Fudgy Biscoff Brownies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- incorporate Biscoff cookies: Gently fold the crushed Lotus Biscoff cookies into the batter until evenly distributed.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/fudgy-biscoff-brownies-recipe/
