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Easy Biscoff brownies with a rich, fudgy texture and a caramel flavor twist.

Biscoff Brownies

Delicious brownies infused with Biscoff cookie butter for a rich, decadent treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 3/4 cup Biscoff cookie butter For the brownie base and topping
  • 1/2 cup light or dark brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs Plus 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 10 tablespoons unsalted butter Melted
  • 2/3 cup semi-sweet chocolate chips
  • 1/4 cup unsweetened Dutch cocoa powder
  • 2/3 cup all-purpose flour Plus 1 tablespoon
  • 1 teaspoon espresso powder
  • 1/2 teaspoon fine sea salt
Toppings
  • 4-5 pieces Biscoff cookies For the top
  • 2 tablespoons cookie butter Warmed for drizzling

Method
 

Preparation
  1. Press a large piece of parchment paper into a square metal 8x8 baking pan and crease the bottom edges; chill in the freezer until the cookie butter is firm.
  2. Preheat the oven to 350°F (180°C).
Mix the Batter
  1. Whisk together the sugar, eggs, and vanilla extract until well combined.
  2. Melt the butter and chocolate chips together until smooth, then whisk in the cocoa powder.
  3. Whisk the melted chocolate mixture into the egg mixture until just combined.
  4. Fold in the flour, espresso powder, and salt until just combined.
Bake
  1. Pour half of the brownie batter into the pan and spread it to the edges.
  2. Place the frozen cookie butter square on top of the batter, peeling off the parchment paper.
  3. Pour the rest of the batter on top and spread it evenly.
  4. Break up the Biscoff cookies into pieces and press them on top.
  5. Warm 2 tablespoons of cookie butter in the microwave until runny and drizzle it over the top.
  6. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the pan cool completely on a wire rack before removing. Cut into squares and enjoy!

Notes

Store leftovers in an airtight container at room temperature for 2-3 days or freeze for up to 1 month. For the best results, ensure the cookie butter layer is fully frozen before adding the batter.