Imagine biting into a rich, fudgy brownie, only to discover a delightful swirl of creamy Biscoff cookie butter nestled within. This is the magic of Biscoff stuffed brownies—a decadent treat that combines the deep, chocolatey goodness of a classic brownie with the warm, spiced flavors of Biscoff cookies. The combination of textures and flavors makes these brownies utterly irresistible, offering a perfect balance of sweetness and spice with every bite.
What sets Biscoff stuffed brownies apart is the unique inclusion of Biscoff cookie butter and crushed Biscoff cookies. Unlike traditional brownies, which might rely solely on chocolate or nuts for texture, these brownies introduce the slightly crunchy, caramelized sweetness of Biscoff cookies, elevating them to a whole new level. The cookie butter adds a creamy, luxurious layer that melts into the brownie, creating a mouthwatering swirl of flavors.
Biscoff and cookie butter have surged in popularity in recent years, becoming a beloved ingredient in a variety of desserts. Originating from Belgium, Biscoff cookies and their spreadable counterpart have found a devoted following among bakers and dessert lovers alike. Their distinct, spiced flavor, reminiscent of cinnamon and caramel, makes them a versatile ingredient that transforms ordinary baked goods into something truly special. These brownies are a perfect example of how Biscoff can take a classic dessert and make it extraordinary.
The Key Ingredients and Their Roles
Butter (Salted)
Salted butter serves as the foundation of these brownies, providing a rich, creamy texture. The salt in the butter subtly enhances the flavors of the other ingredients, balancing the sweetness and bringing out the chocolate’s depth. Using salted butter also adds a slight savory note, making the brownies more complex and satisfying.
Semi-Sweet and Milk Chocolate
This recipe uses a combination of semi-sweet and milk chocolate to achieve the perfect balance of sweetness and richness. Semi-sweet chocolate provides a deep, intense chocolate flavor without being overly sweet, while milk chocolate adds a creamy, smooth texture and sweetness that complements the Biscoff filling. If you don’t have chocolate bars, you can easily substitute with chocolate chips, though the final texture may be slightly different.
Granulated and Brown Sugar
Both granulated and brown sugar play crucial roles in these brownies. Granulated sugar helps to create that characteristic crackly top, while brown sugar adds moisture and a slight molasses flavor, contributing to a fudgy, chewy texture. The combination of the two ensures a well-rounded sweetness and perfect texture.
Eggs
Eggs are essential for binding the ingredients together and contributing to the structure of the brownies. They also help to achieve the desired fudgy texture, with the yolks adding richness and the whites providing lift.
Vanilla Extract
Vanilla extract is a key flavor enhancer, adding warmth and depth to the brownies. It complements both the chocolate and Biscoff flavors, making the overall taste more rounded and aromatic.
All-Purpose Flour
All-purpose flour is the backbone of the brownie batter, giving it structure and substance. The flour also helps to create the dense, fudgy texture that makes these brownies so irresistible.
Cocoa Powder
Cocoa powder intensifies the chocolate flavor, adding depth and richness. It also contributes to the dark color and dense texture of the brownies, making them look as good as they taste.
Espresso Powder
A small amount of espresso powder is added to enhance the chocolate flavor. This secret ingredient doesn’t make the brownies taste like coffee, but instead deepens the chocolate notes, making them more intense and satisfying.
Cookie Butter
The star of the show, Biscoff cookie butter, adds a unique, spiced sweetness that sets these brownies apart from the rest. Its creamy texture swirled through the batter creates pockets of rich flavor that contrast beautifully with the chocolate.
Crushed Biscoff Cookies
Crushed Biscoff cookies are mixed into the batter and sprinkled on top to add a crunchy texture and additional bursts of Biscoff flavor. This not only enhances the brownies’ texture but also reinforces the spiced, caramelized notes of the cookie butter.
Optional Toppings
For added texture and flavor, extra pieces of Biscoff cookies can be sprinkled on top before baking. This creates a visually appealing topping that adds crunch and an extra hit of Biscoff flavor, making the brownies even more indulgent.
Step-by-Step Instructions and Tips
Preparing Your Baking Equipment
Before you begin mixing your ingredients, it’s crucial to prepare your baking equipment properly. Start by preheating your oven to 350°F (175°C). Preheating ensures that your brownies bake evenly and rise as expected, giving you that perfect fudgy texture.
Next, choose the right pan. A 9×9-inch ceramic or metal pan works best for this recipe. Metal pans conduct heat more quickly, which can result in a slightly crisper edge, while ceramic pans provide a more even heat distribution, leading to softer edges.
To ensure easy removal of the brownies, spray the pan with nonstick spray and line it with parchment paper, leaving an overhang on the sides. This overhang will allow you to lift the brownies out of the pan effortlessly after baking, ensuring clean, neat edges when you slice them.
Making the Brownie Batter
Melting the Butter and Chocolate
In a microwave-safe large bowl, combine the salted butter and both types of chocolate (semi-sweet and milk). Microwave the mixture in 30-second intervals, stirring between each interval until the butter and chocolate are fully melted and smooth. Be careful not to overheat, as chocolate can easily burn, resulting in a grainy texture. Stirring frequently helps to evenly distribute the heat and ensures a silky mixture.
