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extreme close up gooey texture inside biscoff brownies with cookie butter

Biscoff Brownies

Rich, fudgy, gooey biscoff brownies swirled with warm Lotus cookie butter, topped with crushed Biscoff cookies, and finished with a drizzle of more cookie butter on top. Every bite is pure caramelized chocolate heaven. Includes the viral Dubai biscoff brownie crumbl variation with pistachio cream and toasted kataifi. Only 7 simple ingredients, 20 minutes prep, no mixer required.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1 cup | unsalted butter | melted
  • 1 1/2 cups | granulated sugar | or 3/4 cup white + 3/4 cup brown for deeper flavor
  • 3 | large | eggs | room temperature
  • 1 teaspoon | vanilla extract |
  • 1/2 cup | unsweetened cocoa powder | Dutch-processed recommended for richest flavor
  • 3/4 cup | all-purpose flour |
  • 1/4 teaspoon | salt |
Biscoff Swirl & Topping
  • 1/2 cup | Biscoff spread Lotus cookie butter | slightly warmed, for swirling
  • 1/4 cup | Biscoff spread Lotus cookie butter | extra, for topping drizzle
  • 8-10 | | Lotus Biscoff cookies | crushed for topping
For the Dubai Biscoff Brownie Variation (Optional)
  • 1/2 cup | pistachio cream or pistachio butter |
  • 1/2 cup | kataifi pastry shredded phyllo dough |
  • 2 tablespoons | butter | for toasting the kataifi
  • 1/4 cup | chopped pistachios | for garnish

Equipment

  • 1 9x9-inch baking pan For baking the brownies
  • 1 Parchment paper For lining the pan with overhang
  • 1 Large mixing bowl For mixing the brownie batter
  • 1 Whisk, For mixing wet ingredients
  • 1 Silicone spatula or rubber spatula For folding and scraping
  • 1 Offset spatula Optional but recommended for spreading batter evenly
  • 1 Butter knife or toothpick For creating the Biscoff swirl
  • 1 Microwave-safe bowl or cup For warming the Biscoff spread
  • 1 Sharp knife For slicing (wipe clean between cuts)
  • 1 Cutting board Optional

Method
 

Main Recipe: Classic Biscoff Brownies
  1. Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Sift in the cocoa powder, all-purpose flour, and salt. Gently fold with a spatula until just combined. Do not overmix — this is the key to fudgy (not cakey) brownies.
  5. Pour the brownie batter into the prepared pan and spread evenly with an offset spatula.
  6. Warm ½ cup Biscoff spread in the microwave for 15-20 seconds until pourable (but not hot). Drop spoonfuls randomly over the brownie batter. Use a butter knife to swirl the Biscoff into beautiful marbled patterns.
  7. Sprinkle the crushed Lotus Biscoff cookies generously and evenly over the top of the batter.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet/raw batter). Do NOT overbake for the best gooey texture.
  9. Remove from the oven and let the brownies cool completely in the pan (about 1 hour). Once cool, warm the remaining ¼ cup Biscoff spread and drizzle it over the top.
  10. Use the parchment overhang to lift the brownies out of the pan. Slice into 12-16 squares with a sharp knife, wiping the knife clean between each cut for neat edges. Serve at room temperature.
Dubai Biscoff Brownie Variation (Viral Crumbl-Style) 
  1. Toast the kataifi: Melt 2 tablespoons butter in a skillet over medium heat. Add the ½ cup shredded kataifi pastry and toast, stirring frequently, until golden brown and crispy (5-7 minutes). Remove from heat and let cool completely.
  2. Prepare the brownie base exactly as in the main recipe Steps 01-05 (preheat, mix batter, pour into pan).
  3. Add the Dubai layer: Spread the ½ cup pistachio cream evenly over the brownie batter in the pan. Sprinkle about half of the toasted kataifi over the pistachio layer.
  4. Add the Biscoff swirl: Follow main recipe Step 06 (warm and swirl the ½ cup Biscoff spread).
  5. Finish the toppings: Sprinkle the remaining toasted kataifi, the crushed Lotus Biscoff cookies, and the ¼ cup chopped pistachios over the top.
  6. Bake and finish exactly as in the main recipe Steps 08-10 (bake 25-30 min, cool completely, drizzle extra Biscoff if desired).

Notes

Tips:
  • Do not overmix (fudgy not cakey)
  • Slightly underbake
  • Use room temperature eggs
  • Cool completely before slicing
  • Warm Biscoff just to pourable
Storage:
  • Room temp: 3 days
  • Fridge: 1 week (warm before eating)
  • Freezer: 2 months
Variations:
  • Dubai version (see instructions above)
  • Gluten-free: swap flour 1:1
  • Vegan: flax eggs + vegan butter
Quick FAQ:
  • Cakey? Overmixed or overbaked.
  • No eggs? Use flax eggs.