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Fudgy Biscoff Brownies Delight

Ultra-rich, fudgy chocolate brownies swirled with creamy Biscoff spread and topped with crushed Lotus cookies — the ultimate caramel cookie butter treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Brownies, Dessert
Cuisine: American, Belgian Fusion
Calories: 360
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 0.5 cup unsalted butter
  • 4 oz dark chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 tsp salt
Biscoff Swirl & Topping
  • 0.5 cup Biscoff cookie butter spread
  • 5 pieces Lotus Biscoff cookies, crushed

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
  2. Melt butter and dark chocolate together until smooth.
  3. Whisk in sugar, eggs, and vanilla until glossy.
  4. Fold in flour, cocoa powder, and salt until just combined.
  5. Spread half the batter into the pan, drizzle Biscoff spread, top with remaining batter, and swirl with a knife.
  6. Sprinkle crushed Biscoff cookies on top.
  7. Bake for 28–32 minutes until edges are set but center is still fudgy.
  8. Cool completely before slicing. Drizzle with extra melted Biscoff if desired.

Notes

For extra gooey brownies, slightly underbake. Use smooth or crunchy Biscoff depending on texture preference.