Easy, Fudgy Chocolate Biscoff Brownies With Cookie Butter Swirl

Luuurve chocolate? Luuuurve Biscoff? This easy Biscoff brownies recipe is looking at you! Rich, fudgy, and with a divine cookie butter swirl, these scrumptious Biscoff brownies are what dessert dreams are made of.

Whether you’re baking for a crowd or just need a treat to devour in your comfiest sweatpants, this recipe delivers all the gooey, chocolatey magic with a hint of spiced caramel that makes Biscoff so hard to resist. One bite, and you’ll be hooked.

Perfect as a make-ahead dessert, bake sale treat or for entertaining family and friends, these easy Biscoff brownies are sure to please.

Why You’ll Love This Biscoff Brownies Recipe

• Enjoy all year round – nevermind the occasion or season, these Biscoff cookie butter brownies make a great sweet treat or dessert any day of the year
• Great for beginners – This easy Lotus Biscoff brownies recipe is ideal for the baking novice
• Quick and easy – no melting of Biscoff, no tedious beating of sugar and eggs together, just mix and bake!
• A real crowd pleaser – chocolatey brownie heaven with the signature Biscoff flavor, who can resist?!  

Fudgy Biscoff Brownies Ingredients

• 1 cup (200 g) Biscoff butter
• 1/2 cup (115 g) melted unsalted butter
• 1 cup (200 g) granulated sugar
• 2 eggs
• 1 1/4 cups (155 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup (200 g) chopped dark/semi-sweet chocolate

Equipment & Supplies

• Parchment paper
• Mixing bowl
• Microwave-safe bowl
• Baking tin (9×9 inch)
• Hand whisk
• Measuring cups

Optional:

• Food processor 
• Butter knife for swirling

Substitutions

• Biscoff cookie butter – You can use Lotus Biscoff cookie butter or another band, depending on your preference or what’s available. Or to change the flavor altogether, try peanut butter or another spread with a high fat content, like Nutella (or a similar chocolate hazelnut spread).
• Sugar – if you don’t have granulated sugar, use castor or coconut sugar in it’s place
• Eggs – Make these chocolate Biscoff brownies vegan, use flaxseed in place of the eggs (1 flax egg = 1 tblspground flaxseed + 3 tblsp water) and vegetable oil instead of butter

Additions

• Swirl some crushed pretzels into the batter and add a sprinkle on the top too to add saltiness and crunch
• For a more grown up, richer taste, add a teaspoon of instant coffee powder to the brownie batter
• For a richer chocolate taste, add a teaspoon of unsweetened cocoa powder when adding the other dry ingredients
• For a healthy nutty addition, crush some toasted hazlenuts, then stir into the batter and sprinkle on the top before baking
• For an even more chocolatey taste, add a sprinkle of chocolate chips or drizzle some white chocolate over when they’re baked and cool.

Can I use another brand of cookie butter instead of Biscoff?

Yes, you can use another brand of cookie butter instead of Lotus. Try Kroger’s, Roland and Speculoos – these are highly regarded for their taste (my personal favorite is Speculoos.)

How To Make The Best Fudgey Biscoff Brownies

1. Prep the pan & preheat the oven

Preheat the oven to 350°F (175°C).

Line a 9×9 inch (23×23 cm) square baking pan with parchment paper. Make sure the paper hangs sufficiently over the edges so you can lift the baked brownies out easily using the baking paper

2. Prepare the chocolate mixture:

In a microwave-safe bowl, melt the butter, then add the chopped chocolate. Continue to heat in 20-30 second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.

3. Incorporate the wet ingredients:

Add the sugar, eggs and vanilla extract to the chocolate and butter mixture.

Stir well until all ingredients are fully combined and the mixture is smooth.

4. Add in the dry ingredients:

Sift in the flour, baking soda, and salt into the same bowl. 

Mix until all the ingredients are incorporated and the batter is smooth – don’t overmix.

5. Assemble in the pan:

Pour the batter into the prepared pan and spread it out evenly with a spatula.

Drop spoonfuls of melted Biscoff butter over the brownie batter.

Use a toothpick or the tip of a knife to swirl the Biscoff butter throughout the batter, to create a marbled effect.

6. Bake:

Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (but not raw batter). 

If you like your brownies extra gooey, remove from oven when there’s still some looseness in the middle when you jiggle the pan.

Let the brownies cool completely in the pan so that they set properly, before cutting into squares with a sharp knife.

7. Finish:

Sprinkle of flaky sea salt or Maldon salt on top and enjoy!

