Description
Ultra-fudgy brownies with a creamy Biscoff cookie butter center, topped with crunchy cookie pieces and a glossy drizzle. A decadent, textural dream!
Ingredients
Scale
- 3/4 cup Biscoff cookie butter
- 1/2 cup packed light or dark brown sugar
- 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 (90g) all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
- 4–5 Biscoff cookies, for topping
- Extra cookie butter, for drizzling
Instructions
- Freeze cookie butter in a parchment-lined 8×8 pan to create a firm square.
- Line pan with fresh parchment. Preheat oven to 350°F (180°C).
- Whisk sugars, eggs, yolk, and vanilla until smooth.
- Melt butter and chocolate chips. Whisk in cocoa powder.
- Combine chocolate mixture with egg mixture.
- Fold in flour, espresso powder, and salt.
- Spread half the batter in the pan. Place frozen cookie butter square on top.
- Cover with remaining batter.
- Top with broken cookies and drizzle with warmed cookie butter.
- Bake 30-40 mins until toothpick has moist crumbs. Cool completely before cutting.
Notes
For best results, weigh the flour and ensure the cookie butter layer is completely frozen before assembling.
Keywords: biscoff brownies, cookie butter brownies, fudgy brownie recipe, speculoos dessert, easy layered brownies
