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Biscoff Brownies Recipe

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★★★★★

4.2 from 21 reviews

These rich and indulgent Biscoff Brownies combine the creamy, caramelized flavor of Biscoff cookie butter with classic chocolate brownies. Featuring a buttery Biscoff layer inside and a topping of cookie pieces and a drizzle of melted cookie butter, these brownies offer a delicious twist on the traditional treat, perfect for any chocolate and spice lover.

Ingredients

Scale

Biscoff Layer

  • 3/4 cup Biscoff cookie butter

Brownie Batter

  • 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

Topping

  • 4–5 Biscoff cookies (broken into pieces)
  • Extra cookie butter (approximately 2 tablespoons, warmed for drizzling)

Instructions

  1. Prepare Biscoff 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 pan size. Evenly spread the 3/4 cup of Biscoff cookie butter inside the creased edges and chill in the freezer until firm, ensuring the layer is completely set before proceeding.
  2. Preheat and line pan: Line the same 8×8 inch baking pan with parchment paper with overhanging edges for easy removal. Preheat the oven to 350°F (180°C).
  3. Mix sugars and eggs: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and smooth.
  4. Melt chocolate and butter: Gently melt the unsalted butter and semi-sweet chocolate chips together until smooth, either with a double boiler or short bursts in the microwave. Whisk in the cocoa powder until fully incorporated, then combine this chocolate mixture into the sugar and egg mixture by whisking until just combined.
  5. Fold in dry ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until the batter is evenly combined but not overmixed.
  6. Assemble brownie layers: Pour half of the brownie batter (about 340 grams) into the prepared baking pan and spread evenly to the edges. Remove the chilled Biscoff butter square from the freezer, peel off the parchment on top, and place it carefully atop the first layer of batter. Pour the remaining batter over the Biscoff layer and spread evenly.
  7. Add topping: Break the Biscoff cookies into pieces and press them gently onto the top of the batter. Warm about 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle over the cookie pieces on top.
  8. Bake the brownies: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack before removing them using the parchment overhang. Optionally drizzle more cookie butter on top before slicing and serving.
  9. Storage: Store leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze baked brownies in an airtight container or freezer bag for up to 1 month.

Notes

  • Use an 8×8 inch metal baking pan for the best structure and even heat distribution.
  • Be sure the Biscoff cookie butter layer is fully chilled and firm before adding batter to prevent mixing layers.
  • Measure flour by spooning into the cup and leveling it off to avoid dense brownies.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Microwave cookie butter gently to make it easier to drizzle without overheating.

Keywords: Biscoff Brownies, Chocolate Brownies, Cookie Butter Brownies, Biscoff Recipe, Dessert, Homemade Brownies

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