If you’re a fan of rich, fudgy brownies and the distinctive flavor of Biscoff cookies, then this recipe is for you. These Biscoff Brownies are the perfect treat for any occasion, combining the lusciousness of cookie butter with the deep, chocolatey goodness of brownies. Plus, they’re vegan-friendly!
Ingredients
- ¾ cup Biscoff cookie butter
- ½ cup packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
- 1 tablespoon vanilla extract
- 10 tablespoons vegan butter
- ⅔ cup + ¼ cup semi-sweet vegan chocolate chips
- ¼ cup unsweetened Dutch cocoa powder
- ⅔ cup + 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder
- ½ teaspoon fine sea salt
- 4-5 Biscoff cookies (for topping)
- Extra cookie butter (for drizzling)
Directions
- Preheat and Prep: Preheat your oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- Mix the Sugars and Flax Eggs: In a bowl, whisk together the brown sugar, granulated sugar, flax eggs, and vanilla extract until well combined.
- Melt the Chocolate: In a separate bowl, melt the vegan butter and chocolate chips together until smooth. You can do this in a microwave or over a double boiler. Once melted, whisk in the cocoa powder.
- Combine Mixtures: Gently combine the melted chocolate mixture with the sugar and flax egg mixture, stirring until smooth.
- Add Dry Ingredients: Fold in the flour, espresso powder, and sea salt just until combined. Be careful not to overmix.
- Layer the Batter: Pour half of the batter into the prepared baking pan. Take your chilled, firm cookie butter and spread a layer over the batter. Then, cover with the remaining batter.
- Top and Drizzle: Break the Biscoff cookies into pieces and press them into the top of the batter. Warm some extra cookie butter until it’s runny and drizzle over the top for an extra indulgent touch.
- Bake: Bake for 30-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The brownies should be set but still fudgy in the middle.
- Cool and Serve: Allow the brownies to cool in the pan on a wire rack before slicing into squares.
Notes
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 16
These Biscoff Brownies are a showstopper at any gathering. They offer a delightful combination of textures and flavors that will have everyone reaching for seconds. Enjoy the rich, fudgy interior with the crunchy, caramelized topping of Biscoff cookies, all while knowing they’re completely vegan-friendly. Happy baking!
Biscoff Brownies
- Total Time: 1 hour
- Yield: 16 1x
Description
Imagine sinking your teeth into a rich, gooey Biscoff Brownie. Each bite combines the indulgent flavor of spiced cookie butter with the deep, satisfying essence of chocolate. This recipe transforms the familiar comfort of brownies into an extraordinary dessert experience that captivates all your senses.
Ingredients
¾ cup Biscoff cookie butter
½ cup packed light or dark brown sugar
½ cup granulated sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
10 tablespoons unsalted butter
⅔ cup + ¼ cup semi-sweet chocolate chips
¼ cup unsweetened Dutch cocoa powder
⅔ cup + 1 tablespoon all-purpose flour
1 teaspoon espresso powder
½ teaspoon fine sea salt
4–5 Biscoff cookies (for topping)
Extra cookie butter (for drizzling)
Instructions
Preheat the oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal.
In a bowl, whisk together brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
Melt butter and chocolate chips together until smooth. Whisk in cocoa powder.
Combine the melted chocolate mixture with the egg mixture.
Gently fold in flour, espresso powder, and salt just until combined.
Pour half of the batter into the prepared pan. Place a chilled, firm layer of cookie butter on top, then cover with the remaining batter.
Break Biscoff cookies into pieces and press into the top of the batter. Warm extra cookie butter until runny and drizzle over the top.
Bake for 30-40 minutes or until a toothpick comes out with a few moist crumbs.
Allow to cool in the pan on a wire rack before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes