Biscoff Brownies
Biscoff Brownies combine the decadence of deep chocolate brownies with the gingerbread spice of Biscoff cookies. A delightful treat for the holidays or any time of year!
Servings: 16
Calories: 324kcal
Ingredients
- 8.8-ounce package biscoff cookies divided
- 12 tablespoons unsalted butter divided, plus more for buttering pan
- 1 ½ ounces unsweetened chocolate finely chopped
- ¼ cup unsweetened cocoa powder (1.1 ounces)
- 1 ½ cups sugar (12 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (3.5 ounces)
- ½ teaspoon kosher salt
- ½ cup biscoff cookie butter
- ½ teaspoon coarse sea salt optional
Instructions
- Preheat oven to 350°F.
- Line a 9x9-inch pan with foil, leaving enough excess foil to form handles on two sides.
- Butter the foil and the two exposed sides of the pan.
- Put 6 ½ ounces of biscoff cookies into a food processor and blend into crumbs. (If you have the 8.8-ounce package of cookies, just reserve about 10 cookies and blend the rest.)
- Add 3 tablespoons melted butter to the food processor, and pulse until well-combined.
- Press cookie crust mixture into pan evenly.
- Melt remaining butter and unsweetened chocolate in a large nonstick saucepan over low heat, stirring until melted. Turn off the heat.
- Whisk in cocoa powder, then sugar.
- Whisk in eggs one at a time.
- When well-combined, whisk in vanilla extract, then flour and kosher salt.
- Pour half of brownie batter into pan.
- Put cookie butter into a microwave-safe bowl and heat for just 10-15 seconds, until easily spreadable.
- Dollop cookie butter onto brownie batter and swirl gently over batter.
- Dollop the rest of the brownie batter on top, and smooth over the cookie butter.
- Sprinkle top of brownies with coarse salt (optional).
- Break the remaining biscoff cookies into 2 or 3 pieces and press into the top of the batter however you like.
- Bake for about 35 minutes until middle is no longer jiggly, and the cake tester comes out with still a few crumbs.
- Let cool for at least an hour before slicing.
Notes
Expert Tips:
This is a thick brownie batter, so be careful when spreading it over the crumb crust. Dollop it over the crust as evenly as possible, then take an offset spatula to smooth it over. This will help prevent pulling the biscoff crumbs into the brownie section. Same advice goes for when adding the second layer of brownie batter over the cookie butter. Try to smooth it over without mixing the cookie butter in completely. To make this recipe even faster, use a boxed brownie mix instead of making your own. Follow the rest of the steps as written for the bottom crust, and for adding the layer of biscoff cookie butter in between the brownie mix layers. For the best biscoff brownies, make sure to let them cool before slicing—they will slice much more cleanly if they are not warm. Storage Tips:
These Biscoff Brownies will keep for about 3 days at room temperature if packaged in an airtight container. You can also wrap them tightly in plastic wrap, then aluminum foil and freeze for up to 3 months.
This is a thick brownie batter, so be careful when spreading it over the crumb crust. Dollop it over the crust as evenly as possible, then take an offset spatula to smooth it over. This will help prevent pulling the biscoff crumbs into the brownie section. Same advice goes for when adding the second layer of brownie batter over the cookie butter. Try to smooth it over without mixing the cookie butter in completely. To make this recipe even faster, use a boxed brownie mix instead of making your own. Follow the rest of the steps as written for the bottom crust, and for adding the layer of biscoff cookie butter in between the brownie mix layers. For the best biscoff brownies, make sure to let them cool before slicing—they will slice much more cleanly if they are not warm. Storage Tips:
These Biscoff Brownies will keep for about 3 days at room temperature if packaged in an airtight container. You can also wrap them tightly in plastic wrap, then aluminum foil and freeze for up to 3 months.
Nutrition
Calories: 324kcal | Carbohydrates: 39g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 46mg | Sodium: 184mg | Fiber: 1g | Sugar: 26g
