Print

Biscoff Brownies Recipe

Print Recipe

★★★★★

4.5 from 505 reviews

Delight in these rich and fudgy Biscoff Brownies featuring layers of creamy Biscoff cookie butter and a dense chocolate base, topped with crunchy Biscoff cookies and a drizzle of warm cookie butter for an irresistible dessert experience.

Ingredients

Scale

Brownie Base

  • 3/4 cup Biscoff cookie butter (200 g)
  • 1/2 cup light or dark brown sugar, packed (100 g)
  • 1/2 cup granulated sugar (100 g)
  • 2 large eggs (100 g)
  • 1 large egg yolk (18 g)
  • 1 tablespoon vanilla extract
  • 10 tablespoons unsalted butter (140 g)
  • 2/3 cup + 1/4 cup semi-sweet chocolate chips (156 g)
  • 1/4 cup unsweetened Dutch cocoa powder (25 g)
  • 2/3 cup + 1 tablespoon all-purpose flour (90 g)
  • 1 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt

Toppings

  • 4–5 Biscoff cookies, broken into pieces
  • Extra cookie butter (about 2 tablespoons) for drizzling

Instructions

  1. Prepare the baking pan: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the bottom edges to see the pan’s outline when removed. Evenly spread 3/4 cup (200 g) of Biscoff cookie butter inside the creased edges and chill it in the freezer until firm. Line the pan with parchment paper hanging off all four sides for easy removal. Preheat the oven to 350°F (180°C).
  2. Mix sugars, eggs, and vanilla: In a bowl, whisk together 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 large egg yolk, and 1 tablespoon vanilla extract until well combined and smooth.
  3. Melt butter and chocolate: Melt 10 tablespoons (140 g) unsalted butter with 2/3 cup + 1/4 cup (156 g) semi-sweet chocolate chips until smooth, either in a microwave or double boiler. Whisk in 1/4 cup (25 g) unsweetened Dutch cocoa powder until fully incorporated.
  4. Combine wet mixtures: Whisk the melted chocolate mixture into the egg and sugar mixture until just combined, creating a rich batter.
  5. Add dry ingredients: Gently fold in 2/3 cup + 1 tablespoon (90 g) all-purpose flour, 1 teaspoon espresso powder, and 1/2 teaspoon fine sea salt until just combined, being careful not to overmix.
  6. Layer the batter and cookie butter: Pour about half of the brownie batter (approximately 340 grams) into the prepared pan, spreading it evenly to the edges. Remove the frozen Biscoff cookie butter square from the parchment and gently place it atop this batter layer, peeling off the parchment paper from the top side.
  7. Add remaining batter: Pour the remaining brownie batter over the cookie butter layer, spreading it evenly to cover the entire surface.
  8. Add cookie topping and drizzle: Break 4-5 Biscoff cookies into pieces and press them onto the top of the batter. Warm about 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it generously over the cookie pieces.
  9. Bake: Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them fudgy.
  10. Cool and serve: Allow the pan to cool completely on a wire rack before removing the brownies using the parchment paper edges. Optionally, drizzle additional warmed cookie butter on top before cutting into squares. Enjoy!
  11. Storage: Store leftovers 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 1 month.

Notes

  • Measure flour accurately using the spoon-level method or a kitchen scale to avoid dense brownies.
  • For clean brownie cuts, wait until completely cool, then use a sharp knife warmed under hot water and wiped clean between cuts.
  • Use parchment paper hanging over the edges for easy removal from the pan.
  • Ensure the cookie butter layer is fully firm before adding batter layers to prevent mixing.

Keywords: Biscoff brownies, fudgy brownies, cookie butter dessert, chocolate brownies, layered brownies

Find it online: https://cheframi.com/biscoff-brownies-recipe/