Biscoff Brownies Recipe
Introduction
These Biscoff Brownies combine rich chocolate with the irresistible flavor of Biscoff cookie butter for a decadent treat. Layers of smooth cookie butter and fudgy brownie create a delightful contrast you won’t want to miss. Perfect for sharing or keeping all to yourself!
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 drizzling on top)
Instructions
- Step 1: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the edges to mark the pan’s size. Spread the 3/4 cup of Biscoff cookie butter evenly inside the creased edges. Freeze until the layer is completely firm.
- Step 2: Line the pan with parchment paper hanging over all four sides for easy removal, then preheat your oven to 350°F (180°C).
- Step 3: Whisk together both sugars, eggs, egg yolk, and vanilla extract in a bowl until well combined.
- Step 4: Melt the butter and 2/3 cup chocolate chips together until smooth. Whisk in the cocoa powder, then combine this chocolate mixture with the egg mixture until just mixed.
- Step 5: Fold in the flour, espresso powder, and sea salt until just combined, being careful not to overmix.
- Step 6: Pour half of the brownie batter into the pan and spread it evenly. Remove the parchment from the frozen cookie butter square and place it on top of the batter. Pour the remaining batter over the cookie butter and spread to the edges.
- Step 7: Break the Biscoff cookies into pieces and press them gently on top of the batter. Warm 2 tablespoons of cookie butter until runny and drizzle it over the top.
- Step 8: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely on a wire rack before removing from the pan. Drizzle more cookie butter on top if desired before slicing and serving.
Tips & Variations
- For best results, measure flour by spooning it into your measuring cup and leveling it off to avoid dense brownies.
- Add chopped nuts like walnuts or pecans for added texture.
- Use dark chocolate chips for a richer chocolate flavor.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Storage
Store leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze baked brownies in an airtight container or freezer bag for up to one month. To reheat, thaw at room temperature and warm briefly in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy Biscoff cookie butter instead of smooth?
Yes, but smooth cookie butter is recommended for the inner layer to achieve a creamy, even spread. Crunchy butter may create uneven texture inside the brownies.
Do I need espresso powder, and what does it do?
Espresso powder enhances the chocolate flavor without adding a coffee taste. If you don’t have it, you can omit it, but your brownies may taste slightly less intense.
Print
Biscoff Brownies Recipe
- Total Time: 55 minutes
- Yield: 16 brownies 1x
Description
Delightfully rich and fudgy Biscoff Brownies featuring a luscious layer of Biscoff cookie butter, semi-sweet chocolate, and a sprinkle of broken Biscoff cookies for extra crunch. This recipe combines the unique caramelized flavor of cookie butter with classic chocolate brownies, baked to perfection in an 8×8 pan for a decadent treat.
Ingredients
Scale
Brownie Batter
- 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
Toppings and Layer
- 4–5 Biscoff cookies (for the top)
- Extra cookie butter (for the top and layering, about 2 tablespoons plus extra for drizzling)
Instructions
- 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 edges and chill in the freezer until completely firm. This ensures the cookie butter layer holds its shape during baking.
- Prepare the Pan and Preheat Oven: Line the baking pan with parchment paper extending over all four sides for easy removal of the brownies later. Preheat your oven to 350°F (180°C).
- Mix Wet Ingredients: In a bowl, whisk together the brown sugar, granulated sugar, 2 large eggs, 1 large egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Melt Chocolate and Butter: Gently melt the 10 tablespoons of unsalted butter and the combined 2/3 cup plus 1/4 cup semi-sweet chocolate chips together until smooth. Stir in the 1/4 cup Dutch cocoa powder until fully incorporated. Whisk this chocolate mixture into the egg and sugar mixture until just combined without overmixing.
- Add Dry Ingredients: Fold in the all-purpose flour (2/3 cup + 1 tablespoon), espresso powder, and fine sea salt until just combined to form a dense brownie batter.
- Layer the Batter and Cookie Butter: Pour half of the brownie batter (around 340 grams) into the prepared pan and spread evenly to the edges. Remove the cookie butter layer from the freezer and peel off the parchment paper on top. Place this frozen cookie butter square gently on top of the batter. Pour and spread the remaining batter evenly over the cookie butter layer.
- Add Cookie Toppings and Drizzle: Break 4-5 Biscoff cookies into small pieces and press them onto the top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it evenly over the cookie pieces for an extra burst of flavor and gloss.
- Bake the Brownies: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs adhering. Avoid overbaking to keep the brownies fudgy. Once done, cool the brownies completely in the pan on a wire rack before removing them.
- Serve and Store: For an extra touch, drizzle more cookie butter over the cooled brownies before cutting. Store leftover brownies 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; the metal helps conduct heat evenly for fudgy brownies.
- Ensure the Biscoff cookie butter layer is completely firm before adding batter to avoid mixing layers.
- Measure flour properly by spooning it into the measuring cup and leveling it off to prevent dense brownies.
- Do not overbake; check brownies at 30 minutes to avoid drying them out.
- For easier removal, allow brownies to cool completely and use the parchment paper ‘handles’ to lift them from the pan.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff, brownies, chocolate brownies, cookie butter, dessert, fudgy brownies, chocolate dessert
