Easy Brownies with Biscoff Cookies
Decadent Biscoff Brownies: a Sweet Twist on Classic Fudgy Delights
Hey there! I’m diving into my kitchen stories once again, and this time, I’ve got a real treat for you. Imagine the cozy embrace of fudgy chocolate brownies getting a sweet swirl from the world of Biscoff. That’s right, I’m talking about merging the tender, gooey essence of classic fudgy delights with the spiced, caramelized charm of Lotus Biscoff cookies and that irresistible Biscoff cookie butter spread. This isn’t just another batch of brownies; it’s a love letter to the simple joys of baking, where each bite transports you to a realm of comforting flavors and textures. The best part? It’s all wrapped up in an easy recipe that calls for nothing more than a large mixing bowl, a few select, simple ingredients, and your unbridled enthusiasm for all things delicious. From the first mesmerizing whiff of them baking in your oven, right down to the last crumbly, chocolatey bite, these Biscoff brownies promise decadence in every square.
Key Takeaways:
- Biscoff Brownies blend classic fudgy chocolate with the unique taste of Lotus Biscoff cookies and spread.
- Simple ingredients and an easy recipe make baking these delights a joyful and accessible experience.
- Each bite offers a comforting, decadent taste that’s perfect for sharing or savoring alone.
Why Biscoff?
Have you ever bitten into a Biscoff cookie? That crisp, caramelized slice of heaven leaving a hint of spice on your tongue, somehow both familiar and exotic? Well, let me tell you, blending this marvel into fudgy chocolate brownies elevates the humble brownie into a decadent dessert that’s downright addictive. Biscoff cookies, with their rich history rooted in European cafes as the perfect coffee companion, bring a depth of flavor that’s unparalleled. When they’re transformed into a creamy spread, they become an ideal mix-in for brownie batter, adding a nutty, buttery layer that harmonizes with the dense, moist crumb of classic brownies. Imagine the best biscoff brownies you’ve ever tasted, then add a swirl of that distinctive Biscoff spread for a sweet twist that dances between the density of dark chocolate and the unmistakable charm of Lotus Biscoff cookies. It’s not just about adding something different; it’s about creating a masterpiece that combines the beloved, comforting texture of fudgy chocolate brownies with the unique, spiced sweetness of Biscoff for an unforgettable treat.
Gathering Your Ingredients
Gathering the perfect ensemble of ingredients for these Decadent Biscoff Brownies involves a treasure hunt through your pantry and maybe a quick trip to the local grocery store. At the heart of this delectable recipe lies the star player: Biscoff spread. Pair that with some premium unsalted butter, fresh out of the fridge to ensure that the texture of our brownies is nothing short of perfect. You’ll also need some granulated sugar to sweeten things up, along with large eggs at room temperature to bind our ingredients together seamlessly.
Let’s not forget the backbone of any brownie, the all-purpose flour, and for that deep, rich flavor, a dash of unsweetened dutch cocoa powder works wonders. Toss in a handful of chopped dark chocolate or chocolate chunks for those gooey pockets of happiness. A sprinkle of sea salt will balance the sweetness, and last but not least, those iconic Lotus Biscoff cookies, crushed for the crunchy top layer that makes every bite a dream come true.
Preparation Steps
Alright, let’s dive into making these Biscoff Brownies that are going to be a hit at your next gathering, or maybe just a treat for yourself (because why not?). Here’s how we start:
- Preheat your oven to 350°F (180°C), because nobody wants to wait around for the oven to heat up after you’ve got that batter ready to go. It’s all about the seamless flow in the kitchen.
- Grab a square baking pan, and let’s line it with a piece of parchment paper. This little trick is a game changer for easy brownie removal – because we all know the struggle of trying to get those perfect squares out without them sticking to the bottom.
- Melt the butter and chocolate chunks together in a microwave-safe bowl. I go for short 30-second intervals, stirring in between, to make sure it all melds together smoothly without burning. Trust me, burnt chocolate is not the secret ingredient we’re looking for.
Creating the Biscoff Layer
Creating that mesmerizing Biscoff layer in our Decadent Biscoff Brownies is like weaving a sweet, spicy ribbon through the heart of classic fudgy delights. You’ll start by gently warming up the cookie butter spread until it’s delightfully creamy—think of it as coaxing the flavors to wake up. Next, grab your lined square baking pan, and envision crafting a masterpiece as you spread the Biscoff spread into an even layer. This isn’t just any layer; it’s the secret to a gooey, flavor-packed middle that makes each bite a dream.
