Biscoff Cookie Butter Brownies
A delightful fusion of rich brownie texture and the unique flavor of Biscoff cookie butter, enhanced by melting chocolate chips and hints of espresso.
Ingredients
Brownie Ingredients
- 3/4 cup Biscoff cookie butter Smooth, adds warmth and sweetness
- 1/2 cup light or dark brown sugar, packed Moisture and depth of flavor
- 1/2 cup granulated sugar Sweetness and structure
- 2 large eggs Binding agent, adds moisture
- 1 large egg yolk Richness
- 1 tablespoon vanilla extract Aroma and flavor
- 10 tablespoons unsalted butter Fat content for creaminess
- 2/3 cup semi-sweet chocolate chips Melts for richness
- 1/4 cup unsweetened Dutch cocoa powder Chocolate flavor and color
- 2/3 cup all-purpose flour Structure
- 1 teaspoon espresso powder Enhances chocolate flavor
- 1/2 teaspoon fine sea salt Balances sweetness
- 4-5 pieces Biscoff cookies For the top, adds texture and flavor
- Extra cookie butter for the top For decoration and richness
Instructions
Preparation
- Press a large piece of parchment paper into an 8×8 metal baking pan.
- Chill the pan for a few minutes.
- Preheat your oven to 350°F.
Mixing
- In a mixing bowl, whisk together the brown sugar, granulated sugar, eggs, yolk, and vanilla until well combined and slightly frothy.
- Melt the butter and chocolate chips until smooth, then whisk in the cocoa powder along with the egg mixture.
- Fold in the flour, espresso powder, and salt with a spatula until just combined.
Layering
- Pour half of the brownie batter into the prepared baking pan.
- Place a square of frozen Biscoff cookie butter on top of this layer, then pour the remaining batter over it.
- Sprinkle broken Biscoff cookies over the top and drizzle warm cookie butter.
Baking
- Bake in the preheated oven for 30-40 minutes.
- Cool the brownies in the pan on a wire rack before removing.
Notes
Serve warm for breakfast, as an afternoon treat, or as a dessert. These brownies can be stored for several days or frozen for about three months.