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Biscoff Brownies

Fudgy Biscoff Brownies that Will Melt in Your Mouth

Indulge in Biscoff brownies, a delicious blend of rich chocolate and gooey cookie butter.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Biscoff Cookie Butter Use any creamy cookie butter as a substitute.
  • 1 cup Brown Sugar Both light and dark brown sugar work interchangeably.
  • 1 cup Granulated Sugar Reduce for less sweetness if desired.
  • 2 large Large Eggs Acts as a binder.
  • 1 large Egg Yolk Increases richness and moisture.
  • 1 teaspoon Vanilla Extract Vanilla bean paste can be used for a stronger taste.
  • 1/2 cup Unsalted Butter Can substitute with salted butter but reduce added salt.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips create a more intense flavor.
  • 1/2 cup Unsweetened Dutch Cocoa Powder Must be unsweetened for balance.
  • 1 cup All-Purpose Flour Measure accurately to avoid dense brownies.
  • 1 teaspoon Espresso Powder Omit for a caffeine-free option.
  • 1/2 teaspoon Fine Sea Salt Essential to balance sweetness.
For the Topping
  • 4 cookies Biscoff Cookies Adds crunch and reinforces the Biscoff flavor.
  • 1/4 cup Extra Cookie Butter Optional drizzle depending on your preference.

Equipment

  • 8x8 metal baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Microwave-safe Bowl
  • Sifter

Method
 

Step-by-Step Instructions
  1. Prepare the Pan: Line an 8x8 metal baking pan with parchment paper, chill in the freezer.
  2. Preheat the Oven: Preheat your oven to 350°F (180°C).
  3. Mix the Sugars and Eggs: Beat brown sugar, granulated sugar, eggs, and vanilla until thick and fluffy.
  4. Melt Butter and Chocolate: Melt unsalted butter and chocolate in 30-second intervals until smooth.
  5. Combine Mixtures: Gently fold melted chocolate into the egg and sugar mixture until just combined.
  6. Incorporate Dry Ingredients: Sift in flour, espresso powder, and salt. Fold gently until smooth.
  7. Layer the Batter: Pour half the batter into the pan, layer with Biscoff cookie butter, and top with remaining batter.
  8. Add the Toppings: Crumble Biscoff cookies and drizzle with extra cookie butter.
  9. Bake the Brownies: Bake for 30-40 minutes until a toothpick comes out with moist crumbs.
  10. Cool and Cut: Cool completely, lift out using parchment, and cut into squares.

Nutrition

Serving: 1squareCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Measure flour properly and chill the cookie layer. Store leftovers in an airtight container.

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