Description
These fudgy Biscoff brownies boast a rich chocolate base infused with layers of gooey Biscoff cookie butter and topped with crunchy Biscoff cookies. Combining the deep flavor of cocoa with the unique spiced sweetness of Biscoff, these brownies deliver a decadent dessert perfect for any chocolate and cookie butter lover.
Ingredients
Cookie Butter Layer
- 3/4 cup (200 g) Biscoff cookie butter
Brownie Batter
- 1/2 cup (100 g) light or dark brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs (100 g)
- 1 large egg yolk (18 g)
- 1 tablespoon vanilla extract
- 10 tablespoons (140 g) unsalted butter
- 2/3 cup + 1/4 cup (156 g) semi-sweet chocolate chips
- 1/4 cup (25 g) unsweetened Dutch cocoa powder
- 2/3 cup + 1 tablespoon (90 g) all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
Topping
- 4-5 Biscoff cookies, broken into pieces
- Extra cookie butter (about 2 tablespoons) for drizzling
Instructions
- Prepare the Cookie Butter Layer: Press a large piece of parchment paper inside an 8×8 inch square metal baking pan, creasing the edges to mark the pan size. Spread 3/4 cup of Biscoff cookie butter evenly within the creased edges and chill in the freezer until completely firm. This layer will serve as a distinct base within the brownies.
- Line the Pan and Preheat Oven: Line the same baking pan with parchment paper hanging over all sides to easily lift the brownies out later. Preheat your oven to 350°F (180°C) while you prepare the batter.
- Mix Sugars, Eggs, and Vanilla: In a mixing bowl, whisk together the light or dark brown sugar, granulated sugar, 2 large eggs, 1 egg yolk, and 1 tablespoon vanilla extract until well combined and slightly thickened.
- Melt Butter and Chocolate: Gently melt the unsalted butter with semi-sweet chocolate chips until smooth. Whisk in the Dutch cocoa powder thoroughly to create a rich chocolate mixture.
- Combine Chocolate and Egg Mixtures: Slowly whisk the melted chocolate mixture into the egg and sugar mixture until just combined, being careful not to overmix to maintain fudgy texture.
- Fold in Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until no dry streaks remain. This will yield a thick brownie batter.
- Assemble First Batter Layer and Add Cookie Butter: Pour half of the brownie batter (approximately 340 grams) evenly into the prepared pan, spreading it to the edges. Remove the parchment paper from the frozen cookie butter square and place it evenly on top of this batter layer.
- Top with Remaining Batter: Pour the remaining brownie batter on top of the cookie butter layer and spread evenly to the edges to fully encase the cookie butter inside the brownies.
- Add Cookie Topping and Drizzle: Break 4-5 Biscoff cookies into pieces and press them gently on top of the batter. Warm 2 tablespoons of cookie butter in the microwave for about 15-20 seconds until runny, then drizzle evenly over the cookie-topped batter.
- Bake the Brownies: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Avoid overbaking for maximum fudginess.
- Cool and Serve: Let the brownies cool completely on a wire rack before lifting them out using the parchment paper sling. Optionally drizzle more warmed cookie butter on top before cutting into 16 servings and enjoying.
- Storage: Store leftover brownies in an airtight container at room temperature for 2-3 days. To extend shelf life, freeze brownies in an airtight container or freezer bag for up to 1 month.
Notes
- Use a metal 8×8 inch baking pan for best heat conduction and even baking.
- Measuring flour by weight (90 g) gives more consistent results than volume measurement.
- Ensure the cookie butter layer is fully firm before adding batter to prevent mixing layers.
- Do not overbake; fudgy brownies will have moist crumbs on the toothpick test.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
