Go Back
–+ servings
Biscoff Brownies

Irresistibly Fudgy Biscoff Brownies with a Cookie Butter Core

These Biscoff brownies feature a fudgy texture with a delightful cookie butter center, perfect for any dessert lover.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Biscoff Cookie Spread Slightly melted for easier mixing.
  • 1/2 cup Unsalted Butter Can be substituted with vegetable oil for dairy-free option.
  • 4 oz Chopped Semi-Sweet Chocolate Swap for dark chocolate for deeper taste.
  • 1 cup White Granulated Sugar Can substitute with brown sugar for added flavor.
  • 2 large Eggs Along with one egg yolk for richness.
  • 1 teaspoon Pure Vanilla Extract Opt for pure over imitation for best results.
  • 1/4 cup Canola or Vegetable Oil Melt coconut oil for a different flavor.
  • 1 cup All-Purpose Flour Ensure spooned and leveled for fluffy brownies.
  • 1/4 cup Dutch Process Cocoa Powder Unsweetened cocoa can be used as a substitute.
  • 1 tablespoon Cornstarch Omit if unavailable.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
For Texture and Richness
  • 1/2 cup Biscoff Cookie Pieces Blend into small pieces for even distribution.
  • 1/2 cup Mini Chocolate Chips Use dark chocolate chips for richer flavor.
For Decoration
  • 4 cookies Biscoff Cookies Used on top for decorative presentation.

Equipment

  • Stand mixer
  • Microwave-safe bowl
  • 8x8 inch baking pan
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare Cookie Butter: Spread slightly melted Biscoff cookie spread onto parchment paper, freeze for about 2 hours.
  2. Mix Wet Ingredients: Combine sugar, eggs, and yolk in a mixer, beat for 5 minutes until light and fluffy.
  3. Melt Chocolate and Butter: Heat butter and chocolate in a bowl until melted, then cool slightly.
  4. Combine Mixtures: Add melted mixture, oil, and vanilla to egg mixture; mix on low until blended.
  5. Incorporate Dry Ingredients: Fold in flour, cocoa powder, cornstarch, and salt gently.
  6. Add Chocolate Chips and Cookie Pieces: Fold in mini chocolate chips and crushed Biscoff cookie pieces.
  7. Layer in Pan: Pour half the batter in a baking pan, layer with cookie butter, then add remaining batter.
  8. Bake: Preheat oven to 325°F (160°C) and bake for 40-50 minutes, until edges pull away.
  9. Cool: Let brownies cool in pan before cutting into squares.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Storage: Store in an airtight container at room temperature for up to 4 days. Refrigerate for a week or freeze for 30 days.

Tried this recipe?

Let us know how it was!