Once you’ve spread the Biscoff layer, into the freezer it goes. This part always feels a bit like magic, transforming the creamy spread into a solid slab ready to be enveloped by rich, chocolatey brownie batter. It’s crucial for achieving that distinct texture and biscoff flavor in our brownies, setting the stage for a dessert that marries tradition with a touch of whimsical innovation. As it chills, imagine the smiles and surprise on your loved ones’ faces as they bite into the brownies, discovering the Biscoff treasure hidden within.
Mixing the Batter
I remember the first time I decided to mesh the worlds of classic fudgy brownies with the unexpected twist of Biscoff spread. The key, I found, was in the meticulous mixing of the batter. You start by whisking together your dry ingredients in a large mixing bowl—purpose flour, a little bit of that unsweetened Dutch cocoa powder for depth, and a touch of sea salt for balance. It’s like crafting the perfect foundation, ensuring every bite has that decadent richness.
Next comes the fun part, blending the wet ingredients. In another bowl, you’ll cream together the granulated sugar and eggs until they’re just right. Then, stir in the melted butter, a generous scoop of that creamy Biscoff cookie butter spread, and a hint of vanilla extract for that classic touch. It’s a dance of sorts, carefully folding in the dry ingredients until they’re just combined, ensuring not to overmix. A smooth batter is what we’re after, setting the stage for that luxuriously gooey center and crackly tops that we all adore.
Finally, it’s time to fold in those chunks of Biscoff cookies, adding a crunch that contrasts beautifully with the fudgy texture. It’s a simple step, but oh, does it make all the difference, turning a good brownie into the best Biscoff brownies you’ve ever had. Just writing about it has me ready to preheat my oven and dive back into the delightful process all over again.
Assembling the Brownie Layers
Now, let’s dive into the heart of our recipe – assembling the brownie layers. First, grab that square baking pan you’ve lined so carefully with a piece of parchment paper, ensuring it’ll be a breeze to lift out those decadent beauties once they’re baked. Here’s where the fun begins. Take half of your velvety brownie batter and spread it into an even layer at the bottom of the pan. It’s like painting a chocolate masterpiece, one stroke at a time. But wait, the biscoff layer is where the magic happens. Gently lay down that slab of frozen biscoff spread right in the center, careful to not let it touch the edges – think of it as the precious jewel in a crown. Now, dollop the remaining brownie batter on top, and with the patience of a saint and the gentle touch of a baker, smooth it out. You’re aiming for cover without disturbing the biscoff layer hiding underneath, creating that perfect surprise when you bite in. A final whimsical touch? Swirl a butter knife across the top layer for those professional bakery vibes, ensuring every bite is as Instagram-worthy as it is delicious.
Tools I Use For This Recipe
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Buy Now → Baking and Cooling
Once you’ve layered that luscious Biscoff spread between the velvety brownie batter, it’s time to slide our creation into a preheated oven. Tucking it in at 350°F (that’s about 180°C for my friends across the pond), we’ll give these beauties a good 30-35 minutes. But here’s the deal — don’t just set a timer and forget. No, we’re aiming for perfection. So, I always recommend the toothpick test. Just plunge it into the center of the pan — if it emerges with a few moist crumbs clinging on for dear life, you’ve hit the jackpot. Now, patience my dear baker. Letting these cool completely in the pan is crucial. We’re talking about a descent from the oven’s warm embrace to possibly the countertop’s cool indifference. This crucial step ensures that every square you cut is the perfect union of fudgy, chocolatey goodness with that tantalizing Biscoff swirl. Remember, good things come to those who wait, especially with brownies.
Extra Touches and Serving
Now, let’s talk about giving these Biscoff brownies that extra special touch that’ll make your friends and family go “Wow!” When they’re all done, and you’ve let them cool (because the anticipation wasn’t killing us already, right?), it’s time to get a little fancy. Grab that Biscoff spread – yes, the same creamy, dreamy stuff we’ve been swooning over – and gently warm it up. Just a few seconds in the microwave should do, but keep it short, we’re aiming for drizzle-worthy, not a cookie butter lava flow.
