Biscoff Chocolate Chip Brownies

Biscoff Chocolate Chip Brownies

Did you know that brownies were first created in the late 1800s in the United States? The origin of the brownie is a bit of a mystery, but it is believed to have been an accidental invention when a chef forgot to add baking powder to a chocolate cake recipe. The result was a dense, fudgy, and delicious treat that we now know as the brownie.

Over the years, the brownie has become a beloved dessert all around the world. There are many variations of the classic brownie recipe, from the fudgy and chewy to the cakey and light. And with the addition of different ingredients like nuts, fruits, and even cookie spreads like Biscoff, the possibilities are endless.

So why not add a bit of history to your next baking adventure and whip up a batch of these scrumptious Biscoff Chocolate Chip Brownies? They’re a perfect combination of old and new, and they’re sure to delight your tastebuds and satisfy your sweet tooth.

Ingredients Used in the Biscoff Chocolate Chip Brownies:

• All-purpose flour
• Biscoff cookies, finely crushed: Use a food-processor to finely crush the cookies. Alternatively, crush with a Ziploc bag and a rolling pin until a fine texture.
• Kosher salt: Kosher salt or sea salt is best for this recipe. If you use table salt, use half the amount. I use Redmond Real Salt in my home and love it.
• Unsalted butter: Use unsalted butter so you have control of how much salt to add to the recipe.
• Biscoff cookie spread: This ingredient is found in the alternative nut butter section of the grocery store.
• Brown sugar: This recipe uses brown sugar, not granulated sugar, for a caramel-like flavor and to make the brownies chewy.
• Eggs
• Vanilla
• Semi-sweet chocolate chips: In my opinion, dark chocolate complements this Biscoff flavor best.

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How to Make the Biscoff Chocolate Chip Brownies:

Making these brownies is super easy and takes about 30 minutes. With this recipe, you can make 24 2×2” brownies, so there’s plenty to share (or keep all to yourself, we won’t judge!).

The Brownies:

1. To start, preheat your oven to 350°F and prepare a 9×13-inch cake pan with non-stick spray and parchment paper. In a medium bowl, combine 1 ½ cups of all-purpose flour, ¾ cup of finely crushed Biscoff cookies, and 1 teaspoon of salt.
2. Next, in a large microwave-safe bowl, melt 1 cup of unsalted butter and 1 cup of Biscoff cookie spread in the microwave for about 1 minute. Stir until combined and microwave for an additional 30 seconds as needed. Once melted, vigorously stir in 2 cups of brown sugar until creamed. Then, add 4 eggs, one-at-a-time, mixing thoroughly each time. Finally, add 2 teaspoons of vanilla and stir. Add the dry ingredients all at once and stir with a spatula until just combined. Fold in 1 cup of semi-sweet chocolate chips and pour the brownie batter into the prepared 9×13-inch pan.
3. Bake the brownies at 350°F for 30 minutes. Remove from the oven and cool to room temperature.

The Frosting and Drizzle:

1. While the brownies are cooking, you can make the Biscoff frosting and chocolate drizzle. In a bowl, add ½ cup of unsalted butter and 1 cup Biscoff Cookie spread and cream with a hand mixer. Then, add 1 teaspoon of vanilla, 4 tablespoons of heavy cream, and 1 2/3 cups of powdered sugar to the bowl and mix with a hand mixer until smooth and fluffy. Transfer the frosting to a decorator bag.
2. Remove the cooled brownies form the 9×13-inch pan with parchment paper and cut them into your desired size. Zig-zag the frosting on top of each individual brownie. To make the chocolate drizzle, heat ¼ cup of the chocolate chips and 2 teaspoons of heavy cream until melted, 15-30 seconds. Stir and then drizzle on top of each frosted brownie.

Now, its time to enjoy these decadent Biscoff Chocolate Chip Brownies! They’re the perfect treat to enjoy at home or to serve at your next gathering. Trust me, your taste buds will thank you for making these irresistible brownies!

–Kim

Print Recipe

Biscoff Chocolate Chip Brownies

These Biscoff Chocolate Chip Brownies are a modern twist on a classic dessert. The addition of Biscoff cookies and spread adds a unique and delicious flavor that complements the dark chocolate chips perfectly. And with their chewy, fudgy texture and crispy edges, these brownies are sure to become a new favorite.

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Dessert

Keyword: Biscoff, brownie, chocolate

Servings: 24 2×2″ brownies

Author: Kim Melanson

Ingredients

Brownies:

• 1 ½ cup (180g) all-purpose flour
• ¾ cup (90g) Biscoff cookies finely crushed
• 1 teaspoon kosher salt
• 1 cup (226g) unsalted butter, room temperature
• 1 cup (250g) Biscoff cookie spread
• 2 cups (440g) brown sugar
• 4 eggs
• 2 teaspoon vanilla
• 1 cup (180g) semi-sweet chocolate chips

Biscoff Frosting:

• ½ cup (113g) unsalted butter
• 1 cup (250g) Biscoff cookie spread
• 1 teaspoon vanilla
• 4 Tablespoons heavy cream
• 1 ⅔ cup (208g) powdered sugar

Chocolate Drizzle:

• ¼ cup (45g) chocolate chips
• 2 teaspoons heavy cream

Instructions

Brownie:

• Preheat oven to 350°F. Prepare 9×13-inch cake pan with non-stick spray and parchment paper.
• Combine dry ingredients in medium bowl: flour, crushed Biscoff cookies, and salt.
• In large microwave-safe bowl, melt butter and cookie spread in microwave for approximately 1 minute. Stir until combined. Microwave for an additional 30 seconds as needed.
• Vigorously stir in brown sugar with a spatula until creamed.
• Add eggs, one-at-a-time, mixing thoroughly each time.
• Add vanilla and stir. Then add dry ingredients all at once. Stir with spatula until just combined.
• Fold in chocolate chips. Pour brownie batter into prepared 9×13-inch pan.
• Bake at 350°F oven for 30 minutes. Remove from oven and cool to room temperature.

Biscoff Frosting and Drizzle:

• Add butter and cookie spread to bowl and cream with hand mixer.
• Add vanilla, heavy cream and powdered sugar to bowl and mix with hand mixer until smooth and fluffy.
• Add frosting to decorator bag.
• Remove brownies from 9×13-inch pan with parchment paper. Cut brownies into desired size.
• Zig-zag frosting on top of each individual brownie.
• Heat chocolate chips and heavy cream until melted, 15-30 seconds. Stir and then drizzle on top of each frosted brownie.