Biscoff Brownies (Edit recipe)

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These Biscoff Brownies combine the rich and fudgy deliciousness of a classic brownie with the irresistible flavor of Biscoff butter, which is swirled throughout the batter. With nine simple ingredients, the result is an ooey gooey, melt-in-your-mouth center that makes each and every bite unforgettable.

15 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	571
Fat:	30 g
Carbohydrates:	72 g
Protein:	10 g
Cholesterol:	27 g
Sodium:	245 mg
Fiber:	3 g
Sugars:	43 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 9

Ingredients

1 cup Lotus Biscoff Cookie Butter (Creamy)
.5 cup Unsalted Butter
1 cup Cane Sugar
2 Eggs
1.75 cups All Purpose Flour
.5 tsp Baking Soda
.5 tsp Salt
1 cup Semi-Sweet Chocolate Chunks, chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees Fahrenheit.
Line a 9x9 inch square baking pan with parchment paper, making sure the paper hangs over the edges for easy removal.
In a microwave-safe bowl, combine the chopped chocolate with the melted butter. Heat in 20-30 second intervals, stirring between each, until the chocolate is melted and the mixture is smooth.
Add the sugar, eggs, and vanilla extract to the chocolate and butter mixture. Stir well until all ingredients are fully combined and the mixture is smooth.
In the same bowl, sift in the flour, baking soda, and salt. Mix until all the ingredients are well incorporated and the batter is smooth.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Drop spoonfuls of Biscoff butter over the brownie batter. Use a toothpick or the tip of a knife to swirl the Biscoff butter throughout the batter, creating a marbled effect.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not raw batter.
(Optional) Top the brownies with a sprinkle of flaky sea salt.
Let the brownies cool completely in the pan before cutting into squares.

Notes

Make sure the Biscoff butter is at room temperature before using it. This will make it easier to spoon and swirl into the brownie batter.

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.