Cookie Butter Brownies
Deliciously rich brownies featuring a Biscoff crust and creamy cookie butter frosting.
Equipment
- 9-inch square pan For baking the brownies.
Ingredients
For Biscoff Crust
- 16 oz Biscoff cookies divided
- 0.5 cup butter melted
- 2 tbsp granulated sugar
For Biscoff Brownies
- 1 cup butter melted
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 4 large eggs at room temperature
- 1.25 cups cocoa powder
- 0.5 cup all-purpose flour
- 0.25 tsp salt
- 0.5 cup cookie butter
For Cookie Butter Frosting
- 0.5 cup butter softened
- 0.75 cup cookie butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp heavy whipping cream
Instructions
- Prepare the Crust by lining a 9-inch square pan with foil and coating with nonstick spray.
- Crush the Biscoff cookies into fine crumbs and set aside 1/4 cup for garnish.
- In a medium bowl, mix cookie crumbs with melted butter and sugar, then press into the pan.
- Whisk together melted butter, sugar, and vanilla in a large bowl.
- Add eggs one at a time, whisking well after each addition.
- Stir in cocoa powder, flour, and salt until just blended.
- Spread brownie batter evenly over the crust.
- Melt cookie butter in the microwave and drizzle over the batter, swirling lightly.
- Bake at 350°F for 40-45 minutes or until set.
- Cool in the pan, then lift out using the foil overhang.
- Beat softened butter and cookie butter for frosting until smooth.
- Gradually add powdered sugar, mixing until smooth.
- Beat in vanilla extract, then add heavy cream until frosting is spreadable.
Notes
For a fun twist, try adding chopped nuts or chocolate chips to the brownie batter.