Description
Indulge in the rich, fudgy texture of Biscoff Brownies, featuring a smooth caramel-like cookie butter center and crunchy cookie crumbles.
Ingredients
Scale
- 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
- Prepare Your Pan: Press parchment paper into an 8×8 baking pan. Spread a layer of Biscoff cookie butter inside and chill in the freezer.
- Preheat the Oven: Set to 350°F (180°C).
- Mix Wet Ingredients: Whisk together sugars, eggs, and vanilla until frothy.
- Melt Chocolate & Butter: Melt butter and chocolate chips together, then whisk in cocoa powder.
- Combine Mixtures: Fold the warm chocolate mixture into the egg mixture until just combined.
- Incorporate Dry Ingredients: Fold in flour, espresso powder, and sea salt until combined.
- Layer the Batter: Pour half of the batter into the pan, add the chilled Biscoff cookie butter square, and cover with the remaining batter.
- Add Topping: Press broken Biscoff cookies onto the surface and drizzle with extra cookie butter.
- Bake: Bake for 30-40 minutes until a toothpick comes out with moist crumbs.
- Cool and Serve: Allow to cool completely before slicing.
Notes
You can prepare the brownie batter a day in advance and refrigerate it until it’s ready to bake. Avoid overmixing for a fudgy texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg