Description
Rich and decadent Biscoff Brownies featuring layers of cookie butter and chocolate that create a luscious, fudgy treat with a crunchy Biscoff cookie topping.
Ingredients
Scale
Brownie Base
- 3/4 cup Biscoff cookie butter
- 1/2 cup light or dark brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch cocoa powder
- 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
Topping
- 4–5 Biscoff cookies, broken into pieces
- Extra cookie butter (about 2 tablespoons, warmed for drizzling)
Instructions
- Prepare the Pan and Cookie Butter Layer: Line an 8×8 inch square metal baking pan with a large piece of parchment paper, pressing it into the corners and creasing the bottom edges to outline the pan size. Evenly spread the 3/4 cup Biscoff cookie butter within these creased edges and place it in the freezer until completely firm before beginning the batter.
- Line the Pan and Preheat Oven: Line the baking pan again with parchment paper, allowing the paper to hang over all four sides for easy removal later. Preheat the oven to 350°F (180°C).
- Make Egg Mixture: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Melt Chocolate and Butter: Gently melt the unsalted butter and semi-sweet chocolate chips together until smooth and fully combined. Whisk in the Dutch cocoa powder until incorporated. Then add this chocolate mixture to the egg mixture and whisk until just combined.
- Add Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until the batter is just combined. Avoid overmixing to keep brownies tender.
- Assemble Brownies: Pour half of the brownie batter (approximately 340 grams) into the prepared pan and spread evenly to the edges. Remove the cookie butter layer from the freezer, peel off the parchment from the top, and carefully place it on top of the batter. Then pour the remaining batter over the cookie butter layer and spread evenly.
- Add Topping: Break the Biscoff cookies into pieces and gently press them onto the top of the batter. Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the cookie pieces.
- Bake: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking for fudgy brownies.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack before removing them using the parchment paper overhang. For added indulgence, drizzle more warmed cookie butter on top before cutting. Enjoy!
- Storage: Store leftovers in an airtight container at room temperature for 2-3 days. Alternatively, freeze baked brownies in an airtight container or freezer bag for up to 1 month.
Notes
- When measuring flour, spoon it lightly into the measuring cup and level it off with a knife to avoid packing it, which can lead to dense brownies.
- Use a metal baking pan lined with parchment for easy removal and crisp edges.
- Check that the cookie butter layer is completely firm before adding batter to prevent mixing layers.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- For a more intense Biscoff flavor, drizzle extra warmed cookie butter before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
Keywords: Biscoff brownies, cookie butter brownies, fudgy brownies, chocolate Biscoff dessert, easy brownie recipe
