Print

Biscoff Brownies

Biscoff Brownies - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, fudgy brownies with a decadent Biscoff cookie butter layer and crunchy Biscoff cookie topping.

Ingredients

Scale
  • 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 the top
  • Extra cookie butter for the top

Instructions

  1. Press a large piece of parchment paper into a square metal 8×8 baking pan.
  2. Crease the bottom edges of the parchment paper to outline the pan size.
  3. Evenly spread 3/4 cup cookie butter inside the creased edges.
  4. Chill the cookie butter layer in the freezer until it is firm.
  5. Line the 8×8 baking pan with a new piece of parchment paper, allowing it to hang off all four sides for easy removal.
  6. Preheat the oven to 350°F (180°C).
  7. Whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract in a medium bowl until well combined.
  8. Melt the unsalted butter and 2/3 cup + 1/4 cup semi-sweet chocolate chips together in a separate microwave-safe bowl until smooth.
  9. Whisk the unsweetened Dutch cocoa powder into the melted chocolate mixture.
  10. Whisk the melted chocolate mixture into the egg mixture until just combined.
  11. Fold in the all-purpose flour, espresso powder, and fine sea salt until just combined and no dry streaks remain.
  12. Pour half of the brownie batter (about 340 grams) into the prepared pan.
  13. Spread the batter to the edges of the pan.
  14. Place the frozen cookie butter square on top of the batter, peeling off the parchment paper it was frozen on.
  15. Pour the rest of the brownie batter on top of the cookie butter layer.
  16. Spread the batter evenly to the edges of the pan.
  17. Break up 4-5 Biscoff cookies into pieces.
  18. Press the Biscoff cookie pieces onto the top of the batter.
  19. Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny.
  20. Drizzle the warmed cookie butter over the top of the brownies.
  21. Bake the brownies in the preheated oven for 30-40 minutes.
  22. Check for doneness by inserting a toothpick into the center; it should come out covered in a few moist crumbs.
  23. Let the pan cool completely on a wire rack before removing the brownies from the pan.
  24. Drizzle more cookie butter on top before cutting, if desired.
  25. Cut into squares and enjoy!

Notes

Ensure the cookie butter layer is completely firm before adding the brownie batter to prevent it from melting into the batter.
Measure flour by spooning it into a measuring cup and leveling it off, or by weight, for best results.
Do not overmix the brownie batter once the flour is added; mix just until combined to keep the brownies fudgy.
Allow the brownies to cool completely before cutting for clean, neat slices.

Find it online: https://theflakytruth.com/biscoff-brownies/