Description
Indulge in the rich and fudgy delight of Biscoff Brownies infused with creamy Biscoff cookie butter and topped with crunchy Biscoff cookies.
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 drizzling)
Instructions
- Prepare your pan by pressing parchment paper into your 8×8 baking pan.
- Chill a thin layer of cookie butter in the pan for 15-20 minutes.
- Preheat the oven to 350°F (180°C).
- In a bowl, whisk together the sugars, eggs, and vanilla extract until smooth.
- Melt butter and semi-sweet chocolate on low heat, then whisk in the cocoa powder.
- Gradually whisk the chocolate mixture into the egg mixture until blended.
- Fold in flour, espresso powder, and salt until just combined.
- Pour half the batter into the pan, add the cookie butter layer, and top with the remaining batter.
- Crumble Biscoff cookies on top and drizzle with warmed cookie butter.
- Bake for 30-40 minutes, testing for doneness with a toothpick.
- Let cool on a wire rack, slice into squares, and enjoy!
Notes
Store leftovers in an airtight container at room temperature for 2-3 days or freeze for up to a month.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg