Introduction

These Biscoff Brownies are a decadent treat combining rich chocolate and the unique spiced flavor of Biscoff cookie butter. With a luscious cookie butter layer baked inside, they offer a delightful twist on classic brownies. Perfect for anyone who loves a little extra indulgence in their dessert.

The image shows square brownies arranged in a grid on a white marbled surface, with one brownie in the center lifted to display its three layers: a bottom dark rich chocolate layer, a middle gooey caramel layer, and a top lighter chocolate layer with a crumbly texture. Each brownie is drizzled with caramel sauce and sprinkled with flaky sea salt, adding a glistening effect on the top. The texture contrasts between the fudgy base, silky caramel, and crunchy top layer are clearly visible. photo taken with an iphone --ar 4:5 --v 7

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 + 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
4-5 Biscoff cookies (for the top)
Extra cookie butter (for the top)

Instructions

Step 1: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the bottom edges to mark the pan’s size. Evenly spread the 3/4 cup of Biscoff cookie butter inside the creased edges. Chill in the freezer until the cookie butter layer is completely firm.
Step 2: Line the baking pan with parchment paper, allowing it to hang over all four sides for easy removal. Preheat the oven to 350°F (180°C).
Step 3: Whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
Step 4: Melt the unsalted butter and 2/3 cup of semi-sweet chocolate chips together until smooth. Whisk in the cocoa powder. Then, whisk this chocolate mixture into the egg mixture until just combined.
Step 5: Fold in the flour, espresso powder, and sea salt until just combined. Be careful not to overmix.
Step 6: Pour about half of the brownie batter into the pan and spread evenly to the edges. (Approximately 340 grams.) Remove the frozen cookie butter square from the freezer, peel off the parchment paper on top, and place it gently on the batter.
Step 7: Pour the remaining batter on top of the cookie butter layer and spread evenly. Break up the Biscoff cookies and press the pieces onto the top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny and drizzle over the top.
Step 8: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely on a wire rack before removing from the pan. Optionally, drizzle more cookie butter on top before cutting and serving.

Tips & Variations

Make sure the cookie butter layer is fully frozen before adding the batter to prevent mixing flavors and to achieve a clear, distinct layer inside the brownies.
Use parchment paper to line your pan and create a sling; this makes removing the brownies much easier and cleaner.
For a deeper chocolate flavor, try using dark chocolate chips instead of semi-sweet.
If you prefer less sweetness, reduce the granulated sugar slightly or use dark brown sugar only.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the brownies in an airtight container or freezer bag for up to 1 month. To reheat, thaw at room temperature and warm gently if desired, though they are delicious served cold as well.

How to Serve

The image shows a close-up of cut brownies arranged in a grid on a white marbled surface, with one brownie piece lifted in the center revealing three distinct layers: a dense, dark chocolate base at the bottom, a middle layer of gooey caramel, and a top layer of soft, golden-brown cookie dough. The surface of the brownies is drizzled with caramel sauce and sprinkled with coarse salt flakes, giving a textured, slightly glossy appearance. The edges of each brownie piece are sharp and well-defined, highlighting the different layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, but the crunchy version may create a slightly different texture in the cookie butter layer. Smooth cookie butter helps create an even, creamy layer in the brownies.

Do I need to use espresso powder?

Espresso powder enhances the chocolate flavor but can be omitted if you prefer. The brownies will still be rich and delicious without it.