I made fudgy chocolate brownies with a layer of cookie butter and Biscoff cookies on top for my Biscoff Baking Recipes collection, and you only need 12 ingredients.

Jump to Recipe

I can never resist a brownie that surprises you mid bite, and these Biscoff Cookie Butter Brownies do exactly that. They pair deep semi-sweet chocolate richness with a gooey swirl of Lotus Biscoff cookie butter so every forkful hits salty, sweet and cookie spice at once.

I write these in the middle of testing a dozen Biscoff Baking Recipes because I wanted something that felt a little wild, not the usual. As someone who loves tinkering with Specialty Brownies, I messed up measurements more than once, but the results were still unforgettable, and I promise you will be curious to try one.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: lots of fat and calories, makes brownies rich and tender, not healthy.
Semi-sweet chocolate: adds deep chocolate flavor, some antioxidants, sugar and fat.
Granulated sugar: pure carbs, zero nutrients, makes everything sweet and fudgy.
Eggs: good protein, bind ingredients, add moisture and structure, also cholesterol.
All purpose flour: mostly carbs with some gluten, gives chew and helps rise.
Unsweetened cocoa powder: bitter chocolate punch, lower sugar, has small antioxidants benefit.
Biscoff cookie butter: ultra sweet and spiced, mostly sugar and fat, totally addictive.
Flaky sea salt: tiny minerals, brings out sweetness, just a sprinkle does wonders.

Ingredient Quantities

1 cup (226 g) unsalted butter, melted

8 oz (225 g) semi-sweet chocolate, chopped

1 1/2 cups (300 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

3 large eggs, room temp

2 teaspoons vanilla extract

3/4 cup (95 g) all-purpose flour

1/3 cup (35 g) unsweetened cocoa powder

1/2 teaspoon kosher salt

1 cup (250 g) Lotus Biscoff cookie butter

10 to 12 Lotus Biscoff cookies, roughly chopped or halved

Flaky sea salt, about 1/4 teaspoon, for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325F and line an 8×8 inch pan with parchment, leaving an overhang so you can lift the brownies out later, grease the parchment lightly.

2. Melt 1 cup (226 g) unsalted butter with 8 oz (225 g) chopped semi sweet chocolate in a heatproof bowl over simmering water or in 20 second microwave bursts, stirring until glossy and smooth; let it cool just a bit so it wont scramble the eggs.

3. In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar, then whisk in 3 large room temperature eggs one at a time, followed by 2 teaspoons vanilla extract.

4. Pour the slightly cooled chocolate mixture into the sugar and egg mixture and stir until combined and shiny.

5. In a separate bowl whisk 3/4 cup all purpose flour, 1/3 cup unsweetened cocoa powder and 1/2 teaspoon kosher salt; fold the dry mix into the chocolate batter just until no streaks remain, don’t overmix or you’ll lose fudginess.

6. Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.

7. Warm 1 cup (250 g) Lotus Biscoff cookie butter for 10 to 25 seconds in the microwave so it’s spreadable but not runny, then dollop spoonfuls over the batter and use a knife to swirl or leave patches for gooey pockets.

8. Scatter 10 to 12 roughly chopped or halved Lotus Biscoff cookies over the top, pressing them in lightly so they stick, and finish with about 1/4 teaspoon flaky sea salt sprinkled across the surface.

9. Bake at 325F for 25 to 35 minutes, until the edges are set and the center is slightly jiggly; a toothpick should come out with moist crumbs not dry crumbs.

10. Cool completely in the pan on a wire rack (at least an hour) then lift out with the parchment and for cleaner slices chill 30 to 60 minutes before cutting; store at room temp for a couple days or in the fridge if you like firmer squares.

Equipment Needed

1. 8×8 inch baking pan lined with parchment (leave an overhang so you can lift the brownies out)
2. Heatproof bowl or microwave-safe bowl for melting the chocolate and butter
3. Small saucepan for a double boiler if you don’t want to use the microwave
4. Large mixing bowl for the sugar + eggs mixture
5. Medium bowl for whisking the flour, cocoa and salt
6. Whisk and a flexible rubber spatula for folding and smoothing the batter
7. Measuring cups and spoons, plus a kitchen scale if you have one (more accurate)
8. Knife and cutting board for chopping the chocolate and Biscoff cookies
9. Butter knife or small offset knife to dollop and swirl the cookie butter
10. Oven, wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: Can I use crunchy Biscoff or a different cookie butter?
A: Yep, crunchy Biscoff works and gives extra texture, other brands work too. Just know flavor and sweetness can change a bit, so taste and adjust if you need to.

Q: How do I know when the brownies are done?
A: Edges should look set and the center will still jiggle a little. A toothpick pulled from the center should come out with moist crumbs not wet batter. Let them cool fully, or chill 30 to 60 minutes, for cleaner slices.

Q: Best way to get big Biscoff swirls and cookie pockets without them sinking?
A: Drop spoonfuls of cookie butter over the batter and drag a knife through 6 to 8 times, don't over swirl. Press a few chopped cookies on top so you get crunchy bites that stay visible.

Q: Can I substitute ingredients like salted butter, different chocolate, or reduce sugar?
A: Yes, use salted butter but cut the added salt a bit. You can swap semi sweet chocolate for dark or chocolate chips, but if you skip the chopped chocolate and only use cocoa the texture will be slightly different. Reducing sugar works but brownies will be less shiny and slightly firmer.

