Biscoff Cookie Butter Swirl Brownies
Biscoff Cookie Butter Swirl Brownies
Ingredients
For the Brownies
- 1 box brownie mix, 18.3 ounce, for 13x9 inch pan
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs
For the Biscoff Swirl
- 1/2 cup Biscoff cookie butter
- 1/2 cup Biscoff cookies, crushed, optional
Instructions
- 1
Preheat your oven to 325°F (or as directed on your brownie mix box). Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 2 min•🌡️ 325
- 2
In a large mixing bowl, combine the brownie mix, vegetable oil, water, and large eggs. Stir with a spoon or spatula until just combined, being careful not to overmix the batter.
⏱️ 3 min
- 3
Pour about two-thirds of the prepared brownie batter into the lined baking pan and spread it evenly across the bottom.
⏱️ 1 min
- 4
Dollop about half of the Biscoff cookie butter over the brownie batter in spoonfuls, distributing it somewhat evenly.
⏱️ 1 min
- 5
Carefully pour the remaining brownie batter over the Biscoff dollops and gently spread it to cover the cookie butter layer.
⏱️ 1 min
- 6
Dollop the remaining Biscoff cookie butter over the top layer of brownie batter. Using a knife or a skewer, gently swirl the Biscoff into the brownie batter to create a beautiful marbled effect. If desired, sprinkle the crushed Biscoff cookies over the top for added texture and flavor.
⏱️ 2 min
- 7
Bake for 30 to 35 minutes, or according to the package directions for your brownie mix, until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 35 min•🌡️ 325
- 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for clean cuts and a fudgy texture. Once cooled, use the parchment paper overhang to lift the entire slab of brownies out of the pan.
- 9
Cut the cooled brownies into squares and serve. Enjoy your delicious Biscoff Cookie Butter Swirl Brownies!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Cookie Butter Swirl Brownies
Ingredients
For the Brownies
- 1 box brownie mix, 18.3 ounce, for 13x9 inch pan
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs
For the Biscoff Swirl
- 1/2 cup Biscoff cookie butter
- 1/2 cup Biscoff cookies, crushed, optional
Instructions
- 1
Preheat your oven to 325°F (or as directed on your brownie mix box). Line a 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
⏱️ 2 min•🌡️ 325 - 2
In a large mixing bowl, combine the brownie mix, vegetable oil, water, and large eggs. Stir with a spoon or spatula until just combined, being careful not to overmix the batter.
⏱️ 3 min - 3
Pour about two-thirds of the prepared brownie batter into the lined baking pan and spread it evenly across the bottom.
⏱️ 1 min - 4
Dollop about half of the Biscoff cookie butter over the brownie batter in spoonfuls, distributing it somewhat evenly.
⏱️ 1 min - 5
Carefully pour the remaining brownie batter over the Biscoff dollops and gently spread it to cover the cookie butter layer.
⏱️ 1 min - 6
Dollop the remaining Biscoff cookie butter over the top layer of brownie batter. Using a knife or a skewer, gently swirl the Biscoff into the brownie batter to create a beautiful marbled effect. If desired, sprinkle the crushed Biscoff cookies over the top for added texture and flavor.
⏱️ 2 min - 7
Bake for 30 to 35 minutes, or according to the package directions for your brownie mix, until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
⏱️ 35 min•🌡️ 325 - 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for clean cuts and a fudgy texture. Once cooled, use the parchment paper overhang to lift the entire slab of brownies out of the pan.
- 9
Cut the cooled brownies into squares and serve. Enjoy your delicious Biscoff Cookie Butter Swirl Brownies!
⏱️ 5 min