May I present to you: the easiest brownies that are infused with loads of crunchy Biscoff cookie butter. And topped with a dark chocolate soy ganache. Need I say more?

Okay, I'll admit that brownies aren't a dessert that I make on a regular basis. I've always been a bread person- I think has more substance for some reason. But honestly in the past few months, I've grown to loveeeeeee making and eating brownies (I used to think they weren't very photogenic lol BUT LOOK). They're so easy to whip together and who could resist some dark chocolate and cookie butter? There is so much leverage when you make these brownies. Do you like them tall or short? Fudge-y or cake-y? You can achieve anything and everything!

I have been making batches and batches of brownies these past few weeks- trying to get the right texture I wanted. At first, I baked them for too long (25 minutes is too long y'all!!) and had the urge to keep adding flour if I thought the batter didn't look thick enough :(. But I learned from my mistakes and here is the finished product!!

If you haven't tried cookie butter, or Biscoff (speculoos) cookies, you will be in for a big treat. I frequently use the cookies/cookie butter interchangeably but I think it goes the best with brownies and cookies. We did a project for our marketing professor who partnered with Lotus Biscoff- so I got a bunch of free merchandise- like a bottle of cookie butter.

Tips & Tricks:

  • To line the 8" x 8" brownie pan, just put parchment paper on the bottom. No need to line the sides. That would just be wasting paper.
  • Honestly, I don't think you need to use an electric mixer for this. You can use your hands and it will turn out just as delicious! Beating the eggs and sugar together might give the brownie some volume though.
  • Control the urge to add more flour/cocoa to the batter. Of course you can add some (10g) but if you add too much, you're gonna get a dry, not moist brownie and we don't want that do we!
  • The chocolate chips give the brownie so much extra flavor/sweetness. I suggest adhering to this step.
  • For the Biscoff cookie butter pattern on top, we want to swirl the horizontal lines vertically so that the melted cookie butter will drag itself up and down the brownie batter, creating a pretty pattern. This is optional, you don't have to do this step but it makes the brownies so pretty! And it gives them more cookie butter flavor.
  • For the optional soy ganache, add as much soy milk so that the ganache is spreadable/drip-pable.
A helpful graphic for the swirls


  • 90g all purpose flour
  • 47g cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 112g butter
  • 75g dark chocolate
  • 3 eggs
  • 1 tsp vanilla extract
  • 100g sugar
  • 1 cup chocolate chips (1/2 cup for brownie batter plus 1/2 cup for soy ganache)
  • 4 heaping tablespoons Biscoff cookie butter (2 tb for brownie batter plus 2 tb for top pattern)
  • 5 tb of soy milk (give or take 2 tb)

The "How-Tos":

  1. Mix flour, cocoa powder, baking powder, and salt together in a bowl.
  2. Place butter and dark chocolate in another bowl. Microwave for 20 seconds until butter is melted. Microwave on 6 second intervals as needed after.
  3. Beat the eggs, vanilla extract, and sugar on medium high with an electric mixer until the mixture is pale and fluffy (5-6 minutes).
  4. Pour in the cooled chocolate/butter mixture into the egg/sugar mixture. Beat on medium-low speed until just combined.
  5. Add the flour mixture to the (4) with 3 additions. With each addition, fold the flour mixture into the chocolate one with a spatula. Don't overmix! If needed, sprinkle more flour into the batter.
  6. Add chocolate chips (1/2 cup) until just combined.
  7. In another bowl, melt (2 heaping tb) cookie butter in the microwave for 20 seconds. Pour melted cookie butter into brownie mixture.
  8. Pour the brownie mixture into a lined 8" x 8" square pan. Level off the batter evenly with a spatula or knife.
  9. Melt (2 heaping tb) more cookie butter in the microwave for 20 seconds. Using a spoon, drip some of the melted cookie butter onto the brownie batter, horizontally.
  10. Use a chopstick or toothpick to make the swirl design on top of the brownie.
  11. Bake in a preheated 350F oven for 20 minutes.
  12. To make ganache: Melt soy milk and chocolate together in the microwave for 20 seconds. Add more soy milk as needed until the ganache is drip-pable!
  13. Enjoy with Trader Joe's dairy free soy chocolate chip cherry ice cream!
haha the ice cream plopped off and this was the aftermath