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Biscoff Brownies with Cookie Butter Frosting recipe
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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:

  • Line a 9-inch square pan with foil, allowing it to hang over the edges. Lightly coat with nonstick spray.
  • 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.
  • Set aside approximately 1/4 cup cookie crumbs for garnish.
  • In a medium bowl, combine remaining cookie crumbs, butter, and sugar.
  • Press into the bottom of the prepared pan.

For Biscoff Brownies:

  • In a large bowl, whisk together melted butter, sugar, and vanilla.
  • Add the eggs, one at a time, whisking well after each addition.
  • Stir in the cocoa powder, flour, and salt, mixing until just blended.
  • Spread the brownie batter evenly over the crust.
  • 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.
  • Drizzle the melted cookie butter over the brownie batter, and lightly swirl with a knife.
  • 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.
  • Cool in the pan on a wire rack.
  • Once completely cool, run a knife around any exposed edges. Carefully lift the brownies out by the foil overhang.
  • Transfer to a plate or serving platter.
  • Prepare frosting.

For Cookie Butter Frosting:

  • In a large mixing bowl, beat butter and cookie butter until smooth.
  • Add powdered sugar, beating until smooth.
  • Beat in vanilla.
  • Add heavy cream, one tablespoon at a time, beating until frosting is light and fluffy. It should be thick, but fluffy and spreadable.