Then, take a spoon or, heck, a butter knife if that’s what you have handy, and let your creativity flow. Drizzle that Biscoff spread right over the top of your brownies in a beautiful, haphazard pattern that screams “I’m a decadent treat, and I know it.” If you’re feeling particularly adventurous, why not sprinkle some crushed Biscoff cookies over the top for an extra crunch? It’s like a little preview of the delightful Biscoff layer hidden inside every bite.
Serving these? Place them on a nice platter. If you’ve got a doily, even better, let’s make grandma proud. Each square of brownie is a piece of art, and now is your time to play gallery owner. The warm, spicy aroma combined with the rich, fudgy chocolate will fill the room, and trust me, they’ll be the hit of any gathering – or that Tuesday night in when you decide to treat yourself. Because, why not?
Storage and Freezing Tips
After you’ve indulged in the gooey center and crispy top of these fudgy Biscoff brownies, you might have leftovers (though it’s hard to believe, I know!). To keep them fresh, pop them into an airtight container and store at room temperature. They’ll stay delicious for 4-5 days, ready for you to grab whenever that Biscoff craving hits. Thinking ahead or made a double batch? Freezing is your friend. Wrap the brownies in plastic wrap, then slide them into a freezer bag. They last beautifully for up to a month, ensuring that a decadent treat is never too far out of reach.
Diving Into Delight: Savoring Your Biscoff Brownies
Now, stepping back with a sigh of satisfaction, you’ve embarked on a journey from simple ingredients to creating the perfect Biscoff Brownies. It’s not just about following an easy recipe; it’s about the magic that unfolds as the enticing aroma fills your kitchen. Sharing these gooey, fudgy delights with friends and family becomes more than a gesture—it’s a celebration of flavors, a tribute to the blend of classic fudgy chocolate brownies interwoven with the unique Biscoff spread.
Embrace these moments, whether it’s a casual gathering or a special occasion. Watch as the crackly tops break open to reveal a gooey center, rich with Biscoff swirls and chunks of cookies. Each bite, a testament to your culinary adventure. So, savor your creation, knowing that this best Biscoff Brownies recipe is versatile enough to bring joy into any moment, making it truly unforgettable.
Easy Brownies with Biscoff Cookies
Ingredients
- ¾ cup cookie butter, such as Biscoff spread or Trader Joe’s cookie butter
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon maple extract
- 10 tablespoons unsalted butter
- ¾ cup chopped dark chocolate or chocolate chunks
- ¼ cup black cocoa powder, for richer color and flavor; sub unsweetened cocoa powder if preferred
- ⅔ cup + 1 tablespoon all-purpose flour
- ½ teaspoon cinnamon or chai spice
- ½ teaspoon sea salt
- 4 –5 Biscoff cookies, crushed
- 2 tablespoons warmed cookie butter for drizzling
Instructions
- Line an 8×8-inch metal baking pan with parchment paper. Spread the cookie butter into a square shape about ½ inch thick, staying within the pan’s dimensions. Freeze until solid (about 45 minutes).
- Once the cookie butter is firm, lift it out and set aside. Re-line the pan with parchment, leaving overhang on all four sides. Preheat your oven to 350°F (180°C).
- In a large bowl, whisk together the sugar, eggs, egg yolk, and maple (or vanilla) extract until smooth and slightly pale.
- In a saucepan or microwave-safe bowl, melt the butter and chocolate chunks together until smooth. Stir in the cocoa powder and let cool for 2 minutes.
- Whisk the chocolate mixture into the egg mixture until just combined.
- Stir in the flour, cinnamon (or chai spice), and salt until no dry streaks remain.
- Spread half the batter into the prepared pan. Carefully place the frozen cookie butter slab on top and peel away the
- Sprinkle crushed Biscoff cookies over the surface. Warm the remaining 2 tablespoons of cookie butter in the microwave for 15–20 seconds, then drizzle over the top.
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
- Once cool, lift out of the pan and cut into squares. Drizzle with extra cookie butter if you’d like a gooier finish.
Notes
Maple extract adds a cozy depth that pairs beautifully with Biscoff spice—but you can always go classic with vanilla.
These brownies freeze beautifully. Store in an airtight container for up to 1 month.
