Ingredients
Method
- Cut a piece of parchment paper to fit an 8x8 inch square baking pan, leaving extra overhanging the edges.
- Place the parchment on a flat surface and spread the cookie butter onto it in the shape of the square pan. Freeze it while you prepare the brownie batter.
- Preheat your oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper. Leave excess parchment hanging over the sides.
- In a separate bowl, mix the cocoa powder, salt, and flour together. Set aside.
- Melt the butter in the microwave or over the stove. Once melted, transfer to a medium bowl.
- Add both sugars to the melted butter and whisk until well combined, creating a thick paste-like texture that pulls away from the bowl.
- Add the eggs and vanilla extract to the mixture and whisk until smooth.
- Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined. Do not over-mix.
- Pour half of the batter into the prepared baking pan. Take the frozen cookie butter and peel it off the parchment paper, placing it on top of the batter. Pour the remaining batter over the cookie butter and smooth it into an even layer.
- Top the brownies with the Biscoff cookies, gently pressing them into the batter.
- Bake for 30-40 minutes. Start checking at 30 minutes by inserting a toothpick into the center. The toothpick should come out with a few moist crumbs but not wet batter. The brownies are done when the top is crinkled.
- Let the brownies cool completely before slicing.
Nutrition
Notes
These brownies are the perfect treat for anyone who loves Biscoff cookie butter! Store them in an airtight container for up to 5 days.