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Biscoff Brownies Recipe

Biscoff Brownies Recipe
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★★★★★

4.7 from 3 reviews

These Biscoff Brownies combine the rich, fudgy texture of chocolate brownies with the unique caramelized flavor of Biscoff cookie butter. Layered with a firm cookie butter base, mixed with semi-sweet chocolate and Dutch cocoa powder, then topped with crumbled Biscoff cookies and a drizzle of warmed cookie butter, this indulgent dessert is perfect for anyone craving an exquisite twist on classic brownies.

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

  • 4–5 Biscoff cookies (for the top)
  • Extra cookie butter (for drizzling on top)

Instructions

  1. Prepare the pan and cookie butter base: 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. Chill in the freezer until the cookie butter is completely firm, ensuring a stable base layer.
  2. Preheat and line the pan: Line the pan with parchment paper hanging over all four sides for easy removal after baking. Preheat your oven to 350°F (180°C).
  3. Mix sugars, eggs, and vanilla: Whisk together the light or dark brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until thoroughly combined and smooth.
  4. Melt butter and chocolate: Gently melt the unsalted butter and combined semi-sweet chocolate chips together until smooth. Whisk in the Dutch cocoa powder until fully incorporated.
  5. Combine chocolate mixture with eggs: Slowly whisk the melted chocolate mixture into the egg and sugar mixture until just combined, avoiding overmixing.
  6. Fold in dry ingredients: Gently fold in the flour, espresso powder, and sea salt until just combined to keep the batter light and fudgy.
  7. Assemble the layers: Pour half of the brownie batter (approximately 340 grams) into the prepared pan and spread evenly to the edges. Remove the frozen cookie butter square from the freezer, peel off the parchment paper on top, and carefully place it on the batter. Pour the remaining batter over the cookie butter layer and spread evenly.
  8. Add toppings: Break the Biscoff cookies into pieces and press them onto the top layer of batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it evenly over the cookie pieces.
  9. Bake the brownies: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and allow to cool completely on a wire rack.
  10. Serve and store: Optionally, drizzle more warmed cookie butter over the top before slicing. Store leftovers in an airtight container at room temperature for 2-3 days or freeze for up to one month.

Notes

  • Use light or dark brown sugar depending on your preferred depth of flavor.
  • When measuring flour, spoon it lightly into your measuring cup and level it off with a knife to avoid compacting and ensure accurate measurement.
  • Make sure the Biscoff cookie butter base is completely firm before pouring brownie batter on top to prevent mixing of layers.
  • Line the pan with parchment paper that hangs over the edges for easy removal of baked brownies.
  • Espresso powder intensifies the chocolate flavor but can be omitted if unavailable.
  • For a richer taste, use high-quality Dutch-processed cocoa powder and semi-sweet chocolate chips.

Nutrition

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

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