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Fudgy Biscoff Brownies Recipe

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★★★★★

5 from 133 reviews

Rich, fudgy Biscoff Brownies combining melted semi-sweet chocolate, crushed Lotus Biscoff cookies, and creamy cookie butter swirls for an indulgent caramelized biscuit flavor. These brownies feature a soft, gooey center with a perfectly set top and are easy to make in one bowl, ideal for serving plain or with ice cream.

Ingredients

Scale

Main 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

  1. Preheat the oven: Set oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.
  2. Melt butter and chocolate: In a heatproof bowl, melt unsalted butter and semi-sweet chocolate together over a double boiler or in short microwave bursts until smooth. Let cool slightly.
  3. Whisk eggs and sugar: In a large bowl, whisk the 4 room temperature eggs, granulated sugar, and vanilla extract for about 2 minutes until pale and foamy.
  4. Combine mixtures: Pour the melted chocolate and butter mixture into the egg mixture and stir until smooth and well combined.
  5. Fold in dry ingredients: Gently fold in the all-purpose flour, Dutch-processed cocoa powder, and salt using a spatula. Avoid overmixing to keep batter dense and fudgy.
  6. Add crushed Biscoff cookies: Stir in the 10 crushed Lotus Biscoff cookies gently until evenly distributed.
  7. Prepare pan and add batter: Pour the brownie batter into the prepared pan and smooth the surface with a spatula.
  8. Swirl cookie butter and top: Dollop the Biscoff cookie butter spread evenly on top in 12 tsp-sized spoonfuls. Lightly swirl it into the batter with a knife and sprinkle the 4 extra Biscoff cookie pieces on top.
  9. Bake: Bake in preheated oven for 30–35 minutes or until the top is set but the center still has moist crumbs when tested with a toothpick.
  10. Cool and chill: Allow brownies to cool completely in the pan, then refrigerate for 1 hour to set before slicing into 16 pieces for clean edges and perfect fudgy texture.
  11. Serve: Enjoy these Biscoff brownies plain or with a scoop of vanilla ice cream for extra indulgence.

Notes

  • Use high-quality Biscoff cookie butter for best caramelized flavor and richness.
  • Do not overmix the batter to maintain the fudgy, dense texture.
  • Line baking pan with parchment paper with overhang for easy lifting and neat slices.
  • Test doneness with a toothpick—remove when it has moist crumbs, not dry.
  • Cool completely before slicing and chill for best texture and clean cuts.
  • Store at room temperature in airtight container for 3–4 days.
  • Refrigerate for up to 1 week covered.
  • Freeze wrapped slices for up to 3 months; thaw overnight or 30–40 minutes at room temperature.

Keywords: Biscoff brownies, fudgy brownies, Lotus Biscoff, cookie butter brownies, chocolate brownies, homemade brownies, dessert, snack

Find it online: https://deliciousdishspot.com/fudgy-biscoff-brownies-recipe/