Description
These Biscoff Brownies combine a rich fudgy chocolate base with a frozen cookie butter center and a topping of crushed Biscoff cookies plus a cookie butter drizzle. They bake into thick, gooey squares with a bold cookie butter flavor in every bite.
Ingredients
Scale
- 3/4 cup Biscoff cookie butter
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter
- 2/3 cup plus 1/4 cup semi-sweet chocolate chips
- 1/4 cup unsweetened Dutch cocoa powder
- 2/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
- 4 to 5 Biscoff cookies, broken into pieces, for the top
- Extra cookie butter, for drizzling
Instructions
- Make the cookie butter insert.
Lay a large sheet of parchment paper into a square 8×8 metal baking pan. Press it down so it fits the bottom and sides, then crease the paper along the pan’s edges so you can see the square shape clearly when you lift it out later. Spread the Biscoff cookie butter into the center of the parchment, keeping it inside the creased outline. Smooth it into an even layer. Transfer the pan to the freezer and let the cookie butter firm up completely. This needs to be fully solid before you move on. - Prepare the pan and oven.
Line the same 8×8 pan with parchment paper again, this time letting the paper hang over all four sides so you can lift the brownies out easily after baking. Preheat the oven to 350°F / 180°C. - Whisk the sugar mixture.
In a mixing bowl, combine the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract. Whisk until the mixture looks smooth, thick, and lighter in color. Keep whisking until it becomes glossy and well blended. - Melt the chocolate and butter.
Place the butter and semi-sweet chocolate chips together in a microwave-safe bowl or a saucepan. Heat gently until everything melts and becomes smooth. Stir until fully combined, then whisk in the Dutch cocoa powder until the mixture looks rich and uniform. - Combine the wet mixtures.
Slowly pour the melted chocolate mixture into the egg mixture while whisking constantly. Keep whisking just until the batter comes together. The mixture should look glossy and deeply chocolatey. - Add the dry ingredients.
Sprinkle in the flour, espresso powder, and salt. Fold the dry ingredients into the batter with a spatula until no flour streaks remain. Do not overmix. Stop as soon as the batter looks evenly combined. - Assemble the first layer.
Pour half of the brownie batter into the prepared pan and spread it into an even layer that reaches the corners. A portion of the batter will be enough to create a solid base under the filling. - Add the frozen cookie butter sheet.
Remove the frozen Biscoff layer from the parchment and place it carefully over the brownie batter. Peel away the parchment from the top and center the cookie butter layer over the base. - Top with the remaining batter.
Spoon the rest of the brownie batter over the cookie butter layer and spread it evenly. Make sure the filling is fully covered. - Finish the top.
Scatter the broken Biscoff cookie pieces over the surface. Warm a little extra cookie butter in the microwave for 15 to 20 seconds until it becomes loose and drizzly, then spoon it over the top in ribbons. - Bake.
Place the pan in the preheated oven and bake for 30 to 40 minutes. Check for doneness with a toothpick inserted into the center. It should come out with a few moist crumbs attached, not wet batter. The brownies should look set around the edges and slightly soft in the center. - Cool completely.
Set the pan on a wire rack and let the brownies cool all the way before removing them. Do not cut them while warm. Cooling helps the layers set and makes slicing much cleaner. - Slice and serve.
Once fully cool, lift the brownies out using the parchment overhang. If you want, drizzle a little more warm cookie butter over the top before cutting into squares.
Notes
Notes
Store leftovers in an airtight container at room temperature for 2 to 3 days. For longer keeping, freeze the baked brownies in an airtight container or freezer bag for up to 1 month.
Measuring the flour correctly matters.
Use the spoon-and-level method instead of scooping directly from the bag. For the best result, weigh the flour with a kitchen scale.
For cleaner cuts, wait until the brownies are completely cool.
Run a sharp knife under hot water, wipe it dry, and clean it between slices for neater squares.