Q: How should I store, freeze and reheat these brownies?
A: Store in an airtight container at room temp up to 2 days, refrigerate up to 5 days. Freeze for up to 3 months, thaw overnight. To revive fudginess warm a piece briefly in the microwave for 8 to 12 seconds or pop in a 300 F oven for 6 to 10 minutes.

Q: What pan size should I use if I want thicker or thinner brownies?
A: Use an 8×8 or 9×9 pan for thick fudgy brownies. A 9×13 gives thinner bars and will need less baking time. Always line the pan with parchment for easy removal.

Biscoff Cookie Butter Brownies Recipe Substitutions and Variations

Unsalted butter: swap for salted butter 1:1 but cut the kosher salt in the recipe about half (so you dont over-salt). For dairy-free, use melted coconut oil or neutral oil (canola/vegetable) 1:1, just know brownies will be a touch less rich.
Semi-sweet chocolate (8 oz / 225 g): use dark chocolate 60 to 70% for a deeper flavor or milk chocolate if you want sweeter brownies, same weight. If using chocolate chips weigh them to match 8 oz instead of guessing.
Granulated sugar: replace cup-for-cup with coconut sugar for a caramel note, or swap 1/4 to 1/2 cup of the granulated for extra packed brown sugar to get fudgier, chewier brownies.
Lotus Biscoff cookie butter: use the same amount of peanut butter, almond butter, or Nutella for a different but tasty swirl. If you dont have cookie butter cookies, substitute the chopped Biscoff biscuits with crushed graham crackers or shortbread for similar crunch.

Pro Tips

1) Let the melted chocolate mix cool a little before you add the eggs, otherwise they’ll seize up and make the batter weird, and yes room temp eggs really do mix smoother so take them out early.
2) Fold the dry stuff in gently, just until you cant see streaks, overmixing will make them cakey not fudgy so stop early even if it looks a tad undermixed.
3) Warm the cookie butter only until spreadable not soupy, dollop it in blobs and swirl lightly to get gooey pockets, if you want bigger pockets drop chilled spoonfuls so they hold shape.
4) Bake to moist crumbs on a toothpick, cool completely in the pan then chill for 30 to 60 mins for clean slices, and use the parchment overhang to lift them out easy without squishing the edges.

Biscoff Cookie Butter Brownies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made fudgy chocolate brownies with a layer of cookie butter and Biscoff cookies on top for my Biscoff Baking Recipes collection, and you only need 12 ingredients.

Servings

servings

Calories

435

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment (leave an overhang so you can lift the brownies out)
2. Heatproof bowl or microwave-safe bowl for melting the chocolate and butter
3. Small saucepan for a double boiler if you don’t want to use the microwave
4. Large mixing bowl for the sugar + eggs mixture
5. Medium bowl for whisking the flour, cocoa and salt
6. Whisk and a flexible rubber spatula for folding and smoothing the batter
7. Measuring cups and spoons, plus a kitchen scale if you have one (more accurate)
8. Knife and cutting board for chopping the chocolate and Biscoff cookies
9. Butter knife or small offset knife to dollop and swirl the cookie butter
10. Oven, wire cooling rack and a toothpick or cake tester to check doneness

Ingredients

1 cup (226 g) unsalted butter, melted
8 oz (225 g) semi-sweet chocolate, chopped
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
3 large eggs, room temp
2 teaspoons vanilla extract
3/4 cup (95 g) all-purpose flour
1/3 cup (35 g) unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup (250 g) Lotus Biscoff cookie butter
10 to 12 Lotus Biscoff cookies, roughly chopped or halved
Flaky sea salt, about 1/4 teaspoon, for sprinkling

Directions

Preheat oven to 325F and line an 8×8 inch pan with parchment, leaving an overhang so you can lift the brownies out later, grease the parchment lightly.
Melt 1 cup (226 g) unsalted butter with 8 oz (225 g) chopped semi sweet chocolate in a heatproof bowl over simmering water or in 20 second microwave bursts, stirring until glossy and smooth; let it cool just a bit so it wont scramble the eggs.
In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar, then whisk in 3 large room temperature eggs one at a time, followed by 2 teaspoons vanilla extract.
Pour the slightly cooled chocolate mixture into the sugar and egg mixture and stir until combined and shiny.
In a separate bowl whisk 3/4 cup all purpose flour, 1/3 cup unsweetened cocoa powder and 1/2 teaspoon kosher salt; fold the dry mix into the chocolate batter just until no streaks remain, don’t overmix or you'll lose fudginess.
Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.
Warm 1 cup (250 g) Lotus Biscoff cookie butter for 10 to 25 seconds in the microwave so it’s spreadable but not runny, then dollop spoonfuls over the batter and use a knife to swirl or leave patches for gooey pockets.
Scatter 10 to 12 roughly chopped or halved Lotus Biscoff cookies over the top, pressing them in lightly so they stick, and finish with about 1/4 teaspoon flaky sea salt sprinkled across the surface.
Bake at 325F for 25 to 35 minutes, until the edges are set and the center is slightly jiggly; a toothpick should come out with moist crumbs not dry crumbs.
Cool completely in the pan on a wire rack (at least an hour) then lift out with the parchment and for cleaner slices chill 30 to 60 minutes before cutting; store at room temp for a couple days or in the fridge if you like firmer squares.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.