Brownie Cake with Cookie Butter Frosting

Indulge your senses with this decadent Brownie Cake with Cookie Butter Frosting—a luscious treat that brings together the rich, fudgy texture of a classic brownie and the irresistible, creamy sweetness of speculoos cookie butter frosting. This dessert is perfect for any celebration or a cozy night in, combining deep chocolate flavors with the warm, spiced notes of cookie butter for a truly unforgettable bite. Whether you’re serving it for a special occasion or just because, this recipe is sure to impress.

What Sets This Recipe Apart

This Brownie Cake with Cookie Butter Frosting stands out because it masterfully balances dense, moist brownie cake layers with a silky, spiced frosting made from speculoos cookie butter. The addition of instant espresso powder enhances the chocolate’s depth without overpowering the delicate flavors. Instead of a typical frosting, the cookie butter frosting adds a unique, aromatic twist that transforms this cake from ordinary to extraordinary. Plus, the cake’s texture is perfectly tender, not too cakey or fudgy, making it ideal for slicing and sharing.

What You’ll Gather

• For the Brownie Cake:
• 1/2 cup (113.5g) unsalted butter
• 3 ounces (99.22g) dark chocolate, finely chopped
• 1 cup (293.33g) lightly packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder
• 3 large eggs, at room temperature
• 1/2 cup (62.5g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• For the Cookie Butter Frosting:
• 3/4 cup (177.44g) speculoos cookie butter (such as Biscoff)
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup (80g) powdered sugar
• 1/4 teaspoon salt
• 2 tablespoons heavy whipping cream
• To Garnish:
• Chocolate shavings

Before You Start: Equipment

• 8-inch round cake pan (for a perfectly sized cake)
• Mixing bowls (medium and large)
• Electric mixer or stand mixer (for the frosting)
• Rubber spatula (for folding batter)
• Whisk (to combine dry ingredients)
• Cooling rack (to cool the cake layers)
• Knife or vegetable peeler (for chocolate shavings)

Directions: Brownie Cake with Cookie Butter Frosting

Step 1: Prepare the Brownie Batter

Preheat your oven to 350°F (175°C). Grease your 8-inch cake pan and line it with parchment paper for easy removal. In a heatproof bowl, melt the unsalted butter and finely chopped dark chocolate together over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Set aside to cool slightly.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the light brown sugar, vanilla extract, and instant espresso powder. Add the eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened.

Step 3: Combine Chocolate and Wet Mixtures

Gradually pour the melted chocolate and butter mixture into the egg mixture, stirring gently with a rubber spatula until fully incorporated.

Step 4: Incorporate Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Fold the dry ingredients into the wet chocolate batter gently, mixing until just combined. Avoid overmixing to keep the cake tender.

Step 5: Bake the Brownie Cake

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Allow the cake to cool completely on a cooling rack before frosting.

Step 6: Make the Cookie Butter Frosting

In a large bowl, beat the softened unsalted butter until creamy and smooth using an electric mixer. Add the speculoos cookie butter and continue beating until fully combined. Gradually add powdered sugar and salt, mixing well after each addition. Finally, add the heavy whipping cream and beat until the frosting is light, fluffy, and spreadable.

Step 7: Frost the Cake

Once the brownie cake has completely cooled, spread an even layer of the cookie butter frosting over the top. Use an offset spatula for smooth edges. Garnish with chocolate shavings for an elegant, finishing touch.

Holiday-Friendly Variations

• Add a layer of raspberry jam between two brownie cake layers for a tart contrast.
• Swap dark chocolate for milk chocolate for a sweeter, milder flavor.
• Fold in chopped toasted pecans or walnuts into the batter for added crunch.
• Sprinkle cinnamon or nutmeg into the frosting for extra warmth during colder months.
• Top with crushed speculoos cookies for an added textural surprise.

Insider Tips

• Use room temperature eggs for better mixing and a smoother batter.
• Be careful not to overbake—the brownie cake should be moist and fudgy, not dry.
• If your cookie butter is too stiff, warm it slightly to make mixing easier.
• For a more intense chocolate flavor, choose a high-quality dark chocolate with at least 70% cocoa.
• Let the cake chill in the fridge for 30 minutes after frosting for cleaner slices.

Storage Pro Tips

Store this Brownie Cake with Cookie Butter Frosting covered in an airtight container at room temperature for up to two days. For longer storage, keep it refrigerated for up to 5 days—bring to room temperature before serving to soften the frosting. This cake also freezes well: wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Reader Q&A

Can I use peanut butter instead of cookie butter for the frosting?

Yes! Peanut butter can be a delicious alternative, though it will change the flavor profile significantly. Use creamy peanut butter and adjust powdered sugar to taste for the best texture.

What if I don’t have instant espresso powder?

You can omit the espresso powder if you don’t have it. It’s used to enhance the chocolate flavor but isn’t essential. Alternatively, a small amount of strong brewed coffee can be substituted.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to maintain the cake’s structure.

Is it possible to make this recipe dairy-free?

Yes, swap the unsalted butter with a dairy-free margarine or coconut oil, and use a non-dairy heavy cream substitute like coconut cream. The texture will vary slightly but remain delicious.

Because You Liked This

• Chocolate Fudge Brownies – For an ultra-rich brownie experience.
• Biscoff Buttercream Frosting – Another way to enjoy cookie butter in frosting form.
• One-Bowl Chocolate Cake – A simple, moist chocolate cake recipe.
• Peanut Butter Brownies – A nutty twist on a classic brownie.

Bring It Home

This Brownie Cake with Cookie Butter Frosting is the perfect dessert to elevate any occasion. The harmonious blend of fudgy chocolate and creamy, spiced frosting creates a flavor sensation that’s hard to resist. Whether you’re a seasoned baker or just starting out, this recipe is approachable and endlessly rewarding. Serve it with a cup of coffee or a glass of milk, and prepare to enjoy every indulgent bite. Treat yourself and your loved ones to this decadent delight—because sometimes, the best moments in life come wrapped in chocolate and cookie butter.

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