Description

These Biscoff Brownies combine the rich, fudgy texture of classic chocolate brownies with the warm, spiced sweetness of Biscoff cookie butter. A creamy layer of frozen Biscoff cookie butter is baked into the center of the brownies, while crumbled Biscoff cookies and a drizzle of melted cookie butter on top add a delightful crunch and extra flavor. Perfect for chocolate and cookie butter lovers, these brownies offer an indulgent dessert experience that is sure to impress!

Ingredients

Scale

¾ cup Biscoff cookie butter (for the cookie butter layer)
½ cup light or dark brown sugar, packed
½ cup granulated sugar
2 large eggs
1 large egg yolk
1 tbsp vanilla extract
10 tbsp unsalted butter
2/3 cup + 1/4 cup semi-sweet chocolate chips
¼ cup unsweetened Dutch cocoa powder
2/3 cup + 1 tbsp all-purpose flour (measured by spooning and leveling)
1 tsp espresso powder (optional but recommended)
½ tsp fine sea salt
4–5 Biscoff cookies, crumbled, for the top
Extra Biscoff cookie butter (2 tablespoons, warmed for drizzling)

Instructions

Prepare the cookie butter layer:
Spread ¾ cup of Biscoff cookie butter onto a parchment-lined surface, shaping it into a square that fits your 8×8 baking pan. Place the parchment and cookie butter in the freezer and chill until firm (about 20-30 minutes).
Preheat the oven:
Line an 8×8 metal baking pan with parchment paper, leaving enough overhang on all sides for easy removal. Preheat your oven to 350°F (180°C).
Prepare the wet mixture:
In a large bowl, whisk together brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and slightly frothy.
Melt butter and chocolate:
In a separate heatproof bowl, melt butter and semi-sweet chocolate chips together, either using a microwave in 20-second bursts or over a double boiler. Once smooth, whisk in the Dutch cocoa powder.
Combine wet and dry ingredients:
Fold the melted chocolate mixture into the wet mixture, stirring until just combined. In a separate bowl, sift together the flour, espresso powder, and sea salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
Assemble the brownies:
Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Remove the frozen cookie butter from the freezer and place it over the first brownie layer. Pour the remaining brownie batter on top and smooth it to the edges.
Top the brownies:
Crumble 4-5 Biscoff cookies over the top of the batter. Warm 2 tablespoons of Biscoff cookie butter in the microwave for 15-20 seconds, then drizzle it over the surface of the brownies.
Bake:
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and cool completely on a wire rack.
Cut and serve:
Once the brownies have cooled, lift them out of the pan using the parchment paper overhang. Drizzle extra cookie butter on top if desired, cut into squares, and enjoy!

Notes

Measuring flour: For best results, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping flour directly from the bag, as this can pack it too tightly, leading to dense brownies.
Baking time: The baking time will vary slightly depending on your oven. Begin checking at 30 minutes; the toothpick should come out with a few moist crumbs for fudgy brownies. For more cakey brownies, bake closer to 40 minutes.
Freezing cookie butter layer: Freezing the cookie butter helps it retain its shape during baking. If not frozen, the cookie butter may blend into the brownie batter, losing the distinct middle layer.
Espresso powder: Espresso powder enhances the chocolate flavor without adding a noticeable coffee taste. You can omit it if you don’t have it on hand, but it is highly recommended for a deeper chocolate flavor.
Storage: Store the brownies in an airtight container at room temperature for 2-3 days, or freeze them for up to 1 month. To freeze, wrap individual brownies in plastic wrap and place them in a freezer-safe bag or container.
Customizations: You can add chopped nuts, swirl in Nutella or peanut butter, or top the brownies with caramel sauce for extra richness and texture.