoff brownies also work beautifully with variations like Baileys Irish Cream chocolate brownies or chocolate stout brownies, where both the brownie base and the Biscoff buttercream can be infused with either Baileys Irish cream or a rich stout beer for an even deeper, more complex flavor.

Ingredient Spotlight

What is Biscoff Cookie Butter?

If you haven't baked with it yet, you're in for a treat. It's made from crushed Biscoff cookies and has a flavor somewhere between caramel, spice, and shortbread. You'll usually find it right next to the peanut butter at the store.

Why Add Bourbon to Brownies?

Bourbon deepens the chocolate flavor in a way that vanilla alone can't. Most of the alcohol bakes out, leaving behind richness and a subtle warmth that makes these bourbon brownies feel a little extra special.

Step-by-Step: How to Make Small Batch Bourbon Biscoff Brownies

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F. Line a greased 5 x 7-inch loaf pan with greased foil or parchment paper sling, letting it hang over the sides-this makes lifting the brownies out later so much easier.

In a small bowl, whisk together your flour, cocoa powder, baking powder, and salt. Set that aside while we move on to the good stuff.

Step 2: Melt, Stir, and Build That Chocolate Base

In a medium saucepan over low heat, combine the butter, sugar, vanilla, and part of the bourbon (2 tablespoons plus 2 teaspoons). Let it gently come together-no rushing here.

Once it's warm and smooth, take it off the heat and add about 4 ounces of chopped chocolate. Don't stir right away. Let it sit for a couple of minutes so the chocolate can melt on its own (this is one of those little tricks that makes a big difference).

Then whisk until smooth and glossy. Let sit for awhile before adding the egg (we don't want to cook the egg. Give the egg a good whisk. You'll see the batter turn thick and shiny-this is exactly what you want for that fudgy texture.

Fold in the dry ingredients using a rubber spatula, just until combined. Stir in the remaining chocolate.

Step 4: Bake Until Just Right

Spread the batter evenly into your prepared pan.

Bake for 20 to 24 minutes. The edges should look set, but the center should still have a slight wobble.

Step 5: Add the Biscoff Layer

Once cooled, it's time for the biscoff cookie butter buttercream layer.

In a bowl, beat the butter and powdered sugar until smooth and fluffy. Add the Biscoff cookie butter and bourbon and mix until creamy.

Spread this layer over the brownies, smoothing it out as much as you like-this is where you can go rustic or perfectly polished depending on your mood.

Pop the pan into the fridge for about 30 minutes to firm up.

Step 5: Finish with Chocolate Ganache

In a small microwave-safe bowl, melt the chocolate and butter in short bursts, stirring until smooth. Let it cool slightly so it doesn't melt the layer underneath.

Pour and spread the ganache over the chilled Biscoff layer. This is where things start to look a little fancy.

Return to the fridge and chill until set, about 30 minutes.

Step 6: Slice and Serve

Use the foil or parchment sling to lift the brownies out of the pan. For clean slices, run a knife under hot water, wipe it dry, and cut the bars into whatever size or shape you'd like.

You'll see those beautiful layers: fudgy brownie, creamy Biscoff, and glossy chocolate on top.

Serve chilled for neat layers or let them sit at room temp for a softer, fudgier bite.

Baking for Two Tips

When you bake small batch as often as I do, you learn quickly-these little details are what separate good brownies from the ones you think about the next day.

• Make them work for you (freeze them). I almost always slice and freeze a few right away. Wrap them individually, and you've got a ready-to-go treat whenever you need it. They thaw beautifully-and honestly, they're not bad slightly chilled either.Use the Right Pan
• Use the right pan (this matters more than you think). I always reach for a loaf pan here. It gives you that thicker layer of batter, which means a truly fudgy center. If you spread this into a larger pan, you'll lose that texture and end up closer to cakey brownies-and that's not what we're after.
• Watch the bake time like a hawk. Small batch brownies bake faster, and they go from perfect to overdone quickly. I start checking early and look for set edges with a slight wobble in the center. That wobble? That's your signal for a fudgy finish.
• Don't skip the bourbon brush - It might feel like an extra step, but this is one of my favorite tricks. Brushing the brownies while they're warm locks in moisture and adds that subtle bourbon depth. It's the difference between "good brownies" and wow, what is that flavor?
• Baking for Two Tips
• When you bake small batch as often as I do, you learn quickly-these little details are what separate good brownies from the ones you think about the next day.
• Use the right pan (this matters more than you think)
  I always reach for a loaf pan here. It gives you that thicker layer of batter, which means a truly fudgy center. If you spread this into a larger pan, you'll lose that texture and end up closer to cakey brownies-and that's not what we're after.
• Watch the bake time like a hawk
  Small batch brownies bake faster, and they go from perfect to overdone quickly. I start checking early and look for set edges with a slight wobble in the center. That wobble? That's your signal for a fudgy finish.
• Don't skip the bourbon brush
  It might feel like an extra step, but this is one of my favorite tricks. Brushing the brownies while they're warm locks in moisture and adds that subtle bourbon depth. It's the difference between "good brownies" and wow, what is that flavor?
• Make them work for you (freeze them). I almost always slice and freeze a few right away. Wrap them individually, and you've got a ready-to-go treat whenever you need it. They thaw beautifully-and honestly, they're not bad slightly chilled either.

Boozy Biscoff Brownies Variations

Want to switch things up? These Biscoff brownies are incredibly flexible:

• Whiskey Brownies - Swap bourbon for Irish whiskey for a smoother finish.
• Rum Brownies - Dark rum adds a warm, slightly molasses-like note.
• Chocolate Stout Brownies - Use a dark stout (like Guinness) for a rich, malty depth.
• Baileys Chocolate Brownies - For something a little more dessert-forward, Baileys adds a creamy sweetness.

How to Serve These (Black Tie Optional)

• Pair with coffee… or another splash of bourbon
• Serve chilled for clean, defined layers
• Serve at room temp for ultra-fudgy texture

Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.

If You Love This, Try These Small Batch Favorites

If baking for two is your thing (same here), I've got more where this came from-everything from cozy dinners to just-enough desserts that don't leave you with a week of leftovers.

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