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 (*see notes below on measuring*)

1 teaspoon espresso powder

1/2 teaspoon fine sea salt

4-5 Biscoff cookies (for topping)

Extra cookie butter (for drizzling)

Instructions

Step 1: Press a large piece of parchment paper into a square 8×8 inch metal baking pan and crease the edges to outline the pan’s size. Spread the 3/4 cup of Biscoff cookie butter evenly inside this square, then chill in the freezer until the layer is completely firm.

Step 2: Line the same baking pan with parchment paper, allowing it to hang over all four sides for easy removal. Preheat your oven to 350°F (180°C).

Step 3: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.

Step 4: Melt the unsalted butter and semi-sweet chocolate chips together until smooth. Whisk in the cocoa powder. Then, pour this chocolate mixture into the egg mixture and whisk until just combined.

Step 5: Gently fold in the all-purpose flour, espresso powder, and sea salt until just combined—avoid overmixing for tender brownies.

Step 6: Pour half of the brownie batter into the prepared pan and spread evenly to the edges (about 340 grams). Remove the chilled cookie butter layer from the freezer, peel off the parchment paper from the top, and carefully place it on the batter. Pour the remaining batter over the cookie butter layer and spread evenly.

Step 7: Break the 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 15-20 seconds until runny, then drizzle it over the brownies.

Step 8: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely on a wire rack before removing from the pan. For extra indulgence, drizzle more cookie butter on top before slicing and serving.

Tips & Variations

To measure flour accurately, spoon it into your measuring cup and level it off with a knife rather than scooping directly from the bag.

For a stronger coffee flavor, increase the espresso powder slightly or use brewed espresso in place of some liquid in the recipe.

Try swirling additional cookie butter into the batter for marbled chocolate and Biscoff flavor.

Use a mix of milk and dark chocolate chips for varied chocolate richness.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days to keep them moist and fresh. For longer storage, freeze baked brownies wrapped well in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before serving. Reheat briefly in the microwave if desired for a gooey texture.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, crunchy Biscoff cookie butter can add a lovely texture, but keep in mind it may not spread as smoothly when creating the cookie butter layer.