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Biscoff Brownies with Cookie Butter Frosting recipe

Cookie Butter Brownies with Cookie Butter Frosting

The fudgiest brownies, tall and decadent, with a Biscoff cookie crust, a generous swirl of Cookie Butter woven into the batter, and a thick layer of Cookie Butter Frosting on top. Featuring three appearances of Biscoff and Cookie Butter, these Cookie Butter Brownies with Cookie Butter Frosting are a dream!

Course Brownies
Keyword biscoff brownies, biscoff crust, biscoff frosting, cookie butter brownies, cookie butter frosting
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 16
Author Sarah

Ingredients

For Biscoff Crust:

  • Two 8 oz. sleeves Biscoff cookies divided
  • 1/2 cup butter melted
  • 2 tbsp. granulated sugar

For Biscoff Brownies:

  • 1 cup butter melted
  • 2 cups granulated sugar
  • 2 tsp. vanilla extract
  • 4 large eggs at room temperature
  • 1 1/4 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 cup cookie butter

For Cookie Butter Frosting:

  • 1/2 cup butter softened
  • 3/4 cup cookie butter
  • 2-3 cups powdered sugar
  • 1 tsp. vanilla extract
  • 3-4 tbsp. heavy whipping cream

Instructions

For Biscoff Crust:

  1. Line a 9-inch square pan with foil, allowing it to hang over the edges. Lightly coat with nonstick spray.

  2. Crush the Biscoff cookies into fine crumbs. I will either use my food processor to accomplish this, or sometimes I put the cookies in a gallon-sized Ziploc bag, and I do some light smashing with a rolling pin.

  3. Set aside approximately 1/4 cup cookie crumbs for garnish.

  4. In a medium bowl, combine remaining cookie crumbs, butter, and sugar.

  5. Press into the bottom of the prepared pan.

For Biscoff Brownies:

  1. In a large bowl, whisk together melted butter, sugar, and vanilla.

  2. Add the eggs, one at a time, whisking well after each addition.

  3. Stir in the cocoa powder, flour, and salt, mixing until just blended.

  4. Spread the brownie batter evenly over the crust.

  5. Place the cookie butter in a small heatproof bowl. Heat for 20-30 seconds, or until melted and thinned. Heat at additional 10 second intervals as needed.

  6. Drizzle the melted cookie butter over the brownie batter, and lightly swirl with a knife.

  7. Bake at 350 degrees for 40-45 minutes, or until edges and center appear set, and a toothpick inserted near the center comes out mostly clean, with only a few moist crumbs.

  8. Cool in the pan on a wire rack.

  9. Once completely cool, run a knife around any exposed edges. Carefully lift the brownies out by the foil overhang.

  10. Transfer to a plate or serving platter.

  11. Prepare frosting.

For Cookie Butter Frosting:

  1. In a large mixing bowl, beat butter and cookie butter until smooth.

  2. Add powdered sugar, beating until smooth.

  3. Beat in vanilla.

  4. Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.