Biscoff Brownies (Fudgy Brownies With Cookie Butter)

Holding a biscoff brownie and watching the center drip down.

No ratings yet

Biscoff Brownies (Fudgy Brownies With Cookie Butter)

These Biscoff brownies are rich, fudgy, and swirled with creamy cookie butter for the perfect balance of chocolate and warm spice. Easy to make in under an hour, they bake up soft in the center with slightly crisp edges, making them ideal for sharing or serving as a simple, bakery-style dessert.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: people

Calories: 511kcal

Author: Gwen Wolken

Equipment

1 9x9 Baking Pan

Ingredients

1 cup Lotus Biscoff cookie butter
½ cup butter melted
1 cup granulated sugar
2 eggs
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 cup chocolate chopped

Instructions

Preheat the oven to 350°F.
Line a 9x9 inch square baking pan with parchment paper, making sure the paper hangs over the edges for easy removal.
In a microwave-safe bowl, combine the chopped chocolate with the melted butter. Heat in 20-30 second intervals, stirring between each, until the chocolate is melted and the mixture is smooth.
Add the sugar, eggs, and vanilla extract to the chocolate and butter mixture. Stir well until all ingredients are fully combined and the mixture is smooth.
In the same bowl, sift in the flour, baking soda, and salt. Mix until all the ingredients are well incorporated and the batter is smooth.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Drop spoonfuls of Biscoff butter over the brownie batter. Use a toothpick or the tip of a knife to swirl the Biscoff butter throughout the batter, creating a marbled effect.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not raw batter.
(Optional) Top the brownies with a sprinkle of flaky sea salt.
Let the brownies cool completely in the pan before cutting into squares.

Notes

Make sure the Biscoff butter is at room temperature before using it. This will make it easier to spoon and swirl into the brownie batter. You can place it in the microwave for 15 seconds to make it more spreadable.

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.

Let the brownies cool completely in the pan before cutting them. This will allow them to set and achieve the perfect texture.

Avoid overbaking the brownies. It’s better if they are slightly moist in the center, as they will continue to cook a bit while cooling in the pan.

The best way to know if the brownies are done is by inserting a toothpick into the center. It should come out with moist crumbs but not raw batter. Baking time can vary slightly depending on your oven, so check a few minutes before the suggested time.

Nutrition