biscoff® brownies
biscoff® cookie butter swirled brownies w/ a biscoff® cookie crust on the bottom
ingredients:
biscoff® cookie crust:
1-1/2 cups of crushed biscoff® cookies (about 15 cookies)
pinch of salt
1/3 cup of butter, melted
brownies:
1/2 cup of butter, softened
1/2 cup of granulated sugar
1/2 cup of brown sugar
2 large eggs
1/2 tsp of vanilla extract
1/2 cup of chocolate chips, melted
1/2 cup of all-purpose flour
1/2 cup of unsweetened cocoa powder
1/2 tsp of baking powder
1/4 tsp of salt
1/3 cup of biscoff® cookie butter
flaky sea salt, optional for topping
supplies:
small bowl
2 microwave safe bowls
mixing bowl and spoon or stand mixer with paddle attachment
8x8 square baking dish
non-stick baking spray and parchment paper
sifter, optional
wire rack, optional
knife or toothpick
directions:
preheat the oven to 350. spray an 8x8 baking dish with non-stick baking spray and line with parchment paper. set aside.
in a small bowl, mix the ingredients for the biscoff® cookie crust. it should look like wet sand. press into the bottom of the treated 8x8 dish evenly. bake for 10 minutes.
while the crust bakes, make the brownies. in microwave safe bowl, add the 1/2 cup of chocolate chips/chunks and microwave until melted, about 1-1/2 minutes. set aside.
in a mixing bowl, cream the butter, white sugar, and brown sugar together for about 3 minutes. then add in the eggs and vanilla. add the melted chocolate in, once it has cooled some. next, sift the flour, cocoa powder, baking powder, and salt into the wet ingredients, and mix until smooth.
in a microwave safe bowl, slightly melt the cookie butter - warm in intervals of 5 seconds, for a total of no more than 15 seconds. the cookie butter should be easily mixed but not runny.
once the crust has baked and cooled slightly, pour the brownie batter on top of it. dollop spoonfuls of the melted cookie butter on top of the brownie batter (with space in-between), and then use a knife or toothpick to gently swirl the brownie batter with the cookie butter.
once swirled to your liking, sprinkle lightly with flaky sea salt, if desired, then bake for 30-35 minutes. a toothpick should come out mostly clean. allow the brownies to cool completely before removing from the pan and cutting, about 2 hours. once cut, they can be re-warmed, if desired (the brownies will fall apart if you try to cut/remove them from the pan before they are cooled).
store in an air tight container for 3-4 days.
notes: the crust is optional in this recipe - you can make these brownies with just the swirl on top and omit the crust. if you make the crust, be sure to crush the cookies well. use a food processor, if available. you want the cookies to be ground fine.
if you want to swirl peanut butter/any nut butter into your brownies instead of cookie butter, you’ll follow this same recipe and method, just replacing the cookie butter with your desired nut butter.
