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Gooey Biscoff Brownies

Gooey Biscoff Brownies: The Ultimate Fudgy Delight

Gooey Biscoff Brownies are rich, ultra-fudgy chocolate treats with a gooey cookie butter center, topped with crunchy Biscoff cookie crumbles.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Brown Sugar Can be replaced with light brown sugar
  • 1/2 cup Granulated Sugar No easy substitution
  • 2 large Eggs Substitute with 1/4 cup unsweetened applesauce for vegan option
  • 1 large Egg Yolk Do not substitute for best texture
  • 2 teaspoons Vanilla Extract Almond extract can be used for a different twist
  • 1/2 cup Butter Substitute with vegan butter for dairy-free version
  • 1 cup Chocolate Chips Use dark chocolate chips for less sweetness
  • 1/3 cup Cocoa Powder Dutch-processed cocoa offers smoother taste
  • 1 cup Flour Measure accurately, use gluten-free flour if needed
  • 1 teaspoon Espresso Powder Can omit if unavailable
  • 1/2 teaspoon Salt Essential to include
For the Cookie Butter Layer
  • 1/2 cup Biscoff Cookie Butter Freeze before adding to brownie batter
For the Topping
  • 6 cookies Biscoff Cookies Crushed for texture and flavor

Equipment

  • 8x8 metal baking pan
  • Mixing Bowls
  • Whisk
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Prepare Baker’s Pan: Line an 8x8 metal baking pan with parchment paper, allowing overhang for easy removal.
  2. Make Cookie Butter Layer: Spread Biscoff cookie butter into a square shape and freeze for at least 30 minutes.
  3. Preheat Oven: Preheat oven to 350°F (180°C).
  4. Combine Dry Ingredients: In a large bowl, mix brown sugar, granulated sugar, eggs, egg yolk, and vanilla until thick and pale.
  5. Melt Chocolate: In a microwave-safe bowl, melt butter and chocolate chips together, stir until smooth, then whisk in cocoa powder.
  6. Combine Mixtures: Fold melted chocolate mixture into the sugar-egg blend and add flour, espresso powder, and salt until combined.
  7. Layering: Spread half of the brownie batter into the pan, place the frozen cookie butter layer on top, then pour remaining batter over.
  8. Add Toppings: Sprinkle crushed Biscoff cookies over the top and drizzle with warmed cookie butter.
  9. Bake: Bake for 30 to 40 minutes, checking for doneness at 30 minutes with a toothpick.
  10. Cool: Let brownies cool completely in the pan before lifting out and slicing into squares.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate for a week. For longer storage, freeze in plastic wrap for up to 1 month.

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