Print

Biscoff Brookie Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Biscoff Brookie Cups combine chewy cookie and fudgy brownie layers with warm Biscoff spices in handheld cupcake form.

Ingredients

Scale
  • Cookie Layer
  • 115 g unsalted butter, softened
  • 100 g brown sugar
  • 50 g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 150 g all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 80 g Biscoff biscuits, roughly crushed
  • Brownie Layer
  • 100 g dark chocolate
  • 60 g unsalted butter
  • 80 g granulated sugar
  • 1 large egg
  • 50 g all-purpose flour
  • 20 g unsweetened cocoa powder
  • ¼ tsp salt
  • Filling & Topping
  • 120 g Biscoff spread
  • 4–6 Biscoff biscuits, crushed, for topping

Instructions

  1. Preheat the oven to 180°C and line a muffin pan with paper liners.
  2. Make the cookie dough by mixing the softened butter, brown sugar and granulated sugar until creamy.
  3. Add the egg and vanilla extract and mix until smooth.
  4. Add the flour, baking soda and salt. Fold gently with a silicone spatula until a thick cookie dough forms, then fold in the crushed Biscoff biscuits.
  5. Make the brownie batter by melting the dark chocolate and butter together until smooth. Stir in the sugar and egg.
  6. Fold in the flour, cocoa powder and salt until you have a thick, glossy brownie batter.
  7. Press a portion of cookie dough into the bottom and slightly up the sides of each muffin liner.
  8. Add a spoonful of Biscoff spread into the center of each cup.
  9. Cover the Biscoff filling with brownie batter, smoothing the top gently.
  10. Bake at 180°C for about 18–22 minutes, until the edges are set while the centers remain slightly fudgy.
  11. Let the brookie cups cool in the pan before removing them.
  12. Finish with a drizzle of warmed Biscoff spread and crushed Biscoff biscuits.
  13. For the ultimate payoff, pull one open while slightly warm to reveal the fudgy brownie and gooey Biscoff center.

Notes

  • Ensure your butter is truly softened to room temperature before creaming it with sugars.
  • When melting chocolate with butter for the brownie layer, use gentle heat to prevent scorching the delicate dark chocolate.
  • Fold the flour into the brownie batter just until combined to maintain that coveted fudgy texture rather than a cakey result.

Find it online: https://dishmio.com/biscoff-brookie-cups-2/