Description
A rich and indulgent brownie recipe made with Biscoff cookie butter, featuring a fudgy texture and a delightful cookie topping.
Ingredients
Scale
- 1 cup Biscoff cookie butter (or any creamy cookie butter)
- 1 cup brown sugar (light or dark)
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon fine sea salt
- 4 Biscoff cookies, crushed
- 1/4 cup extra cookie butter, for drizzling (optional)
Instructions
- Line an 8×8 metal baking pan with parchment paper, allowing the edges to overhang. Press firmly and chill the pan in the freezer while preparing the cookie butter layer.
- Preheat the oven to 350°F (180°C) to ensure even baking and optimal texture.
- In a large bowl, whisk together brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is thick, pale, and fluffy, about 3 to 4 minutes.
- Melt unsalted butter and semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring until smooth. Whisk in the cocoa powder until fully incorporated.
- Gently fold the melted chocolate mixture into the egg and sugar mixture until just combined, avoiding overmixing to maintain fudginess.
- Sift the all-purpose flour, espresso powder, and fine sea salt over the batter. Fold gently with a spatula until just combined and smooth.
- Pour half of the batter into the prepared pan and spread evenly. Layer the chilled Biscoff cookie butter over this, then pour the remaining batter on top, covering the cookie butter completely.
- Sprinkle crushed Biscoff cookies over the top and drizzle with extra cookie butter if desired to enhance texture and flavor.
- Bake in the preheated oven for 30 to 40 minutes until a toothpick inserted in the center comes out with moist crumbs attached.
- Allow the brownies to cool completely in the pan. Use the parchment overhang to lift them out and cut into 9 equal squares.
Notes
- For extra richness, use dark brown sugar.
- Make sure to let the brownies cool completely before cutting for the best texture.
- The espresso powder enhances the chocolate flavor but is optional.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg