Biscoff Stuffed Brownies

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!

Course Dessert

Cuisine Dessert

Keyword Biscoff Brownies, Easy Brownie Recipe, Brownie Recipes, Biscoff Recipes, Cookie Butter Recipes

Prep Time 25

Cook Time 38

Servings to 18 brownies

Calories 636kcal

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 9x9 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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