Description
Indulge in these decadent Biscoff Brownies that combine rich chocolate with the unique flavor of spiced caramel. Each bite offers a delightful swirl of Biscoff spread and a crunchy cookie topping, making them a must-try dessert.
Ingredients
Scale
- ½ cup smooth Lotus Biscoff Cookie Butter Spread
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ cup additional smooth Lotus Biscoff Cookie Butter Spread
- Lotus Biscoff Cookies for topping
- Chocolate Chips or Chunks (Optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper, greasing it lightly.
- In a medium bowl, melt the unsalted butter and ½ cup of smooth Biscoff spread together until smooth and let cool slightly.
- In a large mixing bowl, whisk together the melted butter-Biscoff mixture with granulated sugar and light brown sugar until smooth. Add the eggs one at a time, whisking until glossy, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt until there are no lumps.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. If using, fold in chocolate chips or chunks.
- Pour the brownie batter into the prepared pan and dollop the remaining ¼ cup of Biscoff spread on top. Use a knife to swirl it into the batter.
- Crush the Lotus Biscoff cookies and sprinkle them over the top of the brownie batter.
- Bake for 25-30 minutes for an 8×8-inch pan or 20-25 minutes for a 9×9-inch pan, until the edges are set and a toothpick comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack for 2-3 hours before lifting them out and cutting into squares.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Avoid overmixing the batter to keep the brownies fudgy. For an enhanced chocolate flavor, consider adding 1 teaspoon of espresso powder to the dry ingredients.