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Biscoff Brownies

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Rich, fudgy brownies swirled with a creamy Biscoff cookie butter layer and topped with crunchy Biscoff cookies.

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. Place a large piece of parchment paper into an 8×8 inch square metal baking pan.
  2. Crease the bottom edges of the parchment paper to outline the pan size.
  3. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges.
  4. Chill the cookie butter layer in the freezer until it is firm.
  5. Line the baking pan with a new piece of parchment paper, allowing it to hang off all four sides for easy removal.
  6. Preheat your oven to 350°F (180°C).
  7. In a medium bowl, whisk together the brown sugar, granulated sugar, 2 large eggs, 1 large egg yolk, and vanilla extract until well combined.
  8. In a separate microwave-safe bowl or saucepan, melt the 10 tablespoons of unsalted butter and 2/3 cup of semi-sweet chocolate chips together until smooth.
  9. Whisk the 1/4 cup of unsweetened Dutch cocoa powder into the melted butter and chocolate mixture until smooth.
  10. Pour the melted chocolate mixture into the egg mixture.
  11. Whisk until just combined.
  12. In a separate small bowl, combine the 2/3 cup + 1 tablespoon all-purpose flour, 1 teaspoon espresso powder, and 1/2 teaspoon fine sea salt.
  13. Fold the dry ingredients into the wet batter until just combined, being careful not to overmix.
  14. Pour half of the brownie batter (about 340 grams) into the prepared pan.
  15. Spread the batter to the edges of the pan.
  16. Remove the frozen cookie butter square from the freezer and peel the parchment paper off the top.
  17. Carefully place the frozen cookie butter square on top of the batter.
  18. Pour the remaining brownie batter on top of the cookie butter layer.
  19. Spread the batter evenly to the edges of the pan.
  20. Break up the 4-5 Biscoff cookies into pieces.
  21. Press the Biscoff cookie pieces onto the top of the batter.
  22. Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny.
  23. Drizzle the warm cookie butter over the top of the brownies.
  24. Bake the brownies in the preheated oven for 30-40 minutes.
  25. Check for doneness: a toothpick inserted into the center should come out covered in a few moist crumbs.
  26. Let the pan cool completely on a wire rack before removing the brownies.
  27. Drizzle more cookie butter on top before cutting, if desired.
  28. Cut into squares and enjoy!

Notes

Ensure the Biscoff layer is completely firm before adding batter for distinct layers.
Do not overmix the brownie batter; mix until just combined for a fudgy texture.
Avoid overbaking the brownies; a toothpick with moist crumbs is perfect.
Allow brownies to cool completely before cutting for clean slices.

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