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Biscoff Stuffed Fudgy Brownies Recipe

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3.8 from 2 reviews

These ultra fudgy Biscoff Stuffed Brownies combine rich chocolate with the irresistible flavor of cookie butter and crunchy Biscoff cookies. Crushed cookies are folded into the batter, while creamy cookie butter is swirled in the center and on top, creating a luscious texture and decadent taste that cookie butter and brownie lovers will adore.

  • Total Time: 1 hour 3 minutes
  • Yield: 9 to 18 brownies depending on slice size

Ingredients

Brownie Base

  • 3/4 cup salted butter (170 grams)
  • 2 ounces semi-sweet chocolate, chopped (or chocolate chips)
  • 2 ounces milk chocolate, chopped (or chocolate chips)
  • 1 and 1/2 cups granulated sugar (315 grams)
  • 1/2 cup light brown sugar, packed (110 grams)
  • 4 large eggs, at room temperature
  • 1 and 1/2 tsp vanilla extract
  • 1 cup all-purpose flour (130 grams)
  • 2/3 cup cocoa powder (56 grams)
  • 1/2 tsp salt
  • 1/8 tsp espresso powder

Biscoff Additions

  • 2/3 cup cookie butter, divided in half (205 grams total)
  • 1 cup crushed Biscoff cookies (80 grams)
  • 3-4 additional Biscoff cookies, broken into larger pieces, for topping

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Spray a 9×9 inch ceramic or metal pan with nonstick spray and line it with parchment paper for easy removal.
  2. Make the Brownie Batter: Melt the butter and both chocolates in a microwave-safe large bowl in 30-second intervals, stirring between each, until fully melted and smooth. Whisk in granulated and brown sugar until combined. Add eggs and vanilla extract, whisking until well blended, then continue whisking for 2 minutes to develop a crackly top on the brownies. Add flour, salt, cocoa powder, and espresso powder, folding gently with a rubber spatula until just combined and no streaks remain. Fold in 1 cup of crushed Biscoff cookies into the batter.
  3. Layer and Swirl: Spread half of the brownie batter evenly into the prepared pan. Dollop 1/3 cup of cookie butter over the batter and swirl it in gently with a butter knife. Add the remaining batter on top, spreading it evenly. Sprinkle the larger Biscoff cookie pieces over the top and dollop the remaining cookie butter, swirling it in again.
  4. Bake: Bake for 35 to 43 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter; the edges should be set and clean. If unsure, use the tip of a knife to lift a small piece from the center to check doneness.
  5. Cool and Serve: Allow the brownies to rest for 30 to 40 minutes before slicing for best texture, or let them cool completely. Store cooled brownies in an airtight container at room temperature for 3-4 days, or refrigerate for 5-6 days.

Notes

  • Use room temperature eggs for better batter incorporation and texture.
  • Be careful not to overmix the batter once flour is added to keep brownies tender.
  • Espresso powder enhances chocolate flavor but can be omitted if unavailable.
  • Swirling in cookie butter creates pockets of rich creaminess; adjust amount to taste.
  • Ensure brownies cool sufficiently before slicing to prevent crumbling.
  • Store leftovers airtight to maintain freshness and fudginess.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Dessert

Find it online: https://iamstarved.com/biscoff-stuffed-fudgy-brownies-recipe/