Ingredients

3/4 cup Biscoff cookie butter

1/2 cup light or dark brown sugar (packed)

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

1 tablespoon vanilla extract

10 tablespoons unsalted butter

2/3 cup + 1/4 cup semi-sweet chocolate chips

1/4 cup unsweetened Dutch cocoa powder

2/3 cup + 1 tablespoon all-purpose flour

1 teaspoon espresso powder

1/2 teaspoon fine sea salt

4-5 Biscoff cookies (for the top)

Extra cookie butter (for the top)

Instructions

Step 1: Press a large piece of parchment paper into an 8×8 inch square metal baking pan and crease the edges to outline the pan size. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges and chill in the freezer until completely firm.

Step 2: Line the baking pan with parchment paper hanging over all sides for easy removal. Preheat the oven to 350°F (180°C).

Step 3: In a bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.

Step 4: Melt the butter and 2/3 cup chocolate chips together until smooth. Whisk in the cocoa powder, then combine this mixture with the egg mixture until just mixed.

Step 5: Gently fold in the flour, espresso powder, and sea salt until just combined.

Step 6: Pour half of the brownie batter (about 340 grams) into the prepared pan and spread to the edges. Remove the firm cookie butter layer from the freezer, peel off the parchment paper on top, and place it onto the batter. Pour the remaining batter over the cookie butter and spread evenly.

Step 7: Break up the Biscoff cookies and press the pieces onto the top of the batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny and drizzle it over the top.

Step 8: Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely on a wire rack before removing from the pan. Drizzle more cookie butter on top if desired before cutting.

Tips & Variations

Make sure the cookie butter layer is fully firm before adding the batter to prevent it from melting into the brownies.

If you want extra chocolate flavor, use dark chocolate chips instead of semi-sweet.

For a coffee boost, increase the espresso powder slightly but do not exceed 1 1/2 teaspoons to avoid bitterness.

FAQs

Can I use creamy peanut butter instead of Biscoff cookie butter?

While peanut butter will change the flavor, you can substitute it for cookie butter if needed. The brownies will be less spiced and caramel-like but still tasty.

How do I measure flour correctly for this recipe?

Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents packing and ensures accurate measurement, resulting in perfect brownie texture.