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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.

Ingredients

Scale

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

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