Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (about 15-18 cookies) Biscoff Lotus cookies, crushed into crumbs
- 1/2 cup smooth Biscoff cookie butter, slightly warmed for easier swirling
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting, then lightly grease the parchment paper.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously until smooth and well combined.
- Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to dry brownies.
- Gently fold in the crushed Biscoff Lotus cookie crumbs into the brownie batter until evenly distributed.
- Pour about half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Dollop half of the warmed Biscoff cookie butter over the batter. Using a knife or a skewer, gently swirl the cookie butter into the batter, creating beautiful marbled patterns.
- Carefully spoon the remaining brownie batter over the swirled layer, spreading it gently to cover. Dollop the remaining cookie butter on top and repeat the swirling process.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Overbaking will result in dry brownies.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for fudgy, neat squares.
- Once cooled, cut into squares and serve. Store any leftover brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.
Notes
For extra fudginess, slightly underbake your brownies. The residual heat will continue to cook them as they cool. If your cookie butter is too thick to swirl easily, microwave it for 10-15 seconds until slightly runny. For an elevated presentation, drizzle a little extra melted cookie butter or sprinkle a few more crushed Biscoff cookies on top just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 420
- Sugar: 45g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg