The middle shouldn't be jiggly, but the toothpick shouldn't come out completely clean. STEP EIGHT: Bake the brownies for 30-40 minutes, or until a toothpick inserted in the middle of the pan comes out with a few wet crumbs, but not covered in batter. Press the Lotus Biscoff cookies gently into the top of the batter. STEP SEVEN: Pour the remaining brownie batter over the cookie butter layer and spread it evenly towards the edges of the pan. Place the slab of cookie butter over the brownie batter. Remove the cookie butter from the freezer and gently peel it off of the parchment paper. STEP SIX: Pour half of the brownie batter into the the pan. STEP FIVE: Mix in the eggs and vanilla, then pour in the dry ingredients and mix until just combined. Continue whisking until the mixture looks like a paste that pulls away cleanly from the side of the bowl as you mix. Transfer butter to a medium sized bowl then whisk in both sugars. STEP FOUR: Melt the butter in the microwave or in a small pan over the stove. Combine the flour, salt, and cocoa powder in a small bowl and set aside. STEP THREE: Preheat the oven to 350☏ and prepare an 8x8 square pan, lining it with parchment paper while leaving some hanging over the edges. Place the parchment paper on a flat surface (cutting board, cookie sheet, or a cooling rack) and put it in the freezer while you make the biscoff brownies. STEP TWO: Remove the parchment from the pan and spread the cookie butter so that it covers the square area that will fit in the pan. Place it in the pan and fold the edges inward to form creases so that you can see how much area to cover with Biscoff spread. STEP ONE: Cut a piece of parchment paper so that it fits into your square pan, leaving some hanging over the edges. Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page. Cocoa powder: I recommend using unsweetened cocoa powder.You can use any brand of Speculoos style cookie or leave them out completely. Lotus Biscoff cookies: These are optional, but highly recommended.I use smooth but you can also use crunchy! Biscoff Spread (Cookie Butter): There are tons of different brands of cookie butter out there, so you don't have to use the Biscoff brand! I've tried at least 4 different brands.Butter: You can use regular butter or vegan/dairy free butter - the recipe has been tested both ways!.These Biscoff brownies only have 10 simple ingredients! A few notes about the ingredients: This makes the cookies slightly soft but still adds a crunch to the brownies. Biscoff cookies are layered on top of the batter and baked with the brownies.The cookie butter is chilled before you bake the brownies so that it doesn't spread into the batter, giving you a thick layer of Biscoff inside the brownies.This recipe uses only ¾ cup of flour, which is another reason why the brownies are so gooey and fudgy.These biscoff brownies only use 2 eggs (instead of 4, like many other recipes), which creates a fudgy, chewy brownie instead of a cakey one.The base for this recipe is adapted from my fudgy brownies, with a few tweaks to make them even fudgier! These Lotus Biscoff brownies were tested by 8 different people who wouldn't stop raving about them. I find a reason to make my cookie butter stuffed cookies at least once a month, and adding cookie butter to brownies will absolutely blow your mind! Next to cookie dough, Biscoff spread (aka cookie butter) is my absolute weakness. Plus, only 10 ingredients! Say hello to your new favorite cookie butter brownies! They have an ultra fudgy brownie base, a thick layer of gooey cookie butter in the middle and more cookies on top. These are the best Biscoff brownies ever.
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