Introduction

These Biscoff Brownies are a decadent twist on classic fudgy brownies, layered with creamy Biscoff cookie butter and topped with crunchy cookie pieces. The combination of rich chocolate and spiced cookie flavor creates an irresistible treat perfect for any chocolate lover.

The image shows a close-up of several thick, square brownies arranged closely on a white marbled surface. Each brownie has three visible layers: a dark rich chocolate base, a middle layer of gooey caramel, and a top layer of light brown cookie dough with a slightly cracked texture. The top is decorated with drizzled caramel sauce and a few small flakes of sea salt, creating a shiny, textured surface. One brownie is centered and turned sideways, revealing the distinct thick layers inside. The lighting highlights the rich, moist texture and golden caramel shine. Photo taken with an iphone --ar 4:5 --v 7

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 topping
Extra cookie butter, for drizzling on top

Instructions

Step 1: Line an 8×8 inch square metal baking pan with parchment paper, letting it hang over all sides for easy removal. Press a large piece of parchment into the pan and crease the bottom edges to mark the pan’s size. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges. Chill in the freezer until firm.
Step 2: Preheat your oven to 350°F (180°C). In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
Step 3: Melt the butter and chocolate chips together until smooth. Whisk in the cocoa powder, then combine this chocolate mixture into the egg mixture until just mixed.
Step 4: Fold in the flour, espresso powder, and salt gently until just combined, taking care not to overmix.
Step 5: Pour half of the brownie batter into the prepared pan and spread it evenly. Place the frozen cookie butter square on top of this layer, peeling off the parchment paper from the top. Pour the remaining batter over and spread to the edges.
Step 6: Break up the Biscoff cookies and press the pieces onto the top of the batter. Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny and drizzle over the cookie pieces.
Step 7: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely on a wire rack before lifting from the pan. For a finishing touch, drizzle more cookie butter on top before slicing and serving.

Tips & Variations

Use the spoon-and-level method or a kitchen scale to measure flour accurately for the best texture.
Allow brownies to cool fully before cutting; run a sharp knife under hot water and wipe clean between cuts for neat squares.
For extra fudginess, slightly underbake the brownies and check frequently near the end of baking time.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the brownies well-wrapped in an airtight container or freezer bag for up to 1 month. Thaw overnight at room temperature and warm slightly if desired before serving.

How to Serve

The image shows several cut brownies arranged on a white marbled surface, with one piece lifted in the center to clearly show its layers. Each brownie has three visible layers: a dark, moist chocolate base on the bottom, a middle layer of gooey caramel, and a top layer that looks like a crumbly, golden-brown cookie or blondie texture with drizzles of caramel sauce across. The top also has a few flakes of salt sprinkled, adding texture and contrast. The lighting highlights the glossy caramel and rich chocolate colors, making the dessert look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

Yes, crunchy Biscoff cookie butter can be used to add a bit of texture inside the brownies. Just note the texture will be slightly different but still delicious.

Do I need espresso powder for this recipe?

Espresso powder enhances the depth of chocolate flavor but can be omitted if unavailable. The brownies will still taste great without it.