These Biscoff Brownies are super fudgy and topped with a Biscoff Swirl! They are delicious and easy to make!
Course Dessert
Cuisine American
Keyword biscoff, brownies, cookie butter
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 9slices
Calories 340kcal
Author Camila Hurst
Equipment
8x8" baking pan (or 9x9")
Bowl
Whisk
Ingredients
Brownies
3/4cupunsalted butter6 oz, 170 grams
3/4cupchocolate chips4.4 oz, 127 grams
3/4cupbrown sugar5.3 oz, 150 grams
1/2cupgranulated sugar3 oz, 100 grams
3large eggs
2tspvanilla extract
1 1/4cupsall-purpose flour5.6 oz, 158 grams
3tbspcocoa powder
1/4tspsalt
1/3cupchocolate chips1.98 oz, 56 grams
1/3cupchopped biscoff cookies
Biscoff Swirl
1/2cupbiscoff cookie butter
1/3cuppowdered sugar1.4 oz, 41 grams
1/4cupheavy cream60 ml
Instructions
Brownies
Pre-heat the oven to 350ºF. Line a 8x8” pan with parchment paper, and spray with oil spray. Or you can grease it with butter and flour.
Melt the butter and chocolate chips together in a bowl. You can use the microwave or a double boiler. If using the microwave, simply microwave the mixture for 30 second intervals, whisking in between.
Whisk until smooth and melted together.
Add brown sugar and granulated sugar to the chocolate/butter.
Whisk until incorporated.
Add the eggs and vanilla, and whisk until smooth.
Add the flour, cocoa powder, and salt to the bowl. It’s best if you pre-sift the dry ingredients before adding them, or sift them right into the bowl.
Mix until combined.
Add the remaining 1/3 cup of chocolate chips, and the biscoff cookies, and mix to combine.
Pour the batter on the bottom of the prepared pan.
Biscoff Swirl
Mix the cookies butter, powdered sugar, and heavy cream together until smooth.
Spread spoonfuls of the biscoff mixture on top of the brownie batter. Use a knife or spatula to swirl it around.
Bake in the pre-heated oven for 30 minutes, or until set.
Let it cool down before slicing and serving.
Storage
Store these brownies in the fridge for up to 4 days, covered.
Notes
Chocolate chips: I used dark chocolate chips, feel free to use semi-sweet. Or use any chopped chocolate of your preference.