Description

These rich, fudgy brownies feature a decadent layer of spiced Biscoff cookie butter nestled between two layers of deep chocolate brownie. Baked to perfection, the brownies offer a moist, dense texture that complements the creamy, distinctively spiced Biscoff filling. Each square is finished with a sweet caramel drizzle and a sprinkle of flaky sea salt, balancing the sweetness with a subtle savory note. The combination creates a harmonious blend of intense chocolate, warm spice, and a touch of salty caramel.

Ingredients

Scale

1 cup (226g) unsalted butter, melted
2 cups (400g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup (280g) Biscoff cookie butter, softened
¼ cup caramel sauce, for drizzling
Flaky sea salt, for sprinkling

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Instructions

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour half of the brownie batter into the prepared baking pan and spread evenly.
Gently warm the Biscoff cookie butter in the microwave for 15-30 seconds until it's spreadable. Carefully spread the softened Biscoff cookie butter over the first layer of brownie batter.
Dollop the remaining brownie batter over the Biscoff layer. Use an offset spatula or the back of a spoon to gently spread the batter, covering the Biscoff layer as much as possible.
Bake for 25-30 minutes, or until a toothpick inserted into the edge comes out with moist crumbs, but not wet batter. The center may still be slightly gooey.
Remove from the oven and let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Once cooled, cut the brownies into squares. Drizzle with caramel sauce and sprinkle with flaky sea salt before serving.

Notes

Ensure all ingredients are at room temperature for a smoother batter.

Do not overbake the brownies; they should be slightly underdone in the center for a fudgy texture.

Allow the brownies to cool completely before cutting to achieve clean slices and prevent crumbling.

For an extra rich flavor, use a high-quality unsweetened cocoa powder.

Store leftover brownies in an airtight container at room temperature for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 420 kcal
Fat: 22g
Carbohydrates: 55g
Protein: 4g