Biscoff Brownies
These ultra-fudgy Biscoff Brownies feature a rich chocolate brownie layered with a frozen Biscoff cookie butter center and topped with crushed Biscoff cookies and a cookie butter drizzle. Perfect for cookie butter lovers!
Equipment
- 8×8-inch square metal baking pan
- parchment paper
- mixing bowls
- whisk
- rubber spatula
- microwave-safe bowl
- wire cooling rack
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 tbsp vanilla extract
- 10 tbsp unsalted butter
- 2/3 + 1/4 cup semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch cocoa powder
- 2/3 + 1 tbsp all-purpose flour
- 1 tsp espresso powder
- 1/2 tsp fine sea salt
- 4-5 Biscoff cookies
- 2 tbsp extra Biscoff cookie butter, warmed
Instructions
- Spread the Biscoff cookie butter into an 8×8-inch square on parchment paper and freeze until completely firm.
- Line an 8×8-inch baking pan with parchment paper and preheat the oven to 350°F (180°C).
- Whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until smooth and well combined.
- Melt the butter and chocolate chips together until smooth, then whisk in the cocoa powder. Stir the chocolate mixture into the egg mixture until just combined.
- Fold in the flour, espresso powder, and sea salt until no dry streaks remain.
- Spread half of the brownie batter into the prepared pan. Place the frozen cookie butter layer on top, remove the parchment, then cover with the remaining batter and spread evenly.
- Break the Biscoff cookies into pieces and press them into the top. Drizzle the warmed cookie butter over the batter.
- Bake for 30–40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely before removing from the pan, slicing, and serving.
Notes
Measure the flour using the spoon-and-level method or, for best accuracy, use a kitchen scale. Allow the brownies to cool completely before slicing. For clean cuts, run a sharp knife under hot water and wipe it clean between each slice. Store in an airtight container at room temperature for 2–3 days or freeze for up to 1 month.