Description
These decadent Biscoff Brownies are a delightful fusion of rich chocolate and creamy Biscoff cookie butter. Featuring a luscious layer of chilled cookie butter sandwiched between fudgy brownie batter, topped with crunchy Biscoff cookie pieces and a drizzle of warmed cookie butter, they deliver an irresistible combination of smooth, crunchy, and chocolatey textures. Perfect for chocolate and Biscoff lovers seeking a unique dessert twist.
Ingredients
Brownie Base
- 3/4 cup Biscoff cookie butter
- 1/2 cup light or dark brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter
- 2/3 cup + 1/4 cup semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch cocoa powder
- 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
Topping
- 4-5 Biscoff cookies (broken into pieces)
- Extra cookie butter (for drizzling)
Instructions
- Prepare Cookie Butter Layer: Press a large piece of parchment paper into an 8x8-inch square metal baking pan and crease the bottom edges to create a defined border. Evenly spread the Biscoff cookie butter inside these creased edges and chill it in the freezer until completely firm to form a solid layer.
- Prepare Pan and Preheat Oven: Line the entire baking pan with parchment paper, allowing it to hang over all four sides for easy removal later. Preheat your oven to 350°F (180°C).
- Mix Sugar and Eggs: Whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Melt Chocolate and Butter: Gently melt the unsalted butter and semi-sweet chocolate chips together until fully smooth. Whisk in the Dutch cocoa powder to this melted mixture.
- Combine Wet and Dry Ingredients: Pour the melted chocolate mixture into the egg-sugar mixture and whisk until just combined.
- Add Dry Ingredients: Fold in the all-purpose flour, espresso powder, and sea salt carefully until just incorporated to avoid overmixing.
- Assemble Layers: Pour half of the brownie batter (about 340 grams) into the prepared pan and spread evenly to the edges. Remove the frozen cookie butter layer from the freezer, peel off the parchment on top, and place it gently onto the batter layer. Pour the remaining batter on top and spread it evenly over the cookie butter layer.
- Add Toppings: Break Biscoff cookies into pieces and press them evenly onto the top batter layer. Warm two tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it generously over the top.
- Bake: Place the pan in the preheated oven and bake for 30-40 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely on a wire rack before using the parchment paper overhang to lift them from the pan. Optionally, drizzle more warmed cookie butter over the top before cutting and serving.
- Storage: Store leftovers in an airtight container at room temperature for 2-3 days. To freeze, place brownies in an airtight container or freezer bag for up to 1 month.
Notes
- Ensure the Biscoff cookie butter layer is completely firm before adding the brownie batter to prevent mixing of layers.
- Use parchment paper for easy removal and clean edges.
- When measuring flour, use a spoon to lightly fill the measuring cup and level with a knife for accurate results.
- The espresso powder enhances the chocolate flavor but can be omitted if desired.
- Let brownies cool fully before cutting to maintain clean slices and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
