Description

Deliciously rich and fudgy Biscoff Brownies layered with creamy Biscoff cookie butter, semi-sweet chocolate, and a hint of espresso powder for depth of flavor. These brownies feature a luscious cookie butter center with a crunchy Biscoff cookie topping and a smooth drizzle of melted cookie butter. Perfect for cookie butter lovers seeking a decadent homemade treat.

Ingredients

Scale

Brownie Batter

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

Toppings

4–5 Biscoff cookies (for the top)
Extra cookie butter (for the top and drizzle)

Instructions

Prepare the Pan and Cookie Butter Layer: Press a large piece of parchment paper into an 8×8 inch square baking pan and crease the bottom edges. Spread the Biscoff cookie butter evenly inside the creased edges and chill in the freezer until firm. This ensures a solid cookie butter center for the brownies.
Line the Pan and Preheat Oven: Line the baking pan with parchment paper, letting it hang over all four sides for easy removal. Preheat your oven to 350°F (180°C) to get it ready for baking.
Mix Sugar, Eggs, and Vanilla: In a bowl, whisk together the packed brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
Melt Butter and Chocolate: Gently melt the unsalted butter and semi-sweet chocolate chips together until smooth. Whisk in the unsweetened Dutch cocoa powder thoroughly to create a rich chocolate mixture.
Combine Chocolate and Egg Mixtures: Whisk the melted chocolate mixture into the sugar and egg mixture until just combined, being careful not to overmix to keep the brownies fudgy.
Fold in Dry Ingredients: Gently fold in the all-purpose flour, espresso powder, and fine sea salt until just incorporated, ensuring a tender crumb.
Assemble the Brownies: Pour half of the brownie batter (about 340 grams) into the prepared pan and spread it evenly to the edges. Remove the frozen cookie butter square from the freezer, peel off the parchment paper, and place it carefully on top of the batter. Then pour the remaining batter on top and spread it evenly.
Add Cookie Topping and Drizzle: Break 4-5 Biscoff cookies into pieces and press them gently onto the top layer of batter. Warm 2 tablespoons of cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the top cookies for extra flavor and shine.
Bake the Brownies: Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain fudginess.
Cool and Serve: Allow the brownies to cool completely on a wire rack in the pan before removing using the parchment overhang. Optionally drizzle more cookie butter on top before slicing. Enjoy your rich, layered Biscoff brownies!
Storage Instructions: Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, freeze the brownies in an airtight container or freezer bag for up to 1 month.

Notes

Use a scale for accurate flour measurement: spoon flour into the measuring cup and level off rather than scooping.
Line the pan with parchment to make removing brownies easier and to avoid sticking.
Chilling the cookie butter layer helps it stay intact when layering the batter.
Espresso powder enhances the chocolate flavor without adding a strong coffee taste; it’s optional but recommended.
Adjust baking time depending on your oven; check doneness with a toothpick around 30 minutes.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff brownies, cookie butter brownies, chocolate brownies, layered brownies, espresso brownies, dessert recipe, homemade brownies