Fudgy Biscoff Cookies and Cream Brownies Recipe
Delight in these fudgy Biscoff brownies featuring a rich blend of melted chocolate and butter, enhanced with the unique spiced flavor of Lotus Biscoff cookies and creamy Biscoff spread swirled on top. These brownies offer a perfectly moist and dense texture with crunchy cookie bits folded throughout, making an irresistible treat for chocolate and Biscoff lovers alike.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes plus 1 hour chilling
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate and Butter Mixture
- 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
- 115 g (1 stick) unsalted butter
Wet Ingredients
- 4 large eggs, at room temperature
- 200 g (1 cup) granulated sugar
- 1 ½ tsp pure vanilla extract
Dry Ingredients
- 90 g (¾ cup) all-purpose or cake flour
- 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
- ½ tsp salt
Biscoff Components
- 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
- 12 tsp Biscoff cookie butter spread
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper for easy removal.
- Melt chocolate and butter: Melt the butter and chocolate together gently using a double boiler method or in short bursts in the microwave, stirring frequently until the mixture is smooth and unified.
- Whisk eggs and sugar: In a separate bowl, whisk the eggs, granulated sugar, and vanilla extract together for about 2 minutes until the mixture is pale and slightly foamy, building air into the batter.
- Combine mixtures: Slowly add the melted chocolate-butter mixture into the egg mixture, stirring continuously until smooth and fully incorporated.
- Fold in dry ingredients: Using a spatula, gently fold in the flour, cocoa powder, and salt without overmixing to maintain a tender brownie texture.
- Add crushed cookies: Fold in the 10 crushed Lotus Biscoff cookies just until combined, distributing them evenly throughout the batter.
- Prepare for baking: Pour the batter into the prepared baking pan and smooth the top with a spatula. Add dollops of Biscoff cookie butter spread on top and swirl lightly with a knife. Sprinkle the 4 extra crushed cookie pieces over the surface.
- Bake: Bake in the preheated oven for 30 to 35 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Cool and chill: Let the brownies cool completely in the pan on a wire rack, then refrigerate for 1 hour to set before slicing into 16 equal pieces.
Notes
- Use room temperature eggs for better emulsification and fluffier texture.
- Be sure not to overmix after adding flour to prevent dense brownies.
- Adjust baking time slightly if using a glass pan or other sized pan.
- Refrigeration helps the brownies firm up, making them easier to cut and enhancing the fudgy texture.
- Store leftovers in an airtight container refrigerated for up to 5 days.
Keywords: Biscoff brownies, fudgy brownies, Lotus Biscoff, chocolate brownies, dessert recipe, easy brownies