Brownies are already indulgent, but folding in Lovetta Cookie Butter Biscuit Crumbles and swirling in Lovetta Cookie Butter Cream takes them to a whole new level. The result is dense, fudgy brownies with a spiced crunch that makes them stand out in any bakery case. Perfect as grab-and-go bars, plated desserts, or café counter items.

Ingredients (16 brownies)

For the brownie base:

• 1/2 cup (115g) unsalted butter
  
  

• 6 oz (170g) dark chocolate (or Lovetta Belgian Dark Chocolate Callets – 58%)
  
  

• 1 cup (200g) sugar
  
  

• 2 large eggs
  
  

• 1 tsp vanilla extract
  
  

• 3/4 cup (95g) all-purpose flour
  
  

• Pinch of salt
  
  

For the mix-ins & swirl:

• 1/2 cup (120g) Lovetta Cookie Butter Biscuit Crumbles – 10kg
  
  

• 1/3 cup (80g) Lovetta Cookie Butter Cream (softened slightly)
  
  

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment.
   
   

2. Melt butter and chocolate together over a double boiler until smooth. Cool slightly.
   
   

3. Whisk in the sugar, eggs, and vanilla until smooth and glossy.
   
   

4. Fold in flour and salt, mixing gently.
   
   

5. Stir in Cookie Butter Crumbles for crunch.
   
   

6. Pour batter into prepared pan. Drop spoonfuls of Cookie Butter Cream over the top and swirl lightly with a knife.
   
   

7. Bake for 25–28 minutes, until just set in the center. Do not overbake.
   
   

8. Cool completely before slicing into squares.
   
   

Pro Tips

• Sprinkle extra Cookie Butter Crumbles on top before baking for a crunchy finish.
  
  

• Serve warm with vanilla ice cream for plated dessert service.
  
  

• Chill overnight for clean, sharp edges when slicing for retail packaging.