Loading...

Preheat your oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

For the brownie layer: In a medium saucepan over low heat, melt the cubed unsalted butter. Once mostly melted, add the granulated sugar and stir with a wooden spoon until combined and the butter is fully melted. Remove from heat.

Stir in the all-purpose flour and unsweetened cocoa powder into the butter and sugar mixture until just combined. Add the vanilla extract and crack in the 3 large eggs. Whisk vigorously until a thick, dark brown brownie batter forms.

Fold in the chocolate chips with a spatula until evenly distributed throughout the brownie batter. Set aside 1/2 cup of the brownie batter for the dollops later.

For the cheesecake layer: In a separate mixing bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy.

Add the milk, vanilla extract, and crack in the 2 large eggs to the cream cheese mixture. Continue beating with the hand mixer until the mixture is smooth, creamy, and light yellow.

Pour the main portion of the brownie batter (not the reserved 1/2 cup) into the prepared baking pan. Spread it evenly across the bottom using a spatula.

Carefully pour the cheesecake batter over the brownie layer, gently spreading it to cover the brownie base.

Using an ice cream scoop or a spoon, drop dollops of the reserved brownie batter onto the cheesecake layer. Aim for about 9 dollops, evenly spaced.

Drizzle the melted Lotus Biscoff Creamy cookie butter generously over the top of the brownie and cheesecake layers.

Using a thin stick, skewer, or the tip of a knife, gently swirl the cookie butter, brownie dollops, and cheesecake batter to create a marbled pattern.

Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.

Remove from the oven and let cool completely in the pan on a wire rack. This is crucial for clean slices. Once cooled, refrigerate for at least 1 hour to allow the cheesecake layer to firm up before slicing and serving.


Preheat your oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

For the brownie layer: In a medium saucepan over low heat, melt the cubed unsalted butter. Once mostly melted, add the granulated sugar and stir with a wooden spoon until combined and the butter is fully melted. Remove from heat.

Stir in the all-purpose flour and unsweetened cocoa powder into the butter and sugar mixture until just combined. Add the vanilla extract and crack in the 3 large eggs. Whisk vigorously until a thick, dark brown brownie batter forms.

Fold in the chocolate chips with a spatula until evenly distributed throughout the brownie batter. Set aside 1/2 cup of the brownie batter for the dollops later.

For the cheesecake layer: In a separate mixing bowl, combine the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy.

Add the milk, vanilla extract, and crack in the 2 large eggs to the cream cheese mixture. Continue beating with the hand mixer until the mixture is smooth, creamy, and light yellow.

Pour the main portion of the brownie batter (not the reserved 1/2 cup) into the prepared baking pan. Spread it evenly across the bottom using a spatula.

Carefully pour the cheesecake batter over the brownie layer, gently spreading it to cover the brownie base.

Using an ice cream scoop or a spoon, drop dollops of the reserved brownie batter onto the cheesecake layer. Aim for about 9 dollops, evenly spaced.

Drizzle the melted Lotus Biscoff Creamy cookie butter generously over the top of the brownie and cheesecake layers.

Using a thin stick, skewer, or the tip of a knife, gently swirl the cookie butter, brownie dollops, and cheesecake batter to create a marbled pattern.

Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.

Remove from the oven and let cool completely in the pan on a wire rack. This is crucial for clean slices. Once cooled, refrigerate for at least 1 hour to allow the cheesecake layer to firm up before slicing and serving.
