Introduction

Biscoff Brownies combine rich chocolate with the irresistible flavor of Biscoff cookie butter for a decadent treat. These brownies have a creamy cookie butter layer inside and crunchy Biscoff cookie pieces on top, making every bite delightfully textured and flavorful.

The image shows a set of brownies cut into square pieces and placed on crinkled brown parchment paper over a white marbled surface. The brownies have two main layers: a dark, rich chocolate base and swirls of creamy peanut butter on top, with small pieces of crushed peanut butter cookies scattered across, adding texture and a golden-brown color. Some pieces are stacked slightly, showing the thickness of three to four layers visually blended. Around the brownies are a glass of milk, a knife with a wooden handle, a small white bowl filled with smooth peanut butter, and a white bowl with dark chocolate chunks. Photo taken with an iphone --ar 4:5 --v 7

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 the top)

Instructions

Step 1: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the bottom edges to outline the pan. Spread the cookie butter evenly inside the creased edges and chill in the freezer until firm. Make sure the cookie butter layer is completely firm before proceeding.
Step 2: Line the baking pan with parchment paper, letting it hang over all four sides for easy removal. Preheat the oven to 350°F (180°C).
Step 3: Whisk together both sugars, eggs, egg yolk, and vanilla extract until well combined.
Step 4: Melt the butter and chocolate chips together until smooth. Whisk in the cocoa powder, then combine the melted chocolate mixture with the egg mixture until just combined.
Step 5: Fold in the flour, espresso powder, and salt until just incorporated.
Step 6: Pour half of the brownie batter into the pan and spread to the edges (about 340 grams). Remove the parchment from the firm cookie butter square and place it on top of the batter. Pour the remaining batter over the cookie butter layer and spread evenly to the edges.
Step 7: Break the Biscoff cookies into pieces and press them on top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the top.
Step 8: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely on a wire rack before removing from the pan. Drizzle more cookie butter on top if desired, then cut and enjoy.

Tips & Variations

Measure flour by spooning it into the cup and leveling off with a knife to avoid dense brownies.
Use espresso powder to enhance the chocolate flavor without making the brownies taste like coffee.
For extra gooey brownies, slightly underbake and allow to cool before slicing.
Swap semi-sweet chocolate chips for dark or milk chocolate chips depending on your preference.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days. They can also be frozen in an airtight container or freezer bag for up to 1 month. To enjoy, thaw at room temperature and warm slightly if desired before serving.

How to Serve

The image shows a close-up of a square brownie piece held above a white marbled surface filled with more brownies. The brownie has two visible layers: the bottom layer is a thick, dense-looking dark brown chocolate, while the top layer is slightly cracked with a shiny, chewy texture. Embedded in the top surface are chunks of reddish-brown cookie pieces, some whole and some broken, that create a rough and crunchy look. Around the piece, more similar brownies are spread out, showing the same rich chocolate and cookie topping combination. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan for these brownies?

An 8×8 inch square pan is recommended to maintain the correct thickness and baking time. Using a different size may affect baking time and texture.

Is it necessary to freeze the cookie butter layer?

Yes, freezing the cookie butter layer first helps it stay firm and distinct within the brownie layers, preventing it from melting into the batter while baking.