Description
Rich and fudgy brownies infused with Biscoff cookie butter and topped with chocolate chips and Biscoff cookies for a delightful treat.
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 the baking pan.
- Spread a layer of cookie butter on the creased areas and return it to the freezer until firm.
- Whisk together the sugars, eggs, and vanilla extract until fully combined.
- Melt the butter and chocolate chips together in a microwave or double boiler until smooth and whisk in the cocoa powder.
- Combine the melted chocolate mixture with the egg mixture until just blended.
- Fold in the flour, espresso powder, and salt until no streaks remain.
- Pour about half of the batter into the prepared pan, spreading it evenly.
- Remove the frozen cookie butter slab from the freezer and carefully place it on top of the batter.
- Pour the remaining brownie batter over the cookie butter and spread evenly.
- Break the Biscoff cookies into pieces and sprinkle them over the top.
- Warm 2 tablespoons of cookie butter and drizzle over the top.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the brownies completely before removing them from the pan.
- Drizzle additional cookie butter on top before cutting into squares.
Notes
Ensure you do not overmix the batter to maintain a fudgy texture. Use fresh ingredients for the best results.