If you’re searching for a brownie recipe that completely reinvents the classic dessert experience, look no further than the Bourbon Biscoff Brownies From ‘Zoë Bakes Cookies’ by Zoë François. This recipe is a sublime blend of rich chocolate, the warm, nuanced notes of bourbon, and the unmistakable caramel-spiced flavor of Biscoff cookie butter. It’s more than just a brownie; it’s a celebration of textures and flavors, with a velvety buttercream frosting and a glossy chocolate glaze that make every bite feel like a special occasion. Whether you savor it simply or dress it up with all the layers, these brownies will quickly become your go-to indulgence.

Bourbon Biscoff Brownies From 'Zoë Bakes Cookies' by Zoë François - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role—whether it’s building the fudgy texture of the brownies, enhancing the deep chocolate flavor, or adding those complex bourbon notes that make this treat unforgettable. Here’s a quick rundown of what you’ll need to create these luscious Bourbon Biscoff Brownies From ‘Zoë Bakes Cookies’ by Zoë François.

All-purpose flour: The backbone for structure, ensuring your brownies hold their fudgy interior without falling apart.
Dutch-processed cocoa powder: Gives the brownies a rich, mellow chocolate taste and a beautiful deep color.
Baking powder: Just a pinch to help the brownies rise slightly and keep them tender.
Kosher salt: Balances the sweetness and intensifies the chocolate flavor.
Unsalted butter: Provides luscious moisture and richness to both the batter and the frosting.
Granulated sugar: Sweetens the brownies and contributes to their shiny, crackly top.
Pure vanilla extract: Adds warmth and depth that complements the other flavors perfectly.
Bourbon: The star secret—infuses the batter, the buttercream, and even the final finishing glaze with boozy warmth and complexity.
Bittersweet chocolate: Melted into the batter for intense chocolate flavor, and folded in to create pockets of melty goodness.
Eggs: Bind everything together for that perfect tender crumb.
Chopped pecans (optional): Adds delightful crunch and an earthy note that pairs beautifully with the bourbon.
Confectioners’ sugar (for buttercream): Creates a silky smooth frosting with just the right amount of sweetness.
Biscoff cookie butter: Brings a unique caramel-spiced element that makes these brownies stand out.
Semisweet chocolate chips: For the glossy chocolate glaze that finishes the brownies with an elegant shine.

How to Make Bourbon Biscoff Brownies From ‘Zoë Bakes Cookies’ by Zoë François

Step 1: Prepare Your Dry Ingredients

Start by sifting together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and kosher salt into a bowl. This helps ensure your brownies have an even texture without any lumps or clumps of cocoa powder, which can sometimes happen if you add them directly.

Step 2: Melt Butter and Chocolate

Gently melt unsalted butter and half of the bittersweet chocolate together, either in a double boiler or a heat-safe bowl over simmering water. Stir slowly until the mixture is smooth and glossy—this rich base is the heart of your brownies and sets the stage for their intense chocolate flavor.

Step 3: Mix in Sugar, Bourbon, and Vanilla

Remove the melted chocolate and butter mixture from heat and whisk in the granulated sugar until smooth. Then, add the vanilla extract and half of the bourbon. The bourbon is baked into the brownies here, infusing the batter with complex warmth but leaving no harsh alcohol taste.

Step 4: Incorporate Eggs

Beat the eggs into the mixture one at a time, stirring thoroughly after each addition. This step ensures everything emulsifies perfectly, creating a dense but tender brownie texture. Be sure the eggs are at room temperature to avoid curdling the chocolate mixture.

Step 5: Fold in Dry Ingredients and Remaining Chocolate

Gently fold the sifted dry ingredients into the wet batter, taking care not to overmix. Then, add the remaining chopped bittersweet chocolate pieces and pecans if using. The chocolate pieces will create delightful pockets of melted chocolate throughout your brownies.

Step 6: Bake and Brush with Bourbon

Pour the batter into your prepared pan and bake until just set, with a crackly top and moist center. Once they come out of the oven, quickly brush the tops with the remaining bourbon to add moisture and an extra layer of bourbon flavor. This step is what sets these brownies apart with their distinct boozy kick carefully layered in.

Step 7: Prepare Bourbon Biscoff Buttercream

While the brownies cool, make your buttercream by beating room temperature butter with confectioners’ sugar and Biscoff cookie butter until creamy. Slowly add bourbon to taste, beating until you have a rich, fluffy frosting with that magical caramel warmth.

Step 8: Apply Buttercream and Chocolate Glaze

Spread the bourbon Biscoff buttercream evenly over cooled brownies. Then, melt the semisweet chocolate chips and butter together for the glaze, letting it cool slightly before pouring over the buttercream layer. This final glossy finish adds a sophisticated, elegant touch and just the right amount of chocolate intensity.

