Today, I’ve got delicious gooey, fudgy biscoff brownies for you! These brownies are so decadent and delicious with that beautiful biscoff or cookie butter taste complimenting the deep rich flavour of the chocolate.
If you need a gluten free brownie, try my fudgy coconut flour brownies.
Brownies are one of my all time favourite desserts to make and eat. I love a rich, fudgy brownie or a good chewy brownie but this recipe is definitely in the rich category! These biscoff brownies will satisfy your sweet tooth along with any chocolate cravings you might have.
One of the reasons I love brownies is they’re relatively easy and quick to whip up. They’re also a great dessert to bring to a gathering or party as pretty much everyone enjoys a good fudgy brownie. Plus, an easy way to impress everyone with your baking skills is bringing a brownie with a perfect shiny, crackly top, which these biscoff brownies have! They also have big gooey piles of cookie butter on top and who can resist cookie butter in any capacity! Yumm!
The Crackly, Crinkly Top
Through research and many trials of different brownie and blondie recipe testing, including these biscoff brownies, I have discovered the easiest way to get a shiny crackly top. The shiny, crackly top had always alluded me every time I made brownies or blondies and I was getting really frustrated. So, I decided to research different people’s ideas on how to always get that traditional top and try different ways for myself. The two keys I have found is ensuring your eggs and sugar are well combined, which is why I always whisk mine together vigorously. The second is adding the warmed butter, and chocolate if the recipe calls for it, to the egg mixture. Based off my knowledge and research, this helps basically create a meringue like top by allowing the sugar to fully melt and blend into the eggs. And VOILA! A beautiful, traditional top every time!
- There are various ways you can decorate these brownies. You can do what I did and leave the cookie butter in heaps on top and let them bake into the top, which reminds me of a cow or giraffe pattern and I enjoy. Plus you get lots of cookie butter in each bite this way OR
- You can attempt a gentle swirl of the gobs of cookie butter with a knife. You can do this by just kind of pushing it into the batter a little with a knife or gently warm the cookie butter and then it pour on top of the batter and swirl it. However, if you swirl it, I find you don’t get as much cookie butter in each bite OR
- You can decorate with Lotus biscuits on top. I did try this when recipe testing and while it was absolutely delicious and gave the brownies a great crunch, they did tend to get soggy the next day. So if you plan to eat the whole batch in one day, this is also a great option!
How Many Brownies Will This Make?
This recipe makes 9 large, 12 medium or 16 small brownies depending on how you cut them. I like cutting them in 16’s as these are rich!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
- Don’t overmix your brownie batter! Overmixing leads to a denser, less fudgy brownie as you’ll start developing the gluten. Using a spatula, fold the dry and wet mixtures together until just combined.
- To get cookie butter in every bite, make sure you spread the teaspoonfuls all over. You can also use a knife to swirl it a little more into the batter if you like.
- I recommend using a metal pan when baking brownies. Glass and ceramic take much longer to heat up which leads to the edges overbaking while the centre will be underbaked. This can also lead to your brownies sinking in the middle.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Brownies and Blondies
Today’s song is by the amazing George Ezra. I love his voice and music, it’s so pretty but also catchy. This is one of my favourites by him! Here’s Blind Man in Amsterdam by George Ezra. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
- 170g/6oz semi sweet or dark chocolate
- 1/2 cup (113g) unsalted butter
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (80g) all purpose flour
- 1/3 cup (35g) cocoa powder
- 3/4 tsp salt
- 3/4 cup (120g) semi sweet chocolate chips
- 1/2 cup (130g) cookie butter
- Preheat the oven to 350℉. Line or spray an 8×8 baking pan and set aside.
- In a small, microwave safe bowl, add your butter and 170g of semi sweet or dark chocolate. Heat in 30 second increments until fully melted.
- While the butter mixture heats, add your eggs and sugar to the bowl of a stand mixer or a large mixing bowl. Whisk at medium high speed for 3 minutes until ribbony and lighter in colour.
- Once the butter mixture is completely melted, stir in your vanilla. While mixing at a low speed, pour the butter mixture into the egg mixture and mix until combined.
- Add the flour, cocoa powder and salt to the egg mixture. Fold together until almost combined.
- Add in the chocolate chips and fold until combined. Pour into your prepared pan and smooth it with a spatula. Drop tsp or slightly larger size bits of cookie butter onto the top of the batter. Make sure you drop them all over the top of the batter so every bite gets some cookie butter. You can push them down and swirl them a little here if you like.
- Place in the oven and bake for 25-29 minutes or until a toothpick comes out almost clean. If it comes out clean then the brownies are overbaked so err on the side of caution and pull them earlier rather then later.
- Allow to cool completely before storing in an airtight container for up to 3 days. Enjoy!