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a perfect Biscoff brownie with a bite taken out on a small white plate
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Biscoff Brownies

These Biscoff Brownies feature a thick layer of cookie butter baked inside ultra fudgy brownies, topped with crunchy bits of cookie.
Prep Time 25 minutes
Cook Time 32 minutes
Freeze Time 1 hour
Total Time 1 hour 57 minutes
Servings 9 large or 16 small brownies
Author Tessa Arias

Ingredients

  • 1 cup (240 grams) creamy Biscoff cookie butter spread
  • 1 stick (113 grams) unsalted butter
  • 1 cup (200 grams) light brown sugar, lightly packed
  • 1/4 cup (50 grams) granulated sugar
  • 2 large eggs plus 1 egg yolk, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14 grams) neutral oil, such as vegetable or avocado oil
  • 3/4 cup (75 grams) cocoa powder*
  • 1/2 cup plus 2 tablespoons (79 grams) all-purpose flour, measured correctly
  • 1 tablespoon (8 grams) cornstarch
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon instant espresso powder, optional
  • 1/4 teaspoon ground cinnamon
  • 4 Biscoff cookies, coarsely chopped

Instructions

Prepare the cookie butter filling:

  • Line an 8 by 8-inch metal pan** with foil or parchment paper, leaving an overhang.
  • Place the cookie butter in a glass measuring cup and microwave for about 20 to 30 seconds, or until pourable but not hot. Pour the spread into the prepared pan in one even layer.
  • Freeze for 1 hour or until solidified.
  • Use the parchment to remove from pan and return cookie butter sheet to freezer. Keep frozen while making the brownie batter.

Prepare the brownies:

  • Preheat the oven to 325°F.
  • Line the 8 by 8-inch pan with fresh foil or parchment paper and spray with nonstick cooking spray.
  • In a large microwave-safe bowl, melt the butter in the microwave until melted. Whisk in the sugars. Let cool until just warm.
  • Add in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, oil, and cocoa powder. With a rubber spatula, stir in the flour, cornstarch, salt, espresso powder, and cinnamon until combined.
  • Spread half the brownie batter evenly into the prepared pan. Place the frozen sheet of cookie butter over the batter. Pour the remaining batter on top, covering completely. Sprinkle with the chopped cookies and lightly press them into the top.
  • Place in the oven and bake for 32 to 35 minutes, or until the brownies are set. Do not overcook.
  • Let cool completely to solidify before cutting and serving.
  • Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Notes

* I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too (1:1 swap).
**I do not recommend using a glass or ceramic pan to bake these brownies. If that’s all you have, you’ll need to increase the baking time anywhere from 5-10 minutes. 
To double this recipe, double all ingredients and use a 9×13 pan, adding a few minutes to the baking time.

Recipe Link

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