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Biscoff Brownies

Fudgy Biscoff Brownies with Irresistible Cookie Butter Swirl

Enjoy these creamy Biscoff brownies, a delightful treat with cookie butter swirls and chunks of Lotus biscuits.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: Belgian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup Butter Provides richness and moisture; margarine can be used for a non-dairy option.
  • 1 cup Semi-Sweet or Dark Chocolate Adds deep chocolate flavor; always use high-quality chocolate for the best results.
  • 1 cup Sugar Sweetens the brownies; opt for alternative sweeteners sparingly to avoid texture changes.
  • 2 large Eggs Provides structure and richness; for a vegan alternative, replace with flax eggs.
  • 1 teaspoon Vanilla Extract Enhances flavor; imitation vanilla works well in a pinch.
  • 1 cup All-Purpose Flour Forms the base structure of the brownies; consider a gluten-free blend for substitutions.
  • 1/3 cup Cocoa Powder Enhances chocolate flavor and helps retain moisture.
  • 1/4 teaspoon Salt Balances the sweetness and enhances overall flavor.
  • 1/2 cup Crushed Biscoff Cookies Provides texture and a caramelized flavor; swap with cookie butter or another cookie as needed.
  • 1/2 cup Cookie Butter Creates a creamy swirl; can be substituted with another nut or cookie spread if desired.

Equipment

  • 8-inch square baking pan
  • medium microwave-safe bowl
  • mixing bowl
  • spatula

Method
 

  1. Preheat your oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper.
  2. In a medium microwave-safe bowl, combine butter and semi-sweet or dark chocolate. Microwave in 30-second intervals until melted and smooth, about 1 to 2 minutes. Let cool slightly.
  3. In a separate mixing bowl, whisk together the eggs, sugar, and vanilla extract until pale and fluffy, about 2 to 3 minutes.
  4. Gently combine the cooled chocolate mixture with the egg mixture, stirring until fully incorporated.
  5. Sift in all-purpose flour, cocoa powder, and salt. Fold these dry ingredients into the wet mixture using a spatula until just combined.
  6. Fold in the crushed Biscoff cookies until evenly distributed.
  7. Pour the brownie batter into the lined baking pan. Spoon dollops of cookie butter on top and swirl gently with a knife.
  8. Bake for 30 to 35 minutes, checking with a toothpick for a few moist crumbs.
  9. Cool in the pan for at least 15 minutes, then refrigerate for 1 hour before slicing.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 120mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Using high-quality chocolate and butter enhances flavor. Avoid overbaking to maintain a fudgy center. Store in an airtight container for freshness.

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