Last updated on February 13th, 2026.

Biscoff brownies (or cookie butter brownies) are most likely the only thing that is better than actual brownies. A rich, fudgy (but not too fudgy) brownie batter dotted with flavorful biscoff spread and baked into a fudgy biscoff brownies perfection.

We’ve been friends for a while now, so you are probably already familiar with my fondness of recipes with biscoff cookie butter, like these Biscoff butter cookies, this Biscoff cheesecake, these Biscoff donuts, Biscoff cake, and Biscoff Ice cream. So adding Cookie butter brownies to my collection is the only reasonable thing.

Biscoff brownies filled with cookie butter

INGREDIENTS

The full recipe, including measurements, can be found on the recipe card below.

The recipe calls for a few ingredients, and most are simple everyday ingredients you will likely have in hand already.

Unsweetened chocolate. Instead, you can use dark chocolate; I like to use 65% or 72% when baking. Do not use milk chocolate.
Unsalted butter. It provides flavor and tender, moist texture. Do not reduce the amount of butter, otherwise the brownies will turn out too cakey.
Unsweetened Cocoa powder.
Light brown sugar
Granulated sugar
Large eggs at room temperature. If you have egg sensitivity, use flax eggs instead.
Cake flour. You can also use all-purpose flour (bleached or unbleached). During the testing, I found that combining the dutch cocoa powder and cake flour helps with the unique, not too fudgy, not too cakey brownies. Both dutch cocoa powder and cake flour can be easily found at your local grocery store.
Salt
Biscoff Cookie Butter.
Lotus biscoff cookies

Ingredients to make chocolate lotus bars

HOW TO MAKE BISCOFF BROWNIES

Below are the step-by-step instructions. You can find the full recipe card at the bottom of the post.

Before starting to bake, preheat your oven to 325F (160C) and line an 8”x8” square pan with parchment paper.

Place the chocolate and butter in a large mixing bowl (microwave-safe bowl) and melt using 30-second increments. Mix in the cocoa powder.
Mix in the sugar and then the eggs.
Use a whisk to vigorously mix the eggs into the wet ingredients until it goes from lumpy to completely smooth. This part is essential; we need to force the eggs into the batter to bond the fat with the rest of the ingredients properly. It is also our way of incorporating some air into the recipe.
Mix the dry ingredients: salt and flour, then fold the flour mixture into the chocolate mixture.
Pour the batter into the prepared tin, then use a small cookie spoon or a teaspoon to dot the cookie butter into the brownie batter. Top with lotus cookies and bake.

EXPERT TIPS AND FAQ

To bake the perfect brownies, please take a minute to read through these tips carefully.

To make biscoff cookie butter swirl. Use the cookie butter to create a biscoff brownie swirl. Melt the butter for about 15 seconds, drizzle it on top of the brownie batter, and use a knife to create the swirl.
For the best lotis biscoff brownies. Make sure all of the ingredients are at room temperature.
Do not overbake the brownies. This is the key to having not-too-cakey, not-too-fudgy chocolate brownies.
How to tell if the lotus biscoff brownies are ready? I like to do the toothpick brownie test in two sections of the pan. The edges and the center. The toothpick should come out with a few moist crumbs from the edges and a bit wet with moist crumbs from the center. It might look undone, and that’s good. It will set as it cools. If the toothpick comes out completely dry from the center, it is overbaked.
When fitting the parchment paper into the pan, ensure that the sides of the paper overhang for an accessible invert.
The best way to slice these fudgy brownies is to allow the brownies to cool for 1-2 hours before inverting and slicing. For a smooth slice, place the brownies in the refrigerator for 20 minutes, slice, and allow to reach room temperature.

Yields

This recipe makes one 8×8-inch brownie, enough to slice 12-16 slices. To make a 9×13-inch double the recipe. Baking time might need to increase, so pay attention to the signs.

STORING

Best at room temperature, covered or in an airtight container, for up to 2 days.

To freeze, wrap the brownies in groups of 4 using a plastic bag, then place them in a freezer ziplock bag.

MORE Bars and Chocolate RECIPES YOU MIGHT LIKE

Brownie Blondies, Butterscotch Blondies, Matcha brownies, Pecan white chocolate Blonds, Brownie Pizza Recipe, Black Forest Brownies.

DID YOU TRY THIS RECIPE?

If you tried this recipe or any other recipe by One sarcastic Baker baking blog, please take a movement to rate and comment at the end of each recipe. Your questions, ideas, and thoughts are priceless, and here at OSB we value them more than butter!

And don’t forget to tag me on Instagram

5 from 3 votes

Print Pin