Biscoff Brownies Recipe

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Welcome the Flavors of Biscoff Brownies Recipe

Whenever I think of cozy weeknight treats that bring a little fancy flair without fuss, my Biscoff Brownies Recipe always comes to mind. The rich, fudgy chocolate is perfectly balanced with the warm, caramel-spiced notes of Biscoff cookie butter—trust me, your kitchen will smell absolutely divine while these bake.

You’ll enjoy serving these whenever you want that golden crisp on top with a bubbly, chewy center that melts in your mouth. Whether it’s a family dessert night, a special potluck, or just when you’re craving an elevated brownie experience, this recipe never disappoints.

Market Basket & Pantry Picks

Picking the right ingredients is key for this Biscoff Brownies Recipe. I love using real unsalted butter to get that buttery richness and adding the classic light or dark brown sugar for a subtle molasses flavor. Here’s a quick ingredient roundup to help you shop smart and prep with confidence.

• Biscoff cookie butter: Choose your favorite brand—its spiced sweetness is the star here.
• Brown & granulated sugars: A mix keeps the texture moist and balanced.
• Eggs & vanilla extract: For structure and aromatic warmth—always use fresh eggs.
• Unsalted butter & chocolate chips: Melted together they become luscious and shiny—semi-sweet chips add just the right bittersweet hint.
• Dutch cocoa powder: Unsweetened and rich, it deepens the chocolate flavor without bitterness.
• Flour, espresso powder & sea salt: Espresso intensifies chocolate, and salt brings everything alive.
• Biscoff cookies for topping: Adding crunch and extra flavor bursts to your brownies.

Cook Biscoff Brownies Recipe Step by Step

Baking these brownies is such a satisfying process—you’ll love watching the buttery layers come together and meld in the oven. I break it down here with easy steps so you can follow without any stress.

1. Prep the Pan & Cookie Butter Base: Press a large piece of parchment paper into an 8×8 inch metal pan and crease the edges so you see the pan’s outline. Then evenly spread 3/4 cup of Biscoff cookie butter inside and freeze until firm—this sets the foundation for a beautiful layered treat.
2. Preheat Oven & Line Pan: Line the pan with parchment paper that hangs over all sides for easy brownie removal. Preheat your oven to 350°F (180°C).
3. Mix Sugars, Eggs & Vanilla: Whisk together 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 egg yolk, and 1 tbsp vanilla extract until glossy and well blended—this gives great structure and sweetness.
4. Melt Butter & Chocolate: Gently melt 10 tbsp unsalted butter with 2/3 cup + 1/4 cup semi-sweet chocolate chips until smooth. Whisk in 1/4 cup Dutch cocoa powder. Then, mix this luscious chocolate into your egg mixture.
5. Fold in Dry Ingredients: Carefully fold in 2/3 cup + 1 tbsp all-purpose flour, 1 tsp espresso powder, and 1/2 tsp fine sea salt. Stir just until combined—overmixing can make brownies tough.
6. Layer the Batter & Cookie Butter: Pour half of the batter (about 340 grams) into the pan and spread evenly. Peel the parchment off the frozen cookie butter square and gently place it on top. Then pour the remaining batter to coat it fully.
7. Add the Crunch & Swirl: Break 4-5 Biscoff cookies into pieces and press them into the top of the batter. Warm 2 tbsp cookie butter in the microwave for 15-20 seconds and drizzle it on top in a pretty, sticky pattern.
8. Bake & Cool: Bake 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely on a wire rack before lifting out with the parchment sling. For extra indulgence, drizzle more cookie butter over warm brownies before slicing.

Serving the Dish with Flair

These Biscoff brownies are showstoppers on any dessert table. I like to slice them into generous squares and serve slightly warm, so the center stays chewy while the cookie butter topping melts gently. You’ll enjoy sharing them with friends or family—they’re a conversation starter for sure!

Fun Variations with Biscoff Brownies Recipe

• Add chopped toasted pecans or walnuts into the batter for a crunchy surprise.
• Stir in mini marshmallows for a soft, gooey contrast.
• Swap half the semi-sweet chocolate chips for white chocolate for a sweeter kick.
• Use peanut butter swirl in place of cookie butter for a nutty alternative.
• Mix a pinch of cinnamon or nutmeg into the dry ingredients for deeper spice layers.

Make-Ahead & Storage Tips

• Refrigerate: Store cooled brownies in an airtight container for up to 4 days; bring to room temp before serving.
• Freeze: Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the fridge.
• Reheat: Warm slices in the microwave for 15-20 seconds to bring back the fudgy softness and melt the cookie butter drizzle.

Biscoff Brownies Recipe FAQs

• Can I use crunchy Biscoff cookie butter instead of smooth? Smooth cookie butter is best for layering and drizzling, but you can try crunchy for added texture—just expect a different bite.
• What if I don’t have espresso powder? You can omit it, but the espresso really boosts the chocolate flavor. Instant coffee granules can be a substitute in a pinch.
• How do I know when brownies are done? Check by inserting a toothpick in the center; it should come out with a few moist crumbs, never completely clean, to keep them fudgy.
• Can I halve or double the recipe? Absolutely! Just maintain the ratios and adjust baking time if doubled. Use a larger pan accordingly.
• Why do you chill the cookie butter layer before adding batter? This step keeps the cookie butter stable so it forms a distinct, delightful layer that doesn’t melt into the batter.

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