Fudgy Biscoff Brownies Recipe

Introduction

These fudgy Biscoff brownies are a delicious twist on a classic favorite, combining rich chocolate with the unique caramelized flavor of Biscoff cookies and spread. Perfectly chewy and packed with cookie bits, they make a treat that’s hard to resist.

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 and butter, mixing 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 spread. Swirl lightly with a knife and sprinkle the extra cookie pieces on top.
8. Step 8: Bake for 30–35 minutes, until the top is set and a toothpick inserted near the center comes out with moist crumbs.
9. Step 9: Let the brownies cool completely in the pan, then refrigerate for 1 hour before slicing into 16 pieces.

Tips & Variations

• Use Dutch-processed cocoa powder for a deeper chocolate flavor and richer color.
• For extra gooey brownies, try adding small chunks of Biscoff spread inside the batter before baking.
• You can swap out the Biscoff cookies for speculoos or ginger snap cookies for a different spice note.
• Room temperature eggs help create a smoother batter and better texture.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, milk chocolate will work but will result in a sweeter and less intense chocolate flavor. Adjust sugar accordingly if desired.

Why should I refrigerate the brownies before slicing?

Refrigerating helps the brownies set and makes slicing cleaner, especially with the Biscoff spread swirls and cookie pieces inside.

Fudgy Biscoff Brownies Recipe

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★★★★★

4.6 from 77 reviews

These fudgy Biscoff brownies combine rich semi-sweet chocolate with the distinctive caramelized flavors of Lotus Biscoff cookies and cookie butter. With a dense, moist texture and a swirl of Biscoff spread on top, these brownies are an indulgent treat perfect for chocolate and cookie lovers alike.

• Author: Rico
• 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

Wet 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

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 Ingredients

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

Instructions

1. Preheat and prepare the pan: Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper to ensure easy removal of the brownies.
2. Melt chocolate and butter: In a heatproof bowl set over a double boiler or using short bursts in the microwave, melt together the butter and baking chocolate until the mixture is smooth and well combined. Set aside.
3. Whisk eggs, sugar, and vanilla: In a separate mixing bowl, whisk the eggs, granulated sugar, and vanilla extract together for about 2 minutes until the mixture is pale and slightly foamy, helping to incorporate air for a better texture.
4. Combine wet mixtures: Pour the melted chocolate and butter mixture into the whisked eggs and sugar. Mix gently until the batter is smooth and uniform.
5. Add dry ingredients: Using a spatula, fold in the all-purpose flour, cocoa powder, and salt carefully to avoid overmixing, which can make the brownies tough.
6. incorporate Biscoff cookies: Gently fold the crushed Lotus Biscoff cookies into the batter until evenly distributed.
7. Prepare to bake: Pour the brownie batter into the prepared pan and smooth the surface. Add dollops of Biscoff cookie butter spread on top and use a knife to swirl it lightly. Sprinkle the extra crushed Biscoff cookie pieces over the batter for added texture.
8. Bake: Bake the brownies in the preheated oven for 30 to 35 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs, indicating fudgy brownies.
9. Cool and chill: Allow the brownies to cool completely in the pan to set fully, then refrigerate for 1 hour. This cooling step helps the brownies firm up for clean slicing.
10. Slice and serve: After chilling, cut the brownies into 16 equal squares and serve.

Notes

• Use room temperature eggs to ensure better mixing and texture.
• To avoid overbaking, check the brownies at 30 minutes; they should be fudgy and moist inside.
• Dutch-processed cocoa powder is preferred for its smooth, less acidic flavor.
• You can substitute all-purpose flour with cake flour for a more tender crumb.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: Biscoff brownies, fudgy brownies, chocolate brownies, Lotus cookies, dessert recipe, baked brownies