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Fudgy Biscoff Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate Crushed Cookies: Fold in the crushed Lotus Biscoff cookies delicately just until evenly distributed to add crunch and flavor.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://platedandproud.com/fudgy-biscoff-brownies-recipe/