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Biscoff Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/biscoff-brownies-recipe-2/