These ultra fudgy biscoff brownies are made in one bowl, filled with biscoff cookie butter, and topped with biscoff cookies.
This fudgy chocolate brownie has a chewy and fudgy texture in the middle and a crackly top that is a must have in a brownie. These are going to turn into your new favorite cookie butter brownies.
The base of these brownies is adapted from my fudgy brownies recipe and is made with a frozen layer of biscoff cookie butter in the middle of the brownie.
Why this recipe works
- Ease- these brownies come together in one bowl! All you will need is a bowl and a whisk.
- Simple- they are made with simple ingredients that you can find in your local grocery store.
- Lotus Biscoff flavor- these brownies are loaded with biscoff butter and biscoff cookies. This is the most perfect dessert for biscoff lovers!
- Time- these brownies can be made in under an hour from start to finish which is great for a quick dessert for an event or birthday.
What flavor is biscoff?
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it to desserts like cheesecakes, cakes, cookies, and more!
Before you start to make this lotus biscoff brownies recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar or light brown sugar will work great as well.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven. You will need 3 large eggs.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Butter- use refrigerated unsalted butter.
Lotus biscoff cookies- we used biscoff cookies for this cake because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies. We used the biscoff cookies on top of the cookies.
Sift the flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop gluten in the flour.
This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Bake in a preheated oven for 30-40 minutes (depending on your oven) or until the tops of the brownies are crinkly.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- If your biscoff spread doesn't peel from the parchment paper, simply freeze it for another 10 or so minutes until it's firm enough to peel.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up.
- Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
- Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
We use all-purpose flour for brownies, self-rising flour, and cake flour will work great as well.
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
These will last for up to 3 days stored at room temperature or for up to 5 days stored in the fridge.
It can be pretty hard to know when your brownies are done baking, but we have a few tricks to figure that out.
If the brownies have a shiny and crinkly top, they should be ready. When you insert a toothpick into the brownies and the toothpick is covered with wet batter, let it bake for a few more minutes and check again to get the perfect brownie.
Absolutely! You can add double or triple the amount of cookie butter to the brownies.
Store these brownies at room temperature. Cover them with plastic wrap or foil to prevent them from drying out.
To freeze brownies, you will need to wrap the brownies in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
Dairy-free- to make this dairy-free, replace the butter with vegan butter, and make sure that you are using dairy-free dark chocolate.
Also, skip topping the brownies with the biscoff cookies since they are not gluten free.
Gluten-free- make these brownies gluten-free by swapping the flour with gluten-free flour.
Our favorite way to serve brownies is with a cold cup of milk. another way we like to serve brownies is with a big scoop of vanilla ice cream on top and powdered sugar on top.
More biscoff desserts
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Easy Biscoff Brownies
- ¾ cup Flour
- ⅓ cup Cocoa powder
- 1 ⅓ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 3 Eggs
- ½ teaspoon Salt
- 200 g Dark chocolate
- 150 g Butter
- 1 cup Biscoff butter
- 10 Biscoff cookies
- Start by melting your biscoff spread until it’s runny in texture, and spread an even layer of the biscoff spread on a parchment paper-lined 8 by 8-inch baking pan. Place it in the freezer for 30 minutes or until is harden.
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- In a big mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Let the chocolate mixture cool completely.
- Add the sugar, eggs, salt, and vanilla extract. Stir with a whisk until the mixture is combined.
- Sift the cocoa powder and flour into the mixture and lightly fold the dry ingredients into the wet batter. Don’t overmix! You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Pour half of the brownies batter into a parchment paper-lined baking pan, remove the biscoff spread from the fridge and peel it from the parchment paper. Place the biscoff butter on the brownie batter. (if the biscoff butter is tearing into a few pieces, it’s okay, put it together like a puzzle).
- Pour the second half of the brownies batter on top of the biscoff spread and gently spread it out with a spetula until the biscoff butter is covered. Top the brownies with biscoff cookies.
- Bake in a preheated oven for 30-40 minutes (depends on your oven) or until the tops of the brownies are crinkly. Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.