This is pure brownie dessert heaven. It might even be our favorite brownie recipe of all time. It starts with my Better Than the Best Chocolate Fudgy Brownie batter that’s dotted with creamy Biscoff cookie spread and 70% dark chocolate chunks. Finally, it’s layered inside and topped with a Momofuku Milk Bar-style Cornflake Crunch. This super moist chocolatey brownie recipe has it all. It’s sweet, but not too sweet The corners are so chewy and every crunchy bite is filled with a bit of Biscoff. A great make-ahead-and-freeze dessert that’s so much better than the average brownie. For anyone new to baking brownies, I’ve included step-by-step recipe photos at the end of the post.
The Best Biscoff’y Fudgy Brownie Recipe (maybe ever)
There’s no magic for how this recipe happened. Some of the best recipes I’ve ever made were from whatever I had hanging out in the pantry that needed to be used up. I had a little Biscoff spread in my pantry leftover from when I made Biscoff Peanut Butter Cups last week. Also, I just happened to have exactly the right amount of Cornflakes needed to make a 1/2 recipe of Christina Tosi’s Cornflake Crunch (which happened to be the perfect amount for this recipe with just a little leftover for sprinkling on top of yogurt). I also had a bar of 70% dark chocolate so these delicious fudgy chocolate brownies with a milky mega-crunch made total sense.
If you’re not familiar with David Chang or his restaurant Momofuku, it’s located in my old neighborhood in the East Village, NYC and it’s a place I frequented often for their pork buns and generally all-around delicious food. And Milk Bar is a dessert destination spin-off from Momofuku. This mecca of tasty, inspired desserts was developed by pastry chef, Christina Tosi (mentioned above). If you’ve never had a dessert from here (or tasted the Cornflake Crunch) once you make it, you’ll know why dessert-lovers everywhere know about this little shop.
Super Fudge Biscoff Brownies w/Cornflake Crunch Ingredients
- 1 cup sugar (pure cane, white, or light brown packed) (200g)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (115g)
- 1 tablespoon sunflower or grapeseed oil (15g)
- 2 large eggs, lightly beaten (100g)
- 1 teaspoon pure vanilla extract (4.5g)
- 1/2 cup all-purpose flour (70g)
- 1/2 cup cocoa powder, unsweetened dutch process (45g)
- 1/2 teaspoon espresso coffee grounds
- 3/4 teaspoon kosher salt
- 1 1/2 ounces (4 squares) 70% dark chocolate (40g)
- 6 to 7 tablespoons Biscoff Cookie spread (100g)
- one recipe Cornflake Crunch
How to Make Super Fudgy Brownies with Cornflake Crunch
- Preheat the oven to 350°F/°176C and prepare the baking pan. Butter a shallow loaf pan (or an 8×8-inch or 9×9-inch square baking pan) and line it with parchment paper for easy removal. Set aside until ready to fill.
- Combine the dry ingredients. In a mixing bowl combine flour, cocoa powder, salt, and espresso and whisk well to combine. Set aside.
- Mix the wet ingredients. In a large mixing bowl (or bowl of a stand mixer fitter with the whisk attachment), vigorously mix the melted butter, oil, and sugar about 1 minute. Add the eggs and vanilla and beat for 1 more minute until the mixture is lighter in color.
- Combine the dry ingredient with wet ingredients. Add the flour mixture to the butter-sugar mixture and gently fold the dry ingredients into the wet ingredients using a rubber spatula until there are no more streaks of flour remaining.
- Assemble the brownies. Pour about half of the brownie batter into the prepared pan. Dot the batter with Biscoff spread and sprinkle a layer of Cornflake Crunch on top covering the batter fully. Add the last 1/2 of brownie batter, dot it with Biscoff, and cover with Cornflake Crunch.
- Bake the brownies. Bake the brownies for approximately 25 -30 minutes or until the middle is set and no longer jiggling. Remove from the oven to a cooling rack and let rest for 10 minutes. Then remove them from the pan to the cooling rack to finish cooling. Enjoy!
Add-In’s for your Super Fudgey Brownies
I added dots of Biscoff spread and 1.5 ounces (40g) of 70% dark chocolate to create little pockets of melted chocolate, but you can add plenty of other things. Here are a few ideas to get you started.
- butterscotch chips
- peanut butter chips
- chewy caramel candies
- Fruity Pebbles cereal
- white chocolate chunks
- milk chocolate chunks
- unsweetened shredded coconut
- macadamia nuts
- pecans
- almonds
- walnuts
- hazelnuts
Super Fudge Biscoff Brownies w/Cornflake Crunch tips + tricks + FAQ’s
- Why use a scale versus measuring cups and spoons? For best results when baking, use a scale as opposed to measuring cups which yields more consistent results and makes it quicker to pull together.
- What’s the best way to prepare baking pans for brownies? To prepare pans for baking, spray them with non-stick baking spray (or rub them down with butter ensuring full coverage). Then line your pans with parchment paper (bottom) and around the sides. You may also leave strips of parchment overhanging so you can use them to “lift” the brownies out of the pan after they’ve cooled for about 10 minutes.
- Why are room temperature ingredients important for baking brownies? Room temperature ingredients like eggs, butter, milk, and other dairy ingredients can form an emulsion that traps air in a mixture. This trapped air expands and rises during the oven’s baking process, which ultimately produces fluffier and more tender baked goods. This is how you get the most tender crumb and fluffy moist baked goods.
