Decadent Biscoff Brownies
These Decadent Biscoff Brownies are the ultimate fudgy treat — rich, gooey, and filled with a molten layer of Biscoff cookie butter that melts into every bite. Tested more than nine times by Sofie for flawless results, this recipe delivers bakery-quality brownies with crinkly tops, deep chocolate flavor, and a spiced caramel Biscoff center.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 16 brownies
- Category: Dessert, Brownies, Bars
- Method: Baked
- Cuisine: American
Ingredients
**For the Biscoff Layer**
3/4 cup (180 g) smooth or crunchy Biscoff spread
5–6 Biscoff cookies, for topping
**For the Brownie Batter**
170 g dark or semi-sweet chocolate (60–70% cacao), chopped
115 g unsalted butter
1/2 cup (100 g) light brown sugar
1 cup (120 g) powdered sugar
2 tablespoons warm milk
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (65 g) all-purpose flour
3 tablespoons (20 g) Dutch-processed cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/2 cup (80 g) chocolate chips or chunks
Instructions
1. Line a tray with parchment paper and spread Biscoff into a thin 8×8-inch square. Freeze for at least 30 minutes until solid.
2. Preheat oven to 340°F (170°C). Grease and line an 8×8-inch square baking pan with parchment, leaving an overhang for lifting.
3. In a large bowl, melt chopped chocolate and butter together in the microwave (30-second bursts) or over a double boiler until smooth. Let cool slightly.
4. Whisk in light brown sugar, powdered sugar, and warm milk. Mix vigorously until glossy and smooth.
5. Add eggs and vanilla extract. Whisk until thick and well combined.
6. Sift flour, Dutch-processed cocoa powder, baking powder, and salt into the bowl. Gently fold until no dry streaks remain. Do not overmix.
7. Spread half of the batter evenly into the prepared pan.
8. Remove the frozen Biscoff layer from the freezer, peel off parchment, and place on top of the batter.
9. Spread the remaining brownie batter over the frozen Biscoff to cover completely.
10. Top with whole or roughly crushed Biscoff cookies.
11. Bake for 25–30 minutes, until edges are set but the center is slightly soft. A toothpick should come out with moist crumbs, not wet batter.
12. Cool completely in the pan before slicing. For clean slices, use a warm, dry knife, wiping between cuts.
Notes
Storage:
• Store brownies in an airtight container at room temperature for up to 4 days.
• Refrigerating gives a denser, fudge-like texture. Allow to warm before serving.
• To freeze: Slice, wrap individually in plastic wrap, and store in a freezer-safe bag up to 3 months.
Pro Tips:
• Freeze the Biscoff layer to ensure a distinct, gooey center.
• Use good-quality chocolate for best flavor and fudgy texture.
• Let brownies cool fully before slicing for clean edges.
• Slightly underbake for the perfect fudgy finish.
Find it online: https://pinchofwarmthbakes.com/decadent-biscoff-brownies/