Ingredients
- Unsalted butter, melted: 1/2 cup (113g)
- Granulated sugar: 1 cup (200g)
- Light brown sugar, packed: 1/2 cup (100g)
- Large eggs: 2
- vanilla powder: 1 teaspoon
- All-purpose flour: 3/4 cup (90g)
- Unsweetened cocoa powder: 1/2 cup (45g)
- Lotus Biscoff cookie butter: 1/2 cup (120g), melted and extra for swirling
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Add eggs and vanilla bean paste and whisk until smooth.
- Step 3: In a separate bowl, whisk together flour and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Gently fold in the melted Lotus Biscoff cookie butter. Pour the batter into the prepared pan and spread evenly. Dollop spoonfuls of additional Lotus Biscoff cookie butter on top of the batter and swirl using a knife or toothpick.
- Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs attached.
- Step 6: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Notes
- For extra fudgy brownies, slightly underbake them – they will continue to set as they cool.
- Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Warm a brownie square in the microwave for 10-15 seconds for a gooey, melty treat.
- Serve these decadent brownies with a scoop of vanilla ice cream and a sprinkle of crushed Biscoff cookies for an irresistible dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American