Mocha Cappuccino Hazelnut Biscoff Brownies

Wow, that’s a long name for a brownie. Thankfully it’s easier (and probably quicker) to bake these than to pronounce them.

I made these using a box brownie mix, Jif’s new Mocha Cappuccino Hazelnut Spread & Biscoff Cookies.

If you have a favorite brownie recipe, you could easily use that instead of a mix, but this is a great way to doctor up a mix quickly and easily.   I made my mix according to package directions and just added some of the Jif Mocha Cappuccino spread into the brownie batter.  I put just enough batter on the bottom of my pan to cover it, then added in a few rows of Biscoff cookies.

I spooned the rest of the brownie batter onto the cookies, and baked according to package directions.   I told you, this one is easy!

For my frosting, I mixed together some plain vanilla frosting (from a can, but homemade would work) with some of the Mocha Cappuccino spread.   While I used vanilla (mainly because it’s what I had on hand), I think using chocolate would totally rock.   Top with a piece of a Biscoff cookie and you are done.   A very quick and simple twist on regular box brownies!

Mocha Cappuccino Hazelnut Biscoff Brownies

Mocha Cappuccino Hazelnut Biscoff Brownies


  • One box brownie mix (or brownie recipe) for an 8x8 pan, and ingredients called for on box or in recipe
  • 1/2 Cup Jif Mocha Cappuccino Hazelnut Spread
  • 15 Biscoff Cookies
  • 1 Cup Frosting (canned or homemade)
  • 3/4 Cup Jif Mocha Cappuccino Hazelnut Spread


Preheat oven according to brownie box or recipe directions.

Lightly spray an 8x8 pan with cooking oil.

Prepare brownies according to package directions, adding in 1/2 cup of Jif Mocha Cappuccino Hazelnut Spread to the batter.

Spread a thin layer of brownie batter on the bottom of your 8x8 pan.

Add 10-12 Biscoff Cookies on top of your brownie batter.

Spread remaining brownie batter on top of the Biscoff Cookies.

Bake brownie according to package or recipe directions.

To prepare frosting, simply mix together your frosting and 3/4 Cup Jif Mocha Cappuccino Hazelnut Spread.

After brownies have cooled, frost as desired.



  1. says

    What an utterly beautiful dessert- I love the idea of layering the cookie into the brownie batter. I would have thought the cookies would have gotten too soggy, but I suppose these desserts don’t last long enough for a less-than-crunchy cookie to matter… bravo! I must make these soon :)

  2. says

    Holy cow those look good! I have a container of the Jif spread in my pantry right now but haven’t used it yet…I hadn’t considered using it in frosting! What an awesome idea.

  3. says

    Yum, that looks amazing!
    I’m a great fan of Biscoff cookies. Here, (belgium that is) it’s a traditional cookie and we call them “Speculoos”. It might work well with crushed oreo’s too *ponders*.

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