Biscoff Brownies Recipe (Fudgy Cookie Butter Brownies)
Make these Biscoff brownies for a rich, fudgy dessert with cookie butter flavor. Easy brownie recipe perfect for parties, treats, and chocolate lovers.
Equipment
- Mixing bowls
- Saucepan (for melting chocolate and butter)
- Whisk and spatula
- 8x8 or 9x9-inch baking pan
- Parchment paper
- Knife for swirling spread
Ingredients
- Unsalted butter
- Dark chocolate (high quality)
- Granulated sugar
- Eggs
- All-purpose flour
- Biscoff spread
- Biscoff cookies (crushed for topping)
- Pinch of salt
Instructions
- Prepare Batter: Melt butter and chocolate until smooth. Whisk in sugar and eggs until glossy. Fold in flour and salt gently.
- Add Biscoff: Pour batter into lined pan. Dollop Biscoff spread across the top and swirl with a knife for marbling.
- Bake: Bake at 350°F (175°C) for 30–35 minutes, until edges are set but center remains fudgy.
- Top: Sprinkle crushed Biscoff cookies over hot brownies.
- Cool & Slice: Allow to cool completely before slicing into squares.
Notes
- Use high-quality chocolate for richer flavor.
- Don’t overbake—brownies should be fudgy, not cakey.
- Swirl spread gently for a marbled look.
- Store at room temperature for 3–4 days, or freeze for up to 2 months.
- For a lighter version, reduce sugar and use dark chocolate.
- Vegan option: swap butter for plant-based margarine and eggs for flax eggs.