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Biscoff Brownies Recipe

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★★★★★

4.8 from 131 reviews

Decadent Biscoff Brownies feature layers of creamy Biscoff cookie butter swirled within a rich chocolate brownie base, topped with crunchy Biscoff cookie pieces and a luscious drizzle of melted cookie butter. These indulgent brownies are a perfect treat for any chocolate and cookie butter lover, combining the deep flavors of cocoa and espresso with the signature spicy-sweetness of Biscoff.

Ingredients

Scale

Brownie Base

  • 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

Topping

  • 4–5 Biscoff cookies (for the top)
  • Extra cookie butter (for the top, about 2 tablespoons plus more for drizzling)

Instructions

  1. Prepare the pan and cookie butter layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the edges to outline the pan’s shape. Evenly spread the 3/4 cup of Biscoff cookie butter inside these creased edges. Place the pan in the freezer and chill the cookie butter until it is completely firm, checking before starting the batter.
  2. Line pan and preheat oven: Line the baking pan with parchment paper hanging over all four sides for easy removal later. Preheat the oven to 350°F (180°C).
  3. Mix sugars, eggs, and vanilla: In a mixing bowl, whisk together the light or dark brown sugar, granulated sugar, eggs, and vanilla extract until well combined and slightly fluffy.
  4. Melt chocolate and butter: Gently melt the unsalted butter and semi-sweet chocolate chips together until smooth, either in a microwave or double boiler. Then whisk in the unsweetened Dutch cocoa powder until evenly incorporated.
  5. Combine chocolate mixture with egg mixture: Slowly whisk the melted chocolate mixture into the egg and sugar mixture until just combined—do not overmix.
  6. Fold in dry ingredients: Carefully fold the all-purpose flour, espresso powder, and fine sea salt into the batter until just combined, maintaining a light texture.
  7. Layer the batter and cookie butter: Pour half of the brownie batter (about 340 grams) into the prepared pan and spread evenly to the edges. Remove the frozen cookie butter square from the freezer and carefully peel off the parchment paper on top. Place this firm cookie butter layer on top of the batter in the pan, then pour the remaining brownie batter on top and spread it evenly.
  8. Add toppings and drizzle cookie butter: Break the Biscoff cookies into pieces and press them gently on top of the final batter layer. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it generously over the cookies.
  9. Bake the brownies: Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging. Avoid overbaking to keep the brownies fudgy. Once baked, let the pan cool completely on a wire rack.
  10. Finish and store: After cooling, optionally drizzle more cookie butter over the top before cutting. Store leftover brownies in an airtight container at room temperature for 2-3 days. For extended storage, freeze them in an airtight container or freezer bag for up to 1 month.

Notes

  • Measure flour by spooning it into your measuring cup and leveling it off for accuracy to avoid dense brownies.
  • Using an 8×8 square metal baking pan helps achieve optimal baking and even heat distribution.
  • Ensure the cookie butter layer is fully frozen before adding batter to maintain distinct layers.
  • If you prefer a richer chocolate flavor, dark brown sugar can be used instead of light brown sugar.
  • Brownies can be warmed slightly before serving for a gooier texture.

Keywords: Biscoff brownies, cookie butter brownies, chocolate brownies, espresso brownies, dessert, baking recipe

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