Fudgy Lotus Biscoff Brownies

Make the ultimate Biscoff brownies with this simple and indulgent recipe. These chocolate brownies are rich, loaded with crunchy Biscoff cookie chunks, and bursting with buttery cookie goodness.

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• Why you'll love this recipe
• Ingredients You Need
• Step-By-Step Instructions
• Tips for this recipe
• Storage instructions
• Recipe Variations
• Recipe Questions
• More Brownie Recipes
• Fudgy Biscoff Brownies

These Biscoff brownies are incredibly fudgy with a delightful swirl of Lotus cookie butter, combining rich chocolatey goodness with the unique taste of cookie butter in every bite.

These brownies are crafted from a blend of chocolate and cocoa powder like in my favorite fudgy chocolate brownies, incorporating chunks of Biscoff cookies and a delightful swirl of cookie butter spread to create a delicious twist on the classic brownie.

For cookie butter lovers? Give these a try, Biscoff donut, Biscoff butter cookies, Biscoff cupcakes, Biscoff layer cake, Biscoff macarons and No bake biscoff cheesecake.

Ingredients You Need

You need these ingredients to make this cookie butter swirled brownies:

• Butter: Preferably use unsalted butter. To use salted butter, remove the salt from the recipe.
• Chocolate: Use baking chocolate or semi-sweet chocolate chips.
• Eggs: Use room-temperature large eggs, Take them out in advance or leave them in a bowl of hot water for a few minutes.
• Sugar: White granulated sugar, which can be substituted with flavored sugar such as brown sugar or brown cane sugar.
• Cocoa powder: Only unsweetened cocoa powder like a dutch cocoa powder.
• Flour: Use white wheat flour type cake flour, which you can replace with all-purpose flour or another flour of your choice or a gluten-free flour mix.
• Salt and vanilla extract: Pure vanilla and salt are essential to bring out all the flavors.
• Biscoff: Use Lotu Biscoff cookies or other simple biscoff cookies with a biscoff cookie spread to make the biscoff cookie butter swirl on the top.

Step-By-Step Instructions

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Cut unsalted butter and dark chocolate into small pieces and place them in a heatproof bowl and heat in a double boiler or microwave until the chocolate and butter are completely melted and smooth without lumps.

Step 2: Let the chocolate and butter mixture cool slightly at room temperature while you prepare the rest of the recipe.

Step 3: Place eggs, granulated sugar, and vanilla extract in a large mixing bowl and with an electric mixer, beat on medium speed for about 2 minutes until the mixture is fluffy and glossy.

Step 4: Add the melted butter and dark chocolate mixture into the egg mixture and beat again to incorporate.

Step 5: Add the dry ingredients, flour, unsweetened cocoa powder and salt and mix with a spatula until the mixture is well blended.

Step 6: Then add the crushed Biscoff cookie crumbs and mix again with a spatula to have a homogeneous brownie batter.

Step 7: Preheat oven to 350°F / 180°C and line a 8 inches / 20 cm x 20 cm square pan with parchment paper for easy removal.

Step 8: Pour in all the Biscoff brownie batter and smooth with an angled spatula and add small dollops of biscoff cookie butter spread with a teaspoon on the tho of the brownie batter and lightly swirl with the blade of a knife. Finish by adding a few pieces of Biscoff cookies on top of the brownie batter.

Step 9: And bake for about 30-35 minutes until the top is baked through. Let the brownies cool completely in the pan and then place in the fridge covered with plastic wrap for at least 1 hour before cutting into 16 equal pieces.

Enjoy! Serve sliced brownie with a scoop of ice cream or whipped cream.

Storage instructions

Room temperature: Store brownies at room temperature in an airtight container for about 4-5 days. If you like to eat it a little warm and melting you can slightly reheat it in the microwave.

In the freezer: Once it's completely cooled down, cut it in slices and place them in conservation bags, keep them up to 3 months in the freezer.

Thawing: Thaw your brownie whole or in wedges at room temperature overnight, or use the thaw function on your microwave.

Recipe Questions

How do I know when my Biscoff Brownies are ready to be taken out of the oven?

Use the toothpick test: Insert a toothpick into the center; if it comes out with a few moist crumbs, they're done. The edges should be set and slightly pulled away from the pan. Avoid overbaking for a fudgier texture.

Can I use Biscoff spread instead of Biscoff cookie in the brownies batter?

Absolutely! You can add Biscoff spread directly to the brownie batter for flavor or add half the brownie batter into the prepared pan and spread a layer of biscoff butter then add the other half of brownie batter.

How can I achieve fudgy brownies?

The key to fudgy brownies is to bake them for a shorter amount of time and to use ingredients like melted chocolate or cocoa powder, rather than cocoa powder alone, to ensure a moist texture.

More Brownie Recipes

I hope you love these Lotus cookie butter brownies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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