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Fudgy Biscoff Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/fudgy-biscoff-brownies-recipe/