Tips for Perfect Biscoff Cookie Butter Brownies

1. Don’t over bake – aim for underdone!

• Brownies are done when still slightly moist in the center – once out of the oven they will continue to cook a little in the pan
• Check by inserting a toothpick into the center. It should come out with moist crumbs but not raw batter (you don’t want the toothpick to come out clean like when you check if a cake is baked)
• For extra soft brownies with a little goo, pull them out the oven when they still wiggle in the middle when you jiggle!
• Baking time can vary depending on your particular oven, so check a few minutes before the suggested time.

2. Use the best quality of chocolate possible 

• The better quality the chocolate, the better the brownies will taste
• Use chocolate with high cocoa content (60%+) – lower than that can taste overly sweet

3. Use room temperature (or chilled) Biscoff butter

• Think of this receipe as a fudgey chocolate brownie recipe with a Biscoff swirl – you want to keep the cookie butter separate, so ensure it’s at room temperature (cooler is even better) so that it doesn’t merge and mix into the brownie batter. 
• If your kitchen it particularly warm, chill the Biscoff butter first. 

4. Ensure Biscoff butter is room temperature

This will make it easy to spoon and swirl into the brownie batter. If your room is particularly cool, warm the Biscoff a little (see instructions in FAQ section)

More delicious bakes here:

• 2 Banana Choc Chip Banana Bread Recipe
• Super Easy Pumpkin Carrot Cake
• Mini Apple Hand Pies
• Banana Muffin Tops Recipe
• Strawberry Cake Balls
• Cream Cheese Strawberry Puff Pastries
• 3-Ingredient Chocolate Lover’s Croissants

Why are my brownies dry?

There can be a number of reasons why your Biscoff biscuit brownies end up dry. 

Overbaked – when checking for doneness for brownies, remember the toothpick should not be clean, like when checking a cake. You want some moist crumbs on the toothpick.

Too much flour: Flour absorbs moisture, so too much flour = try brownies. Measure the flour carefully, don’t overpack it into the cup. For best results, weigh the ingredients. 

Overmixing: Overmixing adds air, which leads to a dry, cakey brownie. Mix your brownie batter until the ingredients are just combined, then stop! And get it in the pan.

Too large a pan: if your brownies are too thin they will overbake in a flash! For this easy Biscoff brownie recipe, use an 8×8 inch pan

Storage Instructions for Biscoff Brownies

Store the brownies in an airtight container at room temperature for 3-5 days, in the refrigerator for up to a week orfreeze for up to 3 months.

Can you freeze biscoff brownies?

Yes, you can freeze biscoff brownies and they can be eaten straight out the freezer too!

How To Freeze Chocolate Biscoff Brownies

• Wrap each brownie in plastic wrap or heavy-duty aluminum foil before placing in the freezer.
• Alternatively, use a freezer safe container and use freezer tape to make an extra seal and prevent moisture loss and freezer burn. 
• Label the bag or container with its date and contents, and freeze your brownies immediately.

FAQS for Chocolate Biscoff Brownies

What does Biscoff taste like?

Biscoff is delicious combination of gingerbread biscuits, cinnamon buns and caramel sauce! Sounds pretty divine, does it not?!

There are hints of cinnamon, nutmeg, clove, a touch of ginger and then the sweetness of caramel, with a smoothe, buttery texture. Yum!

What is biscoff cookie butter made from?

In a nutshell, Biscoff cookie butter is a creamy spread made from Biscoff cookies, which are crushed and then combined with oil and sugar to make it into a smoothe, creamy, spreadable consistency. 

Biscoff cookies contain regular cookie ingredients, i.e. flour, sugar, oil and raising agents, plus their signature spices.

You’re also likely to find stabilisers and preservatives in Biscoff butter.

How To Melt Biscoff

If you need to melt your Biscoff and make a more runny, gooey cookie butter, you can use the microwave or simply heat it in a pan on the stove.

Microwave Method

1. Spoon the Biscoff cookie butter into a heatproof bowl or microwave-safe dish.
2. Microwave on medium for increments of 30 seconds or so, stirring in between
3. Keep going until it reaches the consistency you want

Stovetop Method

• To melt on the stove, place in a pan on a medium heat.
• Stir continuously until it reaches a good pouring consistency

Here are some no-bake treats

For when you don’t want to switch on the oven!

• Apple Almond Butter Snack
• Frozen Banana Bites
• Strawberry Cheesecake Cups
• Acai Smoothie Bowl
• No-Bake Pumpkin Spice Balls (Without Oats)

Are Ready To Try This Biscoff Brownies Recipe?

If you want a perfectly decadent dessert with a gooey chocolate center every single time, these easy, deliciously fudgy Biscoff chocolate Brownies are a winner everytime!

Do let me know what you think of this recipe for Biscoff brownies.