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I'm always brainstorming ways to elevate classic desserts, and these Biscoff-stuffed brownies might be my favorite creation yet! Instead of simply swirling cookie butter into brownie batter (which is delicious, don't get me wrong), I wanted to create a distinct layer of Biscoff right in the middle. The secret? Freezing a square of cookie butter before sandwiching it between two layers of rich brownie batter. When baked, this creates a perfect stripe of Biscoff running through the middle that stays distinctly cookie butter-y instead of just melting away. It's kind of genius, if I do say so myself!
Another thing that makes these fudgy Biscoff brownies unique is the technique. Rather than just mixing everything together in a bowl, we start by melting the butter, oil, and cocoa powder together in a saucepan. This step, called "blooming" the cocoa, is a total game-changer. The heat wakes up the cocoa powder, releasing all those deep chocolate flavors that might otherwise stay dormant. It's why these brownies have such an intense chocolate taste that perfectly balances the sweetness of the Biscoff layer. Plus, this method gives the brownies an irresistible fudgy texture that stays moist for days (though good luck keeping them around that long!).
Ingredients and Substitutions
- Biscoff spread: The star of the show! I'm talking about that creamy, spiced cookie butter (also called speculoos spread) that's basically impossible not to eat straight from the jar.
- Butter: I use unsalted butter to control the salt content.
- Oil: Just a splash of vegetable or canola oil - this is my secret weapon for keeping brownies super fudgy for days.
- Cocoa powder: Go for the good stuff here if you can. Dutch-processed gives these a deeper color and flavor, but regular unsweetened works great too.
- Sugar: Plain ol' granulated sugar gives these brownies that shiny crackly top we all know and love.
- Eggs: These give the brownies structure and richness. Note: room temperature eggs mix in way better than cold ones.
- Flour: Just enough to hold everything together - we're going for fudgy, not cakey!
- Baking powder: A tiny bit gives these a little lift without making them too poofy.
- Salt: Don't skip it! Salt makes chocolate taste more chocolatey and balances all that sweetness.
Why Baking by Weight Matters
I develop and test all recipes using weight measurements (grams) because it's the most precise way to bake. While you'll find volume measurements in the recipe card (just click "US Customary"), investing in a kitchen scale will transform your baking results. Not only do measuring cups vary in size around the world, but even the way you scoop flour can significantly change the amount used. Kitchen scales are affordable and will help you recreate these brownies exactly as intended – giving you consistently perfect results every time you bake.
Fudgy Biscoff Brownies
Ingredients
- 255 g Biscoff (or any speculoos cookie butter spread)
- 113 g unsalted butter
- 56 g vegetable oil
- 35 g unsweetened natural or Dutch process cocoa powder
- 250 g granulated sugar
- 2 large eggs (~100g)
- 94 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
- Place an 8x8-inch baking pan on top of a sheet of parchment paper and trace/outline the pan using a pencil or marker. Turn the parchment paper over (so the ink is on the bottom) and evenly spread the cookie butter inside the square. Transfer the parchment paper to the freezer and chill until firm, about 30 minutes. Note: I recommend checking to make sure the layer is completely firm before starting on the brownie batter!
- Preheat the oven to 350°F (180°C). Grease and line the 8x8-inch pan with parchment paper, letting the excess extend over the sides of the pan, then set aside.
- Combine the butter, oil, and cocoa powder in a small saucepan over medium-low heat and stir until completely melted, then remove from the heat and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, whisk together the granulated sugar and eggs on medium-high until combined and fluffy, about 4-5 minutes.
- Add the slightly cooled cocoa mixture and beat until well incorporated.
- Add in the flour, baking powder, and salt, and use a rubber spatula to gently fold until just combined.
- Pour half of the batter into the prepared baking pan and smooth the top with a spatula. Peel the parchment paper off the frozen cookie butter square and place it on top of the batter.
- Pour the rest of the batter on top and spread it evenly to the edges. Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownies comes out fudgy but the edges look cooked through.
- Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares. Cover and store leftover brownies at room temperature for up to 5 days.
Veejal
These were so easy to make and SO DELICIOUS! The brownie is flavourful and chewy, and for me quite nostalgic (my mum would make the best cocoa brownies!), but elevated with the Biscoff! Will absolutely make these again!