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Biscoff Brownies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/biscoff-brownies-recipe/