Biscoff Brownies Recipe

Introduction

Indulge in the rich and decadent flavors of Biscoff Brownies, a luxurious twist on classic chocolate brownies with a creamy cookie butter swirl. This delicious treat combines deep dark chocolate with the unique caramel notes of Biscoff spread and crunchy cookie pieces for an irresistible dessert experience.

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 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 flour, cocoa powder, and 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 pourable, 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 through the Biscoff and batter to create swirls without reaching the pan’s bottom.
9. Step 9: (Optional) Sprinkle crushed Biscoff cookies evenly over the swirled batter for added crunch and flavor.
10. Step 10: Bake for 28-35 minutes. Brownies are done when edges look set, center is slightly jiggly, and a wooden skewer inserted into the center (avoiding 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 cooled, lift brownies out using parchment overhangs. Cut into squares with a sharp knife, wiping clean between cuts for neat slices.

Tips & Variations

• For an extra fudgy texture, slightly underbake the brownies and let them cool completely before cutting.
• Swap dark chocolate with milk chocolate for a sweeter brownie variation.
• Use crunchy Biscoff spread for more texture in the swirls.
• Add chopped nuts like pecans or walnuts for added crunch.
• If Biscoff cookies aren’t available, crushed graham crackers can be a substitute for the topping.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm a piece briefly in the microwave for 10-15 seconds to bring back softness and gooeyness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit added salt in the recipe to avoid overly salty brownies.

Can these brownies be frozen?

Absolutely. Wrap brownies tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.7 from 202 reviews

Decadent and rich Biscoff brownies featuring a fudgy dark chocolate base swirled with creamy Biscoff cookie butter and topped with crunchy Lotus Biscoff cookies. Perfectly balanced with deep cocoa flavors and the unique caramel-spiced taste of Biscoff, these brownies are an irresistible treat for chocolate and cookie butter lovers alike.

• Author: Maya
• 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 Base

• 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 and Topping

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

Instructions

1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal later, and grease the paper lightly. Gather and measure all ingredients, ensuring the eggs are at room temperature for optimal mixing.
2. Melt Butter and Chocolate: Melt the butter and chopped dark chocolate together using 30-second intervals in a microwave or a double boiler until smooth. Allow the mixture to cool for 5-10 minutes to avoid cooking the eggs when combined.
3. Mix 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 becomes light, frothy, and well combined. Stir in the vanilla extract.
4. Combine Chocolate with Egg Mixture: Gently fold the slightly cooled butter and chocolate mixture into the egg and sugar mixture, mixing just until combined to maintain airiness.
5. Incorporate Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and fine sea salt. Gently fold these dry ingredients into the wet chocolate mixture in two additions, stirring carefully until just combined. Avoid overmixing to keep the brownies tender.
6. Pour Batter into Pan: Spread the brownie batter evenly into the prepared baking pan, smoothing the surface for even baking.
7. Prepare Biscoff Swirl: Warm the creamy Biscoff cookie butter slightly either in the microwave for 20-30 seconds or over very low heat on the stovetop until it reaches a pourable, honey-like consistency.
8. Create Swirls: Dollop spoonfuls of the warmed Biscoff spread evenly over the brownie batter. Using a butter knife or skewer, gently swirl the Biscoff through the batter to create attractive marbled patterns without mixing too deeply to the bottom.
9. Add Cookie Crumble (Optional): Sprinkle the roughly crushed Lotus Biscoff cookies evenly over the swirled batter to add a crunchy texture and extra flavor layers.
10. Bake: Bake in the preheated oven for 28-35 minutes. The brownies are done when the edges look set and the center is slightly jiggly. Test doneness by inserting a wooden skewer or toothpick into the center, avoiding Biscoff swirls; it should come out with moist crumbs but no wet batter.
11. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack for at least 2-3 hours. Once cool, use the parchment paper overhang to lift the brownies from the pan. Cut into squares with a sharp knife, cleaning the knife between cuts for neat edges.

Notes

• Ensure eggs are at room temperature to achieve a light, aerated batter when whisked with sugars.
• Do not overmix the batter once dry ingredients are added to maintain fudgy texture.
• Warming the Biscoff spread makes it easier to swirl and distribute evenly in the batter.
• Baking time may vary slightly depending on your oven; check for moist crumbs rather than fully dry batter for best fudgy results.
• Let brownies cool fully before cutting to get clean squares and prevent crumbling.
• Optional crushed Lotus cookies add texture but can be omitted for a smoother brownie top.

Keywords: Biscoff brownies, chocolate brownies, Biscoff cookie butter, fudge brownies, Lotus cookies, dessert recipe