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