Ingredients

1 cup Lotus Biscoff Spread (+ 2 tbsp for swirling; you can use other Speculoos cookie butter spread brands)

¾ cup butter (regular or vegan, melted)

2 eggs

¾ cup light brown sugar

½ cup granulated sugar

2 teaspoons vanilla extract

¾ teaspoon salt

¾ cup all-purpose flour

¾ cup cocoa powder + 2 tbsp

8-12 Biscoff cookies or Speculoos cookies (optional)

Instructions

Step 1: Prepare an 8×8 inch square baking pan by lining it with parchment paper, leaving some paper hanging over the edges for easy removal. Fold the overhanging parchment to create creases along the edges of the pan.

Step 2: Place the parchment with creases on a flat surface like a cookie sheet or cutting board. Spread 1 cup of cookie butter onto the parchment in a shape that fits the pan. Freeze this while you prepare the brownies.

Step 3: Preheat your oven to 350°F (175°C) and line the same 8×8 pan again with fresh parchment paper, ensuring overhang for easy removal.

Step 4: In a bowl, combine cocoa powder, salt, and flour. Set aside.

Step 5: Melt the butter and transfer it to a medium bowl.

Step 6: Add both sugars to the melted butter and whisk until the mixture resembles a paste and pulls away from the bowl’s sides.

Step 7: Mix in the eggs and vanilla extract until smooth.

Step 8: Gently combine the dry ingredients with the wet ones using a whisk, being careful not to over-mix.

Step 9: Pour half the batter into the prepared pan. Remove the frozen cookie butter slab from the parchment and place it evenly over the batter.

Step 10: Pour the remaining batter on top of the cookie butter and smooth the surface.

Step 11: Arrange Biscoff cookies over the brownie batter, gently pressing them in.

Step 12: Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick—it should come out with moist crumbs but no wet batter.

Step 13: Allow the brownies to cool completely in the pan before using the parchment overhang to lift them out and slice.

Tips & Variations

For a vegan version, use vegan butter and substitute eggs with flax eggs or a commercial egg replacer.

If you prefer a swirl effect, warm the extra 2 tablespoons of Biscoff spread and swirl it gently into the brownie batter before baking.

You can add chopped nuts like walnuts or pecans for extra crunch.

Replace Biscoff cookies topping with chocolate chips or chunks for a different texture.

FAQs

Can I use a different size pan?

Yes, but the baking time may vary. A smaller pan will produce thicker brownies and require more baking time, while a larger pan will make thinner brownies and need less time.

What if I don’t have Biscoff spread?

You can substitute with any Speculoos cookie butter spread or another caramel-like nut butter. While the flavor will change, it will still add a lovely richness.