Description
Indulge in these fudgy Biscoff brownies infused with creamy cookie butter and topped with chocolate chips for a luscious dessert experience.
Ingredients
- 3/4 cup Biscoff cookie butter
- 1/2 cup light or dark brown sugar, tightly 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 topping
- Extra cookie butter for drizzling
Instructions
- Press a large piece of parchment paper into the sides and bottom of an 8×8 baking pan, and spread a layer of cookie butter on the creased areas. Freeze until firm.
- Preheat the oven to 350°F.
- In a mixing bowl, whisk together the sugars, eggs, and vanilla extract until fully combined.
- Melt the butter and chocolate chips together until smooth. Whisk in cocoa powder.
- Combine the melted chocolate with the egg mixture until just blended. Gently fold in flour, espresso powder, and salt until no streaks remain.
- Pour half of the batter into the prepared pan and place the frozen cookie butter slab on top. Pour the remaining brownie batter over.
- Sprinkle broken Biscoff cookies on top and drizzle with warmed cookie butter.
- Bake for 30-40 minutes; a toothpick should come out with a few moist crumbs.
- Cool completely on a wire rack before removing from the pan and drizzling with more cookie butter before cutting into squares.
Notes
Avoid overbaking for the ultimate fudgy texture. Let the brownies cool completely before cutting for best results.