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Biscoff Brownies Recipe

Biscoff Brownies Recipe
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★★★★★

5.2 from 26 reviews

Indulge in these rich and fudgy Biscoff Brownies that combine the irresistible flavors of Biscoff cookie butter and decadent chocolate. These brownies feature a creamy layer of chilled cookie butter baked between velvety chocolate batter, topped with crunchy Biscoff cookie pieces and a drizzle of cookie butter. Perfectly balanced with a hint of espresso powder to enhance the chocolate flavor, this dessert is a must-try for cookie butter and brownie lovers alike.

Ingredients

Scale

Cookie Butter Layer

  • 3/4 cup (200 g) Biscoff cookie butter

Brownie Batter

  • 1/2 cup (100 g) light or dark brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs (100 g)
  • 1 large egg yolk (18 g)
  • 1 tablespoon vanilla extract
  • 10 tablespoons (140 g) unsalted butter
  • 2/3 cup + 1/4 cup (156 g) semi-sweet chocolate chips
  • 1/4 cup (25 g) unsweetened Dutch cocoa powder
  • 2/3 cup + 1 tablespoon (90 g) all-purpose flour
  • 1 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt

Topping

  • 4–5 Biscoff cookies
  • Extra cookie butter, for drizzling (about 2 tablespoons)

Instructions

  1. Prepare Cookie Butter Layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the bottom edges to outline the pan size. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges. Place the pan in the freezer and chill until the cookie butter layer is firm, checking carefully before proceeding.
  2. Line and Preheat: Line the baking pan with parchment paper, allowing it to hang over all four sides for easy brownie removal later. Preheat your oven to 350°F (180°C).
  3. Mix Sugar and Eggs: In a large bowl, whisk together 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 egg yolk, and 1 tablespoon vanilla extract until the mixture is well combined and slightly thickened.
  4. Melt Butter and Chocolate: Gently melt 10 tablespoons unsalted butter and 2/3 cup plus 1/4 cup semi-sweet chocolate chips together until smooth. Whisk in 1/4 cup unsweetened Dutch cocoa powder until fully incorporated.
  5. Combine Chocolate with Eggs: Slowly whisk the melted chocolate mixture into the egg and sugar mixture until just combined, taking care not to overmix.
  6. Add Dry Ingredients: Fold in 2/3 cup plus 1 tablespoon all-purpose flour, 1 teaspoon espresso powder, and 1/2 teaspoon fine sea salt until just combined, maintaining a fudgy texture.
  7. Layer the Brownies: Pour half of the brownie batter (approximately 340 grams) into the prepared pan, spreading it evenly to the edges. Remove the frozen cookie butter layer from the freezer and peel off the top parchment paper. Place the cookie butter square carefully on top of the batter. Pour the remaining batter over the cookie butter and smooth evenly.
  8. Add Toppings: Break 4-5 Biscoff cookies into pieces and press them gently over the top of the brownie batter. Warm about 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the cookie pieces for added flavor and shine.
  9. Bake: Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it—avoid baking until fully dry.
  10. Cool and Serve: Remove the brownies from the oven and cool completely on a wire rack. For extra indulgence, drizzle more cookie butter on top before cutting. Slice into squares and enjoy!
  11. Storage: Store leftover brownies 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

  • Measure your flour properly using the spoon-level method: fluff the flour, spoon it into a measuring cup, then level it off with a knife to avoid using too much flour and ensure fudgy brownies.
  • Use parchment paper to line the pan with an overhang for easy removal of the entire brownie slab once baked and cooled.
  • Chilling the cookie butter layer until firm is crucial to prevent it from melting into the brownie batter.
  • Espresso powder enhances the chocolate flavor without adding a coffee taste; omit if desired but it’s highly recommended.
  • For best results, use high-quality semi-sweet chocolate chips and Dutch-processed cocoa powder for a rich chocolate taste.
  • Allow brownies to cool completely before slicing to maintain clean edges and prevent crumbling.

Nutrition

Keywords: Biscoff brownies, cookie butter brownies, chocolate brownies, fudgy brownies, easy dessert, baked brownies, espresso brownies

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