Description
Decadent Biscoff Brownies feature a rich layer of cookie butter, combined with fudgy chocolate brownie batter and topped with crunchy Biscoff cookie pieces and a drizzle of melted cookie butter. Baked to perfection in an 8×8 pan, these brownies offer a unique twist on traditional brownies with the irresistible flavor of Biscoff spread and cookies.
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
Toppings
- 4–5 Biscoff cookies (for the top)
- Extra cookie butter (for the top, approximately 2 tablespoons plus extra for drizzling)
Instructions
- Prepare the Cookie Butter Layer: Press a large piece of parchment paper into an 8×8 square metal baking pan, creasing the bottom edges to mark the pan size. Evenly spread 3/4 cup Biscoff cookie butter inside the creased edges. Place the pan in the freezer until the cookie butter layer is completely firm, which ensures it holds its shape when layering the batter.
- Line and Preheat: Line the pan with parchment paper that hangs over all four sides for easy removal later. Preheat the oven to 350°F (180°C) while you prepare the batter.
- Mix Sugar, Eggs, and Vanilla: In a mixing bowl, whisk together the light/dark brown sugar, granulated sugar, eggs, large egg yolk, and vanilla extract until fully combined and smooth.
- Melt Butter and Chocolate: Gently melt the unsalted butter together with 2/3 cup plus 1/4 cup semi-sweet chocolate chips until smooth. Whisk in the Dutch cocoa powder until fully incorporated. Then, combine this chocolate mixture with the sugar and egg mixture by whisking until just combined.
- Fold in Dry Ingredients: Gently fold in 2/3 cup plus 1 tablespoon of all-purpose flour, 1 teaspoon espresso powder, and 1/2 teaspoon fine sea salt until just combined, avoiding overmixing to keep brownies tender.
- Assemble the Brownies: Pour half of the brownie batter (about 340 grams) into the parchment-lined pan, spreading evenly to the edges. Remove the frozen cookie butter layer from the freezer, peel off the parchment paper from the top, and carefully place it onto the batter.
- Top with Remaining Batter and Cookies: Pour the remaining half of the batter on top of the cookie butter layer, spreading it evenly to the edges. Break 4-5 Biscoff cookies into pieces and gently press them into the top of the batter. Warm about 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny and drizzle it over the cookie pieces.
- Bake the Brownies: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but is not wet. This ensures a fudgy texture. Remove the pan from the oven and allow it to cool completely on a wire rack before removing the brownies.
- Serve and Store: Optionally drizzle more warmed cookie butter over the cooled brownies before cutting. Store leftovers in an airtight container at room temperature for 2-3 days, or freeze for up to 1 month in an airtight container or freezer bag.
Notes
- Use a metal 8×8 baking pan for even heat distribution and best results.
- Ensure the cookie butter layer is completely firm before adding batter to prevent mixing layers.
- Measure flour by spooning it into the measuring cup and leveling it off with a knife to avoid packing it down.
- The espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- To warm cookie butter for drizzling, microwave in short 15-20 second bursts until runny but not hot.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff brownies, cookie butter brownies, chocolate brownies with Biscoff, fudgy brownies, dessert recipe
