These fudgy Biscoff brownies are super thick and rich brownies. They are stuffed with the Biscoff cookie butter. Inside the brownies are the Biscoff cookies and mini chocolate chips. If you love Biscoff cookies, you will love these brownies.
These fudgy Biscoff brownies are super fudgy. They are also very easy to make.
I wanted to make brownies that had the cookie butter oozing out of the middle. They use a lot of cookie butter, so they are perfect for cookie butter lovers.
Why You Will Love These
- Biscoff- If you love Biscoff cookies or their cookie butter, then you will love this recipe!
- Fudgy chocolate brownies- These use cocoa powder and melted chocolate to get them to be super fudgy.
- Easy to make- These bars are actually very easy to make! You will need a mixer for this recipe.
Here are some notes about the ingredients used.
- Biscoff cookie spread- I used most of a jar.
- Butter- Unsalted stick butter gets melted with the chocolate.
- Chocolate- I used this Lindt 70% chocolate bar.
- Eggs + egg yolk- The extra egg yolk is needed to provide more moisture and to make the brownies fudgier.
- Dutch process cocoa powder- I used this one. Dutch process cocoa powder makes the brownies even richer.
- Cornstarch- This makes the brownies even fudgier.
- Mini chocolate chips- These provide extra pockets of chocolate.
Step By Step Instructions
Here are the instructions on how to make these brownies.
STEP 1: First, freeze the cookie spread. Spread a slightly melted cookie spread on parchment paper and freeze. This lets it be easier to transfer over to the brownies.
STEP 2: Next, beat sugar and eggs. Use a whisk attachment to beat the eggs and sugar for 5 minutes. This gives the brownies the crackle top.
STEP 3: Then, melt butter and chocolate. Melt these together and then, let it cool.
STEP 4: Add in oil, vanilla, and butter/chocolate. Mix on low until combined. Take off the mixer.
STEP 5: Next, fold in the dry ingredients. Be very gentle to not over mix the batter and deflate the air. Now, fold in the Biscoff cookie pieces and the mini chocolate chips.
STEP 6: Pour half of the batter in an 8X8 pan. Top the batter with the frozen cookie butter. Then, top with the rest of batter.
STEP 7: Top with extra cookies. Bake for 40-50 minutes. The brownies need to be slightly underdone. They will continue baking in the hot pan.
The Biscoff cookie spread will melt very fast after you pull it out of the freezer. When you cut into smaller strips, make sure to freeze for at least 20 minutes before using.
The chopped Biscoff pieces, need to be pretty small. If they are too big, it will make the brownie feel dry.
These brownies need to be underdone slightly when you take them out of the oven. They will continue to bake as they cool.
I have not recipe tested this. If you make these with no eggs, let me know!
Yes you can! You can also choose to not have it at all.
Yes. It will make a thinner layer of brownies. If you want more, 1.5X this recipe.
Storing and Freezing
These fudgy Biscoff brownies need to be stored at room temperature in an airtight container. They will last up to 4 days.
These fudgy Biscoff brownies can be frozen in an airtight container. Freeze up to 30 days. Let them thaw for 1 hour before eating.
Other Brownie Recipes To Try
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Fudgy Biscoff Brownies
- ¾ cup Biscoff cookie spread slightly melted
- 5 tablespoon Unsalted butter
- 4 oz Chopped semi-sweet chocolate I used 70%
- 1 ⅓ cup White granulated sugar
- 2 Large eggs
- 1 Egg yolk
- 1 teaspoon Pure vanilla extract
- 3 ½ tablespoon Oil canola or vegetable
- ¾ cup All-purpose flour
- ¾ cup Dutch process cocoa powder
- 1 tablespoon Cornstarch
- ½ teaspoon Salt
- ½ cup Biscoff cookie pieces blended slightly into pieces then measured
- ½ cup Mini chocolate chips
- Biscoff cookies for decoration
- Press parchment paper into an 8X8 pan. Use your finger to create creases into the parchment paper. Melt the cookie butter for 15 seconds in the microwave. Take out the parchment paper and spread the cookie butter in the square. Freeze for at least 2 hours. Cut the cookie spread into squares for easy removal. Put it back in the freezer while you make the batter.¾ cup Biscoff cookie spread
- Preheat oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper and spray again. In a saucepan over medium-low heat. Melt the butter and chopped chocolate. Mix constantly until completely melted. Take off heat and allow to cool.5 tablespoon Unsalted butter, 4 oz Chopped semi-sweet chocolate
- In a mixing bowl, sift the flour, cocoa powder, cornstarch, and salt. Set aside. Using a mixer with a whisk attachment. Mix the sugar, eggs, and egg yolk. Mix on high for 5 minutes to get light and fluffy.1 ⅓ cup White granulated sugar, 2 Large eggs, ¾ cup All-purpose flour, ¾ cup Dutch process cocoa powder, 1 tablespoon Cornstarch, 1 Egg yolk
- Add in the vanilla, oil, and melted chocolate/butter. Mix on low until combined. Take off the mixer. Add in the dry ingredients and fold gently. Mix until smooth. Add in cookie pieces and chocolate chips.1 teaspoon Pure vanilla extract, 3 ½ tablespoon Oil, ½ teaspoon Salt, ½ cup Biscoff cookie pieces
- Spread half of the brownie mixture into pan. Very quickly, peel the cookie butter from the parchment paper and place in the pan. Work quickly because it melts fast. Spread the rest of the batter on top. Top with extra cookies.½ cup Mini chocolate chips, Biscoff cookies
- Bake for 40-50 minutes. The middle will be slightly underdone because it will continue to cook while cooling. Allow it to cool completely before cutting into it and serving.