Description
Discover the ultimate fudgy Biscoff Brownies, combining rich chocolate and the irresistible cookie butter flavor for an easy dessert that’s perfect for any occasion. These brownies are moist, decadent, and topped with luscious Biscoff spread and crumbled cookies for added texture and sweetness.
Ingredients
Brownie Batter
- 1 cup salted butter (melted and slightly cooled)
- 3 large eggs (room temperature)
- 2 tsp pure vanilla extract
- ⅔ cup granulated sugar
- 1 cup brown sugar (packed)
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp espresso powder (optional; alternatively, a tablespoon of strong coffee)
- ½ teaspoon salt
- 2/3 cup Biscoff spread (well chilled, plus more for topping)
Toppings
- Additional Biscoff spread (for drizzling)
- Crumbled Biscoff cookies (for topping)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan thoroughly with baking spray to prevent sticking.
- Whisk Butter and Sugars: In a large bowl, whisk together the melted and slightly cooled butter with both granulated and brown sugars until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time with the vanilla extract, whisking after each addition until the batter is light and fluffy. This step helps to aerate the mixture for a tender brownie texture.
- Sift and Fold Dry Ingredients: Sift together the cocoa powder, all-purpose flour, espresso powder (or coffee), and salt. Gently fold this mixture into the wet ingredients with a rubber spatula until just combined to avoid overmixing and keep the brownies tender.
- Layer Batter and Biscoff Spread: Spread half of the batter evenly into the prepared baking pan, smoothing it out to the edges. Spoon dollops of the chilled Biscoff spread evenly over this first layer of batter.
- Add Remaining Batter: Spoon the remaining brownie batter on top of the Biscoff spread layer and gently smooth to cover. If desired, add more spoonfuls of Biscoff spread on top for extra indulgence.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes. For fudgier brownies, begin checking at 25 minutes and remove when the center is just set but still slightly gooey.
- Cool: Allow the brownies to cool in the pan for 20 minutes to firm up, then transfer to a wire rack to cool completely.
- Drizzle and Top: Melt extra Biscoff spread in the microwave for 20-30 seconds and stir until smooth. Drizzle this over the cooled brownies and sprinkle with crumbled Biscoff cookies for a crunchy finish.
Notes
- Use room temperature eggs to ensure better mixing and fluffier brownies.
- Chilling the Biscoff spread before layering helps keep distinct layers and prevents it from melting into the batter.
- Espresso powder enhances the chocolate flavor but can be omitted or substituted with strong coffee.
- Check baking time closely; underbaking will yield gooier brownies while overbaking will dry them out.
- For easier removal, line the baking pan with parchment paper before greasing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
