Go Back
–+ servings

Biscoff Brownies

Ania
These Biscoff brownies are rich fudgy brownies loaded with Biscoff. There are dollops of Biscoff inside the brownies. If you love Biscoff cookies, you will love these brownies.
4.86 from 7 votes

Ingredients
 
 

Instructions
 

  • Preheat the oven to 325°F/160°C and line an 8x8 pan with parchment paper and set aside.
  • In a bowl, whisk together cocoa powder, brown sugar, and white sugar.
    1/2 cup white sugar, 1/2 cup brown sugar, 3/4 cups cocoa powder
  • Add in the melted butter and continue whisking. It's fine if the mixture is grainy.
    1/2 cup butter
  • Slowly add in 1 egg at a time. Add in the vanilla extract with the second egg. The mixture will come together smoothly.
    2 eggs, 2 tsp vanilla
  • Whisk in the flour until there are no streaks showing. The batter will be thick. Don't overmix! Fold in the dark chopped chocolate.
    3/4 cups flour, 1/2 cup dark chocolate
  • Add half the batter into the prepared pan and spread evenly. If it's to thick to spread with a spatula, use the back of a spoon or your hand. Make sure the entire bottom of the pan is covered evenly.
  • Lightly press down and create dips in 6-8 places in the brownie batter. Make sure the parchment isn't showing at the bottom though! Scoop a tablespoon of cookie butter into each dip, and lightly spread it around (About 2/3 cups total).
    1 cup Biscoff
  • Add the rest of the brownie batter on top. Spread gently, making sure not to move the Biscoff spread underneath.
    5 Biscoff cookies
  • Top off with swirling the spread into the batter and some crushed cookies (About 1/3 cup total).
    1 cup Biscoff
  • Bake for 20-22 minutes or until a toothpick inserted comes out crumbly. Make sure when you're inserting the toothpick it's into the actual batter, and not the cookie butter.
  • Allow to cool completely, slice, and enjoy!