Fudgy Biscoff Brownies Recipe

Introduction

These fudgy Biscoff brownies combine rich, chocolatey indulgence with the warm, caramel flavor of Biscoff cookies. Perfectly dense and moist, they offer a delightful swirl of cookie butter throughout every bite. This recipe is sure to satisfy any sweet tooth craving.

Ingredients

• 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
• 115 g (1 stick) unsalted butter
• 4 large eggs, at room temperature
• 200 g (1 cup) granulated sugar
• 1 ½ tsp pure vanilla extract
• 90 g (¾ cup) all-purpose or cake flour
• 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
• ½ tsp salt
• 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
• 12 tsp Biscoff cookie butter spread

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.
2. Step 2: Melt the butter and chocolate together in a heatproof bowl over a double boiler or in short microwave bursts until smooth.
3. Step 3: Whisk eggs, sugar, and vanilla extract for 2 minutes until pale and slightly foamy.
4. Step 4: Combine the whisked eggs mixture with the melted chocolate mixture and stir until smooth.
5. Step 5: Fold in the flour, cocoa powder, and salt using a spatula—be careful not to overmix.
6. Step 6: Add the crushed Biscoff cookies and mix just until combined.
7. Step 7: Pour the batter into the prepared pan, smooth the top, then dollop the Biscoff cookie butter spread evenly. Swirl lightly with a knife and sprinkle extra crushed cookies on top.
8. Step 8: Bake for 30–35 minutes, until the top is set and a toothpick inserted comes out with moist crumbs.
9. Step 9: Let the brownies cool completely in the pan, then refrigerate for 1 hour before slicing into 16 pieces.

Tips & Variations

• Use Dutch-processed cocoa powder for a deeper chocolate flavor and darker color.
• Allow eggs to come to room temperature before mixing for a smoother batter.
• For extra crunch, fold in chopped nuts like walnuts or pecans along with the crushed cookies.
• Swap the Biscoff cookie butter for peanut butter for a different but equally delicious flavor twist.

Storage

Store the cooled brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the brownies wrapped tightly for up to 3 months. Thaw in the fridge before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate?

Yes, you can substitute semi-sweet chocolate with bittersweet or milk chocolate depending on your taste preference. Just keep the quantity the same.

Do I have to refrigerate the brownies before cutting?

Chilling the brownies helps them set, making clean slicing easier and preventing crumbling. It also enhances the fudgy texture, so it is recommended.

Fudgy Biscoff Brownies Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

These fudgy Biscoff brownies combine rich, melted chocolate with the unique caramelized flavor of Lotus Biscoff cookies and cookie butter. Moist and dense, they feature swirls of Biscoff spread and crunchy cookie bits for texture, baked to gooey perfection in a simple, no-fuss recipe.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Base

• 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
• 115 g (1 stick) unsalted butter

Dry Ingredients

• 90 g (¾ cup) all-purpose or cake flour
• 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
• ½ tsp salt

Wet Ingredients

• 4 large eggs, at room temperature
• 200 g (1 cup) granulated sugar
• 1 ½ tsp pure vanilla extract

Biscoff Additions

• 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
• 12 tsp Biscoff cookie butter spread

Instructions

1. Prepare Pan and Oven: Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper to prevent sticking and allow easy removal of the brownies.
2. Melt Chocolate and Butter: Melt the butter and baking chocolate together in a heatproof bowl set over a double boiler, or heat them in short bursts in the microwave, stirring until the mixture is smooth and fully combined.
3. Combine Eggs, Sugar, and Vanilla: In a separate bowl, whisk the eggs, granulated sugar, and vanilla extract vigorously for about 2 minutes until the mixture turns pale and slightly foamy, ensuring a light texture in the final brownies.
4. Mix Chocolate into Egg Mixture: Pour the melted chocolate and butter mixture into the egg mixture and stir gently until smooth and fully incorporated.
5. Fold in Dry Ingredients: Using a spatula, carefully fold the flour, cocoa powder, and salt into the chocolate batter. Mix just until combined to avoid overmixing and tough brownies.
6. Add Crushed Biscoff Cookies: Fold the crushed Biscoff cookies into the batter, distributing them evenly without overmixing to maintain texture contrast.
7. Prepare for Baking: Pour the batter into the prepared pan and smooth the surface with a spatula. Add dollops of Biscoff cookie butter spread on top and swirl lightly with a knife. Sprinkle the extra crushed Biscoff cookie pieces over the surface for added crunch.
8. Bake: Place the baking pan in the oven and bake for 30–35 minutes. The brownies are done when the top is set but a toothpick inserted in the center comes out with moist crumbs, indicating fudgy doneness.
9. Cool and Chill: Remove the pan from the oven and allow the brownies to cool completely in the pan. Once cool, refrigerate for 1 hour to set the texture before slicing into 16 squares for serving.

Notes

• For best results, use high-quality baking chocolate or semi-sweet chocolate chips.
• Room temperature eggs help ensure a smoother batter and better incorporation.
• Do not overmix the batter after adding flour to maintain a fudgy texture.
• Chilling the brownies before slicing helps them hold their shape properly.
• Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.

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