Cookie Butter Brownies
These cookie butter brownies are filled with a thick layer of Biscoff spread and topped with a Biscoff cookie butter swirl. They are decadent and fudgy with the classic crinkle top.
The base of these cookie butter brownies is my classic crinkle top brownies. They are super fudgy chocolate brownies with great texture and flavor. A little cinnamon is added to the batter in this recipe to enhance the taste of the spiced cookie butter.
These rich brownies have both a Biscoff swirl and a thick layer of cookie butter in the middle this gives you delicious gooey pockets of Biscoff butter in every bite.
You’ll spread out half the brownie batter first, then pour over the cookie butter. Then top it with the remaining brownie batter.
The brownie batter is quite a bit thicker than the cookie butter, so dollop it on all over the cookie butter first, then carefully spread it out. It doesn’t matter if some cookie butter is still showing!
Ingredients
Find the ingredient amounts for this fudgy brownie recipe in the printable recipe card at the bottom of this post.
- Unsalted butter or salted– This recipe uses melted butter. Butter adds fat, chewiness and so much taste to these brownies. The hot butter melts the sugar and helps create the crackly top.
- Semi-sweet dark chocolate bar – Choose real chocolate, one with cocoa butter (don’t use compound chocolate which uses vegetable oils.) The melted chocolate brings both rich chocolate flavor and fudgy texture to the brownie.
- Sugar – Both granulated sugar and soft brown sugar is used – There’s a large amount of sugar in brownies because this helps to create the fudgy texture and helps create a crinkle top. Sweetness is also needed to help with the richness of the chocolate. Soft brown sugar gives extra moisture to the fudge brownies.
- Large eggs
- Salt – Salt enhances the flavor.
- Vanilla – Chocolate’s best friend. Choose a good quality vanilla extract or vanilla paste.
- Cinnamon – A touch of cinnamon to enhance the cookie butter flavor.
- Unsweetened cocoa powder – provides extra chocolate flavor! You can use natural cocoa powder or dutch cocoa powder
- All-purpose flour – Only a small amount of plain flour is used for some stability but not too much, so the brownie stays moist. There are no rising agents in these brownies to avoid making cakey brownies.
- Cookie butter – This recipe uses around 3/4 of a jar of Biscoff cookie butter. You can use the smooth or crunchy version. The crunchy version brings an amazing texture to the brownies!
What is cookie butter?
Cookie butter is made of crushed spiced Belgian cookies, blended into a smooth and creamy paste. Similar texture to smooth peanut butter.
This Belgian cookie tastes buttery, crisp, light, and spiced with cinnamon. They are also known as speculoos cookies. This is similar but not the same as Speculaas, which is also a spiced butter cookie with more spices than just cinnamon.
This recipe uses Lotus Biscoff cookies butter to bring the delicious Biscoff flavor, but really, the brand of cookie butter doesn’t matter as long as it’s a speculoos cookie butter. This brings the perfect amount of sweetness and spice to the brownie mixture.
If you’re in the US, an alternative brand you can find in grocery stores is Trader Joe cookie butter.
Equipment
You’ll need an 8×8 inch pan for these chewy brownies. I prefer a metal square pan to bake them. It cooks evenly and gives nice straight edges.
Method
Find the full instructions in the printable recipe card at the bottom of this post.
Preheat an oven to 350°F (180°C) and line an 8×8 inch metal square baking pan or similar, with parchment paper.
Melt butter and the chocolate in a large saucepan or microwavable-safe bowl. Heat it on low heat and stir with a wooden spoon or rubber spatula until it’s all melted and combined.
Alternatively, place it in the microwave and melt it together in 20-second increments, stirring each time.
Once it’s all melted, stir through the sugars while the mixture is still hot.
Crack the eggs into a separate small mixing bowl first to avoid getting shells into the chocolate mixture. Beat in the eggs, one at a time, until well combined, followed by the salt and vanilla extract.
Sift cocoa powder, cinnamon, and flour into the egg mixture and whisk it well to combine it into a glossy and thick chocolate batter.
Cookie butter
In a small microwave-safe small bowl, scoop in the cookie butter. Melt it in the microwave for 20-30 seconds to loosen the mixture and make it runny.
Scoop half the brownie batter into the prepared tin and use an offset spatula to smooth it out.
Spoon over the Biscoff cookie butter spread, reserving 2-3 tablespoons worth to make some cookie butter swirls at the end. Use the spoon or an offset spatula to gently smooth it out.
Scoop over the remaining brownie batter, adding little dollops of it all over the cookie butter. Use an offset spatula or butter knife to gently smooth it out. Don’t worry if some cookie butter is still peeking through.
Drizzle the remaining cookie butter over the top of the brownies and use a skewer to swirl the cookie butter around to make a pattern.
Baking
Bake the brownies in the preheated oven for around 30 minutes until a cake tester inserted into the pan comes out fairly clean with a few moist crumbs still sticking to it.
Leave the brownies in the pan to cool down completely on a wire rack before lifting them from the pan and slicing them. For extra clean-cut brownies, chill them in the fridge before slicing.
Storing
Store any leftover brownies, at room temperature or in the fridge in an airtight container for up to a week.
Brownies can be frozen too, for up to 3 months. Tightly wrap and freeze the whole slab of brownie, or portion it up first. Let it thaw at room temperature or overnight in the fridge.
If you like a warm brownie, pop it in the microwave for 15-20 seconds once thawed, to lightly heat it.
More Cookie Butter Recipes
If you enjoyed this cookie butter recipe, you might like these too!
Cookie Butter Brownies
Ingredients
- 113 g unsalted butter
- 85 g semi-sweet chocolate
- 150 g granulated sugar
- 50 g soft brown sugar
- 1 teaspoon vanilla paste or extract
- 2 large eggs
- 30 g cocoa powder, natural or dutch processed
- 63 g all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 300 g cookie butter
Instructions
- Preheat an oven to 350°F (180°C) and line an 8×8 inch metal square baking pan with parchment paper.
- Melt butter and chocolate in a large saucepan or microwavable-safe bowl. Heat it on low heat and stir with a wooden spoon or rubber spatula until it's all melted and combined. Alternatively, place it in the microwave and melt it together in 20-second increments, stirring each time.
- Once it's all melted, stir through the sugars while the mixture is still hot.
- Beat in the eggs, one at a time, until well combined, followed by the salt and vanilla extract.
- Sift cocoa powder, cinnamon, and flour into the egg mixture and whisk it well to combine it into a glossy and thick chocolate batter.
- In a small microwave-safe bowl, scoop in the cookie butter. Melt it in the microwave for 20-30 seconds to loosen the mixture and make it runny.
- Scoop half the brownie batter into the prepared tin and use an offset spatula to smooth it out.
- Spoon over the cookie butter spread, reserving 2-3 tablespoons to make some cookie butter swirls at the end. Use the spoon or an offset spatula to smooth it out gently.
- Scoop over the remaining brownie batter, adding little dollops all over the cookie butter. Use an offset spatula or butter knife to smooth it out gently. Don't worry if some cookie butter is still peeking through.
- Drizzle the remaining cookie butter over the top of the brownies and use a skewer to swirl the cookie butter around to make a pattern.
- Bake the brownies for around 28-32 minutes until a knife inserted into the pan comes out reasonably clean with a few moist crumbs sticking to it. No wet batter should be left, but the brownie should still be moist. Take care not to overcook the brownies.
- Leave the brownies in the pan to cool down completely on a wire rack before lifting them from the pan and slicing them. For extra clean-cut brownies, chill them in the fridge before slicing.