Fudgy and rich these Biscoff Brownies are made with nutty browned butter, swirled with creamy cookie butter, and topped with crushed Biscoff cookies for the ultimate cozy dessert.
Ingredients
- 4 oz semi-sweet chocolate baking bar, chopped (use dark/bittersweet chocolate if you prefer less sweet brownies)
- 1 cup + 1tbsp browned salted butter; see below (unsalted will work too)
- 1 ½ cups granulated white sugar
- 1/2 cup brown sugar
- 4 eggs at room temperature
- 1 tsp vanilla bean paste or extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 tsp instant espresso powder
- 3/4 cup cookie butter melted
- ½ cup semi-sweet chocolate chips plus some for topping (use dark/bittersweet chocolate if you prefer less sweet brownies).
- Biscoff Cookies for topping
- Flaky Sea Salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and line with parchment paper a 9x13-inch baking pan.
- Add the butter to a medium saucepan. Cook over medium heat, stirring frequently, until it foams, turns golden brown, and smells nutty (5–7 minutes).
- Remove from the heat and add the chopped chocolate, cocoa powder, and instant espresso powder. Stir until smooth and glossy, the residual heat from the browned butter will melt the chocolate completely. Set aside.
- In a large mixing bowl, beat the eggs, brown sugar and white sugar until pale and thick, about 5-7 minutes.
- Add the vanilla and the melted butter-chocolate mixture to the egg-sugar mixture, mixing until smooth.
- Fold in the flour and salt until just combined. Add in the chocolate chips.
- Pour the batter into the prepared baking pan. Drop spoonfuls of cookie butter all over top. Use a knife to gently swirl it through, don't overmix, you want visible ribbons. Top with chocolate chips , crushed Biscoff cookies and flaky sea salt.
- Bake for 30-35 minutes, or until a toothpick comes out with moist crumbs. Allow to cool and enjoy!
Notes
- Do not overbake: Brownies will continue to cook as they cool. To achieve that perfect fudgy center, remove them from the oven when a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Quality chocolate matters: For the richest, most decadent brownies, use high-quality chocolate. I recommend Ghirardelli for the best flavor. If you prefer less-sweet brownies, use dark or bittersweet chocolate.
- Adding instant espresso powder: This is optional, but a small amount of espresso powder enhances the chocolate flavor without adding any coffee taste.
- For thicker brownies: If you prefer thicker brownies, bake them in a smaller pan (8x8 inch) and adjust the cooking time accordingly (add 5-10 minutes).
- Storage: Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for a firmer texture. They also freeze well—wrap individual pieces in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Nutrition
Nutrition Facts
Biscoff Brownies with Browned Butter & Cookie Butter Swirl
Serving Size
1 brownie
Amount per Serving
Calories
563
% Daily Value*
Fat
31
g
48
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
100
mg
33
%
Sodium
257
mg
11
%
Potassium
182
mg
5
%
Carbohydrates
70
g
23
%
Fiber
2
g
8
%
Sugar
55
g
61
%
Protein
5
g
10
%
Vitamin A
607
IU
12
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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