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Biscoff-Brownies-Recipe

Biscoff Brownies

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Biscoff Brownies are a delightful bake combining creamy cookie butter with rich cocoa. They’re quick to prepare, making them a perfect dessert for any occasion. Enjoy their irresistible taste whether served warm, at room temperature, or chilled!

  • Total Time: 0 hours
  • Yield: 9 servings 1x

Ingredients

Scale
  • 1 cup (240 grams) creamy biscoff cookie butter spread
  • 1 stick (113 grams) unsalted butter
  • 1 cup (200 grams) light brown sugar, (lightly packed)
  • 1/4 cup (50 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk, (cold)
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14 grams) neutral oil, (such as vegetable or avocado oil)
  • 3/4 cup (75 grams) cocoa powder*
  • 1/2 cup plus 2 tablespoons (79 grams) all-purpose flour, (measured correctly)
  • 1 tablespoon (8 grams) cornstarch
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon instant espresso powder, (optional)
  • 1/4 teaspoon ground cinnamon
  • 4 biscoff cookies, (coarsely chopped)

Instructions

  1. Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang.
  2. Place the cookie butter in a glass measuring cup and microwave for about 20 to 30 seconds, or until pourable but not hot.
  3. Pour the spread into the prepared pan in one even layer.
  4. Freeze for 1 hour or until solidified.
  5. Use the parchment to remove from the pan and return the cookie butter sheet to the freezer. Keep frozen while making the brownie batter.
  6. Preheat the oven to 325°F.
  7. Line the 8 by 8-inch pan with fresh foil or parchment paper and spray with nonstick cooking spray.
  8. In a large microwave-safe bowl, melt the butter in the microwave until melted.
  9. Whisk in the sugars.
  10. Let cool until just warm.
  11. Add in the eggs and egg yolk, whisking vigorously for 1 minute.
  12. Whisk in the vanilla, oil, and cocoa powder. With a rubber spatula, stir in the flour, cornstarch, salt, espresso powder, and cinnamon until combined.
  13. Spread half the brownie batter evenly into the prepared pan.
  14. Place the frozen sheet of cookie butter over the batter.
  15. Pour the remaining batter on top, covering completely.
  16. Sprinkle with the chopped cookies and lightly press them into the top.
  17. Place in the oven and bake for 32 to 35 minutes, or until the brownies are set. Do not overcook.
  18. Let cool completely to solidify before cutting and serving.
  19. Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Last Step:

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Notes

For best results, ensure the cookie butter is pourable but not hot before freezing.
Allow the brownies to cool completely for the best texture before cutting.
Store in an airtight container to keep them fresh longer.

  • Author: dani
  • Prep Time: N/A
  • Cook Time: 117 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 280
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 70mg

Find it online: https://www.cookingrecipestasty.com/biscoff-brownies/