Fudgy Biscoff Brownies Delight (Printable Version)

Rich chocolate brownies layered with spiced cookie butter for a fudgy, melt-in-your-mouth indulgence.

# Everything You’ll Need:

→ Brownie Base

01 - 1 cup Biscoff cookie butter (or any creamy cookie butter)
02 - 1 cup brown sugar (light or dark)
03 - 1 cup granulated sugar
04 - 2 large eggs
05 - 1 large egg yolk
06 - 1 teaspoon vanilla extract
07 - 1/2 cup unsalted butter
08 - 1 cup semi-sweet chocolate chips
09 - 1/2 cup unsweetened Dutch-processed cocoa powder
10 - 1 cup all-purpose flour
11 - 1 teaspoon espresso powder (optional)
12 - 1/2 teaspoon fine sea salt

→ Topping

13 - 4 Biscoff cookies, crushed
14 - 1/4 cup extra cookie butter, for drizzling (optional)

# Steps to Cook:

01 - Line an 8x8 metal baking pan with parchment paper, allowing the edges to overhang. Press firmly and chill the pan in the freezer while preparing the cookie butter layer.
02 - Preheat the oven to 350°F (180°C) to ensure even baking and optimal texture.
03 - In a large bowl, whisk together brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is thick, pale, and fluffy, about 3 to 4 minutes.
04 - Melt unsalted butter and semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring until smooth. Whisk in the cocoa powder until fully incorporated.
05 - Gently fold the melted chocolate mixture into the egg and sugar mixture until just combined, avoiding overmixing to maintain fudginess.
06 - Sift the all-purpose flour, espresso powder, and fine sea salt over the batter. Fold gently with a spatula until just combined and smooth.
07 - Pour half of the batter into the prepared pan and spread evenly. Layer the chilled Biscoff cookie butter over this, then pour the remaining batter on top, covering the cookie butter completely.
08 - Sprinkle crushed Biscoff cookies over the top and drizzle with extra cookie butter if desired to enhance texture and flavor.
09 - Bake in the preheated oven for 30 to 40 minutes until a toothpick inserted in the center comes out with moist crumbs attached.
10 - Allow the brownies to cool completely in the pan. Use the parchment overhang to lift them out and cut into 9 equal squares.

# Extra Suggestions:

01 - Measure flour using the spoon-and-level method or a kitchen scale to avoid dense texture.
02 - Chill the cookie butter layer well to keep it distinct between brownie layers.
03 - Avoid overmixing after combining wet and dry ingredients to maintain fudgy consistency.
04 - For clean slicing, run a knife under hot water between cuts after brownies are cooled.
05 - Store brownies in an airtight container at room temperature up to 3 days, or freeze for up to 1 month.

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