Description
Rich, fudgy brownies topped with melted Biscoff spread and cookie pieces.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup Biscoff cookie butter (plus extra for topping)
- 1 cup Biscoff cookies, crushed
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang.
- Melt the butter in a saucepan over low heat. Remove from heat.
- Whisk the granulated sugar and brown sugar into the melted butter until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour half of the batter into the prepared pan.
- Warm 1/2 cup of Biscoff spread slightly so it is pourable. Drizzle half of the warmed spread over the batter. Sprinkle with half of the crushed cookies.
- Pour the remaining batter over the top. Drizzle with the remaining Biscoff spread and sprinkle with the remaining crushed cookies.
- Bake for 30 to 35 minutes, or until a toothpick inserted near the edge comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
Notes
- For extra fudginess, slightly underbake the brownies.
- You can warm the Biscoff spread in the microwave for 15-20 seconds to make drizzling easier.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 30
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 2
- Protein: 4
- Cholesterol: 80
Keywords: Biscoff, brownies, chocolate, fudge, cookie butter, dessert, baked goods