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Biscoff Brownies Recipe

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★★★★★

4.8 from 142 reviews

Decadent Biscoff Brownies featuring a luscious layer of cookie butter, rich chocolate, and a delightful crunch from Biscoff cookies on top. These brownies combine the caramelized spice flavor of Biscoff with classic chocolate for an irresistible treat perfect for any occasion.

Ingredients

Scale

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 (for the top)
  • Extra cookie butter (for drizzling on top)

Instructions

  1. Prepare Cookie Butter Layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the bottom edges to outline the pan. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges, then chill in the freezer until completely firm. This base layer adds a rich, smooth layer of flavor under the brownies.
  2. Line the Pan and Preheat Oven: Line the baking pan with parchment paper, allowing it to hang over all four sides for easy removal. Preheat your oven to 350°F (180°C) to ensure it’s ready for baking once the batter is prepared.
  3. Mix Wet Ingredients: Whisk together the 1/2 cup light or dark brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 egg yolk, and 1 tablespoon vanilla extract until well combined and smooth, forming a sweet and flavorful base.
  4. Melt Chocolate and Butter: Melt 10 tablespoons unsalted butter and the combined 2/3 cup plus 1/4 cup semi-sweet chocolate chips together until smooth. Once melted, whisk in 1/4 cup unsweetened Dutch cocoa powder thoroughly.
  5. Combine Chocolate Mixture with Wet Ingredients: Whisk the melted chocolate mixture into the egg and sugar mixture until just combined. Be careful not to overmix to keep the brownies tender.
  6. Incorporate 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, ensuring a balanced texture without overworking the batter.
  7. Assemble the Brownies: Pour half of the brownie batter (approximately 340 grams) evenly into the lined pan reaching all edges. Remove the frozen cookie butter square from the freezer and peel off its parchment paper. Place this firm layer directly on top of the batter.
  8. Add Remaining Batter and Toppings: Pour the remaining brownie batter over the cookie butter layer evenly. Break 4-5 Biscoff cookies into pieces and press them evenly onto the top surface of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it generously over the cookies for an added glaze and flavor boost.
  9. Bake: Bake the assembled brownies in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, indicating fudgy brownies. Avoid overbaking to maintain a gooey interior.
  10. Cool and Serve: Let the brownies cool completely in the pan placed on a wire rack. After cooling, optionally drizzle more warmed cookie butter on top before lifting them out using the parchment paper sling. Cut into squares and enjoy the rich and flavorful brownies.
  11. Storage: Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze the baked brownies in an airtight container or freezer bag for up to 1 month.

Notes

  • Use parchment paper to line the pan and for the cookie butter layer to ensure easy removal and clean edges.
  • Make sure to chill the cookie butter layer until completely firm before adding batter to avoid mixing layers.
  • The measurement method for flour is important: spoon and level for best results to avoid dense brownies.
  • Oven temperatures may vary; start checking brownies at 30 minutes to prevent drying out.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • For a dairy-free version, substitute butter with a non-dairy alternative and ensure chocolate chips are vegan-friendly.

Keywords: Biscoff brownies, cookie butter brownies, chocolate brownies, dessert, easy brownies

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