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Biscoff Brownies Recipe

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3.9 from 1 review

Delight in these rich and indulgent Biscoff Brownies that combine the luscious flavor of Biscoff cookie butter with decadent chocolate. Featuring a unique cookie butter layer inside and topped with crunchy Biscoff cookie pieces and a cookie butter drizzle, these brownies offer a perfect balance of fudgy texture and caramelized spice notes, making them an irresistible treat for any dessert lover.

  • Total Time: 55 minutes
  • Yield: 16 servings

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

Toppings

  • 4-5 Biscoff cookies, broken into pieces
  • Extra cookie butter (about 2 tablespoons), warmed for drizzling

Instructions

  1. Prepare the cookie butter layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the edges to mark the pan size. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased area and chill in the freezer until firm, ensuring the layer is completely solid before proceeding.
  2. Preheat the oven and prepare the pan: Line the baking pan with parchment paper extending over all sides for easy removal later. Preheat the oven to 350°F (180°C).
  3. Mix the sugars and eggs: In a bowl, whisk together 1/2 cup packed light or dark brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 large egg yolk, and 1 tablespoon vanilla extract until well combined.
  4. Melt chocolate and butter: Gently melt 10 tablespoons unsalted butter and 2/3 cup plus 1/4 cup semi-sweet chocolate chips together until smooth. Whisk in 1/4 cup unsweetened Dutch cocoa powder until combined.
  5. Combine chocolate mixture with eggs: Whisk the melted chocolate mixture into the egg and sugar mixture until just combined, forming the brownie batter.
  6. Fold in dry ingredients: Gently fold in 2/3 cup plus 1 tablespoon all-purpose flour, 1 teaspoon espresso powder, and 1/2 teaspoon fine sea salt until just combined, taking care not to overmix.
  7. Assemble brownies: Pour half of the brownie batter (about 340 grams) into the prepared pan and spread evenly to the edges. Remove the cookie butter layer from the freezer, peel off the parchment paper, and place it gently on top of the batter. Pour the remaining batter over the cookie butter layer and spread evenly.
  8. Add toppings and drizzle: Break 4-5 Biscoff cookies into pieces and press them gently on top of the batter. Warm about 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it evenly over the brownie topping.
  9. Bake the brownies: Bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in the pan on a wire rack.
  10. Serve and store: Optionally drizzle additional cookie butter on top before cutting. Store leftovers in an airtight container at room temperature for 2-3 days or freeze in an airtight container or freezer bag for up to 1 month.

Notes

  • Use an 8×8 inch square metal baking pan for best results and neat edges.
  • For accurate flour measurement, lightly spoon flour into the measuring cup and level off with a knife to avoid dense brownies.
  • Ensure the cookie butter layer is completely firm before adding the batter to prevent mixing layers.
  • Allow brownies to cool fully for clean cuts and proper texture.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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