Introduction

These Biscoff Brownies combine rich chocolate with the unique caramelized flavor of Biscoff cookie butter. With a hidden layer of cookie butter inside and crunchy cookie pieces on top, they make a decadent treat perfect for any chocolate lover.

A close-up view of square brownie pieces arranged in a grid on a white marbled surface, each brownie having three layers: a dark, moist chocolate bottom layer, a middle caramel layer with a smooth texture visible in the lifted piece, and a top layer of golden-brown brownie crust with a crunchy texture. The brownies are drizzled with light brown caramel sauce in thin lines, and some have coarse salt flakes scattered on top. One brownie piece is lifted, showing the distinct three layers clearly from the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 topping
Extra cookie butter, for drizzling

Instructions

Step 1: Line an 8×8 inch square metal baking pan with parchment paper, leaving an overhang on all sides for easy removal. Press a large piece of parchment paper into the pan and crease the edges to mark the size. Spread 3/4 cup of Biscoff cookie butter evenly inside the creased edges. Chill in the freezer until the cookie butter is firm.
Step 2: Preheat your oven to 350°F (180°C). In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined and smooth.
Step 3: Melt the butter and chocolate chips together until smooth, either in a microwave or double boiler. Whisk in the cocoa powder, then gradually add this chocolate mixture into the egg mixture, stirring until just combined.
Step 4: Gently fold in the flour, espresso powder, and salt until just combined. Be careful not to overmix to keep the brownies tender.
Step 5: Pour half of the brownie batter into the prepared pan and spread evenly to the edges (about 340 grams). Remove the parchment paper from the cookie butter block and place it carefully on top of the batter.
Step 6: Pour the remaining batter over the cookie butter layer and spread gently to cover it completely.
Step 7: Break the Biscoff cookies into pieces and press them onto the top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle over the top of the cookies.
Step 8: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack before removing using the parchment overhang.
Step 9: Optionally, drizzle more cookie butter on top before cutting and serving. Enjoy your rich, indulgent Biscoff brownies!

Tips & Variations

Use a metal baking pan for the best even heat distribution, which helps the cookie butter layer set properly.
Measure flour carefully by spooning it into the cup and leveling it off to avoid dense brownies.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Add a sprinkle of sea salt on top before baking for a salty-sweet contrast.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.

Storage

Store leftover brownies 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. To enjoy after freezing, thaw at room temperature and warm slightly if desired.

How to Serve

A close-up image showing a stack of three thick brownie squares, each with three dark chocolate layers separated by gooey light brown peanut butter filling. The top brownie has drizzles of peanut butter running down the sides, with a smooth, shiny texture and some flakes of salt on its surface. The brownies are placed on crinkled beige paper with a blurred background of similar stacks. The image feels rich and creamy with a mix of dark chocolate and golden peanut butter colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is Biscoff cookie butter?

Biscoff cookie butter is a creamy spread made from crushed speculoos cookies, known for its caramelized, spiced flavor. It adds a unique sweet and buttery taste to desserts.

Can I use a different size pan?

For best results, use an 8×8 inch square pan. Using a different size will affect the thickness and baking time of the brownies, so adjust baking time accordingly and check for doneness with a toothpick.