Ingredients
Scale
- 1 cup Lotus Biscoff Spread or other speculoos cookie butter
- 3/4 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp espresso powder
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened Dutch cocoa powder
- 8 to 12 Biscoff cookies (optional)
- Fleur de sel (optional)
Instructions
- Cut a piece of parchment paper to fit inside an 8×8 inch square baking pan. Crease the edges, place it on a baking sheet, and spread the cookie butter in an even layer within the creased edges. Freeze to firm up.
- Preheat the oven to 350°F and line the baking pan with parchment paper.
- In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until combined. Add eggs and vanilla, whisking again.
- Add salt, espresso powder, flour, and cocoa powder. Stir until just combined, do not overmix.
- Scoop half of the batter into the prepared pan, spreading evenly. Remove cookie butter from freezer, take off the parchment, and place on top of the brownie batter. Spread remaining batter on top.
- If using, break up the cookies and press pieces lightly into the top of the batter.
- Bake for 30 to 40 minutes until cooked through. A toothpick should come out with wet crumbs.
- Remove from oven and sprinkle with fleur de sel if using. Let cool completely before slicing.
Notes
Serve with ice cream or drizzle with warm chocolate or caramel sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Biscoff brownies, chocolate brownies, dessert recipes, easy baking