Description
These brownies hide a creamy Biscoff center inside an ultra-rich chocolate base, finished with crushed Biscoff cookies and a drizzle of extra cookie butter. They’re decadent, sticky, and addictively good.
Ingredients
- ¾ cup Biscoff cookie butter
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 Tbsp vanilla extract
- 10 Tbsp (about 140 g) unsalted butter
- ⅔ cup + ¼ cup semi-sweet chocolate chips (total)
- ¼ cup unsweetened Dutch-process cocoa powder
- ⅔ cup + 1 Tbsp all-purpose flour (see note about measuring)
- 1 tsp espresso powder (optional, for deeper chocolate flavor)
- ½ tsp fine sea salt
- 4–5 Biscoff cookies, roughly broken for the topping
- A little extra cookie butter, warmed, for drizzling
Instructions
Line a small, flat container (or use a sheet of parchment) and spread the cookie butter in an even layer inside the area you’ll bake. Freeze until the spread becomes firm — completely solid is crucial so it lifts off cleanly later.
Line an 8×8″ metal pan with parchment that hangs over all four sides (this makes removal a snap). Preheat the oven to 350°F (180°C).
In a bowl, whisk the brown sugar, granulated sugar, both eggs, the extra yolk, and vanilla until smooth and glossy.
Gently melt the butter with the chocolate chips (microwave in short bursts or use a double boiler). Stir until silky, then whisk in the cocoa powder until homogeneous.
Pour the warm chocolate mixture into the egg mixture in a thin stream while whisking. Mix until it’s even and glossy — stop as soon as it’s combined.
Sprinkle in the flour, espresso powder, and sea salt, folding with a spatula until just mixed. Don’t overwork — a few streaks of flour are better than a tough brownie.
Spread roughly half of the batter into the prepared pan, pushing it to the edges. Remove the frozen cookie-butter slab from its container and peel off any parchment, then place it onto the batter. Pour and smooth the remaining batter over the slab until it’s covered.
Scatter the broken Biscoff cookies over the top. Warm a spoonful of cookie butter (10–20 seconds in the microwave) until pourable and drizzle it over the cookies.
Bake for about 30–40 minutes, until a toothpick pushed into the chocolate layer comes out with a few moist crumbs — not completely clean. The center should still look slightly soft; it will set as it cools.
Allow the pan to cool fully on a wire rack. If you want tidy squares, chill the pan in the fridge for an hour before slicing. Warm a knife under hot water, dry it, and wipe between cuts for neat edges.
Notes
- Storage
- Store wrapped or in an airtight container at room temperature for 2–3 days or refrigerate up to 1 week. Freeze individual squares in airtight packaging for up to 1 month — thaw overnight in the fridge.
- Notes & tips
- Measure flour correctly. Use the spoon-and-level method or a kitchen scale — scooping straight from the bag packs in too much flour and dries the brownies.
- Freeze the Biscoff until very firm. If it’s soft when you place it into the batter it will smear instead of remaining a distinct gooey layer.
- Prefer metal pans. Metal gives that fudgy center; glass can alter bake time.
- To get clean cuts, cool completely or chill, then use a hot, wiped knife between slices.
- Want more Biscoff? Swirl a little warmed cookie butter over the top before chilling for an extra ribbon of flavor.
- Pro tip: If the top cracks, don’t panic — that shiny crackle usually means a perfect fudgy interior.
Nutrition
- Serving Size: 1 serving
- Calories: 206kcal
- Sugar: 17g
- Sodium: 85mg
- Fat: 13g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 52mg