Introduction

These Biscoff Brownies combine rich chocolate with the unique, caramelized flavor of Biscoff cookie butter for an irresistible treat. Layered with a firm cookie butter base and studded with cookie pieces, they offer a perfect balance of fudgy and crunchy textures. Ideal for any chocolate lover looking to try something delightfully different.

The image shows a stack of three dark brown brownies with a rich, fudgy texture, each separated by a smooth and thick layer of light caramel-colored peanut butter filling. The top brownie is drizzled with more peanut butter sauce that slightly drips down the sides, with a few flakes of white sea salt sprinkled on top, adding contrast. The background is a soft white marbled texture, and the brownies rest on crumpled beige parchment paper, enhancing their homemade look. Photo taken with an iphone --ar 4:5 --v 7

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: Line an 8×8-inch square metal baking pan with a large piece of parchment paper, allowing it to hang over all sides for easy removal. Press the parchment into the pan and crease the edges to mark the size. Evenly spread 3/4 cup of Biscoff cookie butter inside the creased edges, then chill in the freezer until firmly set.
Step 2: Preheat your oven to 350°F (180°C).
Step 3: In a mixing bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
Step 4: Melt the unsalted butter and chocolate chips together until smooth, then whisk in the cocoa powder.
Step 5: Gradually whisk the melted chocolate mixture into the sugar and egg mixture until just combined.
Step 6: Fold in the flour, espresso powder, and salt gently until just incorporated.
Step 7: Pour half of the brownie batter into the prepared pan and spread evenly to the edges.
Step 8: Remove the chilled cookie butter layer from the freezer, peel off the parchment on top, and carefully place it on top of the batter in the pan.
Step 9: Pour and spread the remaining brownie batter evenly over the cookie butter layer.
Step 10: Break the Biscoff cookies into pieces and press them gently onto the top of the batter.
Step 11: Warm 2 tablespoons of extra cookie butter in the microwave for 15-20 seconds until runny, then drizzle it over the top of the brownies.
Step 12: Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 13: Let the pan cool completely on a wire rack before lifting the brownies out by the parchment paper. Optionally, drizzle more cookie butter on top before cutting and serving.

Tips & Variations

Make sure the cookie butter layer is fully firm before adding the batter to prevent mixing.
For a stronger coffee flavor, increase the espresso powder slightly or use brewed espresso in place of some butter.
Use white or milk chocolate chips instead of semi-sweet for a different sweetness profile.
Swap Biscoff cookies on top with crushed ginger snaps or speculoos for a twist.

Storage

Store leftover brownies in an airtight container at room temperature for 2-3 days. For longer storage, freeze the baked brownies in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before serving. Reheat gently if desired to soften the cookie butter topping.

How to Serve

This image shows a group of square brownies arranged closely together on a white marbled surface. Each brownie has three visible layers: a bottom dark chocolate layer that looks moist and dense, a middle golden caramel layer that appears soft and gooey, and a top layer with a light brown cookie crust textured with cracks. The surface of each brownie is decorated with thin drizzles of caramel sauce and small flakes of sea salt, adding contrast and shine. One brownie is placed on its side in the middle to clearly show the layered cross-section. The overall look is rich and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie butter?

Yes, you can substitute Biscoff cookie butter with any other speculoos or spiced cookie butter. It will alter the flavor slightly but still pair well with the chocolate.

How do I measure flour correctly for this recipe?

For best results, fluff the flour with a spoon, lightly spoon it into your measuring cup, then level it off with a knife. Avoid scooping directly with the cup, which can compact the flour and lead to denser brownies.