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Biscoff Brownies

Decadent Biscoff Brownies with Cookie Butter Bliss

Indulge in fudgy Biscoff brownies that combine cookie butter swirls and Lotus biscuits for a deliciously rich experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 brownies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Butter Substitute with margarine for a dairy-free version
  • 8 ounces Semi-Sweet or Dark Chocolate Milk chocolate can be used for a sweeter taste
  • 2 large Eggs For vegan option, use flax eggs
  • 1 cup Granulated Sugar Coconut sugar can be used for a healthier alternative
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if desired
  • 1/2 cup Cocoa Powder Using Dutch-processed cocoa adds a smoother taste
  • 1/4 teaspoon Salt Balances sweetness
  • 10 cookies Biscoff Cookies Can be substituted with other spiced cookies
  • 1/2 cup Cookie Butter Mix it up with Nutella or peanut butter for a twist

Equipment

  • 8-inch square baking pan
  • Heatproof bowl
  • Spatula
  • Whisk
  • sifter
  • microwave (optional)

Method
 

Step-by-Step Instructions for Biscoff Brownies
  1. Preheat your oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
  2. In a heatproof bowl, combine butter and semi-sweet chocolate over simmering water. Stir until smooth, about 5-7 minutes.
  3. Whisk together eggs, sugar, and vanilla extract in a mixing bowl until pale and fluffy, about 3-5 minutes.
  4. Fold the cooled chocolate and butter mixture into the egg mixture until fully combined.
  5. Sift together flour, cocoa, and salt, then fold into the chocolate mixture until just combined.
  6. Stir in crushed Biscoff cookies, ensuring they are evenly distributed but do not overmix.
  7. Transfer the batter to the prepared pan and smooth it evenly.
  8. Spoon dollops of cookie butter onto the batter and swirl gently with a knife.
  9. Garnish with whole Biscoff cookies on top, pressing down slightly.
  10. Bake for 30-35 minutes, or until the top is set and a toothpick comes out with moist crumbs.
  11. Allow brownies to cool completely in the pan on a wire rack for about 1 hour before slicing.

Nutrition

Serving: 1brownieCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 20mgIron: 1mg

Notes

Serve warm with vanilla ice cream for a delightful pairing.

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