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Biscoff Brownies Recipe

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★★★★★

4.6 from 114 reviews

These Biscoff Brownies combine the rich, fudgy texture of classic chocolate brownies with the unique, caramelized flavor of Biscoff cookie butter. A layer of chilled Biscoff butter is sandwiched between two layers of velvety chocolate brownie batter, topped with crunchy Biscoff cookie pieces and a drizzle of warm cookie butter for an indulgent treat perfect for any dessert lover.

Ingredients

Scale

For the 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

For the Topping

  • 4–5 Biscoff cookies (broken into pieces)
  • Extra cookie butter (about 2 tablespoons, warmed for drizzling)

Instructions

  1. Prepare the pan and base 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. Spread the cookie butter evenly inside the creased edges and chill the pan in the freezer until the cookie butter layer is completely firm.
  2. Preheat the oven: Line the baking pan with parchment paper hanging over all four sides for easy removal. Preheat your oven to 350°F (180°C).
  3. Mix sugars, eggs, and vanilla: 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: Gently melt the unsalted butter and semi-sweet chocolate chips together until smooth. Whisk in the Dutch cocoa powder until fully incorporated.
  5. Combine wet mixtures: Pour the melted chocolate mixture into the egg and sugar mixture, whisking until just combined to form the brownie batter base.
  6. Add dry ingredients: Fold in the flour, espresso powder, and sea salt carefully until just combined, being careful not to overmix.
  7. Layer the batter and cookie butter: Pour half of the brownie batter (approximately 340 grams) into the prepared pan and spread evenly to the edges. Remove the frozen cookie butter square from the freezer, peel off the parchment on top, and carefully place it on the brownie batter.
  8. Top with remaining batter: Pour the remaining brownie batter over the cookie butter layer and spread evenly to cover it completely.
  9. Add cookie pieces and drizzle: Break the Biscoff cookies into pieces and gently press them onto the top layer of batter. Warm about 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny and drizzle it evenly over the cookie pieces.
  10. Bake: Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  11. Cool and serve: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Optionally drizzle more cookie butter on top before cutting into squares and serving.
  12. Storage: Store leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze baked brownies in an airtight container or freezer bag for up to 1 month.

Notes

  • Use a kitchen scale to measure flour by weight for accuracy: spoon and level method recommended to avoid packing.
  • Line the pan with parchment paper overhang for effortless removal of the brownies without sticking or breaking.
  • Check that the cookie butter layer is fully firm before assembling the batter layers to prevent mixing.
  • Cocoa powder should be Dutch-processed for richer flavor and better texture.
  • Espresso powder enhances the chocolate depth but can be omitted if unavailable.

Keywords: Biscoff brownies, chocolate brownies, cookie butter brownies, fudge brownies, dessert recipes, Biscoff cookie dessert

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