Fudgy Biscoff Brownies Recipe
Make fudgy brownies with a layer of gooey Biscoff spread and a crunchy Biscoff cookie. Serve warm or with a scoop of vanilla ice cream.
Equipment
- 8x8-inch square pan
Ingredients
- 1 cup Biscoff Cookie Butter
- ¾ cup unsalted butter diced for easy melting
- ½ cup semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs room temperature
- ¾ cup all-purpose flour
- 5 Lotus Biscoff cookies cut in half
Instructions
- Line an 8x8 baking pan with parchment paper. Heat the cookie butter in a microwave-safe bowl in the microwave for 30 seconds or un4l the cookie butter is smooth and easy to pour. Pour the cookie butter into the parchment-lined baking pan, spread it out evenly, and place it in the freezer for at least 30 minutes.
- Once the cookie buKer is solid, preheat the oven to 350°F. Spray a 8x8 baking pan with cooking spray and line it with two small pieces of parchment paper that overhang out of the pan. Set aside.
- Combine the unsalted butter and chocolate morsels in a small, microwave-safe bowl, and heat it in 30-second increments un4l they are both melted. Pour the mixture into a large bowl. Add the unsweetened cocoa powder, sugar, vanilla extract, and salt, and whisk until the ingredients are combined. Add the eggs and continue whisking vigorously until the eggs are completely incorporated. Fold in the flour until it is just mixed. The batter should be thick and smooth.
- Pour half of the brownie batter into the prepared 8x8 baking pan and smooth it out evenly, then carefully place the solid sheet of cookie butter on top of the bottom layer of the brownie batter. Pour the remaining half of the batter on top and spread it carefully over the cookie butter. Press 9 of the Biscoff cookie halves on top (gaps between the cookies are fine), and bake the brownies for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
- Let the brownies cool to room temperature before slicing and serving.
Notes
Storage Instructions
Counter: Store the brownies in an air4ght container, and place them on the counter for up to 2 days.
Refrigerator: Store the brownies in an air4ght container, and place them in the fridge for up to 5 days. Bring them to room temperature or enjoy them chilled.
Freezer: Wrap the brownies individually in plas4c wrap and store them in an air4ght container. Freeze for up to 3 months. Thaw them overnight in the fridge before serving.
Nutrition
Serving: 1brownie | Calories: 562kcal | Carbohydrates: 65g | Protein: 5g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 134mg | Potassium: 144mg | Fiber: 4g | Sugar: 47g | Vitamin A: 481IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg
Love This Recipe?
Make sure to share it with me on Instagram @andreasnotebook and follow on Pinterest @andreasnotebook for more!