If you love cookie butter, you have to try these Biscoff brownies. They’re incredibly fudgy with swirls and pools of Biscoff, finished with crunchy Lotus cookies. The combination of rich brownie and cookie butter is irresistible. 
I only discovered cookie butter a few years ago and it was love at first spoonful. Naturally I had to create a brownie that showcased it. These brownies are moist and fudgy, studded with swirls of cookie butter and finished with chopped Lotus cookies for crunch. The result is a decadent treat that pairs deep chocolate flavor with warm, spiced cookie notes.
So… What Exactly Is Cookie Butter?
Cookie butter is a creamy dessert spread, similar in texture to Nutella, that originated in Belgium. It’s made from crushed spiced biscuits with a buttery flavor. Lotus Biscoff biscuits are the cookies most commonly used to make cookie butter; the Biscoff brand is widely available, but any cookie-butter-style spread will work.
Making Biscoff Brownies
These brownies rely on melted dark chocolate and cocoa powder to create a rich, fudgy texture. Cornstarch helps give a slightly chewy interior and the classic shiny brownie top.
- Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang to lift the brownies out after baking.
- Melt the butter and chopped chocolate together slowly so the chocolate doesn’t burn. Use the microwave in 45-second intervals on medium power, stirring between intervals, or melt in a double boiler over simmering water.
- Once melted and slightly cooled so it isn’t hot to the touch, whisk in the granulated sugar, 2 large eggs, and 1 additional large egg yolk. The extra yolk helps make the brownies chewier.
- Sift in the dry ingredients—flour, cocoa powder, cornstarch, and salt—and whisk until just combined and smooth. Sifting prevents lumps in cocoa and cornstarch.
For easier swirling, warm the cookie butter briefly in the microwave (about 15 seconds) so it’s scoopable.
- Pour the batter into the prepared pan and smooth into an even layer.
- Drop spoonfuls of warmed cookie butter over the batter. Arrange dollops evenly; I used four rows of four, but use the pattern you prefer.
- Use a toothpick, skewer, or knife to swirl the cookie butter into the batter.
- Sprinkle crushed Lotus cookies across the top for crunch.
Bake in the preheated oven for about 30 minutes. Oven times vary; the brownies are done when a toothpick inserted comes out with a few damp crumbs or traces of melted cookie butter but not raw batter.
Baking Tips & Tricks
- Pan size: An 8×8 inch pan gives thicker brownies. A 9×9 inch (23×23 cm) pan also works but will yield thinner brownies and bake in about 25 minutes.
- Chocolate: Use dark chocolate 50–70% for rich flavor. Semi-sweet chocolate works if you prefer slightly sweeter brownies. Avoid very high-percentage dark chocolate (around 70%+) if you don’t like bitterness.
- Cooling: Let brownies cool completely before slicing. Warm brownies will be soft and may fall apart; cooling firms them up for clean slices.
These brownies are thick, fudgy, and studded with pockets of cookie butter—decadent and crowd-pleasing. If you enjoy experimenting, try variations like using semi-sweet chocolate, adjusting the cookie butter ratio, or adding chopped nuts for texture.
Equipment
- 8×8 inch (20×20 cm) pan (a 9×9 inch pan also works)
Ingredients
- 1/2 cup unsalted butter (112 g), cut into cubes
- 6 ounces (170 g) 50–70% dark chocolate, finely chopped
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup (63 g) all-purpose flour
- 1/4 cup (23 g) cocoa powder
- 1 tablespoon cornstarch (cornflour)
- 1/4 teaspoon salt
- 3/4 cup cookie butter (about 1/2–3/4 cup, warmed slightly for swirling)
- 6 Lotus cookies, chopped or crushed for topping
Instructions
- Preheat oven to 350°F (180°C). Line an 8×8 inch pan with parchment paper, leaving an overhang.
- Place chopped chocolate and butter in a heatproof bowl and melt gently in 45-second microwave intervals on medium power, stirring between each, or use a double boiler.
- When the chocolate mixture is not hot to the touch, whisk in sugar, 2 eggs, the extra yolk, and vanilla until smooth and evenly combined.
- Sift in flour, cocoa, cornstarch, and salt. Whisk until there are no streaks of dry ingredients; stop as soon as combined.
- Pour batter into the prepared pan and smooth the top.
- Warm cookie butter for about 15 seconds if needed, then drop spoonfuls over the batter. Swirl with a skewer or knife.
- Sprinkle crushed Lotus cookies on top.
- Bake in the center of the oven for about 30 minutes, or until a toothpick comes out with a few damp crumbs or melted cookie butter but no raw batter.
- Cool in the pan until the pan is no longer warm. Lift brownies out using the parchment overhang and slice with a sharp knife, wiping the knife between cuts for clean slices.
Notes
- Pan sizes: A 9×9 inch pan will produce thinner brownies; bake 25–30 minutes.
- Chocolate: Use baking chocolate or chips. Avoid excessively high-percentage dark chocolate if you prefer less bitterness.
- Eggs: The recipe uses 3 eggs total but only 2 whole eggs plus 1 egg yolk.
- Cornstarch: If you don’t have cornstarch (cornflour), add an extra tablespoon of flour instead.
- Cookie butter: Depending on how much swirl you like, use about 1/2–3/4 cup. A single jar often leaves leftovers.
- Storage: Store in an airtight container at room temperature up to 3 days, or in the fridge up to 5 days. Chilling gives a fudgier texture.
Nutrition (estimate per brownie)
Calories: 349 kcal; Carbohydrates: 37 g; Protein: 4 g; Fat: 21 g; Saturated Fat: 10 g; Sugar: 25 g. Nutrition is an estimate based on 12 servings and using 3/4 cup cookie butter.