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slice of biscoff brownie with cookie butter swirls

Biscoff Brownies Recipe

Bernice Baran
Biscoff brownies are the perfect fudge-y brownies sitting on top of biscoff cookies and with globs of creamy Biscoff cookie butter swirled throughout.
4.87 from 23 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes
Course Brownies & Bars
Cuisine American
Servings 16
Calories 251 kcal

Equipment

Ingredients
  

  • 15 Lotus Biscoff Cookies
  • 3/4 cup (170g) unsalted butter
  • 1 cup (6oz) semi-sweet chocolate morsels
  • 4 large eggs room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (95g) light brown sugar lightly packed
  • 1 tsp vanilla extract
  • 1 cup (120g) all-purpose flour spooned and leveled
  • 1/4 cup (25g) Dutch-process cocoa powder spooned and leveled
  • 1/4 cup (30g) or 4 cookies Lotus Biscoff cookies ground
  • 1/2 tsp salt
  • 1/2 cup (120g) Lotus Biscoff Cookie Butter

Instructions
 

  • Preheat the oven to 325F/163C convection (300F/149C conventional). 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. 
    3/4 cup (170g) unsalted butter, 1 cup (6oz) 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.
    4 large eggs, 1 cup (200g) granulated sugar, 1/2 cup (95g) light brown sugar, 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. 
    1 cup (120g) all-purpose flour, 1/4 cup (25g) Dutch-process cocoa powder, 1/4 cup (30g) or 4 cookies Lotus Biscoff cookies, 1/2 tsp 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. 
    1/2 cup (120g) 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 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.

Nutrition

Serving: 1gCalories: 251kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 69mgSodium: 95mgFiber: 1gSugar: 24g
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