Description

These fudgy Biscoff brownies feature a deliciously gooey center made with creamy Biscoff cookie butter, making them a must-try for dessert lovers. With simple ingredients and straightforward steps, you’ll enjoy a delicious treat that’s perfect for sharing or indulging on your own!

Ingredients

Scale

1 cup creamy biscoff cookie butter
¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon salt
pinch of espresso powder (optional)
¾ cup unsalted butter, melted & cooled
1 cup brown sugar, packed
½ cup white sugar
2 large eggs, room temp
1 ½ teaspoon pure vanilla extract
10 biscoff cookies, finely crushed

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Instructions

Preheat the oven to 350°F and line an 8×8 baking pan with parchment, leaving some overhang.
Spread Biscoff cookie butter onto parchment paper and freeze until firmer.
In a bowl, whisk together flour, cocoa powder, salt, and optional espresso powder; set aside.
In another bowl, combine melted butter, brown sugar, and white sugar, whisking until smooth and glossy.
Add eggs one at a time, mixing well and then stir in vanilla until fully combined.
Gently fold the dry ingredients into the wet mixture until no dry streaks remain.
Pour half the brownie batter into the pan, smooth it out, then place the frozen Biscoff layer on top and add the remaining batter.
Sprinkle crushed Biscoff cookies on top and bake for 30-35 minutes until set with slight crinkle on top.
Cool completely in the pan before using parchment overhang to lift and slice into squares.

Notes

Ensure the Biscoff cookie butter is adequately frozen to create a gooey layer.
Don’t overmix the brownie batter to maintain their fudginess.
Let the brownies cool completely for best texture before slicing.

Nutrition

Serving Size: 1 brownie
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg