Description
If you’re a dessert enthusiast, you’ve probably heard about Biscoff spread—also known as cookie butter. This rich, caramel-like spread made from crushed Biscoff cookies is a favorite for its unique flavor and versatility. Now imagine combining it with the gooey, chocolaty decadence of brownies. Sounds irresistible, right? Creative Ways to Use Biscoff Spread in Brownies will take your love for both desserts to new heights. Whether you’re baking for a party or treating yourself, these ideas will help you create indulgent brownies that everyone will rave about.
Ingredients
- ¾ cup Biscoff cookie butter
- ½ cup light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter
- ⅔ cup + ¼ cup semi-sweet chocolate chips
- ¼ cup unsweetened Dutch cocoa powder
- ⅔ cup + 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- ½ teaspoon fine sea salt
- 4–5 Biscoff cookies (for topping)
- 2 tablespoons extra cookie butter (for drizzle)
Instructions
- Prepare the Baking Pan:
- Line an 8×8 inch square metal baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
- Spread ¾ cup of Biscoff cookie butter inside the creased edges.
- Freeze the layer until firm.
- Preheat the Oven:
- Preheat your oven to 350°F (180°C).
- Line the baking pan with parchment paper, ensuring it hangs over all four sides.
- Mix the Sugars and Eggs:
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.
- Melt the Chocolate Mixture:
- In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 20-second increments, stirring until smooth.
- Whisk in the unsweetened Dutch cocoa powder until fully combined.
- Combine the Wet and Dry Mixtures:
- Gradually whisk the melted chocolate mixture into the sugar and egg mixture until just combined.
- Fold in the flour, espresso powder, and salt until no streaks remain.
- Assemble the Brownies:
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly to the edges.
- Remove the frozen cookie butter square from the freezer and place it on top of the batter. Peel off the parchment paper.
- Pour the remaining batter over the frozen cookie butter layer and spread it evenly to cover.
- Add Toppings:
- Break the Biscoff cookies into pieces and press them gently onto the top of the batter.
- Microwave 2 tablespoons of cookie butter for 15-20 seconds until runny, then drizzle it over the top.
- Bake the Brownies:
- Bake the brownies in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool completely on a wire rack before removing them from the pan.
- Slice and Serve:
- Use the parchment paper overhang to lift the brownies out of the pan.
- Slice into squares, drizzle with additional cookie butter if desired, and serve.
Notes
- Freeze the Cookie Butter Layer: Ensure the Biscoff spread is fully frozen before assembling the brownies to prevent it from melting into the batter.
- Don’t Overmix: Overmixing the batter can result in dense brownies, so fold gently when adding the flour.
- Customize Toppings: Use white chocolate chips, chopped nuts, or caramel drizzle for extra flair.
- Chill Before Cutting: Cooling the brownies completely helps achieve clean slices.
- Store Properly: Keep brownies in an airtight container at room temperature for 2-3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American