Nothing beats this small batch cookie butter brownies recipe. It is made with a fudgy brownie base, a melty Biscoff cookie butter spread in the center, and has extra Lotus Biscoff cookies on top of the brownie batter. This is then baked to perfection to give you 8 slices of the fudgiest brownies ever.
Since you are here, you have to try my small batch Nutella brownies, these small batch chocolate donuts, small batch chocolate chip cookies, and this traditional small batch brownies recipe with a crinkly top.
This is the best cookie butter small batch recipe you’ll ever make!
If you were ever looking for a recipe for cookie butter lovers, then I got you covered with this one. It mixes chocolate and cookie butter in the most beautiful and impressive way. By layering the brownie batter and the cookie butter in the center we are able to achieve something that is so delicious but also so beautiful and impressive to look at.
Once you slice into your homemade brownies you will see the brownie layers with a clear brown ooey gooey cookie butter center that everyone will adore! So without further ado, let’s get baking.
Why you need to make this recipe!
- It yields the perfect serving for 4 or 8 people, depending on how many slices each one would have.
- This recipe is made with simple ingredients that you can find at your local grocery stores.
- It is so impressive but uses a very simple trick to get that perfect middle layer of cookie butter.
- This is the perfect recipe for both chocolate lovers and cookie butter lovers as well!
- They are made in one bowl/one pan, AKA less clean up!
- This recipe yields a super chewy yet fudgy brownie, I think you will absolutely love it!
Ingredients for this small batch fudgy chocolate brownies with cookie butter filling.
Here are the ingredients you will need to make this fancy dessert. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter & oil- This recipe uses a mix of fat to create that chewy and fudgy texture at the same time. You can use salted or unsalted butter for this recipe.
- Brown sugar & granulated sugar – This recipe uses a mixture of brown sugar and white sugar to get us that crinkly top brownie with the perfect chew to it.
- Egg– Use a large egg at room temperature.
- Vanilla extract- This will help add a bit of depth of flavor to our brownies.
- Cocoa powder- Use high-quality cocoa powder for this recipe because it is what will give us that chocolatey brownie flavor.
- Flour– All-purpose flour works great for this recipe.
- Salt– A little bit of salt will help balance out the sweetness of our brownies.
- Chocolate chips or chocolate chunks– You can use your favorite chocolate chips here or a chopped-up chocolate bar. I prefer using a chopped-up high-quality chocolate bar to give us those stunning pools of chocolate once you slice into the brownies. You can use dark chocolate, or eve white chocolate chips or chunks in this depending on your preference.
- Biscoff spread- I got my smooth cookie butter spread at Trader Joe’s but feel free to grab the one at your local grocery store. Just make sure it is the smooth king and not the chunky one.
How to make this small batch cookie butter brownie recipe
This is how you can make this easy dessert at home. Make sure to scroll down to the recipe card for the full instructions!
- Start by slightly melting your cookie butter then pouring it into the loaf pan that you are going to use for this recipe. Make sure that the pan is lined with a piece of parchment paper to make the removal of the frozen cookie butter easier.
- Place that in the freezer and allow it to set. Depending on how hot the cookie butter was when you microwaved it, it can take 15-35 minutes for it to freeze and be easier to handle using your hands.
- Melt butter, and oil together in a large bowl.
- Add in the granulated and brown sugar and whisk well to combine.
- Add in the egg and vanilla extract and mix again until light and fluffy.
- Fold in the flour, cocoa powder, and salt until the flour mixture disappears.
- Mix in the chopped-up chocolate chunks to combine.
- Pour half of the brownie batter into a parchment paper-lined loaf pan, place the frozen sheet of biscoff cookie spread on top, add the rest of the brownie butter, spread it evenly, sprinkle some biscoff cookie crumbs on top of the brownies, and bake in the preheated oven.
- Let your fudgy brownies cool down fully before slicing into them.
You can make this recipe in a small stand mixer, using an electric mixer or hand mixer or even by hand using a whisk and a rubber spatula.
Frequently asked questions – FAQ
HOW TO STORE THIS SMALL BATCH OF BROWNIES?
It is very likely that you will not have any leftovers here since this is the perfect size brownie, but just in case you do. Place your brownies into an airtight container and store them at room temperature for up to 4-5 days. You can microwave your brownies for a few seconds before enjoying them again to get all warm and gooey again.
CAN I FREEZE THESE CHOCOLATEY BROWNIES?
Yes! Place your brownies in an airtight container and freeze for up to 2 months.
You can enjoy your brownies frozen or thaw them in the fridge overnight or on the countertop for an hour or so.
CAN I DOUBLE THIS RECIPE?
You sure can! If you double this recipe, bake it in an 8×8 inch square pan and start checking for doneness at around 30-35 minutes. To know if it’s done, you want to insert a toothpick in the center and have it come out with just a few moist crumbs.
Small batch cookie butter brownies recipe
Easy small batch cookie butter brownies recipe
Ingredients
- ⅓ cup cookie butter rounded
- 4 tablespoon butter
- 1 tablespoon oil vegetable or canola
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup all purpose flour
- ⅓ cup cocoa powder
- ¼ cup chocolate chunks
Instructions
- Start by preheating the oven to 325F then line a 9×5 or an 8×5 loaf pan with parchment paper then set aside.
- Slightly melt the cookie butter in the microwave or over a double boiler and pour it into the prepared lined loaf pan, place in the freezer and allow to chill fully. This can take 15-30 minutes depending on how hot the cookie butter was.
- In a large bowl melt the butter and the oil in the microwave or on the stove top in a medium saucepan.
- If you melted the butter in a saucepan transfer to a large bowl, if not just add in the granulated sugar and the brown sugar to the butter and whisk until the mixture is fully combined.
- Add in the egg and the vanilla and whisk to combine. Whisk in the flour, cocoa powder, and salt until the flour mixture disappears. Fold in the chocolate chunks.
- Pour ½ of the brownie batter into the prepared baking pan (remove the frozen cookie butter sheet first), spread it evenly then place the frozen cookie butter sheet on there again. Top with the rest of the brownie batter, spread the brownie batter to cover the full loaf pan, and bake in the preheated oven for 28 minutes.
- You will know your brownies are ready when you insert a toothpick in the center and it comes out with just a few wet crumbs. Let the brownies cool down completely before slicing into them and enjoying!
Nutrition
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