Sharing the BEST easy homemade brownies today! My Biscoff Stuffed Easy Homemade Brownies are show stoppers. Perfect texture and a chocolate lovers dream!
Easy Homemade Brownies
Making homemade brownies is much easier than you might think! I’ve got a recipe for you today that uses pretty basic panty staples and you’ll have gorgeous delicious brownies in no time at all! I stuffed my brownies with cookie butter today because, why not! They’re out of control amazing. Hope you enjoy!
Be sure to try my Oreo Brownies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Biscoff Easy Brownies
- all-purpose flour
- unsweetened cocoa powder, Hershey’s Special Dark preferred
- kosher salt
- salted butter
- granulated sugar
- light or dark brown sugar
- large eggs
- pure vanilla extract
- canola oil
- Biscoff Cookie Butter
How To Make Easy Homemade Brownies
- Preheat oven to 350 degrees F. and line an 8 x 8 inch baking dish with parchment paper.
- Place flour, cocoa powder and salt in a large mixing bowl, stir to combine. Place hot melted butter, oil, and sugars into a medium mixing bowl. Whisk until well combined, a good minute. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredient bowl, gently stirring just until batter forms. Transfer half of the batter to baking dish. Spread evenly and top with cookie scoop fulls of cookie butter evenly over top. Take an offset spatula and spread evenly. Top with remaining brownie batter, spreading evenly. Bake for 35-40 minutes, until baked through. Remove from oven and let cool for at least 1 hour before cutting into squares. Serve room temperature or warmed with a scoop of ice cream.
Combine your dry ingredients then work on the wet ingredients. Slowly add wet ingredients to dry ingredients until brownie batter is combined.
Brownie batter will be thick and shiny.
Transfer half of brownie batter into the 8 x 8 inch baking pan lined with parchment paper. Top with scoops of Biscoff Cookie Butter then carefully spread cookie butter evenly over brownie batter.
Pour remaining brownie batter over top of cookie butter layer. Spread evenly over top.
Bake brownies for 35-40 minutes, until baked through. Remove and let cool for an hour before cutting into squares.
How To Serve Cookie Butter Brownies
Serve brownies room temperature in squares or warmed in microwave topped with vanilla ice cream.
How To Store Leftover Brownies
Store any leftover brownies in an airtight container room temperature or refrigerated for up to 5 days.
Biscoff Stuffed Easy Homemade Brownies
Equipment
- Oven
- Bowl
- 8 x 8 baking dish
- parchment paper
Ingredients
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder I prefer and use the Hershey's Dark Cocoa
- 1/2 teaspoon kosher salt
- 1 stick salted butter melted and hot to the touch
- 2 tablespoons canola oil
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar light or dark
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups Biscoff Cookie Butter
Instructions
- Preheat oven to 350 degrees F. and line an 8 x 8 inch baking dish with parchment paper.
- Place flour, cocoa powder and salt in a large mixing bowl, stir to combine. Place hot melted butter, oil, and sugars into a medium mixing bowl. Whisk until well combined, a good minute. Stir in eggs and vanilla, whisking another 2 minutes. Slowly stir wet ingredients into the dry ingredient bowl, gently stirring just until batter forms. Transfer half of the batter to baking dish. Spread evenly and top with cookie scoop fulls of cookie butter evenly over top. Take an offset spatula and spread evenly. Top with remaining brownie batter, spreading evenly. Bake for 35-40 minutes, until baked through. Remove from oven and let cool for at least 1 hour before cutting into squares. Serve room temperature or warmed with a scoop of ice cream.
Nutrition
Pin Easy Homemade Brownies
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Everyone went crazy for these! I might add a bit less cookie butter next time but they were seriously the best brownies I’ve ever had.
I can’t get the Hershey Special Dark where I live. We have a choice of natural or Dutch process. What do you recommend? Thank you, Jenny!
Yes, if you have the regular unsweetened cocoa powder that is just fine, doesn’t have to be the dark.