The Secret to Seriously Fudgy Biscoff Brownies

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift out the brownies later. Lightly grease the exposed sides of the pan.
2. 2

   In a large mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk vigorously for about 1-2 minutes until the mixture is glossy and well combined. The heat from the butter helps dissolve the sugar, contributing to a crinkly top.
3. 3

   Add the eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
4. 4

   In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
5. 5

   Pour about two-thirds of the brownie batter into the prepared baking pan and spread evenly. Dollop about ½ cup of the Biscoff cookie butter over the batter. Use a knife or skewer to gently swirl the cookie butter into the brownie batter, creating ribbons.
6. 6

   Pour the remaining brownie batter over the swirled layer and spread gently. Dollop the remaining ¼ cup of Biscoff cookie butter on top, and swirl again minimally. Sprinkle the crushed Biscoff cookies evenly over the top.
7. 7

   Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Do not overbake!
8. 8

   Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares. This ensures they set properly and are fudgy.