Description
Decadent Biscoff Brownies featuring a rich cookie butter layer, fudgy chocolate batter, and crunchy Biscoff cookie topping. These indulgent brownies combine the unique caramelized flavor of Biscoff spread with classic chocolate brownie elements for a uniquely irresistible dessert.
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
Topping
- 4–5 Biscoff cookies (broken into pieces)
- Extra cookie butter (about 2 tablespoons, warmed)
Instructions
- Prepare Pan and Cookie Butter Layer: Press a large piece of parchment paper into an 8×8-inch square metal baking pan, creasing the bottom edges to outline the pan size. Evenly spread the Biscoff cookie butter inside the creased edges and chill in the freezer until firm.
- Line Pan and Preheat Oven: Line the pan again with parchment paper hanging over all four sides for easy removal. Preheat the oven to 350°F (180°C).
- Mix Sugars, Eggs, and Vanilla: Whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until well combined and smooth.
- Melt Butter and Chocolate: Melt the unsalted butter with the semi-sweet chocolate chips until smooth. Whisk in the cocoa powder, then incorporate this chocolate mixture into the egg mixture until just combined.
- Add Dry Ingredients: Fold in the all-purpose flour, espresso powder, and fine sea salt carefully until just combined to avoid overmixing.
- Assemble Brownie Layers: Pour half the brownie batter (approximately 340 grams) into the prepared pan and spread evenly to the edges. Carefully place the frozen cookie butter layer on top, peeling off its parchment paper. Pour the remaining brownie batter over the cookie butter and spread evenly.
- Add Cookie Topping and Drizzle: Break the Biscoff cookies into pieces and press them onto the top layer of batter. Warm 2 tablespoons of cookie butter in the microwave until runny (15-20 seconds) and drizzle it over the cookie pieces.
- Bake: Bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from oven and cool completely on a wire rack.
- Finish and Store: Optionally drizzle extra cookie butter on top before cutting. Store leftovers in an airtight container at room temperature for 2-3 days or freeze them in airtight containers or freezer bags for up to 1 month.
Notes
- Use an 8×8-inch metal baking pan for best heat conduction and even baking.
- Make sure the Biscoff cookie butter layer is completely firm before adding batter layers to prevent mixing.
- Measure flour accurately by spooning into the measuring cup and leveling off for best texture.
- To warm cookie butter for drizzling, microwave in short increments to avoid overheating.
- Allow brownies to cool fully before removing from pan to maintain structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff brownies, Biscoff cookie butter, chocolate brownies, fudgy brownies, holiday dessert, layered brownies, easy brownies
