These Cookie Butter Swirl Brownies are one of the best things I've ever made. With a biscoff cookie crust on the bottom, luscious fudgy brownie in the middle and biscoff cookie butter swirl on top - this is THE chocolate dessert you need in your life!
As a baker and a food blogger, I often get asked what's my favourite dessert to eat. It's probably the most difficult question EVER. While I absolutely love everything I make (I wouldn't be sharing it with you here otherwise), I think I'm partial to a good, chocolate fudgy brownie. I just can't resist it!
WHAT IS COOKIE BUTTER?
I don't know who invented this stuff, but whoever it is - THANK YOU. It's basically a sweet spread (think Nutella), but made with cookies. I mean... it's amazing. The first time I've seen it was on CupcakeJemma's YT channel. I knew I needed to try that cookie butter ASAP. And what a better way to try it, than by making a very popular SWIRL brownie. It's absolutely delicious and I'm sure you're going to love it!
HOW TO MAKE THESE COOKIE BUTTER SWIRL BROWNIES
If you take a closer look on the image below, you'll notice I wanted to elevate the swirl brownie even more. How? By adding a crunchy, buttery layer of biscoff cookie crust. That was a massive hit among my friends and family, so I'm positive I did the right thing. 🙂
Making brownies is fairly easy, but you do need some kind of an electric mixer. The first step is mixing eggs and sugar on high speed, for a relatively long amount of time. If you're making just a regular brownie, this will also ensure that crackly top everyone loves. 🙂
For extra flavour and fudginess, I use a combination of light soft brown sugar and caster sugar. Yum!
And to get the most chocolate flavour, I found it's best to use both unsweetened dutch-processed cocoa powder (more on that here) and melted chocolate. If you want the best brownie EVER, don't skimp on chocolate! Buy the best quality and flavour you can get. I suggest using a 60% dark chocolate, but a 55% will do, too. Just don't use baker's chocolate. It's overly sweet and not very good quality.
Can you see how I got that edge higher than the rest of the brownie? That's not intentional. A couple of hours after I baked this Cookie Butter Swirl Brownie, I watched IG stories by Mike Johnson @mikebakesnyc and he was talking about banging the pan half way through baking time. Yes, that's right. To get an even brownie layer, you need to drop the baking pan on the counter a couple of times, half way through. Thanks, Mike! Will do that - next time I bake some brownies. 🙂
IF YOU'RE INTO DELICIOUS CHOCOLATE DESSERTS, CHECK OUT MY FAVOURITES...
If you make these amazing cookie butter fudgy brownies, let me know by tagging me on Instagram @anasbakingchronicles or tell me all about it in the comments section down below. I love seeing your creations! If you have any questions, don’t hesitate to ask. Happy baking!
cookie butter swirl brownie
- 3 large eggs
- 150 g caster sugar
- 100 g soft brown sugar
- 2 teaspoons vanilla extract
- 150 g good quality dark chocolate (60% cocoa solids)
- 150 g unsalted butter
- 1 teaspoon salt
- 70 g all-purpose flour
- 40 g unsweetened dutch-processed cocoa powder
- 250 g biscoff cookies
- 100 g unsalted butter
- 150 g biscoff cookie butter
- Preheat your fan oven to 160˚C (325˚F) or 180˚C (350˚F) if you're not using a fan oven. Grease and line with baking paper an 8x8 inch (20x20 xm) baking pan. Make sure all the sides are covered with baking paper, as well.
- Using a food processor grind your cookies. In a separate bowl, combine them with melted butter. Press the mixture into the bottom of the pan. Bake for 5-6 minutes then set aside to cool.
- In a medium sized bowl, sift and combine flour, cocoa powder and salt. Set aside.
- Place chopped chocolate (or chocolate chips) and diced butter into a heatproof bowl and melt over a bain-marie (a pot of simmering water). Make sure the bowl doesn't actually touch boiling water. Stir occasionally with a silicone spatula, so it combines and melts evenly. Once it's done, set aside to cool a little bit.
- In a bowl of your stand mixer fitted with the whisk attachment, mix together eggs and both sugars, until pale, fluffy and doubled in volume. You can't really overmix this, so let it beat on high for at least 5 minutes.
- Then, set your mixer to low speed and slowly, in a steady stream, pour in your melted chocolate-butter mixture. Add the vanilla and mix until everything is combined.
- Add your dry ingredients and mix on low, just until combined.
- Pour the brownie batter into a prepared baking pan with cookie crust.
- Melt cookie butter in the microwave or over a bain-marie (a pot of simmering water) to get a creamy consistency. Using a spoon, dollop blobs of cookie butter on top of the brownie batter. Then, using a skewer or a butter knife, swirl the cookie butter. (Put more than you think, I actually didn't put enough. :D)
- Bake in a preheated oven for about 35 minutes. Half way through the baking, carefully drop your pan on the counter a couple of times to deflate it and create an even top layer.
- Once they're done, place the pan on a cooling rack and let the brownies cool completely before cutting into it.
- If you don't have a stand mixer, you can use an electric hand mixer.
- If you still don’t own one, I advise you to buy a kitchen scale – they’re cheap and easy to use, and always guarantee the same results in baking!
- Not all ovens are the same, check the brownie at 30 minute mark, then adjust the time accordingly. Don't overbake it!
All the recipes are developed and tested using only metric measurements and a kitchen scale. The U.S. cup and spoon measurements are provided for your convenience, but I highly recommend getting a digital kitchen scale and measuring in metrics. It's easy and always guarantee the same results in baking!
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.