Name: Fudgy Biscoff Brownies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips; 115 g (1 stick) unsalted butter; 4 large eggs, at room temperature; 200 g (1 cup) granulated sugar; 1 ½ tsp pure vanilla extract; 90 g (¾ cup) all-purpose or cake flour; 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred); ½ tsp salt; 10 crushed Lotus Biscoff cookies (plus 4 extra for topping); 12 tsp Biscoff cookie butter spread

Jump to Recipe

Introduction

Rich, fudgy, and bursting with Biscoff flavor, these brownies combine melted chocolate, crushed Biscoff cookies, and creamy cookie butter swirls for the ultimate treat. They’re perfectly gooey and surprisingly easy to make, perfect for any chocolate and caramelized biscuit lover.

A close-up top view of a square slice of light brown cookie dough topped with a darker brown rectangular cookie, placed on a clean white marbled surface. Around the slice, there are other similar cookie slices and a small white bowl filled with smooth light brown spread, with a spoon inside. The colors show warm brown tones and soft textures, with slight crumbs visible on the dough edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
115 g (1 stick) unsalted butter
4 large eggs, at room temperature
200 g (1 cup) granulated sugar
1 ½ tsp pure vanilla extract
90 g (¾ cup) all-purpose or cake flour
30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
½ tsp salt
10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
12 tsp Biscoff cookie butter spread

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.
Step 2: Melt the butter and chocolate together in a heatproof bowl over a double boiler or in short microwave bursts until smooth. Let it cool slightly.
Step 3: Whisk the eggs, sugar, and vanilla extract in a large bowl for about 2 minutes until pale and slightly foamy.
Step 4: Pour the melted chocolate mixture into the egg mixture and stir until smooth and combined.
Step 5: Gently fold in the flour, cocoa powder, and salt with a spatula until just combined. Be careful not to overmix.
Step 6: Stir in the crushed Biscoff cookies until evenly distributed.
Step 7: Pour the batter into the prepared pan, smoothing the top. Add spoonfuls of Biscoff cookie butter on top and swirl lightly with a knife. Sprinkle the extra crushed Biscoff cookies over the surface.
Step 8: Bake for 30–35 minutes, or until the top is set but a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Allow the brownies to cool completely in the pan, then chill in the refrigerator for 1 hour before slicing into 16 squares for clean edges and that signature fudgy texture.

Tips & Variations

Use a high-quality Biscoff cookie butter for a deeper caramelized flavor and richer texture.
Don’t overmix the batter to keep the brownies dense and gooey.
Line your pan with parchment paper, leaving extra edges to lift the brownies easily.
Test doneness with a toothpick and remove the brownies when it comes out with moist crumbs to ensure fudginess.
For a twist, add dark chocolate chips to the batter for extra richness.
Try making Biscoff blondies by skipping the cocoa powder and using only cookie butter as the main flavor.
For extra indulgence, swirl Nutella or peanut butter together with the Biscoff spread before baking.

Storage

Store these brownies in an airtight container at room temperature for 3–4 days. They keep well in the refrigerator for up to 1 week covered tightly. For longer storage, freeze slices wrapped individually for up to 3 months. Thaw overnight in the refrigerator or for 30–40 minutes at room temperature. Warm briefly in the microwave for a gooey center before serving.

How to Serve

The image shows a square cookie with a smooth caramel-colored top layer embossed with detailed patterns and text. Its edges are slightly cracked, revealing a thick, dense golden-brown base below. A spoon dipping into a smooth, creamy light brown spread is nearby, with some of the spread on the side of the cookie. The cookies are placed on a white marbled surface, and a woman's hand is holding one cookie in the top part of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Biscoff spread instead of crushed cookies?

Yes, you can substitute crushed Biscoff cookies with cookie butter directly in the batter or swirl it on top before baking for a smooth, rich flavor.

How do I get fudgy brownies?

Avoid overbaking by removing the brownies when a toothpick comes out with a few moist crumbs. Cooling and chilling in the pan before slicing also helps maintain a gooey, fudgy texture.

Can I freeze Biscoff brownies?

Absolutely. Once fully cooled, cut the brownies into squares, wrap them tightly, and freeze for up to 3 months. Thaw them overnight in the fridge or at room temperature for about 30–40 minutes before enjoying.

What kind of chocolate works best for these brownies?

Semi-sweet or dark baking chocolate is ideal to balance the sweetness of the Biscoff spread and create rich, deep chocolate flavor.