Biscoff Brownies Recipe
Indulge in these ultra-fudgy Biscoff brownies that combine the deep, caramelized flavor of Biscoff cookie butter with the dense richness of classic brownies. Perfect for dessert lovers who crave a sweet, spiced twist on a timeless favorite, these brownies are sure to become a go-to treat for any occasion.
Servings: 9 servings
Calories: 380kcal
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter (smooth)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped Biscoff cookies (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Grease the parchment paper lightly with butter or non-stick spray.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the granulated sugar and light brown sugar until fully combined and smooth. Let the mixture cool slightly for about 5 minutes.
- Whisk in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and Biscoff cookie butter until the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring just until combined and no flour streaks remain. Avoid overmixing.
- Fold in the semi-sweet chocolate chips and chopped Biscoff cookies (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Avoid overbaking to keep the brownies fudgy.
- Allow the brownies to cool completely in the pan on a wire rack, about 1 hour. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and place them on a cutting board. Slice into 9 equal squares and serve.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Line your baking pan with parchment paper to easily lift the brownies out after baking. For extra gooeyness, slightly underbake the brownies by 1-2 minutes. Let the brownies cool completely before slicing to avoid crumbly edges. Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. Freeze for up to 3 months. Variations: Add a swirl of Nutella or a sprinkle of sea salt on top before baking for a gourmet touch. Mix in chopped Biscoff cookies for added texture.