Description
These gorgeous fudgy brownies topped filled with white chocolate chips, Biscoff chunks then topped with a swirl of almond butter and whole Biscoff cookies are going to be the prettiest pan of brownies you’ve made in a while. That the caramelized crunch of the toasted cookies will make you swoon is all the better.
Ingredients
Scale
Cooking spray for the pan
Biscoff Brownie Batter
- 4.4 ounces Biscoff cookies (half a package, 125 g)
- 1 stick butter (113 g)
- 3 and 1/2 Tablespoons Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)(18 g)
- 1/2 cup chocolate chips (85 g)
- 1/3 cup granulated sugar (66 g)
- 1/3 cup powdered sugar (40 g)
- 2 large eggs
- 1 teaspoon vanilla paste
- 3/4 cup all-purpose flour (98 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips (128 g)
Biscoff Brownies Topping
- 2 Tablespoons almond butter (32 g) or Biscoff butter
- 1/4 cup white chocolate chips (42 g)
Equipment
- 8×8 pan or a 7×11 toaster oven pan
- parchment
- Hand mixer, stand mixer, or whisk
Instructions
Prep the Cookies
- Set aside enough Biscoff cookies to cover the top of your brownie pan. You can do a dry fitting of the cookies inside the pan just to be sure.
- Lightly crush the rest of the cookies into big chunks to go inside the brownies.
Prep the Pan
- Preheat the oven to 350 F (180 C).
- Spritz an 8×8 or a 7×11 pan with cooking spray.
- Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan.
- Place a second piece of parchment over the first that covers the other two sides.
Make the Batter
- Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts.
- Pour the chocolate chips into the butter as it is cooling.
- Stir everything together just until the chocolate melts.
- Whisk together the flour, baking powder and salt into a small bowl.
- Mix the sugars with the egg until the sugars completely dissolve; you can do this in a stand mixer, with a hand mixer, or by hand with a whisk.
- Mix the eggs into the butter and chocolate mixture until smooth along with the vanilla.
- Pour in the dry ingredients along with 3/4 cup of the white chocolate chips and fold together just until the flour disappears.
Build the Brownies in the Pan
- Scoop enough brownie batter into the pan to cover the bottom of the pan.
- Smooth the batter to cover the bottom and then top the batter with the crushed cookies. Cover the cookies with the rest of the brownie batter.
Cover the cookies with the rest of the brownie batter.Top the Brownies
- Drizzle the almond butter (or Biscoff butter) off the end of a fork over the top of the brownies.
- Drag the fork a few times through the batter to create a light marble design.
- Press the whole cookies into the top of the batter at an angle to the sides of the pan.
- Scatter the rest of the white chocolate chips over the top.
Bake the Brownies
- Bake the brownies for 18-22 minutes until they no longer jiggle.
- Cool the brownies completely before cutting into 16 small brownies.
Notes
Storing Biscoff brownies: Store the brownies in an airtight container in the fridge for up to 1 week. For longer storage, wrap uncut brownies well in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bar cookies
- Method: Baking
- Cuisine: American