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
Units
Scale
- 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
