Go Back
–+ servings
Biscoff Brownies

Decadent Biscoff Brownies with a Gooey Cookie Butter Twist

Indulge in rich, fudgy Biscoff brownies featuring a gooey cookie butter twist, perfect for any dessert lover.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 brownies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Butter Adds richness and moisture; substitute with margarine for a lighter option.
  • 8 ounces Semi-sweet or Dark Chocolate Provides deep chocolate flavor; milk chocolate offers a sweeter profile.
  • 1 cup Granulated Sugar Sweetens the brownies; try coconut sugar for a less processed alternative.
  • 3 large Eggs Binds ingredients for a fudgy texture; flax eggs can be used for a vegan twist.
  • 1 teaspoon Vanilla Extract Enhances flavor, making the brownies even more delightful!
  • 1 cup All-Purpose Flour Creates structure for chewy brownies; whole wheat flour adds a rustic touch.
  • 1/2 cup Cocoa Powder Intensifies the chocolate flavor considering it’s a key part of the Biscoff brownies.
  • 1/4 teaspoon Salt Balances sweetness and amplifies rich flavors.
  • 1 cup Crushed Biscoff Cookies Adds a unique spiced flavor and crunch; substitute with any similar cookie if needed.
  • 1/2 cup Cookie Butter Provides a creamy swirl and luxurious richness; more crushed Biscoff cookies work well too.

Equipment

  • Oven
  • Mixing bowl
  • Spatula
  • Baking Pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C).
  2. In a heatproof bowl, combine butter and semi-sweet or dark chocolate. Melt together over a double boiler or in the microwave for about 1-2 minutes, stopping to stir every 30 seconds until smooth and glossy. Allow the mixture to cool slightly.
  3. Whisk together the eggs and granulated sugar until pale and slightly fluffy, about 2-3 minutes.
  4. Pour the cooled melted chocolate mixture into the egg-sugar blend and gently fold until well combined.
  5. Sift together all-purpose flour, cocoa powder, and salt into the chocolate mixture and gently fold until just combined.
  6. Stir in the crushed Biscoff cookies, folding them gently into the brownie batter.
  7. Line an 8-inch square baking pan with parchment paper and lightly grease it.
  8. Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula.
  9. Drop spoonfuls of cookie butter on top of the brownie batter and swirl it into the batter with a knife.
  10. If desired, add more crushed Biscoff cookie pieces on top of the batter, pressing them gently into the surface.
  11. Bake for 30-35 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
  12. Allow the brownies to cool completely in the pan. For best results, chill in the fridge for at least 1 hour before slicing.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 10mg

Notes

For best results, do not overbake, as this will keep brownies gooey and fudgy. Chill for a richer flavor.

Tried this recipe?

Let us know how it was!