Biscoff Brownies
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Fudgy Biscoff Brownies filled with Lotus Biscoff Spread and topped with a Cookie Butter Swirl and crunchy lotus cookies! The best brownies with the perfect fudgy texture.Jump to Recipe
Oh my, let me tell you about these fantastic Biscoff brownies I baked! They’re simply the best, with an ultra-fudgy brownie base, a luscious layer of gooey cookie butter nestled in the middle, and more crunchy lotus cookies and a Biscoff swirl on top. And guess what? Just 10 ingredients make these your new favorite treat!
Let me share the secret to making the best Biscoff brownies ever! These fudgy brownies are an absolute delight. They have a rich, fudgy texture and a layer of Biscoff cookie butter spread in the middle and Biscoff cookie crumbs on top. The best brownies ever!
You see, I’m a huge fan of Biscoff spread (or cookie butter, as some call it). I can’t resist it, which is why I often bake my famous Biscoff cookies. And let me tell you, adding that cookie butter goodness to brownies is an absolute game-changer!
The base of this perfect brownies recipe is adapted from my fudge brownies, but I tweaked it a bit to make these already gooey brownies even more indulgent.
With simple ingredients like room-temperature butter, large eggs, brown sugar, and Lotus Biscoff cookies, these fudgy chocolate brownies are a must-try in your brownie recipe collection.
Trust me, whether you’re a first-timer or a seasoned baker, these Lotus Biscoff brownies will become your new favorite go-to treat! And if you’re a fan of that irresistible Biscoff flavor, explore more Biscoff-inspired recipes like my Biscoff Cookies!
Why these are so good
- Now, why do these Biscoff brownies work so well, you ask? Well, let me break it down for you:
- First off, I use just 2 eggs which results in these wonderfully chewy brownies instead of cakey brownies.
- I also use only a small amount of flour, which makes these brownies so delightfully gooey and fudgy.
- To keep that beautiful layer of Biscoff inside the brownies, I chill the Biscoff cookie spread before baking, ensuring it stays thick and doesn’t spread into the batter.
- I sprinkle Biscoff cookies on top of the batter before baking. It gives the brownies a slight softness while maintaining that crunchy cookie texture. An additional swirl of cookie butter on top and there you go – biscoff brownie perfection
- Oh, and by the way, you can use regular butter or vegan/dairy-free butter in this recipe – it’s been tested both ways!
- You don’t necessarily need the Biscoff brand for this. I used a grocery store brand (speculoos butter ) and they all work great. I usually use the smooth version, but you can totally go for the crunchy one if that’s your jam.
How to make this Biscoff Brownies Recipe:
1. Prepare an 8×8 square baking pan by lining it with parchment paper, leaving some paper hanging over the edges for easy removal later. Create a crease along the edges of the pan by folding the overhanging parchment.
2. Place the parchment paper with the crease on a flat surface like a cookie sheet or cutting board. Spread the cookie butter onto the parchment in a shape that fits the square metal pan. Freeze this while you prepare the brownies.
3. Preheat your oven to 350°F and line the same 8×8 square baking pan with parchment paper, ensuring there’s an overhang for easy removal.
4. Combine cocoa powder, salt, and flour in a bowl; set aside.
5. Melt the butter, then transfer it to a medium-sized bowl.
6. Add both sugars and whisk them with the butter until the mixture resembles a paste and pulls away from the bowl’s sides.
7. Mix in the eggs and vanilla extract.
8. Gently combine the dry ingredients with the wet ingredients using a whisk; avoid over-mixing.
9. Pour half the batter into the prepared pan, remove the frozen cookie butter from the parchment, and place it over the batter.
10. Pour the remaining brownie batter on top of the cookie butter and level it.
11. Sprinkle the brownie’s surface with Biscoff Cookies, gently pressing them into the batter and add some dollops of cookie butter on top. Swirl the cookie butter into the batter with a toothpick.
12. Bake for 30-40 minutes, checking for that crackly top and inserting a toothpick at 30-35 minutes. Check for moist crumbs, not wet batter.
