Ingredients
Brownie Batter
- ¾ cup (225 g) Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
- ¾ cup (158 g) butter (regular or vegan), melted
- 2 eggs
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 tsp vanilla extract
- ¾ tsp salt
- ¾ cup (93.75 g) all-purpose flour
- ¾ cup (64.5 g) cocoa powder
Topping
- 8-12 Lotus Biscoff cookies, optional
Instructions
- Prepare the cookie butter layer: Cut a piece of parchment paper to fit your 8×8 square baking pan with some overhang. Place the parchment in the pan and fold the edges to create creases matching the pan’s shape. Remove the parchment and place it flat on a surface. Spread the Biscoff cookie butter over the parchment in the shape of the pan so it will fit as one piece. Freeze until firm while you make the brownie batter.
- Preheat and line the pan: Preheat your oven to 350°F (175°C). Line an 8×8 square baking pan with parchment paper, ensuring some parchment hangs over the edges for easy brownie removal.
- Mix dry ingredients: In a bowl, combine cocoa powder, salt, and all-purpose flour. Set aside for later.
- Combine sugars and butter: Melt the butter in the microwave or on the stove and transfer it to a medium bowl. Add both the light brown sugar and granulated sugar, whisking together until the mixture becomes a thick paste that pulls away cleanly from the sides of the bowl.
- Add eggs and vanilla: Crack in the eggs and add vanilla extract, then whisk again until smooth.
- Incorporate dry ingredients: Pour the dry cocoa-flour mixture into the wet ingredients and whisk gently just until combined, taking care not to overmix to keep the brownies fudgy.
- Layer the batter and cookie butter: Pour half of the brownie batter into the lined baking pan and smooth it out evenly. Remove the cookie butter slab from the freezer and peel off the parchment—it should come off easily in one piece. Place the cookie butter slab gently on top of the batter.
- Add remaining batter and cookies: Pour the remaining brownie batter over the cookie butter layer, smoothing to an even layer. Arrange Biscoff cookies on top, pressing them gently into the batter.
- Bake: Bake the brownies for 30-40 minutes at 350°F. Start checking at 30 minutes by inserting a toothpick into the center; the brownies are done when the toothpick has moist crumbs but no wet batter, and the top is crinkly.
- Cool and serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 squares and enjoy your deliciously fudgy Biscoff brownies.
Notes
- Ensure not to overmix the batter to maintain fudgy brownie texture.
- Freezing the cookie butter layer helps it to hold shape while layering the batter.
- Baking times may vary slightly depending on your oven; watch for the toothpick test to avoid overbaking.
- For vegan variation, use vegan butter and egg substitutes suitable for baking.
- Using parchment paper with overhang helps to remove the brownies easily without breaking.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
