Description
Decadent Biscoff Brownies featuring layers of rich chocolate brownie batter and creamy Lotus Biscoff cookie butter, topped with crunchy Biscoff cookies for a perfect balance of fudgy, creamy, and crunchy textures. This recipe combines smooth cocoa-flavored brownies with the unique caramelized spice flavor of the speculoos spread, making it a delightful treat for any occasion.
Ingredients
Scale
For the Cookie Butter Layer
- 1 cup Lotus Biscoff Spread plus 2 tablespoons for swirling (or any speculoos cookie butter spread)
For the Brownie Batter
- ¾ cup butter, regular or vegan, melted
- 2 eggs
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- ¾ cup all-purpose flour
- ¾ cup cocoa powder plus 2 tablespoons
Topping
- 8–12 Biscoff cookies or speculoos cookies (optional)
Instructions
- Prepare the Cookie Butter Layer: Line an 8×8 inch square baking pan with parchment paper leaving an overhang on all sides for easy removal. Create a crease by folding the parchment edges along the sides of the pan. Place the parchment on a flat surface such as a cookie sheet, then spread 1 cup of the cookie butter onto the parchment to fit the square pan size. Freeze this layer to firm up while preparing the brownie batter.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line the same or another 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients: In a bowl, whisk together ¾ cup cocoa powder, 2 tablespoons cocoa powder, ¾ teaspoon salt, and ¾ cup all-purpose flour. Set aside.
- Mix Wet Ingredients: Melt the butter and transfer it to a medium bowl. Add ¾ cup light brown sugar and ½ cup granulated sugar to the melted butter. Whisk vigorously until the mixture becomes thick, pasty, and pulls away from the sides of the bowl.
- Add Eggs and Vanilla: Beat in 2 eggs and 2 teaspoons vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a whisk or spatula. Take care not to overmix to keep the batter light and fudgy.
- Assemble Brownies: Pour half of the brownie batter into the prepared pan. Remove the frozen cookie butter slab from the freezer and carefully peel it off the parchment. Place it evenly over the batter in the pan, then pour the remaining batter on top, smoothing the surface.
- Add Cookie Topping: Arrange 8 to 12 Biscoff cookies on the top surface, pressing them gently into the batter so they stick slightly.
- Bake: Bake in the preheated oven for 30 to 35 minutes. Start checking at 30 minutes by inserting a toothpick; it should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and serve.
Notes
- For a thicker cookie butter layer, increase the cookie butter to 1 ¼ cups.
- The cookie butter layer doesn’t need to be completely frozen, just firm enough to remove easily from the parchment.
- Preparing the cookie butter layer and freezing it overnight is recommended for easy handling.
- Baking times may vary depending on your oven and baking dish type; glass pans may require longer baking.
- Store brownies at room temperature in an airtight container or wrapped in plastic wrap for 3 to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff brownies, Speculoos brownies, cookie butter dessert, chocolate brownies with Biscoff, fudgy brownies, layered brownies, easy brownie recipe
