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Fudgy Biscoff Brownies Recipe

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3.8 from 2 reviews

These fudgy Biscoff brownies combine rich semi-sweet chocolate with the unique spicy caramel flavor of Lotus Biscoff cookies and spread. Perfectly chewy and moist with crunchy cookie pieces throughout and a luscious swirled cookie butter topping, this decadent dessert is ideal for chocolate and Biscoff lovers alike.

Ingredients

Chocolate Mixture

  • 250 g (8.8 oz / 1 ½ cups) baking chocolate or semi-sweet chocolate chips
  • 115 g (1 stick) unsalted butter

Wet Ingredients

  • 4 large eggs, at room temperature
  • 200 g (1 cup) granulated sugar
  • 1 ½ tsp pure vanilla extract

Dry Ingredients

  • 90 g (¾ cup) all-purpose or cake flour
  • 30 g (¼ cup) unsweetened cocoa powder (Dutch-processed preferred)
  • ½ tsp salt

Additional Ingredients

  • 10 crushed Lotus Biscoff cookies (plus 4 extra for topping)
  • 12 tsp Biscoff cookie butter spread

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line an 8-inch (20 cm) square baking pan with parchment paper to ensure easy removal later.
  2. Melt Chocolate and Butter: In a heatproof bowl, melt the unsalted butter and baking chocolate together over a double boiler or in short microwave bursts, stirring until completely smooth and combined.
  3. Whisk Eggs and Sugar: In a separate bowl, whisk the four room-temperature eggs, granulated sugar, and pure vanilla extract for about 2 minutes until the mixture becomes pale and slightly foamy, which helps create a lighter texture.
  4. Combine Mixtures: Gradually add the melted chocolate and butter mixture to the egg mixture, stirring gently until perfectly smooth and uniform in color.
  5. Add Dry Ingredients: Using a spatula, fold in the all-purpose or cake flour, cocoa powder, and salt carefully to avoid overmixing, which could toughen the brownies.
  6. Incorporate Crushed Biscoff Cookies: Gently fold in the 10 crushed Lotus Biscoff cookies until just combined to distribute the crunchy cookie texture throughout the batter.
  7. Prepare for Baking: Pour the batter evenly into the lined baking pan and smooth the surface with a spatula. Dollop 12 teaspoons of Biscoff cookie butter spread over the top and use a knife to create gentle swirls for a marbled effect. Sprinkle the 4 extra crushed cookies on top for added crunch and decoration.
  8. Bake the Brownies: Bake in the preheated oven for 30 to 35 minutes. The top should be set but a toothpick inserted into the center should come out with moist crumbs, not wet batter.
  9. Cool and Chill: Allow the brownies to cool completely in the pan at room temperature, then refrigerate for 1 hour to help them firm up, making them easier to slice.
  10. Serve: Slice into 16 evenly sized pieces and serve chilled or at room temperature. Enjoy the fudgy texture and rich Biscoff flavors in every bite.

Notes

  • Use Dutch-processed cocoa powder for a deeper chocolate flavor and enhanced fudginess.
  • Make sure the eggs are at room temperature to better incorporate air and improve texture.
  • Be careful not to overmix the batter once the flour is added to keep brownies tender.
  • Refrigerating after cooling helps the brownies set firmly and makes slicing neater.
  • Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
  • Butter and chocolate can be melted together in a microwave, but do it in short bursts and stir frequently to prevent burning.

Find it online: https://simpleplatter.com/fudgy-biscoff-brownies-recipe/