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Close up of Biscoff brownies showing fudgy texture with a cookie butter layer in the center.
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5 from 1 vote

Fudgy Biscoff Brownies

These fudgy Biscoff brownies might just be my new obsession. Super rich, fudgy brownies with a surprise layer of cookie butter hidden right in the middle! Made in an 8x8-inch pan, this recipe yields 16 perfect bars that combine two iconic flavors into one irresistible treat!
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cookie Butter, Fudge Brownies
Servings: 16 brownies
Calories: 242kcal
Author: Mike Johnson

Ingredients

  • 255 g Biscoff (or any speculoos cookie butter spread)
  • 113 g unsalted butter
  • 56 g vegetable oil
  • 35 g unsweetened natural or Dutch process cocoa powder
  • 250 g granulated sugar
  • 2 large eggs (~100g)
  • 94 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
Metric - US Customary

Instructions

  • Place an 8x8-inch baking pan on top of a sheet of parchment paper and trace/outline the pan using a pencil or marker. Turn the parchment paper over (so the ink is on the bottom) and evenly spread the cookie butter inside the square. Transfer the parchment paper to the freezer and chill until firm, about 30 minutes. Note: I recommend checking to make sure the layer is completely firm before starting on the brownie batter!
    Biscoff being spread into an even square layer on top of parchment paper.
  • Preheat the oven to 350°F (180°C). Grease and line the 8x8-inch pan with parchment paper, letting the excess extend over the sides of the pan, then set aside.
  • Combine the butter, oil, and cocoa powder in a small saucepan over medium-low heat and stir until completely melted, then remove from the heat and set aside.
    Butter, oil, and cocoa powder being combined in a saucepan.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, whisk together the granulated sugar and eggs on medium-high until combined and fluffy, about 4-5 minutes.
    Eggs and sugar being whipped together with a hand mixer on high speed.
  • Add the slightly cooled cocoa mixture and beat until well incorporated.
    Melted cocoa mixture being incorporated into the egg and sugar mixture.
  • Add in the flour, baking powder, and salt, and use a rubber spatula to gently fold until just combined.
    Dry ingredients being incorporated into brownie batter.
  • Pour half of the batter into the prepared baking pan and smooth the top with a spatula. Peel the parchment paper off the frozen cookie butter square and place it on top of the batter.
    Frozen cookie butter being placed on top of half of the brownie batter.
  • Pour the rest of the batter on top and spread it evenly to the edges. Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out fudgy but the edges look cooked through.
    Remaining brownie batter being spread over the frozen cookie butter layer.
  • Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares. Cover and store leftover brownies at room temperature for up to 5 days.

Video

Nutrition

Serving: 1 brownie | Calories: 242kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 83mg | Potassium: 63mg | Fiber: 1g | Sugar: 21g | Vitamin A: 210IU | Calcium: 14mg | Iron: 1mg
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