Oven-Baked Biscoff Cookie Butter Brownies
Fudgy chocolate brownies with a gooey Biscoff cookie butter center and crunchy Biscoff cookie topping.
Ingredients
Ingredients
- 3/4 cup Biscoff cookie butter plus 2 tablespoons for drizzling
- 1/2 cup light or dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon vanilla bean paste
- 10 tablespoons unsalted butter
- 2/3 cup semi-sweet chocolate chips plus 1/4 cup for folding in
- 1/4 cup unsweetened Dutch-process cocoa powder
- 2/3 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
- 4 Biscoff cookies
Instructions
- Press a large sheet of parchment paper into an 8x8-inch metal baking pan, creasing along the bottom edges to mark the size of the pan, then lift the parchment out.
- Spread 3/4 cup of cookie butter in an even layer inside the creased outline on the parchment, then place the parchment with cookie butter on a flat surface in the freezer until completely firm.
- Line the 8x8-inch metal baking pan again with a clean sheet of parchment paper, leaving overhang on all 4 sides for easy removal, and preheat the oven to 350°F.
- In a medium bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla bean paste until thick and well combined.
- In a separate heat-safe bowl, melt the butter and 2/3 cup chocolate chips together in the microwave in short bursts or over low heat on the stove, stirring until smooth, then whisk in the cocoa powder until glossy.
- Whisk the warm chocolate mixture into the sugar and egg mixture just until smoothly combined.
- Using a spatula, fold in the 2/3 cup plus 1 tablespoon flour, espresso powder, and salt until no dry streaks remain, then gently fold in the remaining 1/4 cup chocolate chips.
- Pour about half of the brownie batter into the prepared pan and spread it into an even layer from edge to edge.
- Remove the frozen cookie butter slab from the freezer, peel it away from the parchment, and place it on top of the batter, aligning it with the edges of the pan.
- Pour the remaining brownie batter over the cookie butter layer and spread it gently to cover the cookie butter completely and reach the edges of the pan.
- Break the Biscoff cookies into medium pieces and press them lightly into the top of the batter.
- Warm 2 tablespoons of cookie butter in the microwave for 15 to 20 seconds until runny, then drizzle it evenly over the top of the batter and cookie pieces.
- Bake the brownies at 350°F for 30 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the brownies cool completely in the pan before lifting them out using the parchment and slicing into 16 squares.
Notes
- Use a metal 8x8-inch pan for best texture; glass pans may require extra bake time.
- Make sure the cookie butter slab is completely firm before layering, or it will blend into the batter instead of forming a distinct layer.
- For clean slices, chill the cooled brownies in the refrigerator for 30 to 60 minutes before cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Make sure the cookie butter slab is completely firm before layering, or it will blend into the batter instead of forming a distinct layer.
- For clean slices, chill the cooled brownies in the refrigerator for 30 to 60 minutes before cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.