Biscoff Brownies Recipe
Introduction
These Biscoff Brownies combine the rich, fudgy texture of classic brownies with the irresistible flavor of Biscoff cookie butter. Layered with creamy Biscoff and topped with crunchy cookie pieces, they make a perfect treat for any occasion.
Ingredients
- 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
- 4-5 Biscoff cookies (for the top)
- Extra cookie butter (for drizzling on top)
Instructions
- Step 1: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the edges to outline the pan size. Spread the 3/4 cup of cookie butter evenly inside the creased edges and chill in the freezer until firm.
- Step 2: Line the pan with parchment paper hanging over all sides for easy removal. Preheat the oven to 350°F (180°C).
- Step 3: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
- Step 4: Melt the unsalted butter and 2/3 cup of chocolate chips together until smooth. Whisk in the cocoa powder, then combine this chocolate mixture into the egg mixture until just combined.
- Step 5: Gently fold in the flour, espresso powder, and sea salt until just incorporated.
- Step 6: Pour half of the brownie batter into the pan and spread it evenly to the edges (about 340 grams). Remove the frozen cookie butter square from the freezer, peel off the parchment paper on top, and place it on the batter. Pour the remaining batter over the cookie butter layer and spread evenly.
- Step 7: Break the Biscoff cookies into pieces and press them onto the top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15–20 seconds until runny, then drizzle over the top.
- Step 8: Bake for 30–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely on a wire rack before lifting out using the parchment paper.
- Step 9: Optionally drizzle more warmed cookie butter on top before slicing and serving.
Tips & Variations
- Chill the cookie butter layer well to prevent it from melting into the batter during baking.
- You can swap the espresso powder for instant coffee granules if preferred to enhance the chocolate flavor.
- For extra fudginess, reduce the flour by a tablespoon or bake a few minutes less.
- Use milk or dark chocolate chips depending on your preferred sweetness.
Storage
Store leftover brownies in an airtight container at room temperature for 2 to 3 days. They can also be frozen after baking, wrapped well in airtight containers or freezer bags, for up to 1 month. Thaw at room temperature before serving. Reheat gently if desired to soften the cookie butter drizzle.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought Biscoff spread for this recipe?
Yes, store-bought Biscoff cookie butter works perfectly and is the main flavor component of these brownies.
What if I don’t have an 8×8 inch pan?
You can use a similarly sized baking dish, such as an 9×9 inch pan, but the brownies will be slightly thinner and may require reduced baking time. Keep an eye on them and test with a toothpick.
Print
Biscoff Brownies Recipe
- Total Time: 55 minutes
- Yield: 16 brownies 1x
Description
Decadent Biscoff Brownies featuring a rich layer of Biscoff cookie butter sandwiched between fudgy chocolate brownie batter, topped with crunchy Biscoff cookie pieces and drizzled with warm cookie butter for a perfect blend of flavors and textures.
Ingredients
Scale
Brownie Batter
- 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
Toppings
- 4–5 Biscoff cookies (for the top)
- Extra cookie butter (for drizzling on top)
Instructions
- Prepare Pan and Cookie Butter Layer: Press a large piece of parchment paper into an 8×8 inch square metal baking pan, creasing the bottom edges to mark the pan size. Evenly spread the cookie butter within these creases and chill in the freezer until firm. Ensure the cookie butter layer is completely firm before continuing.
- Preheat and Line Pan: Line the baking pan with parchment paper hanging over all four sides to allow easy removal of the brownies after baking. Preheat the oven to 350°F (180°C).
- Mix Sugars, Eggs, and Vanilla: In a mixing bowl, whisk together the light or dark brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and slightly fluffy.
- Melt Butter and Chocolate: Melt the unsalted butter and semi-sweet chocolate chips together until smooth, either over a double boiler or in a microwave. Whisk in the cocoa powder until fully incorporated.
- Combine Chocolate Mixture with Eggs: Whisk the melted chocolate and cocoa mixture into the egg and sugar mixture until just combined to form the brownie batter.
- Fold Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until just combined, being careful not to overmix.
- Layer Batter and Cookie Butter: Pour half of the brownie batter (about 340 grams) into the prepared pan and spread evenly to the edges. Remove the chilled cookie butter layer from the freezer, peel off the parchment paper on top, and place the cookie butter square on top of the batter. Pour the remaining brownie batter over the cookie butter and spread evenly to the edges.
- Add Toppings: Break the Biscoff cookies into pieces and press them gently into the top layer of brownie batter. Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the top of the brownies.
- Bake: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for a fudgy texture.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack before removing by lifting the parchment paper. Optionally drizzle more cookie butter on top before cutting and serving.
- Storage: Store leftovers in an airtight container at room temperature for 2-3 days. These brownies can be frozen after baking in an airtight container or freezer bag for up to 1 month.
Notes
- Use a metal 8×8 inch square baking pan for best results as it helps the brownies bake evenly.
- Properly measure flour by spooning it into the measuring cup and leveling it off to avoid dense brownies.
- Ensure the cookie butter layer is completely firm before layering the batter on top to prevent mixing.
- Use high-quality unsweetened Dutch cocoa powder and semi-sweet chocolate chips for the best chocolate flavor.
- The espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
- Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff brownies, fudgy brownies, chocolate brownies, cookie butter brownies, dessert recipe, easy brownies, homemade brownies
