Fudgy Biscoff Brownies Recipe

Introduction

These fudgy Biscoff brownies combine rich chocolate with the warm, caramel flavors of Lotus Biscoff cookies and spread. With a moist, decadent texture and irresistible cookie swirls, they’re perfect for satisfying any sweet tooth.

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 spread. 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

• For an extra fudgy texture, slightly underbake the brownies and allow them to set completely in the fridge.
• Substitute crunchy Biscoff cookie butter for a chunkier swirl effect.
• Use cake flour for a more tender crumb, or all-purpose flour for a denser brownie.
• Add chopped nuts like pecans or walnuts for added crunch.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave for a few seconds to soften before serving. They can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use regular salted butter, but reduce or omit any additional salt in the recipe to avoid overly salty brownies.

What if I don’t have Biscoff spread or cookies?

You can substitute with peanut butter or another cookie spread, though it will change the flavor. Alternatively, skip the spread and add chocolate chunks for extra richness.

Fudgy Biscoff Brownies Recipe

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★★★★★

5 from 68 reviews

These Fudgy Biscoff Brownies combine rich, melt-in-your-mouth chocolate with the unique caramelized flavor of Lotus Biscoff cookies and spread. With a perfectly moist and dense texture complemented by crunchy cookie bits and swirls of Biscoff spread, these brownies are an irresistible treat for chocolate and cookie lovers alike. They are baked to perfection, offering a decadent dessert that’s easy to prepare and sure to impress.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
• 115 g (1 stick) unsalted butter

Wet Ingredients

• 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 Additions

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

Instructions

1. Preheat and Prepare 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 after baking.
2. Melt Chocolate and Butter: In a heatproof bowl, melt the butter and baking chocolate together over a double boiler or heat in short bursts in the microwave. Stir until the mixture is smooth and fully combined.
3. Whisk Eggs, Sugar, and Vanilla: In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract for about 2 minutes until the mixture becomes pale and slightly foamy, adding air and lightness.
4. Combine Wet Ingredients: Pour the melted chocolate and butter mixture into the egg mixture and stir gently until smooth and well combined, ensuring an even batter.
5. Fold in Dry Ingredients: Using a spatula, carefully fold in the flour, cocoa powder, and salt. Be gentle to avoid overmixing, which could make the brownies tough.
6. Add Crushed Biscoff Cookies: Mix in the 10 crushed Lotus Biscoff cookies just until evenly distributed through the batter.
7. Prepare for Baking: Pour the batter into the prepared pan and smooth out the top. Dollop the Biscoff cookie butter spread evenly over the surface, then swirl it lightly using a knife. Sprinkle the remaining 4 crushed cookies on top for added crunch.
8. Bake: Place the pan in the oven and bake for 30 to 35 minutes. Bake until the top is set but the center still yields moist crumbs when tested with a toothpick.
9. Cool and Refrigerate: Allow the brownies to cool completely in the pan on a wire rack. Then refrigerate for 1 hour to set completely before slicing.
10. Serve: Cut the chilled brownies into 16 squares and serve. Enjoy the fudgy texture paired with the unique Biscoff flavor!

Notes

• Ensure eggs are at room temperature to create a smoother batter and better rise.
• Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
• Do not overmix the batter once dry ingredients are added to maintain a fudgy texture.
• Refrigerating the brownies before slicing helps them hold their shape better when cut.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: Biscoff brownies, fudgy brownies, Lotus Biscoff dessert, chocolate brownies, baked brownies, chocolate and cookie brownies