Fudgy Biscoff Brownies Recipe

Introduction

These fudgy Biscoff brownies combine rich chocolate with the warm, spiced flavor of Lotus Biscoff cookies and cookie butter. They are irresistibly soft, with a decadent swirl of cookie butter on top, perfect for any brownie lover looking to elevate their dessert game.

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 the eggs, sugar, and vanilla extract for 2 minutes until pale and slightly foamy.
4. Step 4: Combine the egg mixture with the melted chocolate mixture and mix until smooth.
5. Step 5: Fold in the flour, cocoa powder, and salt using a spatula—be careful not to overmix.
6. Step 6: Add the crushed Biscoff cookies and mix just until combined.
7. Step 7: Pour the batter into the prepared pan, smooth the top, then add dollops of Biscoff cookie butter. Swirl lightly with a knife and sprinkle extra cookie pieces on top.
8. Step 8: Bake for 30–35 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
9. Step 9: Cool completely in the pan, then refrigerate for 1 hour before slicing into 16 pieces.

Tips & Variations

• Use Dutch-processed cocoa powder for a richer chocolate flavor and deeper color.
• For an extra fudgy texture, slightly underbake by checking at 28 minutes.
• Try adding chopped nuts like pecans or walnuts for added crunch.
• Swap Biscoff cookies for ginger snaps or speculoos for a different spice profile.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze sliced brownies for up to 2 months; thaw in the refrigerator overnight and warm slightly if desired.

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 use regular cocoa powder, but the flavor will be slightly more acidic and less mellow than Dutch-processed. Adjust other acidic ingredients if needed.

Do the brownies freeze well?

Absolutely! These brownies freeze nicely when sliced. Wrap them tightly or store in an airtight container and thaw in the fridge before enjoying.

Fudgy Biscoff Brownies Recipe

Print Recipe

★★★★★

4.7 from 354 reviews

These fudgy Biscoff brownies combine rich chocolate with the unique caramelized flavor of Lotus Biscoff cookies and spread. Dense, moist, and irresistibly gooey, they feature crushed Biscoff cookies folded into the batter and swirled cookie butter on top for an extra layer of indulgent sweetness. Perfect as a decadent dessert or a satisfying treat with coffee.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 50 minutes (including chilling time)
• 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

Brownie Batter

• 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

Biscoff Add-ins

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

Instructions

1. Preheat oven 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 ensure easy removal of the brownies.
2. Melt chocolate and butter: In a heatproof bowl, melt the unsalted butter and baking chocolate together using a double boiler or in short bursts in the microwave, stirring frequently until the mixture is smooth and well combined.
3. Whisk eggs, sugar, and vanilla: In a separate bowl, whisk the eggs, granulated sugar, and pure vanilla extract vigorously for about 2 minutes until the mixture becomes pale and slightly foamy, which helps create a light texture.
4. Combine chocolate mixture with eggs: Pour the melted chocolate and butter mixture into the egg mixture, stirring until smooth and uniform in color and texture.
5. Fold in dry ingredients: Gently fold in the all-purpose flour, unsweetened cocoa powder, and salt using a spatula. Be careful not to overmix to keep the brownies fudgy and tender.
6. Add crushed Biscoff cookies: Incorporate the 10 crushed Lotus Biscoff cookies into the batter, folding just until evenly distributed without deflating the mixture.
7. Prepare batter in pan and add Biscoff spread: Pour the brownie batter into the prepared baking pan, smoothing out the surface with a spatula. Add 12 teaspoons of Biscoff cookie butter in dollops on top, then lightly swirl it into the batter with a knife. Finally, sprinkle the 4 extra crushed Biscoff cookies evenly over the top for added crunch and flavor.
8. Bake the brownies: Bake in the preheated oven for 30 to 35 minutes. The top should be set, and a toothpick inserted into the center should come out with moist crumbs attached, indicating fudgy brownies.
9. Cool and chill before slicing: Allow the brownies to cool completely in the pan on a wire rack. For best flavor and texture, refrigerate them for 1 hour before slicing into 16 squares to serve.

Notes

• Room temperature eggs create a smoother batter and better rise.
• Do not overmix once flour is added to avoid tough brownies.
• Use Dutch-processed cocoa powder for richer chocolate flavor.
• Chilling before slicing helps the brownies set and cuts cleaner.
• Store brownies in an airtight container in the refrigerator for up to 4 days.

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