Description
If you love rich, fudgy brownies and can’t get enough of Biscoff cookie butter, this recipe is about to become your new favorite. It’s the perfect combination of deep chocolate flavor and warm, spiced caramel notes from the cookie butter.
Ingredients
- ½ cup (1 stick) unsalted butter
- ¾ cup semi-sweet chocolate chips
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup Biscoff cookie butter, melted
- ¼ cup crushed Biscoff cookies (optional, for topping)
Instructions
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring until smooth. Let it cool slightly.
Whisk in both sugars, eggs, and vanilla extract until the mixture is thick and glossy.
Sift in the flour, cocoa powder, salt, and baking powder. Gently fold everything together until just combined.
Pour the batter into a greased or parchment-lined 8×8-inch pan. Drizzle the melted Biscoff cookie butter on top and use a knife to swirl it into the batter.
Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely before slicing (if you can wait!). Top with crushed Biscoff cookies for extra crunch.