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Biscoff Brownies Recipe

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4.5 from 93 reviews

Decadent Biscoff Brownies featuring layers of rich chocolate batter and a smooth Biscoff cookie butter center, topped with crunchy Biscoff cookie pieces and a drizzling of melted cookie butter. These brownies combine creamy, fudgy textures with a spiced caramel flavor that makes them irresistibly delicious.

Ingredients

Units 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, broken into pieces
  • Extra cookie butter for drizzling (about 2 tablespoons, warmed)

Instructions

  1. Prepare the Cookie Butter Layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the bottom edges to mark the size. Evenly spread the cookie butter inside the creased area. Chill in the freezer until the cookie butter layer is completely firm, which ensures it holds its shape when layered with batter.
  2. Preheat and Line the Pan: Line the same baking pan with parchment paper, letting it hang over all four sides for easy removal of brownies after baking. Preheat your oven to 350°F (180°C).
  3. Mix the Wet Ingredients: In a mixing bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and slightly frothy.
  4. Melt Butter and Chocolate: Gently melt the unsalted butter and chocolate chips together until smooth and combined, either using a double boiler or gentle microwave heating. Whisk in the Dutch cocoa powder into this melted mixture until smooth, then incorporate it into the egg mixture until just combined.
  5. Fold in Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and sea salt into the batter until just combined, taking care not to overmix to keep the brownies tender.
  6. Assemble the Layers: Pour about half of the brownie batter (approximately 340 grams) into the prepared pan, spreading it evenly to the edges. Remove the parchment from the frozen cookie butter layer and place this firm square gently on top of the batter. Then pour the remaining batter over this cookie butter layer, spreading evenly to the edges.
  7. Add Cookies and Drizzle: Break up 4-5 Biscoff cookies into pieces and press them gently onto the surface of the top layer of brownie batter. Warm about 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the top cookie pieces.
  8. 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 attached. Baking times may vary slightly depending on your oven.
  9. Cool and Serve: Remove the pan from the oven and let the brownies cool completely on a wire rack. Once cooled, lift the brownies out using the parchment paper overhang. Optional: drizzle additional warmed cookie butter on top before cutting into squares to serve.
  10. Storage: Store any leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the brownies in an airtight container or freezer bag for up to 1 month.

Notes

  • Ensure the cookie butter layer is fully firm before adding the batter on top to maintain distinct layering.
  • For flour measuring, spoon the flour into the measuring cup and level it off with a knife to avoid packing and ensure accurate measurement.
  • Use a metal baking pan as it helps to achieve even baking and a nice crust on the brownies.
  • Microwaving the cookie butter makes it easier to drizzle and enhances the visual appeal of the finished brownies.

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