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Biscoff Brownies Recipe

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4.3 from 11 reviews

These fudgy Biscoff brownies are a decadent treat featuring a rich chocolate brownie base layered with smooth Biscoff cookie butter and topped with crunchy Biscoff cookies. Perfect for cookie butter lovers, they combine gooey, chocolatey goodness with a luscious caramelized Biscoff flavor in every bite.

Ingredients

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
  • 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 for drizzling (about 2 tablespoons)

Instructions

  1. Prepare the pan and cookie butter layer: Press a large piece of parchment paper into an 8x8-inch square metal baking pan and crease the edges to outline the pan’s size. Evenly spread the 3/4 cup of Biscoff cookie butter inside the creased edges. Chill the pan in the freezer until the cookie butter is completely firm, which ensures a stable layer for the brownie batter.
  2. Preheat and line the pan: Line the same baking pan with parchment paper that hangs over all four sides for easy brownie removal later. Preheat your oven to 350°F (180°C).
  3. Mix sugars, eggs, and vanilla: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and smooth.
  4. Melt butter and chocolate: Melt the unsalted butter and semi-sweet chocolate chips together until smooth. Whisk in the unsweetened Dutch cocoa powder until fully incorporated. Then combine this melted chocolate mixture with the egg mixture, whisking until just combined.
  5. Fold in dry ingredients: Gently fold the all-purpose flour, espresso powder, and fine sea salt into the wet mixture until just combined, being careful not to overmix.
  6. Layer the batter and cookie butter: Pour about half of the brownie batter (approximately 340 grams) into the prepared pan and spread evenly to the edges. Remove the chilled cookie butter layer from the freezer, peel off the parchment paper on top, and place it gently on top of this first layer of batter. Pour the remaining batter over the cookie butter layer and spread evenly to the edges.
  7. Add cookie topping and drizzle: Break the Biscoff cookies into pieces and gently press them into the top layer of brownie batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle this over the top of the cookies.
  8. Bake the brownies: Bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). This ensures fudgy brownies with a gooey center.
  9. Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. For extra flavor, drizzle more cookie butter on top before cutting. Lift the brownies out using the parchment overhang and cut to serve.
  10. Storage: Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze brownies in an airtight container or freezer bag for up to 1 month.

Notes

  • Ensure the cookie butter layer is completely firm before adding the batter to prevent mixing layers.
  • Use parchment paper to line and help lift the brownies out for clean edges and easy removal.
  • Measure flour by spooning it into your measuring cup and leveling it off to avoid dense brownies from too much flour.
  • Espresso powder enhances chocolate flavor but can be omitted if unavailable.
  • Use high-quality semi-sweet chocolate chips for best results.

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