Ingredients

1 cup salted butter

1 ½ cups granulated sugar

½ cup brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 cup semi-sweet chocolate chips

½ cup Biscoff cookie butter, slightly warmed

1 cup crushed Biscoff cookies (folded into the batter)

8–10 whole Biscoff cookies, for topping

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly spray it to prevent sticking.

Step 2: Melt the butter in a saucepan over low heat. Whisk in the granulated sugar and brown sugar until the mixture is smooth and glossy. Allow it to cool slightly so it’s not too hot.

Step 3: Add the eggs and vanilla extract, whisking until the mixture is well combined and silky.

Step 4: Stir in the flour and cocoa powder just until the batter comes together. Stop mixing as soon as there are no dry spots to keep the brownies fudgy.

Step 5: Gently fold in the chocolate chips and most of the crushed Biscoff cookies, reserving a small amount for topping.

Step 6: Pour the batter into the prepared pan and spread it out evenly.

Step 7: Warm the Biscoff cookie butter until it’s easy to spoon, then drop small spoonfuls over the batter. Swirl gently with a knife to create a marbled effect.

Step 8: Press the whole Biscoff cookies evenly on top of the batter.

Step 9: Bake for 30 to 35 minutes until the edges are set and the center is soft and fudgy but not wet.

Step 10: Let the brownies cool completely before slicing to ensure thick, clean squares.

Tips & Variations

Use slightly warmed cookie butter for easier swirling without melting the brownies.

For extra crunch, fold in chopped nuts like pecans or walnuts with the chocolate chips.

Swap semi-sweet chocolate chips for dark or milk chocolate chips depending on your sweetness preference.

To enhance the Biscoff flavor, sprinkle a pinch of cinnamon into the batter.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

You can substitute peanut butter, but the flavor will be different. Biscoff cookie butter has a unique spiced caramel flavor that pairs specially well with the chocolate in these brownies.

How do I know when the brownies are done?

The edges should be set and slightly pulling away from the pan, while the center remains soft and fudgy but not raw. A toothpick inserted near the center may come out with a few moist crumbs but not wet batter.