Here’s the recipe, I hope you enjoy!
3/4 c Biscoff Butter (honestly, the more the better; measure with your heart)
1/2 c Brown Sugar
1/2 c Granulated Sugar
2 Large Eggs
1 Egg Yolk
1 tbsp Vanilla (like I always say, measure vanilla with your heart)
10 tbsp Butter
3/4 c Semi Sweet Chocolate Chips
1/4 c Cocoa Powder
2/3 c Flour
1 tsp Espresso Powder
1/2 tsp sSalt
4 Biscoff Cookies (or more)
2 tbsp EXTRA Biscoff Butter (to drizzle on top)
*Line an 8x8 baking pan with a large piece of parchment to get the size, make sure to crease the edges. Spread 2/3 c Biscoff Butter evenly within the square you just made on the parchment paper, put in the freezer to allow the butter to harden.
*Line baking pan with parchment paper, I like to do 2 long skinny pieces laying over each other like a + to allow for easy removal.
*Preheat oven to 350°
*Whisk together 1/2 c Brown Sugar, 1/2 c Granulated Sugar, 2 Large Eggs, 1 Egg Yolk, and 1 tbsp Vanilla until well combined.
*Melt 10 tbsp Butter and 3/4 c Chocolate Chips together in microwave in 30 second increments until smooth, make sure not to burn the chocolate. Add in 1/4 c Cocoa Powder, whisk until smooth.
*Pour the chocolate mixture into the egg mixture, whisk together until smooth.
*Fold in the 2/3 c Flour, 1 tsp Espresso Powder, and 1/2 tsp Salt until just incorporated (making sure not to over-mix the flour).
*Pour half of the batter into the 8x8 baking pan, making sure to spread it out evenly and to the edges. Add the frozen Biscoff Butter on top of the batter in the pan. Lastly, add the second half of the batter on top of the Biscoff Butter, making sure to spread evenly.
*Crush up the 4 (or more) Biscoff Cookies to sprinkle on top.
*Add 2 tbsp Biscoff Butter into a bowl to melt, in 20 second increments. Once liquid enough to drizzle on top of batter, drizzle it on top.
*Bake for 30-35 minutes, or until you can pull a toothpick out mostly clean (if it’s completely clean, there’s a chance the brownies are overcooked)
*Let them cool, if you can handle waiting long enough.
Enjoy!
Love, Sam
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