Introduction

These fudgy Biscoff brownies combine rich chocolate with the unique caramelized flavor of Lotus Biscoff cookies for a decadent treat. Perfect for chocoholics who love a hint of spice and crunch in their brownies.

The image shows close-up square pieces of a rich, chocolate brownie with a visible cracked top layer in dark brown. Embedded on the top surface of the brownies are round cookies with a golden-brown color and a detailed design of a sun or face pattern. The cookies are broken or cut to fit the brownie pieces, showing a mix of smooth and slightly rough textures. Near the brownies, there is a white bowl filled with smooth, creamy peanut butter in a light brown shade with a silver spoon resting inside it. The background is a clean white marbled texture with cookie crumbs scattered lightly around the brownies and bowl. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper.
Step 2: Melt the butter and chocolate together in a heatproof bowl over a double boiler or in short microwave bursts until smooth.
Step 3: Whisk eggs, sugar, and vanilla extract for 2 minutes until pale and slightly foamy.
Step 4: Combine the egg mixture with the melted chocolate and butter, stirring until smooth.
Step 5: Fold in the flour, cocoa powder, and salt using a spatula—be careful not to overmix.
Step 6: Gently fold in the crushed Biscoff cookies until just combined.
Step 7: Pour the batter into the prepared pan and smooth the top. Add dollops of Biscoff cookie butter and swirl lightly with a knife. Sprinkle the extra cookie pieces on top.
Step 8: Bake for 30–35 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
Step 9: Allow the brownies to cool completely in the pan, then refrigerate for 1 hour before slicing into 16 pieces.

Tips & Variations

Use Dutch-processed cocoa powder for a deeper chocolate flavor and enhanced fudginess.
For extra gooey brownies, reduce baking time by 3-5 minutes.
Swap regular semi-sweet chocolate with dark chocolate for a richer taste.
Try adding chopped nuts like pecans or walnuts for added texture.

Storage

Store brownies in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave for 10–15 seconds if desired. You can also freeze the cooled brownies for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

The image shows several square brownies with a light brown, cracked top layer featuring a textured cookie piece embedded in each brownie. The cookie pieces are golden brown with an embossed design of a face surrounded by lines, adding a decorative pattern to the top. The brownies rest on a white marbled surface with crumbs scattered around. On the bottom right, there's a white bowl filled with smooth, creamy peanut butter with a metallic spoon partially dipped in it. Nearby, whole embossed cookies sit on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use regular cocoa powder, but the flavor and color will be slightly different. Dutch-processed cocoa offers a smoother, less acidic taste that complements these brownies well.

Is it necessary to refrigerate the brownies before slicing?

Refrigerating helps the brownies set and makes slicing cleaner and easier. If you prefer softer brownies, you can skip refrigeration but handle cutting with care.

Fudgy Biscoff Brownies Recipe

Print Recipe

★★★★★

4.7 from 51 reviews

These fudgy Biscoff brownies combine rich, melted chocolate with the unique spiced crunch of Lotus Biscoff cookies and creamy Biscoff cookie butter swirls for a decadent dessert with a chewy, moist texture and a delightful caramelized cookie flavor.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Base

250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
115 g (1 stick) unsalted butter

Brownie Batter

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

Add-ins and Topping

10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
12 tsp Biscoff cookie butter spread

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper to prevent sticking and facilitate easy removal.
Melt Chocolate and Butter: Combine the butter and baking chocolate in a heatproof bowl and melt them together either over a double boiler or in short bursts in the microwave, stirring frequently until smooth and fully melted.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, sugar, and vanilla extract together vigorously for about 2 minutes until the mixture becomes pale, slightly foamy, and well combined, ensuring good aeration for a fudgy texture.
Combine with Chocolate Mixture: Pour the melted chocolate and butter mixture into the egg mixture and stir until the batter is uniform and smooth, ensuring an even chocolate flavor throughout.
Add Dry Ingredients: Gently fold the flour, cocoa powder, and salt into the chocolate batter using a spatula, taking care not to overmix to maintain a tender crumb.
Incorporate Crushed Cookies: Fold in the crushed Lotus Biscoff cookies delicately just until evenly distributed to add crunch and flavor.
Prepare Batter for Baking: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Dot the surface with dollops of Biscoff cookie butter and lightly swirl it through the batter with a knife to create a marbled effect. Sprinkle the remaining crushed cookies on top for added texture.
Bake the Brownies: Bake in the preheated oven for 30 to 35 minutes, or until the top is set but a toothpick inserted into the center comes out with moist crumbs, not wet batter, to ensure fudgy brownies.
Cool and Chill: Let the brownies cool completely in the pan on a wire rack to set up properly, then refrigerate for at least 1 hour before slicing to allow the flavors to meld and create clean slices.
Slice and Serve: After chilling, cut the brownies into 16 even squares and serve as a decadent, spiced chocolate treat.

Notes

Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
Allow eggs to come to room temperature for better mixing and texture.
Do not overmix after adding flour to prevent tough brownies.
Chilling the brownies before slicing helps achieve cleaner cuts and enhances flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: Biscoff brownies, fudgy brownies, chocolate brownies, Lotus Biscoff, cookie butter dessert, fudgy chocolate dessert