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Stacked Lotus Biscoff Brownies with crushed Cookies and filled with lotus biscoff spread swirls

Fudgy Biscoff Brownies

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
Course Dessert, Snack
Cuisine American
Keyword biscoff brownies, brownies with biscoff spread, cookie butter brownies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 250 kcal

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

  1. 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.

  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 into a shape that fits the square pan. Freeze this while you prepare the brownies.

  3. 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.
  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 ones 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 batter on top of the cookie butter and level it.
  11. Line the brownie's surface with Biscoff Cookies, gently pressing them into the batter.

  12. Bake for 30-35 minutes, checking for readiness at 30 minutes with a toothpick for moist crumbs, not wet batter.

  13. 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.