Can I use Biscoff spread instead of cookies?

Yes! You can replace crushed cookies with cookie butter directly in the batter or swirl it on top before baking.

How do I get fudgy brownies?

Don’t overbake — check with a toothpick and remove when it comes out with a few moist crumbs. Cooling them in the pan also helps.

Can I freeze Biscoff brownies?

Absolutely. Once cooled, cut into squares and freeze in an airtight container for up to 3 months.

What kind of chocolate works best?

Use semi-sweet or dark baking chocolate for a rich, deep flavor that balances the sweetness of the Biscoff spread.

Best Biscoff Brownies – Chocolate & Cookie Butter Swirl

Description

Rich, fudgy, and loaded with Biscoff flavor — these brownies combine melted chocolate, crushed Biscoff cookies, and creamy cookie butter swirls for the ultimate treat. Perfectly gooey and easy to make in one bowl.

Ingredients

250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
115 g (1 stick) unsalted butter
4 large eggs, at room temperature
200 g (1 cup) granulated sugar
1 ½ tsp pure vanilla extract
90 g (¾ cup) all-purpose or cake flour
30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
½ tsp salt
10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
12 tsp Biscoff cookie butter spread

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Instructions

Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.
Melt the butter and chocolate together in a heatproof bowl over a double boiler or in short microwave bursts until smooth.
Whisk eggs, sugar, and vanilla extract for 2 minutes until pale and slightly foamy.
Combine with the melted chocolate mixture and mix until smooth.
Fold in the flour, cocoa powder, and salt using a spatula — don’t overmix.
Add the crushed Biscoff cookies and mix just until combined.
Pour the batter into the pan, smooth the top, and add dollops of Biscoff spread. Swirl lightly with a knife and sprinkle extra cookie pieces on top.
Bake for 30–35 minutes, until the top is set and a toothpick comes out with moist crumbs.
Cool completely in the pan, then refrigerate for 1 hour before slicing into 16 pieces.