Combining Ingredients
Once the butter and chocolate mixture is smooth, whisk in the granulated and brown sugar until fully combined. The sugars should dissolve slightly, creating a glossy and thick mixture. This step is crucial for creating that signature crackly top on your brownies.
Adding Eggs and Vanilla
Next, add the eggs one at a time, whisking well after each addition. This thorough whisking incorporates air into the batter, which helps achieve a light yet fudgy texture. Add the vanilla extract and whisk again until the mixture is smooth and homogenous.
Folding in Dry Ingredients
Sift together the all-purpose flour, cocoa powder, salt, and espresso powder in a separate bowl. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Folding rather than mixing vigorously helps maintain the air you’ve incorporated and prevents overmixing, which can result in tough brownies. Ensure that all ingredients are fully incorporated with no visible streaks of flour, but be careful not to overmix.
Assembling and Baking the Brownies
Layering the Batter and Cookie Butter
Begin by spreading half of the brownie batter evenly into your prepared pan. Use a spatula to ensure the batter reaches all corners and is level. Next, dollop ⅓ cup of cookie butter over the batter. Using a butter knife, swirl the cookie butter into the batter to create a marbled effect. The key is to swirl gently to maintain distinct layers of brownie and cookie butter.
Spread the remaining brownie batter on top, smoothing it out so it covers the cookie butter completely. Add the remaining Biscoff cookie pieces, pressing them lightly into the batter. Finally, dollop the remaining cookie butter on top and swirl it in for an attractive, marbled finish.
Adding Toppings
Sprinkle additional crushed Biscoff cookies on top of the batter before baking. This adds a delightful crunch and intensifies the Biscoff flavor. Make sure the cookie pieces are evenly distributed to ensure that every slice gets a bit of this delicious topping.
Baking Time and Temperature
Place the pan in your preheated oven and bake for 35-43 minutes. The exact baking time can vary depending on your oven and the type of pan you use. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the center should still be slightly soft to the touch.
For a more accurate test, you can use the tip of a knife to lift a small piece from the center to check the doneness. Remember, brownies continue to cook as they cool, so it’s better to underbake slightly than overbake.
Serving and Storing Your Biscoff Brownies
Cooling Time
After removing the brownies from the oven, let them rest in the pan for 30-40 minutes. This cooling period is essential to allow the brownies to set and achieve their ideal texture. Cutting into them too soon can result in a gooey mess, so patience is key!
Slicing and Serving
Once the brownies have cooled to the point where they are firm but still slightly warm, use the parchment paper overhang to lift them out of the pan. Place them on a cutting board and slice them into squares using a sharp knife. For the cleanest slices, wipe the knife between cuts.
Storing Leftovers
To store your brownies, place them in an airtight container. They will stay fresh at room temperature for 3-4 days or in the refrigerator for up to 5-6 days. If you prefer a chilled, firmer brownie, refrigerate them; otherwise, room temperature will maintain their fudgy texture. You can also freeze the brownies for up to three months, tightly wrapped in plastic wrap and foil.
Tips and Variations
Customizing Your Brownies
If you’d like to add your own twist to these brownies, consider incorporating extras like chopped nuts (pecans or walnuts work well), chocolate chips, or even dried fruit. These additions can enhance the texture and introduce new flavor dimensions.
Making Them Gluten-Free
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, which helps to mimic the texture of traditional flour. Ensure that the cocoa powder and other ingredients are certified gluten-free as well.
Serving Ideas
These brownies are delicious on their own, but you can elevate them further by serving them with a scoop of vanilla ice cream or a dollop of whipped cream. For a special treat, drizzle them with warm caramel sauce or a dusting of powdered sugar.
Scaling the Recipe
If you need more or fewer brownies, this recipe is easy to scale. For a larger batch, simply double the ingredients and use a 9×13-inch pan. If you want a smaller batch, halve the ingredients and use an 8×8-inch pan. Be sure to adjust the baking time accordingly—larger batches may need a bit more time, while smaller ones will bake more quickly.
FAQs Section
Can I use a different type of cookie butter?
Absolutely! While Biscoff cookie butter provides a unique spiced flavor, you can experiment with other types of cookie butter or nut butters like almond or peanut butter. Almond butter adds a slightly nutty taste that complements the chocolate, while peanut butter introduces a classic, rich flavor. Keep in mind that the texture may vary slightly depending on the butter you use, but the result will still be delicious.
What if I don’t have espresso powder?
If you don’t have espresso powder on hand, don’t worry. You can omit it entirely, and the brownies will still be deliciously chocolatey. Alternatively, you can substitute it with an equal amount of instant coffee granules or finely ground coffee, though the flavor might be slightly less intense. Espresso powder is primarily used to enhance the chocolate flavor, so its absence won’t drastically change the final product.
How can I tell when the brownies are done?
