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Yield: 16 servings

Biscoff Brownies

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Author: Jess Italiano
These biscoff brownies are a biscoff lover's dream! They have a crumbly biscoff cookie crust and a melty cookie butter layer in between the fudgiest chocolate brownie.
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Ingredients
 

  • 190 grams (2/3 cup) Biscoff cookie butter

Cookie Crumb Crust

  • 190 grams (about 24) Biscoff cookies, processed into fine crumbs, plus more cookies for topping!
  • 50 grams (¼ cup) granulated sugar
  • 1 pinch of salt
  • 71 grams (5 tablespoons) unsalted butter, melted

Brownies

  • 226 grams (1 cup) unsalted butter, European-style is preferred!
  • 6 oz dark or bittersweet chocolate, coarsely chopped
  • 15 grams (3 tablespoons) dutch processed cocoa powder
  • 3 eggs, room temperature
  • 100 grams (½ cup) light brown sugar
  • 180 grams (1 ½ cups) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 66 grams (½ cup) all purpose flour
  • ½ teaspoon fine sea salt

Instructions
 

  • Preheat the oven to 350F and line a 9x9 inch pan with parchment paper. Set aside.
  • Heat the cookie butter in the microwave for about 30 seconds. This will make it easier to spread. Pour the melted cookie butter into the prepared pan and spread it into an even layer. Put the pan in the freezer while you prep other ingredients.
    190 grams Biscoff cookie butter
  • Mix together biscoff cookie crumbs, granulated sugar, salt, and melted butter until combined. The cookie butter in the freezer should be firm enough at this point to lift the parchment paper out of the pan and place it on a plate back in the freezer. This now frees up the pan for the cookie crust.
    190 grams Biscoff cookies, 50 grams granulated sugar, 1 pinch of salt, 71 grams unsalted butter
  • Re-line the pan with parchment paper, then press the cookie crumb mixture into the pan. Pre-bake for 8-10 minutes until golden.
  • In a large saucepan over medium heat, melt the butter completely then add the chopped chocolate and cocoa powder. Whisk until combined and the chocolate has completely melted. Remove from the heat and let cool.
    226 grams unsalted butter, 6 oz dark or bittersweet chocolate, 15 grams dutch processed cocoa powder
  • Separately, combine the eggs and brown sugar. Beat until the sugar has completely absorbed into the eggs. Test this by pinching the mixture in between two fingers; stop whisking when you can no longer feel the sugar granules. Add the powdered sugar and vanilla and whisk to combine.
    3 eggs, 100 grams light brown sugar, 180 grams powdered sugar, 2 teaspoons pure vanilla extract
  • Pour the butter/chocolate mixture into the eggs/sugar mixture and whisk until smooth. Add the flour and salt and fold until combined & the flour is just fully mixed in.
    66 grams all purpose flour, ½ teaspoon fine sea salt
  • Pour half of the brownie batter on top of the pre-baked crust & spread into an even layer. Place the cookie butter from the freezer on top, followed by the remaining brownie batter. See pictures in post for reference.
  • Bake the brownies for 30-35 minutes at 350F until the edges are set. Remove from the oven and immediately bang the pan on the counter for an even fudgier texture.
  • Let cool at room temperature for 60-90 minutes. If you’re able to lift the brownies out of the pan without the middle collapsing, you’re good to go! If the brownies bend in the middle, they should cool longer.
  • Slice & enjoy!

Notes

  • Storage: store leftover brownies in an airtight container at room temperature.
  • Freezing: the brownies can be individually wrapped & frozen for longer storage. I like to use plastic wrap first, then foil, to avoid freezer burn.
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