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Extra Gooey Biscoff Butter Brownies

Rich, fudgy dark chocolate brownies stuffed with a thick layer of molten Biscoff cookie butter, topped with more Biscoff drizzle, crushed cookies, and sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 minutes
Total Time 55 minutes
Servings: 16 Brownies
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 cup unsalted butter
  • 8 oz dark chocolate 60-70% cocoa, chopped
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 tbsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup Dutch-process cocoa powder sifted
  • 1 tsp salt
Filling and Topping
  • 1.5 cups Lotus Biscoff spread smooth, divided use
  • 8-10 Lotus Biscoff cookies broken into chunks
  • 1 tsp flaky sea salt for sprinkling

Equipment

  • 8x8 or 9x9 inch square metal baking pan
  • Parchment paper
  • Mixing bowls
  • Electric Mixer or Whisk
  • Small saucepan or microwave-safe bowl

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch square baking pan with parchment paper, leaving an overhang. Grease lightly.
  2. Melt the butter and chopped chocolate together using a double boiler or microwave. Stir until smooth and let cool slightly.
  3. In a large bowl, beat eggs, granulated sugar, brown sugar, and vanilla vigorously for 2-3 minutes until pale and thickened.
  4. Fold the cooled chocolate mixture into the egg mixture.
  5. Sift in the flour, cocoa powder, and salt. Gently fold until just combined with no flour streaks.
  6. Pour half of the batter into the prepared pan and spread evenly.
  7. Melt 1 cup of the Biscoff spread in the microwave until pourable. Pour evenly over the first batter layer.
  8. Top with the remaining brownie batter, spreading gently to cover the Biscoff layer.
  9. Scatter broken Biscoff cookies on top. Bake for 30-35 minutes until edges are set but center is still slightly wobbly.
  10. Melt the remaining 1/2 cup Biscoff spread and drizzle over the hot brownies. Sprinkle with flaky sea salt.
  11. Cool completely in the pan on a wire rack for at least 2 hours before lifting out via parchment and slicing.

Notes

Do not overbake; the center should still be gooey when removed from the oven. Cooling completely is essential for slicing.