Biscoff Brownies
Indulge in these rich chocolate brownies layered with creamy Biscoff cookie butter, perfect for a cozy night or impressing guests.
Ingredients
Brownie Base 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 semi-sweet chocolate chips plus an additional 1/4 cup
- 1/4 cup unsweetened Dutch cocoa powder
- 2/3 cup all-purpose flour plus an additional 1 tablespoon; see notes on measuring
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
- 4-5 pieces Biscoff cookies (for the top)
- extra amount cookie butter (for the top)
Instructions
Preparation
- Press a large piece of parchment paper into an 8x8 square metal baking pan, creasing the bottom edges.
- Spread cookie butter evenly inside the creased edges and chill in the freezer until firm.
- Preheat the oven to 350°F (180°C).
Mixing
- In a large bowl, whisk together the sugars, eggs, and vanilla extract until combined.
- Melt the butter and chocolate chips together until smooth. Then whisk in cocoa powder.
- Mix the melted chocolate mixture into the egg mixture until just combined.
- Gently fold in flour, espresso powder, and salt until just combined.
Baking
- Pour half of the brownie batter into the pan, spreading it to the edges.
- Remove the frozen cookie butter square and place it on top of the batter. Pour the remaining batter on top.
- Break Biscoff cookies into pieces and press them into the top of the batter. Warm 2 tablespoons of cookie butter in the microwave, then drizzle over the top.
- Bake in the preheated oven for 30-40 minutes or until a toothpick comes out with a few moist crumbs.
- Let the pan cool completely on a wire rack before removing. Optionally, drizzle more cookie butter on top before slicing.
Notes
For best results, measure your flour accurately by spooning it into the measuring cup rather than scooping directly. Store brownies in an airtight container at room temperature for up to 2-3 days or freeze for up to 1 month.