Small Batch Bourbon Biscoff Cookie Butter Brownies Recipe
A decadent trio of flavors—fudgy chocolate brownie base, bourbon-spiked Biscoff cookie butter layer, and glossy chocolate ganache—these bourbon brownies are dressed up but easy enough for any night.
Servings: 8
Ingredients
Batter
- ½ cup all-purpose flour
- ⅛ cup cocoa powder
- ¼ teaspoons baking powder
- ⅛ teaspoons salt
- 3 tablespoons butter
- ¼ cup + 2 tablespoons sugar
- ½ teaspoons vanilla
- ¼ cup bourbon divided, or substitute stout like guiness, bailey's or rum
- 6 oz chocolate divided
- 1 eggs
Biscoff Buttercream
- ¼ cup butter
- ½ cup powdered sugar
- ⅛ cup Biscoff cookie butter
- ½ tablespoons bourbon
Chocolate Glaze
- 3 oz chocolate
- 3 Tablespoon butter
- Optional: 1 teaspoon bourbon
Instructions
- Preheat the oven to 350°F / 175°C. Line a greased 8 ½ by 4 ¼ - inch loaf pan with greased parchment paper that goes up the sides to create a sling.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium- size saucepan over low heat, bring the butter, sugar, vanilla, and 2 tablespoons plus 2 teaspoons of the bourbon to a simmer. Remove from the heat, whisk until smooth, and add in 4 ounces of the chopped chocolate. Swirl the pan to cover the chocolate and allow it to sit for 2 minutes.
- Whisk until there are no chunks of chocolate left. Whisk in the egg, mixing until incorporated.
- Fold in the flour mixture with a rubber spatula. Stir remaining chopped chocolate. Spread the batter evenly in the prepared pan.
- Bake in the middle of the oven for 20 to 24 minutes. The brownies should be puffed but still a bit wobbly in the center. Be careful not to overbake these, otherwise they won’t have the outrageous fudge quality. As soon as you take them from the oven, use a pastry brush to gently brush the remaining bourbon over the top. As they cool the chocolate wabble center will set.
- Cool completely in the pan before topping.
- Make the buttercream: In a medium bowl, beat the butter and confectioners’ sugar until smooth and fluffy with a stiff rubber spatula. Add the Biscoff cookie butter and bourbon. Use a small offset spatula to smooth the buttercream over the cooled brownies. The smoother the surface, the more elegant the finished brownies will be. Refrigerate for about 30 minutes or until the buttercream is firm.
- Make the chocolate glaze: In a small microwave- safe bowl, microwave the chocolate and butter for about 30 seconds. Stir until smooth, add bourbon, if using. Stir and let cool slightly. Spread evenly over the chilled buttercream. Return to the refrigerator and chill for at least 30 minutes to set.
- Run the tip of a knife dipped into hot water around the edge of the pan. Use the parchment-paper sling to carefully remove the bars from the pan. Use a very thin knife, dipped into hot water, to cut the bars into whatever size or shape you’d like. Serve at room temperature or chilled.
Notes
Store the brownies in an air tight container in the refrigerator.
Serve chilled or at room temperature.
Adapted and Printed with permission from From Zoë Bakes Cookies by Zoë François. Text copyright © 2024 by Zoë François.