Biscoff Brownies
A rich cocoa-based brownie featuring a thick, gooey layer of speculoos cookie butter.
Ingredients
- 10 tablespoons 140g Unsalted Butter
- 2/3 cup + 1/4 cup 156g total Semi-Sweet Chocolate Chips
- 1/2 cup 100g Brown Sugar, packed
- 1/2 cup 100g Granulated Sugar
- 2 Large Eggs
- 1 Large Egg Yolk
- 1 tablespoon Vanilla Extract
- 2/3 cup + 1 tablespoon 90g All-Purpose Flour
- 1/4 cup 25g Unsweetened Dutch Cocoa Powder
- 1 teaspoon Espresso Powder
- 1/2 teaspoon Fine Sea Salt
- 3/4 cup 190g Biscoff Cookie Butter
- 4 to 5 Biscoff Cookies crushed
Instructions
- Prepare the cookie butter layer by spreading the spread on parchment paper and freezing until firm.
- Preheat the oven and line a square baking pan with parchment paper.
- Melt the butter and chocolate chips together, then whisk in the cocoa powder.
- In a separate bowl, whisk the sugars, eggs, yolk, and vanilla until pale.
- Combine the chocolate mixture with the egg mixture until uniform.
- Gently fold in the flour, espresso powder, and salt.
- Layer half the batter in the pan, place the frozen cookie butter square on top, and cover with the remaining batter.
- Top with crushed cookies and bake until the edges are set and the center has a slight jiggle.
- Allow the pan to cool completely on a wire rack before slicing.
Notes
• Using a kitchen scale for the flour and cocoa ensures the fudgiest texture.
• Do not skip freezing the cookie butter layer, as it prevents the spread from melting into the batter.
• Chill the brownies in the refrigerator for an hour before cutting to get perfectly clean edges.
• Do not skip freezing the cookie butter layer, as it prevents the spread from melting into the batter.
• Chill the brownies in the refrigerator for an hour before cutting to get perfectly clean edges.