Biscoff Brownies Recipe

Method

Preheat the oven to 325F/163C convection. Use cooking spray and parchment paper to grease and line an 8-inch square pan.
Align the Biscoff cookies along the bottom of the pan and set aside.
15 Lotus Biscoff Cookies
In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together.
170 grams unsalted butter, 170 grams semi-sweet chocolate morsels
Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
3 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 1 tsp vanilla extract
Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking.
Add the flour, cocoa powder, ground Biscoff cookies and salt to the batter and fold them together until they're just barely combined.
90 grams all-purpose flour spooned and leveled, 40 grams Dutch-process cocoa powder spooned and leveled, 30 grams ground Lotus Biscoff cookies 4 cookies, 1/2 tsp fine sea salt
Pour the brownie batter into the prepared pan. Place quarter sized globs of cookie butter on top and use a knife to gently swirl them into the brownie batter a little. Bake for about 45 minutes.
120 grams Lotus Biscoff Cookie Butter
Remove the brownies from the oven and allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.

Notes

*I used my old base brownie recipe for these in the past but have since updated it to my new favorite brownie recipe. It works both ways, I just prefer the new version but you can use the old recipe here as well.

- I like to still leave the cookie butter as thick globs but just cover it up with the brownie batter a little so the cookie butter isn't as directly exposed to the heat of the oven.
- Store in an airtight container at room temperature for 2-3 days.

Biscoff Brownies Recipe

Equipment

Ingredients

Method

Notes

Nutrition