Eggless Biscoff Brownies
This eggless Biscoff brownie recipe delivers a wonderfully fudgy texture and rich flavor. It makes a delicious and memorable dessert for any family gathering.
Ingredients
For the Brownies
- 1/2 cup Unsalted Butter
- 4 oz Semisweet Chocolate, Chopped
- 3/4 cup Granulated Sugar
- 1/4 cup Packed Brown Sugar
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
For the Biscoff Topping
- 1/2 cup Biscoff Cookie Butter
- 10 Biscoff Cookies
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Place the butter and chopped chocolate in a large microwave-safe bowl and heat in 30 second bursts, stirring between each, until completely melted and smooth. Whisk in the granulated sugar and brown sugar, then let the mixture cool for 5 minutes.
- Whisk in the sour cream and vanilla until the mixture turns thick, smooth and glossy.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold the dry ingredients into the chocolate mixture just until combined, then spread the batter evenly into the prepared pan.
- Microwave 1/3 cup of the cookie butter for 15 to 20 seconds until runny. Drop spoonfuls over the batter and swirl with a toothpick. Crush 6 of the Biscoff cookies into coarse crumbs and scatter them over the top, pressing lightly so they stick.
- Bake for 26 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan, about 2 hours.
- Warm the remaining cookie butter for 10 to 15 seconds and drizzle it over the cooled brownies. Break the remaining 4 cookies in half, press them on top, let the drizzle set for 15 minutes, then cut into 16 squares.
Nutrition
Serving: 1servingCalories: 245kcalCarbohydrates: 30gProtein: 2gFat: 13g
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