Biscoff Brownies Recipe

Imagine sinking your teeth into the ultimate combination of rich, fudgy chocolate and the irresistibly smooth, caramel-infused goodness of Biscoff cookie butter. These Biscoff Brownies bring that dream to life with every bite, offering a perfect balance of deep cocoa flavor and the unique warmth of Biscoff spread. Whether you’re a longtime fan of these spiced cookies or new to their magic, this recipe will become your go-to for impressing friends and indulging whenever a decadent treat calls your name.

Ingredients You’ll Need

Gathering the right ingredients is key to nailing these brownies. Each one plays an important role, from the creamy texture the cookie butter imparts to the luscious chocolate that makes them so memorable. Plus, the espresso powder subtly enhances the chocolate intensity without overpowering the Biscoff magic.

• 3/4 cup Biscoff cookie butter: This star ingredient adds that signature spiced caramel flavor and creamy texture that sets these brownies apart.
• 1/2 cup light or dark brown sugar, packed: Adds moisture and a subtle hint of molasses for depth.
• 1/2 cup granulated sugar: Balances sweetness and helps achieve a tender crumb.
• 2 large eggs: Provide structure and richness to the batter.
• 1 large egg yolk: Extra fat for fudginess and smoothness.
• 1 tablespoon vanilla extract: Enhances all the flavors with a warm, aromatic touch.
• 10 tablespoons unsalted butter: Melts into the chocolate creating a silky base.
• 2/3 cup + 1/4 cup semi-sweet chocolate chips: For that irresistible chocolate punch and melty richness.
• 1/4 cup unsweetened Dutch cocoa powder: Intensifies chocolate flavor and adds depth.
• 2/3 cup + 1 tablespoon all-purpose flour: Provides the perfect structure without weighing down the brownies.
• 1 teaspoon espresso powder: Amplifies the chocolate’s natural aroma subtly and elegantly.
• 1/2 teaspoon fine sea salt: Balances sweetness and heightens flavor complexity.
• 4-5 Biscoff cookies, for the top: Crunchy topping that adds a delightful texture contrast.
• Extra cookie butter, for the top: A finishing drizzle that seals the deal.

How to Make Biscoff Brownies

Step 1: Prepare the Cookie Butter Base

Start by pressing a piece of parchment paper into your 8×8 baking pan, creasing it along the edges so you can see the pan shape once removed. Spread the Biscoff cookie butter evenly inside the creased lines and pop it into the freezer until it’s completely firm. This frozen layer will provide a luscious surprise in the middle of your brownies, so don’t rush this step!

Step 2: Mix the Sugars and Eggs

In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until everything is thoroughly combined and slightly frothy. This ensures those brownies will be tender and full of flavor.

Step 3: Melt the Butter and Chocolate

Gently melt the butter with the chocolate chips until smooth and glossy, either in a microwave in short bursts or over a double boiler. Once melted, whisk in the Dutch cocoa powder until evenly mixed. This rich mix will be the heart of your brownies’ intense chocolate flavor.

Step 4: Combine the Wet and Dry

Pour the chocolate mixture into the egg-sugar mixture and whisk until just combined. Then fold in the flour, espresso powder, and sea salt gently. Be careful not to overmix here—you want to keep the brownies dense and fudgy.

Step 5: Layer the Batter and Cookie Butter

Pour half the brownie batter into your prepared pan, spreading it evenly to the edges. Carefully remove the parchment from the frozen cookie butter square and place it on top of the batter. Then pour the remaining batter on top, spreading it gently to cover the cookie butter completely.

Step 6: Garnish and Bake

Break up the Biscoff cookies into bite-sized pieces and press them gently onto the surface of the batter. Warm a couple of tablespoons of cookie butter until runny and drizzle this over the top for that irresistible glossy finish. Bake at 350 F (180 C) for 30 to 40 minutes until a toothpick comes out with a few moist crumbs. Let cool completely before removing from the pan.

How to Serve Biscoff Brownies

Garnishes

The best way to enhance the already wonderful texture and flavor is with a little extra drizzle of warmed cookie butter or a dusting of powdered sugar. For some added fun, sprinkle chopped nuts or mini chocolate chips for crunch and extra chocolate bursts.

Side Dishes

Serve these Biscoff Brownies alongside a scoop of vanilla ice cream or a dollop of whipped cream to contrast the dense fudgy texture with creamy coldness. A cup of rich coffee or chai tea complements the caramel and spices beautifully, creating a full dessert experience.

Creative Ways to Present

Consider cutting the brownies into small squares and threading them onto skewers with fresh berries for a fun party treat. Alternatively, layer chunks of these brownies in parfait glasses alternating with layers of whipped cream and crushed Biscoff cookies for a decadent layered dessert.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Biscoff Brownies tightly and store them in an airtight container at room temperature for 2 to 3 days. Keeping them covered well ensures they stay soft and fresh without drying out.

Freezing

If you want to keep these brownies longer, they freeze beautifully. After baking and cooling, slice them and place in an airtight container or freezer bag with parchment paper layers between brownies. They keep well for up to one month in the freezer.

Reheating

To bring frozen or stored brownies back to that freshly-baked taste, warm individual pieces in the microwave for about 15 seconds or pop them briefly in a preheated oven. A light warming will melt the internal cookie butter, making each bite gooey and irresistible again.

FAQs

Can I use crunchy Biscoff cookie butter instead of smooth?

While smooth cookie butter gives the best texture in the batter, crunchy Biscoff can add a fun twist, especially if you enjoy little bits of cookie throughout. Just be mindful it might change the consistency slightly.

What if I can’t find espresso powder?

If espresso powder isn’t handy, you can leave it out or substitute it with instant coffee granules. Remember, a little goes a long way in enhancing the chocolate without adding bitterness.

Do I have to use Dutch cocoa powder?

Dutch-processed cocoa has a milder and smoother flavor than natural cocoa, which works well here. But you can use natural cocoa powder; just expect a more robust, slightly acidic chocolate flavor.

How thick should the cookie butter layer be?

A thin, even layer about 1/4 inch thick works perfectly. Too thick, and it might overwhelm the brownies; too thin, and you miss out on that luscious center surprise.

Can I make these gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend, making sure it contains xanthan gum or similar for structure. The brownies should turn out just as fudgy and flavorful.

Final Thoughts

These Biscoff Brownies are truly a slice of dessert heaven, blending decadent chocolate with the unique caramel-spiced magic of Biscoff cookie butter. Once you try them, you’ll see why they quickly become a beloved favorite for cozy nights, special celebrations, or any time you want a sweet hug in brownie form. So go ahead, bake a batch and treat yourself and those you love to this unforgettable delight!

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