- Why am I supposed to gently incorporate the dry ingredients with the wet ingredients? Do not over-mix the flour and cocoa powder mixture once it’s added to the wet ingredients. Doing so will activate the gluten too much and also create air pockets in the batter giving you a more cake-like texture.
- Can I make brownies ahead and freeze them? Yes, brownies freeze extremely well and taste just as good when frozen and thawed! Leave them in the fridge overnight or at room temperature for a couple of hours after removing them from the freezer. This makes brownies one of the best make-ahead desserts or bake-and-take recipes to save you time.
- What’s the best way to store brownies? The best way to store brownies is to allow them to first completely cool. Store them in an airtight container for up to 3 days at room temperature, or in the refrigerator for up to five days (if they last that long!). And they freeze really well! Just wrap the brownies in plastic wrap or wax paper and store them in a freezer bag or other air-tight container. Simply thaw in the fridge overnight or on the countertop for 30 minutes or an hour.
- Who invented brownies? No one knows for sure who invented the brownie, but Bertha Palmer’s name gets thrown around a lot. A Chicago socialite of the 1890s supposedly asked the pastry chef of the Palmer House Hotel (her husband owned the hotel) to create a dessert that was cake-like and appropriate for sack lunches. There’s also a claim that a housewife from Bangor, Maine invented the brownie recipe and was referred to as “Bangor Brownies”.
- Where do brownies come from? Brownies are an American invention. It’s a baked chocolate confection with a consistency somewhere between fudge, a chewy cookie, and cake. Some brownies are more cake-like while others are fudgier.
Looking for More Delicious Biscoff Desserts?
Here are a few of our favorite dessert recipes featuring Biscoff Cookie Spread or delicious Lotus Biscoff cookies. If you love these cookies as much as we do, you may find something else you like.
- Biscoff Peanut Butter Cups (Even Better than Reese’s)
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- Easy + Delicious Double Biscoff Cheesecake
- Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini’s)
Let’s get started!
Print
Super Fudge Biscoff Brownies w/Cornflake Crunch
- Total Time: 35 minutes
- Yield: 8-10 slices 1x
- Diet: Vegetarian
Description
These super moist chocolatey brownies have it all. They’re sweet, but not too sweet The corners are chewy just like we like them and every crunchy bite is filled with a bit of creamy Biscoff. A great make-ahead-and-freeze dessert that’s way better than the average brownie.
Ingredients
- 1 cup sugar (pure cane, white, or light brown packed) (200g)
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (115g)
- 1 tablespoon sunflower or grapeseed oil (15g)
- 2 large eggs, lightly beaten (100g)
- 1 teaspoon pure vanilla extract (4.5g)
- 1/2 cup all-purpose flour (70g)
- 1/2 cup cocoa powder, unsweetened dutch process (45g)
- 1/2 teaspoon espresso coffee grounds
- 3/4 teaspoon kosher salt
- 1 1/2 ounces (4 squares) 70% dark chocolate (40g)
- 6 to 7 tablespoons Biscoff Cookie spread (100g)
- one recipe Cornflake Crunch
Instructions
- Preheat the oven to 350°F/°176C and prepare the baking pan. Butter a shallow loaf pan (or an 8×8-inch or 9×9-inch square baking pan) and line it with parchment paper for easy removal. Set aside until ready to fill.
- Combine the dry ingredients. In a mixing bowl combine flour, cocoa powder, salt, and espresso and whisk well to combine. Set aside.
- Mix the wet ingredients. In a large mixing bowl (or bowl of a stand mixer fitter with the whisk attachment), vigorously mix the melted butter, oil, and sugar about 1 minute. Add the eggs and vanilla and beat for 1 more minute until the mixture is lighter in color.
- Combine the dry ingredient with wet ingredients. Add the flour mixture to the butter-sugar mixture and gently fold the dry ingredients into the wet ingredients using a rubber spatula until there are no more streaks of flour remaining.
- Assemble the brownies. Pour about half of the brownie batter into the prepared pan. Dot the batter with Biscoff spread and sprinkle a layer of Cornflake Crunch on top covering the batter fully. Add the last 1/2 of brownie batter, dot it with Biscoff, and cover with Cornflake Crunch.
- Bake the brownies. Bake the brownies for approximately 25 -30 minutes or until the middle is set and no longer jiggling. Remove from the oven to a cooling rack and let rest for 10 minutes. Then remove them from the pan to the cooling rack to finish cooling. Enjoy!
Notes
- If you don’t have espresso, you can omit it. But espresso (finely ground coffee) enhances the chocolate flavor when used in baked goods. It does not give the baked goods a coffee flavor. Do not replace espresso grounds with instant coffee.
- Do not over mix or whip the dry ingredients into the wet ingredients. This will make your brownies have a cake-like (drier and airier) consistency rather than a fudge-like crumb.
- Make sure the eggs are at room temperature before starting. If you forget to let the eggs come to room temperature before you get started (it happens!), simply place eggs in a bowl and run hot water over them to take the chill off. Let them rest in the warm water until ready to use.
- Allow the brownies to cool for at least 30-40 minutes before cutting into them. OR, just eat it hot if that’s how you like to do it! The texture and flavor are better when baked goods are allowed to properly cool.
- For an even gooier fudgy brownie, cook them for 25 minutes only. They’ll continue cooking ever so slightly once removed from the oven. For me, I like it somewhere in between chewy and gooey. I enjoy chewy edges with a fudgy center. I’m not a fan of cake-like brownies so for us, 25-30 minutes of baking time yields a perfect brownie every time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
Super Fudge Biscoff Brownies w/Cornflake Crunch recipe step-by-step instructions & photos
