Fudgy Biscoff Brownies Recipe

Introduction

These fudgy Biscoff brownies combine rich chocolate with the unique caramelized flavor of Biscoff cookies and cookie butter. They are irresistibly soft with a delightful crunchy topping, perfect for any chocolate lover seeking a twist on a classic treat.

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. Step 1: Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.
2. Step 2: Melt the butter and chocolate together in a heatproof bowl over a double boiler or in short microwave bursts until smooth.
3. Step 3: Whisk eggs, sugar, and vanilla extract for 2 minutes until pale and slightly foamy.
4. Step 4: Combine the egg mixture with the melted chocolate and butter, stirring until smooth.
5. Step 5: Fold in the flour, cocoa powder, and salt gently with a spatula — avoid overmixing to keep the brownies tender.
6. Step 6: Stir in the crushed Biscoff cookies just until evenly distributed.
7. Step 7: Pour the batter into the prepared pan and smooth the top. Add dollops of Biscoff cookie butter and swirl lightly with a knife. Sprinkle the extra crushed cookies on top.
8. Step 8: Bake for 30 to 35 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs.
9. Step 9: Allow to cool completely in the pan before refrigerating for 1 hour. Slice into 16 pieces and enjoy.

Tips & Variations

• For an extra fudgy texture, slightly underbake the brownies and allow them to set in the refrigerator.
• Use cake flour for a lighter crumb or all-purpose flour for a denser texture.
• Swirl melted peanut butter instead of Biscoff cookie butter for a nutty variation.
• Ensure eggs are at room temperature for better mixing and a smoother batter.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—wrap them well and thaw in the refrigerator before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular cocoa powder, but the flavor and color may be slightly different since Dutch-processed cocoa is less acidic and darker.

What if I don’t have Biscoff cookies or spread?

You can replace Biscoff with crushed graham crackers or speculoos cookies, and use peanut butter or Nutella for the swirl as tasty alternatives.

Fudgy Biscoff Brownies Recipe

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★★★★★

4.7 from 65 reviews

These fudgy Biscoff brownies combine rich chocolate with the unique spiced caramel flavor of Biscoff cookies and cookie butter. Moist and indulgently chocolaty with a delightful swirl of creamy Biscoff spread and crunchy cookie pieces on top, this dessert is perfect for chocolate and Biscoff lovers looking for a decadent treat.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Base

• 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

Dry Ingredients

• 90 g (¾ cup) all-purpose or cake flour
• 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
• ½ tsp salt

Biscoff Elements

• 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
• 12 tsp Biscoff cookie butter spread

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper to prevent sticking and allow easy removal of the brownies.
2. Melt Butter and Chocolate: Melt the unsalted butter together with the baking or semi-sweet chocolate in a heatproof bowl over a double boiler or by microwaving in short bursts. Stir until smooth and fully combined.
3. Whisk Eggs, Sugar, and Vanilla: In a separate bowl, whisk the eggs, granulated sugar, and pure vanilla extract for about 2 minutes until the mixture becomes pale and slightly foamy, which will help create a light texture in the brownies.
4. Combine Wet Ingredients: Slowly add the melted chocolate and butter mixture into the egg mixture, stirring gently until the batter is smooth and homogeneous.
5. Incorporate Dry Ingredients: Carefully fold in the sifted flour, unsweetened cocoa powder, and salt using a spatula. Be cautious not to overmix, which could make the brownies tough.
6. Add Crushed Biscoff Cookies: Gently fold in the 10 crushed Lotus Biscoff cookies, distributing them evenly through the batter for added texture and flavor.
7. Transfer and Add Toppings: Pour the brownie batter into the prepared baking pan, then smooth the surface with a spatula. Drop dollops of the Biscoff cookie butter spread evenly over the top. Using a knife, lightly swirl the spread into the batter. Finally, sprinkle the additional 4 crushed Biscoff cookies on top for crunch.
8. Bake: Place the pan in the preheated oven and bake for 30–35 minutes. The brownies are done when the top looks set and a toothpick inserted comes out with moist crumbs, indicating a fudgy center.
9. Cool and Chill: Allow the brownies to cool completely in the pan. Then refrigerate for 1 hour to help them set fully and make slicing easier. Cut into 16 equal pieces to serve.

Notes

• Use room temperature eggs to help the batter emulsify smoothly for better texture.
• For best results, use Dutch-processed cocoa powder as it gives a deeper chocolate taste and better color.
• If you don’t have Lotus Biscoff cookies or spread, speculoos cookies and cookie butter can be used as a substitute.
• Do not overbake; fudgy brownies should remain moist inside.
• Refrigeration after baking improves slicing and intensifies flavor.

Keywords: Biscoff brownies, fudgy brownies, chocolate brownies, Biscoff cookie butter dessert, baked brownies, easy brownie recipe