Biscoff Brownies

Cookie butter brownies, one on top of each other

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.

Course Dessert

Cuisine American

Keyword Biscoff Brownies, Cookie Butter Brownies

Prep Time 30

Cook Time 30

Total Time 1

Servings brownies

Calories 349kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan a 9x9 inch (23x23 cm) pan works too - see recipe notes

Ingredients

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

Instructions

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.

Notes

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.

Nutrition