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Biscoff Brownies Recipe

Biscoff Brownies Recipe
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★★★★★

4.9 from 22 reviews

These Biscoff Brownies combine rich, fudgy brownie layers with a creamy Biscoff cookie butter center and crunchy cookie topping, offering a perfect balance of chocolatey and spiced caramel flavors in every bite.

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 (see notes below on measuring)
  • 1 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt

Topping and Assembly

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

Instructions

  1. Prepare the Biscoff Cookie Butter Base: Press a large piece of parchment paper into an 8×8-inch square metal baking pan, creasing the bottom edges to outline the pan’s size. Evenly spread the Biscoff cookie butter inside the creased edges and chill in the freezer until firm. Make sure the cookie butter layer is completely set before proceeding.
  2. Prep the Pan and Oven: Line the baking pan with parchment paper, allowing it to hang over all four sides for easy removal later. Preheat the oven to 350°F (180°C).
  3. Combine Sugars and Eggs: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and smooth.
  4. Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter and semi-sweet chocolate chips together until smooth. Whisk in the unsweetened Dutch cocoa powder. Gradually add this melted chocolate mixture into the egg mixture, stirring just until combined.
  5. Add Dry Ingredients: Fold in the all-purpose flour, espresso powder, and sea salt gently until just combined. Avoid overmixing to maintain a fudgy texture.
  6. Assemble Brownie Layers: Pour half of the brownie batter (about 340 grams) into the prepared pan, spreading it evenly to the edges. Remove the chilled cookie butter square from the freezer, peeling away the parchment paper, and place it on top of this batter layer. Pour the remaining brownie batter over the cookie butter and spread evenly to the edges.
  7. Add Cookie Topping and Drizzle: Break the Biscoff cookies into pieces and press them gently on top of the batter. Warm the extra 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny and drizzle it over the top of the cookies.
  8. Bake: Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Avoid overbaking to retain fudginess.
  9. Cool and Serve: Allow the pan to cool completely on a wire rack before removing the brownies using the parchment overhang. Optionally drizzle more cookie butter over the top before slicing and serving.
  10. Storage: Store leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze brownies in an airtight container or freezer bag for up to 1 month.

Notes

  • Measure flour by spooning it lightly into the measuring cup and leveling it off rather than scooping directly from the bag to avoid overpacking.
  • Using an 8×8-inch metal baking pan ensures even baking and crispier edges.
  • Ensure the Biscoff cookie butter layer is fully firm before assembling to prevent mixing into the batter layers.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate chips.

Nutrition

Keywords: Biscoff brownies, cookie butter brownies, fudgy brownies, chocolate brownies with Biscoff, easy dessert recipe

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