Print

Biscoff Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

These Biscoff Brownies combine rich, fudgy chocolate with the unique cinnamon-spiced flavor of Biscoff cookie butter for an indulgent dessert. Featuring a smooth cookie butter layer nestled between layers of decadent chocolate brownie batter and topped with crunchy Biscoff cookie pieces and a drizzle of warm cookie butter, these brownies are a perfect treat for any chocolate and cookie butter lover.

Ingredients

Brownie Batter

  • 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 (total 11/12 cups)
  • 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, broken into pieces
  • Extra cookie butter for drizzling

Instructions

  1. Prepare Pan and Cookie Butter Layer: Press a large piece of parchment paper into an 8×8-inch square metal baking pan, creasing the bottom edges to define the pan’s size. Evenly spread the 3/4 cup of Biscoff cookie butter inside these creased edges. Place the pan in the freezer and chill until the cookie butter layer is completely firm before proceeding.
  2. Preheat and Line Pan: Line the baking pan with parchment paper so that it hangs over all four sides for easy removal. Preheat the oven to 350°F (180°C).
  3. Mix Sugar and Eggs: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
  4. Melt Butter and Chocolate: Melt the butter and 2/3 cup plus 1/4 cup of semi-sweet chocolate chips together until smooth. Remove from heat and whisk in the cocoa powder until fully incorporated.
  5. Combine Chocolate and Egg Mixtures: Slowly whisk the melted chocolate mixture into the egg mixture until just combined, being careful not to overmix.
  6. Fold in Dry Ingredients: Gently fold in the flour, espresso powder, and sea salt until just combined, taking care not to overwork the batter.
  7. Layer Batter and Cookie Butter: Pour about half of the brownie batter (approximately 340 grams) into the prepared pan, spreading it evenly to the edges. Remove the cookie butter square from the freezer, peel off its parchment paper, and place it carefully on top of this first layer of batter.
  8. Add Remaining Batter: Pour the remaining batter over the cookie butter layer, spreading evenly to cover the entire pan.
  9. Add Cookie Pieces and Drizzle: Break 4-5 Biscoff cookies into smaller pieces and gently press them onto the top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it evenly over the cookie pieces.
  10. Bake Brownies: Bake the pan in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating fudgy brownies.
  11. Cool and Serve: Let the brownies cool completely on a wire rack before removing from the pan using the parchment paper overhang. Optionally, drizzle more cookie butter on top before slicing and serving.
  12. Storage: Store leftovers in an airtight container at room temperature for 2-3 days. They can also be frozen in an airtight container or freezer bag for up to 1 month.

Notes

  • Using parchment paper that hangs over the edges of the pan allows for easy removal of the brownies once cooled.
  • Ensure the cookie butter layer is fully firm and chilled before adding batter to prevent it from melting into the brownie layers.
  • Measure flour by spooning it into the cup and leveling with a knife to avoid packing, which can alter texture.
  • You can adjust the baking time slightly based on your oven and preference for fudginess.

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