If you love cookie butter – then you need to try these Biscoff brownies. They’re incredibly fudgy with swirls and pools of Biscoff and topped with crunchy Lotus cookies. The combo of rich brownie and cookie butter is impossible to resist.
I was only first introduced to cookie butter a few years ago. And let’s just say – it was love at first spoonful. So like everything I love – Oreos, Kit Kats, Reese’s Peanut Butter Cups – I had to develop a recipe for Biscoff brownies. The combination of moist, fudgy brownie and mouthfuls of cookie butter is to die for. And I love the additional crunch that’s added by the crushed Lotus Biscoff cookies on top.
So… What Exactly is Cookie Butter?
Cookie butter is a creamy, dessert spread (think Nutella) that originally comes from Belgium. It’s made from crushed biscuits that have a delicious buttery, spiced flavor. If you’ve ever had Lotus biscuits – cookie butter is made from those types of cookies. Biscoff is the brand of cookie butter that I think is the most widely available/known – but other brands will work too for this recipe.
Making Biscoff Brownies
These brownies are moist and fudgy for the perfect flavor and texture. We’re using both melted dark chocolate and cocoa to achieve this perfect brownie.
- Start by preheating the oven to 350F (180C) and lining an 8×8 inch (20×20 cm) pan with parchment paper so that there is an overhang around the edges. **I always like lining the pan with an overhang because after the brownies are done baking and cooling, you can lift them out of the pan and place on a cutting board to slice.
- Start by melting together the butter and chocolate, going very slowly so that the chocolate doesn’t burn or bake. You can do this in the microwave using 45-second intervals on medium power (do not use high power, which is often the default), and stir between each interval. Alternatively, you can do this using a double boiler with the bowl of butter and chocolate sitting over top of a saucepan on medium heat with about ½ to 1 inch of gently simmering water in the saucepan.
- Once melted, whisk in the sugar and eggs. This recipe uses 2 large eggs plus an additional egg yolk. The extra egg yolk makes the brownies chewier and even more delicious.
- Sift the dry ingredients into the batter – flour, cocoa, a little cornstarch (AKA cornflour) and salt. Then whisk until smooth. The cornstarch not only helps with the chewy texture, but also gives the brownies the perfect brownie tops. It’s important to sift in the dry ingredients because cocoa powder and cornstarch are notoriously lumpy.
Then it’s time to assemble the brownies. For easier swirling, I recommend warming up the cookie butter spread in the microwave for about 15 seconds first.
- Spoon/pour the brownie batter into the prepared pan and smooth into an even layer.
- Drop spoonfulls of cookie butter into the pan. I did 4 rows of 4 dollops, but it’s really up to you.
- Use a toothpick, kitchen skewer or knife to swirl the Biscoff into the brownies.
- Then sprinkle with crushed Lotus cookies.
The brownies will need to bake for about 30 minutes in the preheated oven. As always, bake times vary. When the brownies are done baking, an inserted toothpick should come out with a few damp crumbs, or melty cookie butter – but you shouldn’t see any gooey brownie batter on the toothpick.
Baking Tips & Tricks
- I baked my brownies in an 8×8 inch (20×20 cm) pan. It will also work in an 9×9 inch (23×23 cm) pan – however the brownies will be thinner. The bake time will be closer to 25 minutes.
- I like to use dark chocolate for this recipe – anywhere between 50-70%. Semi-sweet chocolate works too – for all of my bakers in North America. Using semi-sweet will give you slightly sweeter brownies.
- Make sure to let your brownies fully cool before slicing. If the brownies are still warm, they will be a bit of a mess to slice and can fall apart.
Thick, fudgy, verging on gooey and filled with swirls and mouthfuls of cookie butter – these Biscoff brownies are a thing of beauty. Be sure to try these Biscoff cookies too – and if you’re looking for more recipes to take your brownies up a notch, then be sure to try:
- 8x8 inch (20x20 cm) pan a 9x9 inch (23x23 cm) pan works too - see recipe notes
- ½ cup unsalted butter (112 grams) cut into cubes
- 6 ounces 50-70% dark chocolate (170 grams) finely chopped
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour (63 grams)
- ¼ cup cocoa powder (23 grams)
- 1 tablespoon cornstarch AKA cornflour
- ¼ teaspoon salt
- ¾ cup cookie butter
- 6 Lotus cookies chopped
- Preheat the oven to 350F (180C). Line an 8x8 inch (20x20 cm) pan with parchment paper so that there is an overhang around the edges.
- Add the chopped chocolate and butter to a large heatproof bowl. Melt in the microwave for 45-second intervals on medium power, stirring between each interval. Alternatively, melt in a double boiler over low to medium heat. Ensure that the boiling water does not touch the bottom of the bowl.
- Ensure that the mixture isn't hot to the touch, then whisk in the sugar, 2 eggs, additional egg yolk, and vanilla extract. When finished, you should no longer see pieces of egg - it should be one even consistency.
- Sift in the flour, cocoa, cornstarch and salt. Whisk the batter together until you no longer see streaks of dry ingredients. Stop mixing as soon as the ingredients are combined.
Assembling and Baking the Brownies
- Pour the batter into the prepared pan and smooth the top.
- Warm up the cookie butter in the microwave for about 15 seconds. Drop spoonfuls of cookie butter into the brownie pan. I used 4 rows of 4 spoonfuls.
- Use a wooden skewer, toothpick or knife to swirl the cookie butter into the brownie batter.
- Sprinkle crushed Lotus cookies on top of the brownies.
- Bake in the middle of the preheated oven for about 30 minutes, or until an inserted toothpick comes out clean or with a few damp brownie crumbs. It may have melty cookie butter on it, but it shouldn't have gooey brownie batter on it.
- Cool the brownies in the pan until the pan is no longer warm to the touch. Once fully cooled, lift the brownies out of the pan using the overhang of the parchment paper. Slice with a sharp knife. For clean cuts, be sure to wipe off the knife in between each slice.
- Pan Sizes: A 9x9 inch pan will also work for this recipe, however the brownies will be thinner. The bake time will be between 25-30 minutes.
- Chocolate: Baking chocolate or chocolate chips work well for this recipe. I do not recommend using any form of dark chocolate about 70% or the brownies will be too bitter. Semi-sweet chocolate works too.
- Eggs: You will need 3 full eggs for this recipe. However, you will only use 2 full eggs and just the egg yolk of the third egg.
- Cornstarch: If you do not have cornstarch on hand (known as cornflour in the UK and Australia), add 1 extra tablespoon of flour to the batter.
- Biscoff Spread: You will use about ½ to ¾ cup of cookie butter for this recipe. If you buy one jar of cookie butter, you will have leftovers. Any brand of cookie butter works for this recipe.
- Nutrition: Nutrition is an estimate only and based on 1 brownie, assuming ¾ cup cookie butter is used and that the recipe yields 12 uniform brownies.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. I typically store my brownies in the fridge because I prefer fudgier brownies.