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Extra Gooey Biscoff Butter Brownies

Decadent, intensely fudgy dark chocolate brownies stuffed with a thick, molten layer of Lotus Biscoff cookie butter, topped with extra drizzle, crushed cookies, and flaky sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 cup Unsalted Butter cut into cubes
  • 8 oz Dark Chocolate 60-70% cacao, roughly chopped
  • 4 large Eggs room temperature
  • 1 cup White Granulated Sugar
  • 1 cup Light Brown Sugar packed
  • 1 tbsp Vanilla Extract
  • 1 cup All-Purpose Flour spooned and leveled
  • 1/2 cup Dutch-Processed Cocoa Powder sifted
  • 1 tsp Salt
Biscoff Center & Topping
  • 1 1/4 cups Lotus Biscoff Spread divided (3/4 cup for center, 1/2 cup for drizzle)
  • 1/2 cup Lotus Biscoff Cookies roughly chopped
  • 1 tsp Flaky Sea Salt like Maldon, for garnish

Equipment

  • 8x8-inch Metal Baking Pan
  • Parchment paper
  • Electric hand mixer or stand mixer
  • Double Boiler or Heatproof Bowl

Method
 

  1. Line an 8x8 baking pan with parchment. Melt 3/4 cup of Biscoff spread slightly, pour into the pan, spread into an even layer, and freeze for 30-45 minutes until solid.
  2. Preheat oven to 350°F (175°C). Line a second 8x8 metal baking pan with parchment paper, leaving an overhang.
  3. Melt the unsalted butter and chopped dark chocolate together in a double boiler or in the microwave in 30-second bursts until smooth. Let cool slightly.
  4. In a large bowl, beat the eggs, white sugar, and brown sugar on medium-high speed for 4-5 minutes until pale, thick, and doubled in volume.
  5. Gently fold the melted chocolate mixture and vanilla extract into the whipped eggs and sugar until just combined.
  6. Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold with a spatula until no streaks of dry flour remain. Do not overmix.
  7. Pour half of the brownie batter into the prepared pan. Retrieve the frozen Biscoff layer, peel off the parchment, and place it gently on top of the batter.
  8. Pour the remaining brownie batter over the frozen Biscoff layer, spreading it to the edges to completely cover the cookie butter.
  9. Bake for 30 to 35 minutes until the edges are set and the top is glossy and crinkled. The center will still have a slight jiggle.
  10. Let the brownies cool completely in the pan for at least 2-3 hours (or chill in the fridge for 1 hour after reaching room temp) before lifting out by the parchment paper.
  11. Slice into 16 squares. Warm the remaining 1/2 cup of Biscoff spread and drizzle over the top. Garnish with chopped Biscoff cookies and flaky sea salt.

Notes

Do not skip freezing the Biscoff layer! This is crucial to ensure it stays a distinct, gooey layer rather than melting completely into the brownie batter during baking.