Description
A decadent and fudgy brownie recipe featuring the irresistible flavor of Biscoff cookie butter. These brownies combine rich cocoa, a perfect balance of sugars, and creamy Biscoff spread for a delightful dessert that’s easy to make and sure to impress.
Ingredients
Brownie Batter
- 1 cup salted butter (melted and slightly cooled)
- 3 large eggs (room temperature)
- 2 tsp pure vanilla extract
- ⅔ cup granulated sugar
- 1 cup brown sugar (packed)
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp espresso powder (optional; alternatively, you can add a tablespoon of strong coffee)
- ½ teaspoon salt
- 2/3 cup Biscoff spread (or another type of cookie butter, well chilled, plus more for topping)
Topping
- Additional Biscoff spread (for melting and drizzling)
- Crumbled Biscoff cookies (for topping)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with baking spray to ensure non-stick results.
- Whisk Sugars and Butter: In a large bowl, whisk together the melted and slightly cooled butter with granulated and brown sugars until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the sugar and butter mixture. Whisk until the batter is light and fluffy, which helps incorporate air for a tender brownie texture.
- Mix Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, espresso powder (if using), and salt directly into the wet ingredients. Fold gently with a rubber spatula until just combined, being careful not to overmix.
- Layer Batter and Biscoff Spread: Pour half of the brownie batter into the prepared pan and smooth it out to the edges. Evenly distribute spoonfuls of chilled Biscoff spread over this first layer.
- Top with Remaining Batter: Spoon the remaining batter over the Biscoff layer and gently smooth the surface. Optionally, add extra spoonfuls of Biscoff spread on top for a richer taste.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the center is set. For gooier brownies, check at 25 minutes and remove when the center is just barely set.
- Cool: Allow the brownies to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely, ensuring the brownies set properly.
- Drizzle and Garnish: Melt additional Biscoff spread in the microwave for 20-30 seconds and stir until smooth. Drizzle this melted spread over the cooled brownies and finish by sprinkling crumbled Biscoff cookies on top for added texture and flavor.
Notes
- Use room temperature eggs for better batter incorporation.
- If you don’t have espresso powder, a tablespoon of strong brewed coffee can enhance the chocolate flavor.
- Chilling the Biscoff spread makes it easier to spoon and distribute evenly.
- Adjust baking time depending on your preference for fudgy or more cake-like brownies.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
