Biscoff Brownies Recipe

Introduction

Biscoff Brownies combine the rich, fudgy texture of classic brownies with the unique, spicy-sweet flavor of Biscoff cookie butter. This indulgent treat layers creamy cookie butter inside and tops it with crunchy Biscoff cookies for a delightful twist that any chocolate lover will appreciate.

Ingredients

• 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
• 4-5 Biscoff cookies (for the top)
• Extra cookie butter (for the top)

Instructions

1. Step 1: Press a large piece of parchment paper into a square metal 8×8 baking pan and crease the bottom edges to mark the size. Evenly spread the 3/4 cup of cookie butter inside the creased edges, then chill it in the freezer until firm. Make sure the layer is completely firm before starting the batter.
2. Step 2: Line the baking pan with parchment paper, letting it hang off all four sides for easy removal. Preheat the oven to 350°F (180°C).
3. Step 3: Whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
4. Step 4: Melt the unsalted butter and 2/3 cup of semi-sweet chocolate chips together until smooth. Whisk in the cocoa powder, then combine this chocolate mixture into the egg mixture until just combined.
5. Step 5: Fold in the all-purpose flour, espresso powder, and sea salt until just combined. Avoid overmixing.
6. Step 6: Pour half of the brownie batter into the pan and spread it evenly to the edges (about 340 grams). Remove the frozen cookie butter square from the freezer, peel off the parchment from the top, and place it gently over the batter. Pour the remaining batter on top and spread evenly.
7. Step 7: Break the 4-5 Biscoff cookies into pieces and press them onto the top of the brownie batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the cookie pieces.
8. Step 8: Bake the brownies for 30-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool the pan completely on a wire rack before removing. Optionally, drizzle more cookie butter on top before cutting and serving.

Tips & Variations

• For best results, measure flour by spooning it into your measuring cup and leveling it off to avoid dense brownies.
• Try adding chopped nuts like pecans or walnuts for extra texture.
• Use dark chocolate chips for a richer chocolate flavor.
• If you don’t have espresso powder, substitute with instant coffee granules or omit entirely for a milder taste.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days. They can also be frozen after baking for up to 1 month. To reheat, let them thaw at room temperature and warm briefly in the microwave to soften the cookie butter layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

You can substitute peanut butter, but the unique spiced caramel flavor of Biscoff will be missing. The texture and sweetness will also differ slightly.

How do I know when the brownies are done?

The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs, not completely clean. This ensures a fudgy texture without overbaking.

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

Decadent and indulgent Biscoff Brownies featuring a luscious layer of Biscoff cookie butter nestled between rich, fudgy chocolate batter. These brownies combine the distinctive caramelized flavor of Biscoff cookies and cookie butter with a deep cocoa richness, finished with a crunchy Biscoff cookie topping and drizzled with more cookie butter. Perfect for dessert lovers craving a unique twist on classic brownies.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Butter Layer

• 3/4 cup Biscoff cookie butter

Brownie Batter

• 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 (total 11 tablespoons or about 100 grams)
• 1/4 cup unsweetened Dutch cocoa powder
• 2/3 cup + 1 tablespoon all-purpose flour (approximately 85 grams)
• 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

1. Prepare Cookie Butter Base: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the edges to mark the pan size. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges. Chill this layer in the freezer until it is firm, ensuring a solid base for the brownies.
2. Line the Pan and Preheat Oven: Line the entire baking pan with parchment paper, allowing the paper to hang beyond all four sides for easy removal later. Preheat your oven to 350°F (180°C).
3. Mix Sugars and Eggs: In a large bowl, whisk together the light or dark brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
4. Melt Butter and Chocolate: In a heatproof bowl, melt 10 tablespoons of unsalted butter with the semi-sweet chocolate chips over a double boiler or using short bursts in the microwave until smooth. Whisk in the unsweetened Dutch cocoa powder thoroughly. Incorporate this chocolate mixture into the sugar and egg mixture until just combined.
5. Add Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until the batter is combined without overmixing to maintain fudgy texture.
6. Layer Batter and Cookie Butter: Pour half of the brownie batter into the prepared pan and spread evenly to the edges (approximately 340 grams). Place the chilled and firm cookie butter square on top, removing the parchment paper from its top surface. Pour the remaining batter over the cookie butter and smooth to the edges evenly.
7. Add Toppings: Break 4-5 Biscoff cookies into pieces and press them gently on top of the batter. Warm about 2 tablespoons of additional cookie butter in the microwave for 15-20 seconds until runny and drizzle evenly over the cookie pieces and surface of the brownies.
8. 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 clinging to it. Do not overbake to maintain fudgy texture.
9. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Optionally drizzle more cookie butter on top before slicing and serving.
10. Storage: Store leftovers in an airtight container at room temperature for 2-3 days. Brownies can also be frozen after baking for longer storage.

Notes

• Use an 8×8 inch metal baking pan for best results; the metallic surface helps the brownies bake evenly.
• For accurate flour measurement, spoon flour into the measuring cup and level off with a knife instead of scooping directly.
• Make sure the cookie butter layer is completely firm before adding the batter to prevent mixing.
• Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
• If you prefer, substitute semi-sweet chocolate chips with dark chocolate for richer taste.
• Do not overbake to keep brownies fudgy and moist; check with a toothpick to confirm doneness.

Keywords: Biscoff brownies, cookie butter brownies, fudgy brownies, chocolate brownies, Biscoff cookie dessert