Description
Indulgent Biscoff brownies merge rich chocolate with creamy cookie butter, creating a luxurious dessert that dances between fudgy intensity and sweet crunch. Chocolate lovers seeking ultimate comfort will find pure bliss in this irresistible treat that promises pure decadence in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 3/4 cup (177 ml) Biscoff cookie butter
- 2 large eggs
- 1 large egg yolk
- 10 tablespoons (141 grams) unsalted butter
- 45 Biscoff cookies, crumbled
Sugars and Sweeteners:
- 1/2 cup (100 grams) light or dark brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
Dry Ingredients and Flavor Enhancers:
- 2/3 cup + 1/4 cup (170 grams) semi-sweet chocolate chips
- 2/3 cup + 1 tablespoon (85 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened Dutch cocoa powder
- 1 teaspoon espresso powder (optional but recommended)
- 1/2 teaspoon fine sea salt
- 1 tablespoon vanilla extract
- 2 tablespoons Biscoff cookie butter (warmed, for drizzling)
Instructions
- Create a frozen cookie butter base by spreading and flattening Biscoff cookie butter onto parchment paper, then chill in the freezer until firm.
- Prepare the baking pan by lining an 8×8 metal pan with parchment paper, ensuring overhang for easy removal.
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture becomes frothy and well-blended.
- Melt butter and semi-sweet chocolate chips using a microwave or double boiler method, creating a smooth mixture. Incorporate Dutch cocoa powder into the melted chocolate.
- Gently fold the chocolate mixture into the sugar mixture, maintaining a light touch to prevent overmixing.
- Sift flour, espresso powder, and sea salt in a separate bowl, then gradually fold these dry ingredients into the wet mixture.
- Pour half the brownie batter into the prepared pan, creating an even base layer.
- Remove the frozen cookie butter from the freezer and carefully place it over the first brownie layer.
- Cover the cookie butter layer with the remaining brownie batter, ensuring complete and smooth coverage.
- Crush 4-5 Biscoff cookies and sprinkle the crumbs across the top of the batter.
- Warm 2 tablespoons of Biscoff cookie butter in the microwave, then artfully drizzle over the brownie surface.
- Bake for 30-40 minutes, checking doneness with a toothpick that should emerge with a few moist crumbs.
- Allow brownies to cool completely on a wire rack after removing from the oven.
- Once cooled, lift the brownies from the pan using parchment paper overhang, optionally adding an extra drizzle of cookie butter.
- Cut into squares and serve, enjoying the rich, decadent layers of chocolate and Biscoff.
Notes
- Freeze the cookie butter square completely to ensure clean layering and prevent mixing with brownie batter.
- Use room temperature eggs for smoother batter integration and more consistent brownie texture.
- Choose high-quality Dutch cocoa powder and semi-sweet chocolate chips for deeper, richer chocolate flavor.
- For gluten-free version, swap regular flour with gluten-free flour blend and ensure Biscoff cookies are certified gluten-free.
- Prep Time: 25 minutes
- Cook Time: 30-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg