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Ingredients
Scale
- 2/3 cup (190 grams) Biscoff cookie butter
- About 24 (190 grams) Biscoff cookies, processed into fine crumbs, plus more for topping
- ¼ cup (50 grams) granulated sugar
- 1 pinch of salt
- 5 tablespoons (71 grams) unsalted butter, melted
- 1 cup (226 grams) unsalted butter (European-style preferred)
- 6 oz dark or bittersweet chocolate, coarsely chopped
- 3 tablespoons (15 grams) Dutch processed cocoa powder
- 3 large eggs, room temperature
- ½ cup (100 grams) light brown sugar
- 1 ½ cups (180 grams) powdered sugar
- 2 teaspoons pure vanilla extract
- ½ cup (66 grams) all-purpose flour
- ½ teaspoon fine sea salt
Instructions
- Microwave Biscoff cookie butter for 30 seconds to soften.
- Spread softened cookie butter in a lined 9×9 inch pan and freeze.
- Mix cookie crumbs, sugar, salt, and melted butter in a bowl until crumbly.
- Press the crumb mixture into the bottom of the pan and pre-bake at 350°F for 8-10 minutes.
- Melt chocolate, butter, and cocoa powder in a saucepan; cool slightly.
- Beat eggs and light brown sugar until smooth.
- Combine chocolate mixture with egg mixture, then fold in flour and sea salt.
- Pour half of the brownie batter over the crust, layer cookie butter, then add the remaining batter.
- Bake at 350°F for 30-35 minutes until edges are set; gently bang pan after baking.
Notes
Ensure cookie butter is spreadable before layering to avoid tearing the crust.
Watch the baking time closely to prevent overbaking for that perfect fudgy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50