Description

These Biscoff Brownies combine the rich, fudgy decadence of classic chocolate brownies with the irresistible spiced caramel flavor of Biscoff cookie butter. Featuring a unique layered approach with a chilled Biscoff cookie butter base, semi-sweet chocolate chips, and a hint of espresso powder for depth, these brownies are finished with crispy Biscoff cookie pieces and a drizzle of melted cookie butter on top. Perfect for dessert lovers craving a luxurious treat with a crunchy twist.

Ingredients

Scale

Brownie Base

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

Toppings

4–5 Biscoff cookies, broken into pieces
Extra cookie butter, about 2 tablespoons, melted for drizzling

Instructions

Prepare the Biscoff Layer: Press a large piece of parchment paper firmly into an 8×8 inch square metal baking pan, creasing the bottom edges to mark the pan’s outline. Evenly spread the 3/4 cup of Biscoff cookie butter inside the creased edges. Place the pan in the freezer until the cookie butter layer is completely firm—this usually takes about 30 minutes.
Preheat and Line Pan: Line the same baking pan with parchment paper hanging over all four sides for easy removal after baking. Preheat your oven to 350°F (180°C).
Mix Wet Ingredients: In a mixing bowl, whisk together the light/dark brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and slightly thickened.
Melt Chocolate Mixture: In a small saucepan or microwave-safe bowl, gently melt the unsalted butter and 2/3 cup plus 1/4 cup semi-sweet chocolate chips together until smooth. Whisk in the unsweetened Dutch cocoa powder until fully incorporated.
Combine Mixtures: Whisk the melted chocolate mixture into the egg and sugar mixture until just combined and uniform.
Fold Dry Ingredients: Fold in the all-purpose flour, espresso powder, and fine sea salt until just blended, careful not to overmix.
Assemble First Batter Layer: Pour about half of the brownie batter (approximately 340 grams) into the prepared pan and spread it evenly to the edges. Remove the frozen Biscoff cookie butter square from the freezer and peel off the parchment paper. Gently place the cookie butter layer on top of the first batter layer.
Add Remaining Batter and Toppings: Pour the remaining brownie batter over the cookie butter layer and spread evenly. Break the 4-5 Biscoff cookies into pieces and press them gently on top. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the top.
Bake: Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached. Avoid overbaking for maximum fudginess.
Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Optionally, drizzle more cookie butter over the cooled brownies before cutting into squares and serving.
Storage: Store leftovers in an airtight container at room temperature for 2-3 days or freeze in an airtight container or freezer bag for up to one month.

Notes

To measure flour accurately, lightly spoon the flour into a measuring cup and level it off rather than scooping directly from the bag to avoid packing and heaviness.
Using an 8×8 inch square metal baking pan ensures even baking and easier removal with parchment paper.
Ensure the cookie butter base is completely firm before adding batter to prevent mixing layers.
Espresso powder enhances the chocolate flavor without adding a strong coffee taste.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff Brownies, Chocolate Brownies, Cookie Butter Brownies, Fudgy Brownies, Dessert Recipe