• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Brownies, Blondies, & Bars

biscoff stuffed brownies

February 8, 2023 2 Comments

Jump to Recipe - Print Recipe

Ultra fudgy chocolate brownies are 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. Cookie butter lovers and brownie lovers will rejoice over this perfect marriage of flavors!

A stack of fudgy biscoff brownies with visible cookie butter swirls. 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 this recipe:

  • 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.
A side view of a brownie peeking up out of the pan of brownies, with visible fudgy texture and cookie butter swirls.

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.

Ingredient Substitutions:

  • 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.
A very close close-up on the stack of biscoff brownies.

How to Make this 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.

A bowl of fudgy brownie batter with biscoff cookie pieces mixed in.

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.

A pan of biscoff brownies with cookie butter swirls and cookie pieces on top.

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.

The baked pan of biscoff brownies.

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.

A bird's eye view of the sliced brownies in rows, with visible melty pools of cookie butter and cookie pieces on top.

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!)

FAQs:

  • Can I double or halve this recipe? Yes! You can halve it and bake in a loaf pan for thick brownies, or in the same 9×9 pan for a thinner layer of brownies. Lessen your bake time to 18-20 minutes and add time as needed, checking for doneness as indicated in the recipe card. You can double and bake in a 9×13 pan, and the bake time should be similar.
  • Can I make this recipe ahead? Yes! These can be made a day ahead, cooled at room temperature, then covered well with foil before slicing and serving the next day.
Biscoff brownies on a vintage wire rack.

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.

Special Tools: (Affiliate links)

  • 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.
A stack of biscoff brownies on a vintage metal rack.

More Biscoff Recipes to Love:

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

More Brownie Recipes to Love:

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

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


A stack of biscoff brownies with visible cookie butter swirls and fudgy texture.

Biscoff Stuffed Brownies

Ultra fudgy chocolate brownies are studded with cookie butter & biscoff cookies in every bite! Biscoff cookie crumbs are folded into the batter, cookie butter is swirled in the center & on top, & they're finished with a layer of biscoff cookie pieces for crunch. Cookie butter lovers & brownie lovers will rejoice over this perfect marriage of flavors!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Biscoff Brownies, Easy Brownie Recipe, Brownie Recipes, Biscoff Recipes, Cookie Butter Recipes
Prep Time: 25 minutes
Servings: 9 to 18 brownies
Author: Stephanie Simmons

Ingredients

  • 3/4 cup salted butter 170 grams
  • 2 ounces semi-sweet chocolate, chopped can sub chocolate chips
  • 2 ounces milk chocolate, chopped can sub chocolate chips
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 4 large eggs
  • 1 and 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1/2 tsp salt
  • 1/8 tsp espresso powder
  • 2/3 cup cookie butter, divided in half 205 grams in total
  • 1 cup crushed biscoff cookies 80 grams
  • 3-4 additional biscoff cookies, broken into larger pieces, for topping

Instructions

  • Prep: Preheat your oven to 350° F. Spray a 9×9 ceramic or metal pan with nonstick spray and line with parchment paper.
  • Make the Brownie Batter: Melt the butter and both chocolates in a microwave-safe large bowl, in 30 second intervals, stirring between each, until fully melted and smooth. Whisk in the sugar until combined. Add the eggs and vanilla, and whisk until combined, then continue whisking for 2 minutes (this will create that crackly top on the brownies!). Add the flour, salt, cocoa, and espresso flour, and fold in with a rubber spatula until the last streaks of flour just disappear into the batter. Fold in 1 cup of the crushed biscoff cookies.
  • Bake: Spread half the batter evenly in your prepared pan, and dollops 1/3 cup of cookie butter on top. Swirl it in with a butter knife. Dollop on the remaining brownie batter and evenly spread it out. Add the remaining biscoff cookie pieces, and dollop on the remaining cookie butter, swirling it in.
    Bake for 35-43 minutes. A toothpick inserted into the center should pull out moist crumbs, not wet batter, and should come out clean at the edges. (You can also use the tip of a knife to lift up a little piece from the center to see the doneness more clearly, if you have a hard time judging when brownies are done).
  • Serve + Store: Let the brownies rest about 30-40 minutes before digging in. Or, let cool completely before slicing and serving. Store cooled brownies in an airtight container at room temp for 3-4 days or in the fridge for 5-6.
The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository
Get the Bonus e-Book!
Share
Pin75
Tweet
Share
75 Shares

More Brownies, Blondies, & Bars

  • fudgy red velvet oreo brownies
  • best-ever 5 ingredient brownies
  • irish cream pumpkin cheesecake bars
  • chai spiced snickerdoodle bars

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sónia Costa says

    March 02, 2023 at 5:53 pm

    5 stars
    The BEST chocolate brownie so far I have made !! Everyone I gave a piece replied with the best comments 🔝
    FENOMENAL!!

    Reply
    • Stephanie Simmons says

      March 03, 2023 at 1:14 pm

      Glad to hear that Sónia! 🙂

      Reply

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A stack of fudgy brownies with crackly tops and a dusting of powdered sugar.

best-ever 5 ingredient brownies

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

creamy chicken wild rice soup

Monster cookies on a light surface, with a bowl of peanut butter and glasses of milk.

jumbo bakery-style monster cookies

maple bacon cupcakes with brown butter frosting and candied bacon

perfect breakfast quiche

Seasonal Picks

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

White chocolate drizzled lemon blueberry sugar cookies on a blue surface.

blueberry lemon thumbprint cookies

A close-up of the drop biscuits in a serving tray, brushed with melted butter and sprinkled with sea salt and parsley.

drop biscuits with cheddar and gruyere cheese

Slices of the crumb cake on a cooling rack with lemons and raspberries scattered around.

one-bowl raspberry lemon crumb cake

key lime pie bars with macadamia nut crust

A close-up of a stack of french toast topped with whipped cream, berries, and maple syrup.

restaurant-level stuffed french toast

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.