I’ve never really thought to eat biscoff with anything other than white bread. Because seriously, does cookie butter even need any embellishment? I was curious as to what else would go well with the cookie butter so I decided to experiment with chocolate for starters. And I think we can all agree that there is no baked good that could be a better embodiment of chocolate than the darkest fudgiest brownie.
I turned to my trusty cocoa brownie recipe by Alice Medrich. The brownies that this recipe yields have the texture and density of pure fudge when done right. I can bet you a brownie that even the most hardcore chocolate freaks would be satisfied with two squares because they are downright devilish.
The cookie butter stars in the brownie equation in the form of frosting thickly slathered on top.
You can find the recipe for the brownies here. The delicious cookie butter frosting recipe is below.
PrintCookie Butter Brownies
- Total Time: 40 minutes
- Yield: 16 servings 1x
Description
Devilishly rich chocolate brownies topped with a swirled chocolate and cookie butter frosting create an outrageously delicious dessert.
Ingredients
Brownies
- See the link to the brownie recipe above
Frosting
- 1/2 stick butter
- 1/2 cup cookie butter spread
- 3/4 cup icing sugar, sifted
- 1/2 to 1 tbsp milk or heavy cream
- around 50g chocolate, melted (1.7 ounces)
Instructions
- Bake the brownies using the linked recipe and let them cool completely on a wire rack.
- In a mixing bowl, beat the butter and cookie butter spread together until well combined and smooth.
- Gradually add the sifted icing sugar to the butter mixture, beating until the mixture is light and fluffy.
- Add milk or heavy cream, a little at a time, until the frosting reaches your desired consistency.
- Spread the frosting thickly over the cooled brownies.
- Drizzle the melted chocolate over the frosting and use a knife or skewer to swirl it into the frosting for a marbled effect.
- Allow the frosting to set slightly before cutting the brownies into squares and serving.
Notes
For best results, allow the brownies to cool completely before frosting to prevent the frosting from melting. Store the brownies in an airtight container at room temperature for up to 3 days. You can substitute milk with heavy cream for a richer frosting. Experiment with different types of chocolate for the drizzle to vary the flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22
- Sodium: 120
- Fat: 14
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Frequently Asked Questions
Can I use a different type of brownie recipe instead of Alice Medrich’s cocoa brownie recipe?
Yes, you can use any brownie recipe, but the texture and density may vary from the fudgy consistency that Alice Medrich’s recipe provides.
What kind of cookie butter should I use for the frosting?
You can use any brand of cookie butter, but Biscoff is recommended for its flavor and consistency.
How thick should I slather the cookie butter frosting on the brownies?
You should apply the frosting thickly, as this enhances the flavor and complements the fudgy texture of the brownies.
Great Recipe.
sounds delicious!!
but, what is “cookie butter”.
thank you. marie
Hi Marie! Cookie butter is a spread that is made up of ground speculoos cookies.