Description
Indulge in rich and fudgy Biscoff Brownies combining the deep chocolate flavor of cocoa with the unique caramelized spice of Lotus Biscoff spread and cookies. This decadent dessert features a luscious layer of cookie butter embedded in moist, chewy brownies, perfect for chocolate and cookie butter lovers alike.
Ingredients
Scale
Brownie Batter
- 1 cup Lotus Biscoff Spread (plus 2 tbsp for swirling, optional: other Speculoos cookie butter 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 (for batter and swirling)
Topping
- 8–12 Biscoff cookies or Speculoos cookies (optional)
Instructions
- Prepare the pan and cookie butter layer: Line an 8×8-inch square baking pan with parchment paper, leaving some paper overhanging the edges for easy removal. Fold the overhanging parchment edges to create a crease along the pan’s edges. Spread the cookie butter in a square shape fitting the pan onto the parchment paper and freeze it while you prepare the batter.
- Preheat oven and prepare baking pan: Preheat your oven to 350°F (175°C). Line the same 8×8-inch pan again with fresh parchment paper, ensuring an overhang for easy brownie removal after baking.
- Mix dry ingredients: In a bowl, combine ¾ cup cocoa powder, ¾ teaspoon salt, and ¾ cup all-purpose flour. Set aside.
- Melt butter and cream with sugars: Melt the ¾ cup butter and transfer to a medium bowl. Add ¾ cup light brown sugar and ½ cup granulated sugar. Whisk together until the mixture thickens into a paste that pulls away from the sides of the bowl.
- Add eggs and vanilla: Whisk in 2 eggs and 2 teaspoons vanilla extract until smooth and combined.
- Combine wet and dry mixtures: Gently fold the dry ingredients into the wet mixture using a whisk or spatula, taking care to avoid overmixing to keep the brownies tender.
- Assemble brownie layers: Pour half of the brownie batter into the prepared pan and spread evenly. Remove the frozen cookie butter square from the parchment and place it gently over the batter.
- Add remaining batter and cookies: Pour the remaining batter over the cookie butter layer, leveling the surface. Arrange 8-12 Biscoff cookies on top, gently pressing them into the batter for added texture.
- Bake the brownies: Bake in the preheated oven for 30-35 minutes. Check at 30 minutes by inserting a toothpick—the brownies should have moist crumbs but no wet batter.
- Cool and serve: Allow the brownies to cool completely in the pan before using the parchment paper overhang to lift them out and slice.
Notes
- You can substitute vegan butter if you prefer a dairy-free option.
- Using an instant-read thermometer, the brownies are done when the internal temperature reaches about 200°F for fudgy results.
- For even richer flavor, swirl the extra 2 tablespoons of cookie butter on top before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The optional cookies on top add crunch but can be omitted or replaced with chopped nuts.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff brownies, fudgy brownies, Lotus cookie butter dessert, speculoos brownies, chocolate brownies with cookies
