Description
These Biscoff Brownies are a delightful combination of rich chocolate and the spiced flavor of Biscoff cookie butter, merging textures and flavors in each bite.
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
- Begin by pressing a large piece of parchment paper into your 8×8 metal baking pan. Ensure it covers the bottom and sides, creating a handle for easy removal later on. Place the pan in the freezer to firm up while you prepare the brownie batter.
- Preheat your oven to 350°F (180°C). In a mixing bowl, whisk together the packed brown sugar, granulated sugar, large eggs, and vanilla extract until fully blended. This process helps to aerate the mixture, giving your brownies a great texture.
- In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Heat in the microwave in intervals, stirring until smooth and fully melted. Add the unsweetened cocoa powder into the melted mixture and stir until well combined before adding it to the egg mixture.
- Carefully fold the flour, espresso powder, and fine sea salt into the chocolaty mixture, mixing until just combined. Avoid over-mixing; a few flour streaks are okay since over-beating can lead to tough brownies.
- Pour half of the brownie batter into the prepared pan, spreading it evenly to cover the bottom. Next, take your chilled cookie butter, cut it into a square, and place it in the center. Pour the remaining batter over the cookie butter, ensuring it’s fully covered.
- Break the Biscoff cookies into chunks and sprinkle them on top of the brownie batter. For a final touch, drizzle some warmed cookie butter over the top, which will create a beautiful, sticky layer once baked.
- Slide the baking pan into the preheated oven and bake for 30-40 minutes. To check for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs, your brownies are perfect! Don’t worry if the toothpick isn’t completely clean; you want that fudgy texture.
- Once baked, allow the brownies to cool in the pan on a wire rack. After they are completely cooled, drizzle with more cookie butter and slice them into squares for serving.
Notes
Ensure your butter and chocolate are completely melted; this is key for a smooth brownie batter.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 150 mg
- Protein: 3 g