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–+ servings
A spatula lifting a Biscoff brownie from a baking pan.

Biscoff Brownies

Print Recipe
These easy and fudgy Biscoff Brownies are layered with smooth cookie butter and topped off with caramelized Lotus Biscoff biscuits.
Course Dessert, Desserts
Cuisine American, British, Canadian, UK
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 brownies
Calories 366
Author Dorothy Bigelow

Equipment

Ingredients

  • 1 box brownie mix (18.3 oz/520g)
  • 2 large eggs
  • ⅔ cup salted butter melted
  • ¼ cup milk
  • 1 cup milk chocolate chips
  • 1 jar Lotus Biscoff Spread cookie butter (14.1oz/400g)
  • ½ package Biscoff Cookies roughly chopped (8.8oz/250g)
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF (177ºC) and grease a 9x13-inch (23 x 33cm) baking pan with cooking spray.
  • Prepare the brownie batter. Combine the brownie mix, eggs, melted butter, and milk in a large mixing bowl with a hand or stand mixer until well combined, about 1-2 minutes.
    A bowl filed with brownie mix, eggs, milk, and melted butter.
  • Add chocolate. Fold the milk chocolate chips into the batter until evenly distributed.
    A bowl of brownie batter with chocolate chips added into the batter.
  • Base layer. Spread 2 cups (473mL) of the batter into the bottom of the prepared pan in an even layer.
    A baking pan filled with brownie batter.
  • Cookie butter layer. Warm the Biscoff cookie butter spread in the microwave until pourable. Pour it as evenly as possible across the top of the brownie batter.
  • Gently even out the cookie butter layer over the brownie layer using an offset spatula or a butter knife.
    A baking pan filled with brownie batter and topped with cookie butter.
  • Add the remaining brownie batter. Carefully add the remaining brownie batter on top of the cookie butter layer, starting at the edges, then to the middle, and carefully spread it into an even layer. Work carefully to avoid blending with the cookie butter layer.
    A baking dish filled with unbaked brownie batter, surrounded by Biscoff cookies.
  • Add the cookies. Add the roughly chopped cookies on top, pressing them into the batter very gently.
    A baking pan filled with brownie batter and topped with cookie pieces.
  • Bake. Place in the oven and bake for 33-38 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean.
  • Slice. Allow the brownies to cool completely before cutting into squares and serving.
    12 brownies topped with chopped Lotus Biscoff cookies.

Video

Notes

Storing leftovers: Allow the brownies to cool completely, then store them in an airtight container for up to 3 days at room temperature, or 5 days in the refrigerator. 
To freeze: Wrap individually in plastic wrap, then add to a freezer bag. Freeze for up to 3 months, and thaw (or heat) before serving. 

Nutrition

Calories: 366kcal | Carbohydrates: 44g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 214mg | Potassium: 71mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 288IU | Calcium: 23mg | Iron: 1mg