Biscoff Brownies Recipe

Introduction

Biscoff Brownies combine rich, fudgy chocolate with the unique caramelized flavor of Biscoff cookie butter. These swirled brownies are irresistibly moist and perfect for anyone who loves a twist on classic brownies. Adding crushed Biscoff cookies gives an extra crunchy texture that elevates every bite.

Ingredients

• 1 cup (226g) unsalted butter, cut into pieces
• 8 ounces (225g) dark chocolate (60-70% cocoa), coarsely chopped
• 1 ½ cups (300g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (120g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• ½ teaspoon fine sea salt
• 1 cup (280g) creamy Biscoff cookie butter spread
• 10-12 Lotus Biscoff cookies, roughly crushed (optional)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang, and grease. Measure all ingredients, ensuring eggs are at room temperature.
2. Step 2: Melt butter and dark chocolate using a microwave (30-second intervals) or a double boiler until smooth. Let cool for 5-10 minutes.
3. Step 3: In a large bowl, vigorously whisk granulated sugar, brown sugar, and room-temperature eggs for 3-5 minutes until light and frothy. Stir in vanilla extract.
4. Step 4: Gently fold the slightly cooled chocolate mixture into the egg and sugar mixture until just combined.
5. Step 5: In a separate medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, and fine sea salt. Gently fold dry ingredients into the wet mixture in two additions until just combined; do not overmix.
6. Step 6: Pour the brownie batter evenly into the prepared baking pan.
7. Step 7: Warm the creamy Biscoff spread slightly (microwave for 20-30 seconds or stovetop over very low heat) until it reaches a pourable consistency, similar to warm honey.
8. Step 8: Dollop spoonfuls of warmed Biscoff spread over the brownie batter. Using a butter knife or skewer, gently drag it through the Biscoff and batter to create beautiful swirls without reaching the bottom of the pan.
9. Step 9: (Optional) Sprinkle the roughly crushed Biscoff cookies evenly over the swirled batter for extra crunch and flavor.
10. Step 10: Bake for approximately 28-35 minutes. Brownies are done when the edges look set, the center is slightly jiggly, and a wooden skewer or toothpick inserted into the center (avoiding Biscoff swirls) comes out with moist crumbs, not wet batter.
11. Step 11: Cool completely in the pan on a wire rack for at least 2-3 hours. Once fully cooled, use the parchment overhangs to lift the brownies out. Cut into desired squares using a sharp knife, wiping the knife clean between cuts for the cleanest results.

Tips & Variations

• Use high-quality dark chocolate for the best rich flavor and fudgy texture.
• Allow the Biscoff spread to warm just enough to swirl easily without melting completely.
• For extra fudgy brownies, avoid overbaking and check doneness starting at 28 minutes.
• Try adding chopped nuts like walnuts or pecans for added crunch.
• Substitute creamy Biscoff with peanut butter for a different but delicious twist.

Storage

Store the brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. To enjoy warm brownies, reheat individual squares in the microwave for 10-15 seconds. These brownies can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can substitute milk chocolate, but the brownies will be sweeter and less intense in chocolate flavor. Dark chocolate provides a richer and more balanced taste alongside the Biscoff spread.

What if I don’t have room temperature eggs?

If your eggs are cold, place them in a bowl of warm water for 5-10 minutes before using. Room temperature eggs help the batter mix evenly and achieve the best texture.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

Decadent Biscoff Brownies featuring a rich blend of dark chocolate and creamy Biscoff cookie butter swirled into a fudgy batter, topped optionally with crunchy crushed Lotus Biscoff cookies. These indulgent brownies offer a luxurious twist on the classic treat, perfect for chocolate and cookie butter lovers alike.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12–16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup (226g) unsalted butter, cut into pieces
• 8 ounces (225g) dark chocolate (60-70% cocoa), coarsely chopped
• 1 ½ cups (300g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (120g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• ½ teaspoon fine sea salt

Biscoff Swirl & Topping

• 1 cup (280g) creamy Biscoff cookie butter spread
• 10–12 Lotus Biscoff cookies, roughly crushed (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal, and grease it lightly. Measure all ingredients, making sure eggs are at room temperature for better mixing.
2. Melt Chocolate and Butter: Melt the unsalted butter and dark chocolate together using a microwave in 30-second intervals, stirring until smooth, or by using a double boiler. Allow this mixture to cool for 5-10 minutes to avoid cooking the eggs in the next step.
3. Whisk Sugars and Eggs: In a large bowl, vigorously whisk the granulated sugar, light brown sugar, and room-temperature eggs for 3-5 minutes until the mixture is light, frothy, and pale. Stir in the pure vanilla extract for flavor.
4. Combine Chocolate Mixture: Gently fold the slightly cooled chocolate and butter mixture into the whisked egg and sugar mixture until just combined to maintain airiness.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Fold these dry ingredients into the wet mixture carefully in two additions, avoiding overmixing to keep the brownies tender.
6. Pour Batter: Pour the prepared brownie batter evenly into the lined baking pan, smoothing the top gently.
7. Prepare Biscoff Swirl: Warm the creamy Biscoff cookie butter spread slightly in the microwave for 20-30 seconds or over very low heat on the stovetop until it reaches a pourable consistency similar to warm honey.
8. Create Swirls: Drop spoonfuls of warmed Biscoff spread over the brownie batter. Using a butter knife or skewer, drag it gently through the batter and Biscoff to create attractive swirls without going all the way to the bottom of the pan.
9. Add Cookie Crumble (optional): Sprinkle the roughly crushed Lotus Biscoff cookies evenly over the swirled batter to add crunch and enhance the cookie butter flavor.
10. Bake: Bake the brownies for 28-35 minutes. The edges should appear set while the center remains slightly jiggly. Insert a wooden skewer or toothpick into the center (avoiding Biscoff swirls); it should come out with moist crumbs but not wet batter, indicating perfect doneness.
11. Cool and Cut: Allow the brownies to cool completely in the pan on a wire rack for at least 2-3 hours. Once cooled, use the parchment paper overhangs to lift the brownies out of the pan. Cut into desired squares using a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

• Ensure eggs are at room temperature for best mixing and texture.
• Do not overmix the batter once the flour is added to keep the brownies fudgy.
• Warming the Biscoff spread makes it easier to swirl through the batter.
• The optional crushed cookies add extra texture and intensify the Biscoff flavor.
• Check brownies near the minimum baking time to avoid overbaking for a moist center.
• Cooling completely before slicing ensures clean cuts and enhances flavor development.

Keywords: Biscoff brownies, chocolate brownies, cookie butter brownies, Lotus Biscoff recipe, fudgy brownies, swirl brownies, dessert recipe