biscoff stuffed brownies

Biscoff Brownies are ultra fudgy chocolate brownies studded with cookie butter and biscoff cookies in every bite! Biscoff cookie crumbs are folded into the batter, cookie butter is swirled in the center & on top, and they’re finished with a layer of biscoff cookie pieces for crunch.

this recipe

These cookie butter brownies are absolutely swoon-worthy! Make ’em and watch them fly off the plate anywhere you take them. There’s a biscoff cookie butter swirl in every bite, and a delightful crunch from the cookies. Let’s dive in!

Why you’ll love Biscoff Brownies:

• Cookie Butter Extravaganza – Every bite is full of cookie butter and biscoff cookies! Crushed biscoff cookies are folded into the brownie batter and placed on top, and the brownies are swirled in the center and on top with cookie butter.
• Easy Brownie Recipe – These lotus biscoff brownies are so easy to make!
• Fudgy Brownies – These brownies have a fudgy texture, and have the perfect crinkle top.

Ingredient Overview:

• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
• Chocolate – Use a good quality baking bar rather than chocolate chips, although chocolate chips can work in a pinch.
• Sugar – Sugar provides structure and sweetness. We’re using a mix of granulated sugar and brown sugar for depth of flavor
• Eggs – Use large eggs.
• All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
• Cocoa Powder – Use unsweetened cocoa powder.
• Vanilla extract – Use real vanilla extract for the best flavor.
• Biscoff Spread – Biscoff cookie butter or any other brand of cookie butter will work.
• Lotus Biscoff Cookies – Use biscoff biscuits (cookies) or any similar off brand version that you enjoy.

Recipe Substitutions & Variations:

• Dairy-free – Use your favorite dairy-free butter sticks to make this recipe dairy-free.
• Gluten-free – I haven’t tested a gluten-free version of this recipe, but it would theoretically work with gluten-free all-purpose flour. However, biscoff cookies and cookie butter contain wheat so you’d need to use some sort of crunchy spiced cookie or gingersnap cookie that is gluten-free.
• Recipe Variations:
• Other Butters – Feel free to try this with peanut butter or almond butter if you prefer those to cookie butter. Leave out the biscoff cookies in this case, as I don’t think they go super well with nut butters.
• Chocolate Chunks – You can replace the crushed biscoff cookies with chocolate chunks or dark chocolate chips if desired.

How to Make this Biscoff Brownie Recipe Step-by-Step:

Step 1: Make the Brownie Batter. Melt the butter and chocolate together in a large mixing bowl, in 30 second intervals. Whisk the granulated and brown sugar, eggs, and vanilla into the melted chocolate mixture. Whisk for 2 full minutes – this will give you that crinkly top to your brownies. Stir in the dry ingredients, and the crushed biscoff cookies.

Step 2: Pour Batter into Pan and Swirl in the Cookie Butter. Pour half the batter into your prepared 9×9 pan, then swirl half the cookie butter on top of the brownie batter. Spread the remaining batter over the top of this, then add biscoff cookie pieces and swirl in the remaining cookie butter on top of the brownies.

Step 3: Bake the Brownies. Bake as directed in the recipe card below. Brownies are done when the edges appear set and a toothpick inserted in the edges comes out clean, and pulls out moist fudgy crumbs from the center.

Serving + Storing this Recipe:

Let brownies cool 30 minutes to 1 hour before digging in (or as long as you can stand, haha!). These are amazing warm from the oven, but will cut neater slices when cooled. Pro tip – reheat your slice in the microwave the next day to get back that warm-from-the-oven feel. Store brownies in an airtight container at room temperature for 4-5 days or in the fridge 5-6.

Expert Success Tips:

• Don’t Over Bake – Brownies set up more as they cool so don’t over bake them.
• Yield – You can slice these into smaller pieces to stretch the yield, since they are rich (but not too sweet!)
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since the amount you get will vary SO widely based on how you measure it, and the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

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• 9×9 Pan – A ceramic or metal 9×9 square pan is ideal for this recipe.
• Offset Spatula – An offset spatula makes spreading batter a breeze, and I use it for tons of things – especially when frosting cakes, bars, etc.

More Biscoff Recipes to Love:

• Biscoff Mug Cake
• Biscoff Swirled Blondies
• Biscoff Snack Cake with Cookie Butter Frosting
• Triple Biscoff Cheesecake

More Brownie Recipes to Love:

• Gooey S’mores Brownies
• Fudgy Gluten-Free Brownies
• Black Forest Brownies
• Fudgy Red Velvet Oreo Brownies
• Fudgy Triple Chocolate Skillet Brownie
• Salted Caramel Pretzel Brownies
• 5-Ingredient Brownies

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