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.