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Biscoff Brownies

Decadent Biscoff Brownies That Will Melt Your Heart

These fudgy Biscoff brownies combine rich chocolate with creamy cookie butter, creating an irresistible treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Course Desserts
Cuisine American
Servings 16 slices
Calories 250 kcal

Equipment

  • 8x8-inch baking pan
  • medium saucepan
  • large mixing bowl
  • electric mixer
  • spatula
  • Whisk

Ingredients
  

For the Brownie Base

  • 1 cup Biscoff cookie spread Provides a creamy, spiced flavor; substitute with other cookie or nut butters for varied taste.
  • 1/2 cup unsalted butter Adds richness and moisture; use unsalted for better salt control.
  • 4 oz chopped semi-sweet chocolate (70%) Enhances the chocolate flavor and contributes to the fudginess.
  • 1 cup white granulated sugar Sweetness and structure; brown sugar can be swapped for a deeper flavor.
  • 2 large eggs Provides structure and leavening; omitting eggs changes texture significantly.
  • 1 large egg yolk Provides structure and leavening.
  • 1 teaspoon pure vanilla extract Adds depth of flavor; opt for high-quality vanilla.
  • 1/4 cup oil (canola or vegetable) Adds moisture and tenderness; melted coconut oil is a suitable alternative.
  • 1 cup all-purpose flour Provides structure; a gluten-free flour blend works as a substitute.
  • 1/3 cup Dutch process cocoa powder Delivers a rich chocolate taste.
  • 1 tablespoon cornstarch Contributes to a chewy texture.
  • 1/2 teaspoon salt Enhances sweetness and flavor.

For the Mix-ins

  • 1/2 cup Biscoff cookie pieces Adds delightful texture and flavor; chop finely for better incorporation.
  • 1/2 cup mini chocolate chips Provides additional chocolatey bursts.

Instructions
 

Step-by-Step Instructions for Biscoff Brownies

  • Preheat the oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper.
  • Place the Biscoff cookie spread in the freezer for 15-20 minutes.
  • Melt the unsalted butter and chopped semi-sweet chocolate together in a medium saucepan over low heat.
  • Whisk the eggs, egg yolk, and sugar in a large bowl until pale and fluffy.
  • Pour the cooled chocolate-butter mixture into the egg mixture, mixing well.
  • Fold in the flour, cocoa powder, cornstarch, and salt until just combined.
  • Gently fold in the Biscoff cookie pieces and mini chocolate chips.
  • Pour half of the batter into the prepared pan, layer the frozen Biscoff rounds, then cover with remaining batter.
  • Decorate the top with Biscoff cookie pieces and bake for 40-50 minutes.
  • Cool the brownies completely in the pan before lifting them out and cutting into squares.

Notes

Quickly handle cookie butter as it can melt fast. Aim to remove brownies from the oven slightly underdone for a fudgy texture.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg
Keyword baking, Biscoff Brownies, Chocolate Brownies, dessert, easy recipes, Fudgy Brownies
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