These rich, fudgy brownies feature a hidden layer of frozen cookie butter and a drizzle of Biscoff on top—perfect for dessert lovers.

¾ cup (200 g) Biscoff cookie butter

½ cup light or dark brown sugar

½ cup granulated sugar

2 large eggs + 1 large egg yolk

1 Tbsp vanilla extract

10 Tbsp (140 g) unsalted butter

⅔ cup + ¼ cup (156 g) semisweet chocolate chips

¼ cup (25 g) Dutch-process cocoa powder

⅔ cup + 1 Tbsp (90 g) all-purpose flour

1 tsp espresso powder (optional)

½ tsp fine sea salt

4–5 Biscoff cookies, crushed

Extra cookie butter for drizzling

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Line an 8×8-inch baking pan with parchment and spread cookie butter inside. Freeze until solid.

Preheat oven to 350°F (180°C).

Whisk eggs, yolk, sugars, and vanilla until thick and pale.

Melt butter and chocolate chips together, then stir in cocoa powder.

Combine chocolate mixture with egg mixture, then fold in flour, espresso powder, and salt.

Spread half of the batter in the pan. Lay frozen cookie butter slab on top.

Spread remaining batter, sprinkle crushed cookies, and drizzle with melted cookie butter.

Bake for 30–40 minutes, until a toothpick comes out with moist crumbs.

Cool completely before slicing. Chill for cleaner cuts.

Freezing the cookie butter ensures a clean layer.

Use white chocolate chips or peanut butter for variations.

Espresso powder enhances the chocolate flavor.