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!
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.
- 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.
- 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.
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.
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!)
- 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.
- 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.
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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:
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
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Biscoff Stuffed Brownies
- 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
- 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.
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