Have you tried cookie butter yet? You’ve got to try it if you haven’t! It’s lick-the-container good! I needed to try it on all. the. things, so what better excuse is there to make these fudgy Biscoff brownies?
This Biscoff brownies recipe is thick, super chocolatey, rich, and easy to make. If you sneak some of the Biscoff brownies before it is fully cooled, the cookie butter is nice and gooey. But, as it cools down it gets the texture you expect for a brownie.
I love that this is a small batch, but you can easily double the recipe and make it in a 9×13 too! Bonus points for being able to make it with just a spatula to cut down on the dishes!
What else can I make with cookie butter? Let me know in the comments below, I’d love to try some more things!
Alright, let’s get baking!
Tools & Equipment to make easy cookie butter brownies
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How long do brownies last?
These cookie butter brownies will store well in an air-tight container at room temperature for 3-5 days, and up to a week in the refridgerator.
How to make fudgy biscoff brownies
Preheat your oven to 350°F (180°C).
Grease your nine by nine baking dish with nonstick cooking spray and line it with parchment paper. Make sure that the edges extend beyond the pan so that you can easily lifted up and out after the brownies are baked.
Add the butter and chocolate together in a microwaveable bowl. Reserve 1/2 cup of the chocolate chips for later.
You’ll want to microwave it until it’s smooth and creamy. I like to do 30 seconds for the first round and then 15 second increments after that making sure to mix it between each time in the microwave. I like to stop before it’s completely melted so that I don’t overheat and seize the chocolate.
Continue to mix it until it’s smooth and creamy and then set it aside to allow it to cool down a bit before working with it again.
You’ll want to combine the chocolate vanilla granulated sugar and brown sugar together. Mix well until the sugar is completely broken down and incorporated into the chocolate mixture.
Add the egg one at a time and mix it into the chocolate batter.
I like to crack my eggs into a separate soul so that I don’t have to worry about any shells getting into my batter.
Add in the flour, sifted cocoa powder, and a pinch of salt.
Gently fold together the batter, being careful not to overmix.
To fold the batter gently pull the bottom of the batter up and over. Be sure to scrape the sides so that it’s nice and clean.
Combine the remainder of the chocolate chips into the brownie batter now.
Fold it in until it’s well distributed.
Scoop the batter into the baking pan trying to level it off as best as you can.
Scoop the cookie butter on top.
Now you want to gently swirl in the cookie dough. You’ll want to be careful so you don’t want to over mix it otherwise you’ll lose some of the swirled effect.
You also don’t want to have it too thin in areas so go back and double check.
The battery is very thick.
Alright let’s get this in the oven!
Bake it for about 30 to 35 minutes. The edges will start the firm up the middle will just be set and not wobbly.
Once the brownies are completely cool you can pull the brownies out of the pan to cut.
You will also love these sweet treats!
- Chocolate Peanut Butter Fudge
- Easy Marshmallow Fudge Recipe
- Reese’s Peanut Butter Bars
- Twix Cookies
- Chocolate Chip Cheesecake Bars
- Reese’s Peanut Butter Bars
- Double Decker Brownie Bars
- Magic Bars
- Oatmeal Carmelitas
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These Biscoff brownies recipe is thick, super chocolatey, rich, and easy to make. If you sneak some of the Biscoff brownies before it is fully cooled, the cookie butter is nice a gooey. But, as it cools down it gets the texture you expect for a brownie.
Ingredients
- 1/2 cup (115 grams) unsalted butter
- 1 bar (115 grams – approx 1 cup broken into pieces) Ghardelli 60% bittersweet cocoa (affiliate link)
- 1 cup (160 grams) chocolate chips, divided
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (107 grams) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, cold
- 1/2 cup (70 grams) all-purpose flour
- 1/4 cup (20 grams) cocoa powder, sifted
- pinch of salt
- 3/4 cup (215 grams) Biscoff cookie butter (affiliate link)
Instructions
- Preheat your oven to 350°F (180°C).
- Grease your 8 or 9″ baking dish with nonstick cooking spray and line it with parchment paper. Make sure that the edges of the parchment paper extend beyond the pan so that you can easily lift it up and out after the brownies are baked.
- Add the butter and chocolate together in a microwaveable bowl. Reserve 1/2 cup of the chocolate chips for later.
- Microwave for 30 seconds, and then 15 second increments being sure to mix it between each time in the microwave. Stop microwaving just before the chocolate is fully melted to avoid overheating and seizing the chocolate.
- Continue to mix it until it’s smooth and creamy and then set it aside to allow it to cool down a bit before working with it again.
- Combine the chocolate, vanilla, granulated sugar, and brown sugar together. Mix it well until the sugar is completely broken down and incorporated into the chocolate mixture.
- Add the egg one at a time and mix it into the chocolate batter.
- Add in the flour, sifted cocoa powder, and a pinch of salt.
- Combine the remainder of the chocolate chips into the brownie batter now. Fold it in until it’s well distributed.
- Scoop the batter into the baking pan trying to level it off as best as you can.
- Scoop the cookie butter on top. Gently swirl in the cookie dough. Be careful to not over-mix it, otherwise you’ll lose some of the swirled effect. You also don’t want to have it too thin in areas.
- Bake it for about 30 to 35 minutes. The edges will start the firm up . The middle will just be set and not wobbly.
- Once the brownies are completely cool you can pull the brownies out of the pan to cut.
Notes
These cookie butter brownies will store well in an air-tight container at room temperature for 3-5 days, and up to a week in the refridgerator.
Keywords: fudgy Biscoff brownies, cookie butter brownies
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