The best way to judge if your brownies are done is by using the toothpick test. Insert a toothpick into the center of the brownies; it should come out with moist crumbs but not wet batter. The edges should be firm and pulling away slightly from the pan. Another method is to lightly press the center of the brownies—if it feels set but still soft, they are ready. Remember, brownies continue to cook as they cool, so it’s better to underbake slightly for a fudgier texture.
Can I freeze these brownies?
Yes, Biscoff stuffed brownies freeze very well. Once completely cooled, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to three months. To thaw, simply leave them at room temperature for a few hours or warm them in the microwave for a quick treat.
How do I make the brownies more fudgy or cakey?
To achieve a fudgier brownie, slightly reduce the flour by 1-2 tablespoons or add an extra egg yolk. For a cakier texture, increase the flour by a couple of tablespoons and bake a little longer. Adjusting the baking time can also influence the texture—shorter baking times yield fudgier brownies, while longer times produce a cakier result.
Conclusion
Biscoff stuffed brownies are the perfect blend of rich chocolate and spiced Biscoff flavor, creating a dessert that’s both decadent and unique. These brownies offer a delightful twist on a classic treat, with the creamy swirls of cookie butter and the crunch of crushed cookies adding layers of texture and flavor that are sure to impress.
Whether you stick to the traditional recipe or decide to experiment with different nut butters or add-ins, these brownies are versatile and forgiving, allowing for endless customization. They’re ideal for any occasion, from a casual afternoon snack to a special dessert for guests.
To ensure the best results every time, remember to carefully monitor the baking time and use high-quality ingredients. Let your creativity shine through with variations, and don’t be afraid to make these brownies your own. With the perfect balance of flavors and textures, Biscoff stuffed brownies are sure to become a favorite in your baking repertoire.
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Biscoff Stuffed Brownies
Description
Indulge in the ultimate chocolatey treat with these Biscoff Stuffed Brownies. Rich, fudgy, and bursting with flavor, these brownies are layered with creamy Biscoff cookie butter and crunchy Biscoff cookie pieces. The combination of deep chocolate and warm, spiced Biscoff creates a dessert that’s as delightful to look at as it is to eat. Whether you’re a seasoned baker or a novice, this recipe is easy to follow and guarantees a batch of brownies that will impress everyone who tries them.
Ingredients
- 3/4 cup salted butter 170 grams
- 2 ounces semi-sweet chocolate, chopped can sub chocolate chips
- 2 ounces milk chocolate, chopped can sub chocolate chips
- 1 and 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 and 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 tsp salt
- 1/8 tsp espresso powder
- 2/3 cup cookie butter, divided in half 205 grams in total
- 1 cup crushed biscoff cookies 80 grams
- 3–4 additional biscoff cookies, broken into larger pieces, for topping
Instructions
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Prep: Preheat your oven to 350° F. Spray a 9×9 ceramic or metal pan with nonstick spray and line with parchment paper.
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Make the Brownie Batter: Melt the butter and both chocolates in a microwave-safe large bowl, in 30 second intervals, stirring between each, until fully melted and smooth. Whisk in the sugar until combined. Add the eggs and vanilla, and whisk until combined, then continue whisking for 2 minutes (this will create that crackly top on the brownies!). Add the flour, salt, cocoa, and espresso flour, and fold in with a rubber spatula until the last streaks of flour just disappear into the batter. Fold in 1 cup of the crushed biscoff cookies.
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Bake: Spread half the batter evenly in your prepared pan, and dollops 1/3 cup of cookie butter on top. Swirl it in with a butter knife. Dollop on the remaining brownie batter and evenly spread it out. Add the remaining biscoff cookie pieces, and dollop on the remaining cookie butter, swirling it in.
Bake for 35-43 minutes. A toothpick inserted into the center should pull out moist crumbs, not wet batter, and should come out clean at the edges. (You can also use the tip of a knife to lift up a little piece from the center to see the doneness more clearly, if you have a hard time judging when brownies are done).
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Serve + Store: Let the brownies rest about 30-40 minutes before digging in. Or, let cool completely before slicing and serving. Store cooled brownies in an airtight container at room temp for 3-4 days or in the fridge for 5-6.
Notes
- Chocolate Choice: You can use either chocolate bars or chocolate chips in this recipe. Using high-quality chocolate will enhance the overall flavor of the brownies.
- Butter: Salted butter adds a subtle depth to the flavor, but if you prefer, you can use unsalted butter and add an extra pinch of salt to the dry ingredients.
- Espresso Powder: While optional, the espresso powder intensifies the chocolate flavor without making the brownies taste like coffee. If you’re a chocolate lover, don’t skip this step!
- Swirling Technique: When swirling the cookie butter into the batter, be gentle to create a beautiful marbled effect. This not only looks appealing but also ensures that every bite has a bit of both brownie and Biscoff.
- Baking Tips: Be mindful of the baking time. If you prefer fudgier brownies, aim for the lower end of the baking range. For cakier brownies, extend the baking time slightly.
- Storage: These brownies can be stored at room temperature for up to 4 days, but they also freeze well for up to 3 months. Wrap them individually for easy grab-and-go treats.