13. Allow the brownies to cool completely before slicing and savoring the deliciousness! Store them for 4-5 days in an airtight container.
Vegan Biscoff Brownies
For a vegan twist on these fudgy Biscoff brownies, substitute ingredients like vegan butter and flax eggs for moist, fudgy vegan brownies.
When are my Biscoff brownies baked?
Now, when it comes to checking if the brownies are ready, here’s my secret: if they jiggle, they need more time. Once the jiggle is gone, insert a toothpick into the center. If it comes out with a few wet crumbs, they’re good to go – don’t wait for a clean toothpick, or they’ll be over-baked.
Tips for perfection
- If the cookie butter feels a bit soft after removing it from the freezer, give it another 5 minutes to firm up just enough to peel off the parchment paper smoothly—it doesn’t have to be fully frozen.
- If you cannot find lotus biscuits, use speculoos cookies
- Always line your baking tin with parchment paper; it makes the brownies effortlessly lift out of the pan later on.
- Whisk the melted butter and sugars until they start to form a paste-like consistency that pulls away from the bowl’s edges; this is key for that beautiful crinkled top.
- Be cautious not to over-mix the batter while combining the dry ingredients with the wet; gently blend them until the last bits of flour disappear to ensure a perfect texture.
- Avoid over-baking the brownies; start checking at the 30-minute mark, then intermittently thereafter to prevent them from drying out.
- When adding the cookies on top of the brownie batter, feel free to leave them whole, break them into large pieces, or crush them for a creative topping.
- Don’t have cookie butter? Make these with peanut butter instead.
- Exercise patience and allow the brownies to cool completely before slicing. They’ll cut cleaner and neater, and waiting lets them set properly—though it’s tough, it’s worth it for that perfect slice!
For more brownie recipes, check out my Cherry Brownies with Cocoa Powder, my Vegan Black Bean Brownies or my famous Nutella Brownies
Fudgy Biscoff Brownies
Ingredients
- 1 cup Lotus Biscoff Spread + 2 tbsp for swirling / you can use other Speculoos cookie butter spread brand
- ¾ cup butter regular or vegan, melted
- 2 eggs
- ¾ cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- ¾ teaspoon salt
- ¾ cup all-purpose flour
- ¾ cup cocoa powder + 2 tbsp
- 8-12 biscoff cookies or speculoos cookies optional
Instructions
-
Prepare an 8x8 square baking pan by lining it with parchment paper, leaving some paper hanging over the edges for easy removal later. Create a crease along the edges of the pan by folding the overhanging parchment.
-
Place the parchment paper with the crease on a flat surface like a cookie sheet or cutting board. Spread the cookie butter onto the parchment into a shape that fits the square pan. Freeze this while you prepare the brownies.
-
Preheat your oven to 350°F and line the same 8x8 square baking pan with parchment paper, ensuring there's an overhang for easy removal.
-
Combine cocoa powder, salt, and flour in a bowl; set aside.
-
Melt the butter, then transfer it to a medium-sized bowl.
-
Add both sugars and whisk them with the butter until the mixture resembles a paste and pulls away from the bowl's sides.
-
Mix in the eggs and vanilla extract.
-
Gently combine the dry ingredients with the wet ones using a whisk; avoid over-mixing.
-
Pour half the batter into the prepared pan, remove the frozen cookie butter from the parchment, and place it over the batter.
-
Pour the remaining batter on top of the cookie butter and level it.
-
Line the brownie's surface with Biscoff Cookies, gently pressing them into the batter.
-
Bake for 30-35 minutes, checking for readiness at 30 minutes with a toothpick for moist crumbs, not wet batter.
-
Allow the brownies to cool completely before slicing
Recipe Notes
- For an even thicker layer of cookie butter, you can use 1 ¼ cups of cookie butter
- Your Cookie butter doesn't have to be completely frozen, just firm enough to peel off in one piece. I usually do this the night before and I recommend you do the same to have if come off the paper easily.
- Baking time will vary depending on your oven and the dish. Using a glass baking dish instead of aluminium leads to longer baking times.
- Store these at room temperature in an airtight container or cover in plastic wrap . They will last around 3-5 days.
