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This recipe for Biscoff Brownies combines the flavors of Biscoff cookies with the classic fudgy texture of brownies. Frosted with cookie butter and topped with cookie crumbles, they are rich and decadent!
I find myself trying to get cookie butter into more and more recipes these days. That creamy Biscoff spread is perfect straight off the spoon, but I enjoy getting creative with my latest sweet obsession.
So far I have Biscoff Cake (my personal favorite) complete with Biscoff frosting, Biscoff Cheesecake (made perfectly in my Crockpot Express, but can also be baked) and Cookie Butter Cookies.
There was an appalling lack of chocolate in my list of Biscoff recipes, so I tested (and tested and tested) the recipe until I came up with a properly gooey and scrumptious Biscoff Brownie. You’re welcome.
Ingredients needed for Cookie Butter Brownies:
- dark chocolate-I used both Ghiradelli baking bars as well as chips and either one works well. For rich chocolate flavor, stick with 50% or more cocoa. (I landed on 60% for myself.)
- butter-unsalted or salted is fine. If you use unsalted, add an extra pinch of salt at the end
- eggs
- sugar
- cocoa powder
- flour
- baking powder
- salt
- Lotus Biscoff cookies-you’ll use about half of the 8 oz. package
- Biscoff Cookie Butter-or use Trader Joe’s Speculoos spread
Instructions
Melt the chocolate and butter together using a double boiler (or simply place a heat safe bowl over a saucepan filled with 1-2 inches of simmering water.) Set aside to cool.
In a large bowl, whisk the eggs and then mix in the sugar and whisk until light and frothy. If you want more gooey brownies, whisk by hand rather than using a mixer. If you want them slightly thicker and more cake-like use the hand mixer.
Add cooled melted chocolate/butter mixture to the bowl with the eggs and sugar. Whisk together.
In a separate small bowl, sift together the cocoa powder, flour, baking powder and salt.
Add the dry ingredients to the wet mixture and stir until combined. Fold in the broken cookie pieces.
Pour the batter into the prepared 8×8 pan and bake for 30 minutes.
After baking, while the brownies are still warm, add dollops of cookie butter to the top. Gently spread out to frost evenly.
If desired, top with additional cookie crumbles.
Biscoff Brownies
Ingredients
- 4 oz dark chocolate used Ghiradelli 60% dark
- 14 tbsp butter ¾ cup plus 2 tbsp
- 3 eggs
- 1 ¼ cups sugar
- ½ cup cocoa powder
- 6 tbsp flour
- ¾ tsp baking powder
- Pinch of salt
- 4 oz Biscoff cookie pieces
- ½ cup Biscoff cookie butter
Instructions
- Preheat the oven to 350. Grease an 8×8 baking pan with cooking spray.
- 4 oz dark chocolate, 14 tbsp butterMelt the chocolate and butter together using a double boiler (or simply place a heat safe bowl over a saucepan filled with 1-2 inches of simmering water.) Set aside to cool.
- 3 eggs, 1 ¼ cups sugarIn a large bowl, whisk the eggs and then mix in the sugar and whisk until light and frothy.
- Add cooled melted chocolate/butter mixture to the bowl with the eggs and sugar. Whisk together.
- ½ cup cocoa powder, 6 tbsp flour, ¾ tsp baking powder, Pinch of saltIn a separate small bowl, sift together the cocoa powder, flour, baking powder and salt.
- 4 oz Biscoff cookie piecesAdd the dry ingredients to the wet mixture and stir until combined. Fold in the broken cookie pieces.
- Pour the batter into the prepared 8×8 pan and bake for 30 minutes.
- ½ cup Biscoff cookie butterWhile still warm, add dollops of cookie butter to the top and spread out to frost evenly.
- Garnish with additional cookie crumbs if desired.
Nutrition
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