How to Serve Bourbon Biscoff Brownies From ‘Zoë Bakes Cookies’ by Zoë François

Garnishes

To elevate the bourbon Biscoff brownies even further, try sprinkling chopped toasted pecans or crystallized ginger on top. A light dusting of cocoa powder or a few Biscoff cookie crumbs can also add texture and visual appeal without overpowering the signature flavors.

Side Dishes

These rich brownies pair beautifully with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream. You can even serve them alongside fresh berries to cut through the richness with a hint of natural tartness and brightness.

Creative Ways to Present

For a fun party presentation, serve individual brownies in mini dessert cups topped with a swirl of bourbon Biscoff buttercream and a drizzle of caramel sauce. Alternatively, stack brownies with layers of frosting in a rustic “brownie cake” that becomes the centerpiece of any celebration.

Make Ahead and Storage

Storing Leftovers

Once frosted and glazed, store your Bourbon Biscoff Brownies From ‘Zoë Bakes Cookies’ by Zoë François in an airtight container at room temperature for up to three days. This keeps them moist while allowing the flavors to meld beautifully.

Freezing

These brownies freeze wonderfully if you want to make them ahead. Wrap individually or in portions with plastic wrap and place them in a freezer-safe container. When properly stored, frozen brownies maintain their texture and flavor for up to two months.

Reheating

For a warm, gooey treat, gently microwave a brownie for 15-20 seconds or warm it in a low oven. This brings out melted chocolate pockets and lets the bourbon aroma bloom again. Pair it with a cold scoop of ice cream for contrast.

FAQs

Can I omit the bourbon in the recipe?

Yes, you can leave out the bourbon if you prefer a non-alcoholic version, but you’ll lose the warm, complex notes it brings. Consider substituting with a splash of vanilla extract or a bourbon-flavored extract to maintain flavor depth.

Is Biscoff cookie butter necessary?

While not essential, Biscoff cookie butter adds a unique caramel and spice dimension that elevates the brownies to something truly special. If you can’t find it, a smooth peanut butter or almond butter can be a fun experiment but won’t replicate the exact flavor.

Can I use a different type of chocolate?

Bittersweet chocolate offers the perfect balance of richness and slight bitterness, but you could use semisweet or even milk chocolate for a sweeter, less intense experience. Just keep quality in mind for the best results.

How do I know when the brownies are done baking?

The brownies are ready when the edges look set and a toothpick inserted in the center comes out with moist crumbs but not wet batter. This ensures a fudgy texture that’s neither underbaked nor dry.

What if I don’t want to make the buttercream or glaze?

The brownies themselves are delicious without the frosting or glaze, especially since they’re brushed with bourbon after baking. You can serve them as is for a simple, boozy brownie or add your favorite toppings for extra flair.

Final Thoughts

If you want to impress friends or just treat yourself to the ultimate brownie experience, Bourbon Biscoff Brownies From ‘Zoë Bakes Cookies’ by Zoë François are a must-try. Their layers of chocolate, bourbon, and cookie butter create a dessert that is as comforting as it is elegant. Once you make them, I promise you’ll come back for seconds—and maybe thirds!

Bourbon Biscoff Brownies From ‘Zoë Bakes Cookies’ by Zoë François

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These Bourbon Biscoff Brownies combine rich, fudgy chocolate with a boozy bourbon kick and the unique flavor of Biscoff cookie butter. The brownies are baked with bourbon incorporated into the batter and brushed with more bourbon after baking for moisture and extra flavor. A bourbon-infused Biscoff buttercream frosting and a shiny chocolate glaze elevate these treats into an elegant, party-worthy dessert loved by bourbon and chocolate fans alike.

Author: Mari
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a square baking pan (8×8 inches) with parchment paper, leaving an overhang to help remove the brownies after baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and kosher salt until well combined.
Melt butter and chocolate: In a heatproof bowl over simmering water or in the microwave, gently melt 6 tablespoons of unsalted butter with half the chopped bittersweet chocolate (about 6 ounces), stirring until smooth. Remove from heat and let cool slightly.
Combine sugar and bourbon: Stir granulated sugar and 1/4 cup (half) of the bourbon into the chocolate and butter mixture until the sugar begins to dissolve.
Add vanilla and eggs: Stir in the pure vanilla extract. Add the eggs one at a time, mixing well after each addition to create a smooth batter.
Incorporate dry ingredients: Gently fold the flour and cocoa mixture into the wet ingredients until just combined. Avoid overmixing to keep the brownies tender.
Add remaining chocolate and pecans: Fold in the remaining chopped bittersweet chocolate and the chopped pecans if using, distributing evenly throughout the batter.
Bake the brownies: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Brush with bourbon: Immediately upon removing the brownies from the oven, brush the top liberally with the remaining 1/4 cup bourbon to infuse moisture and flavor. Let the brownies cool completely in the pan on a wire rack.
Prepare bourbon buttercream: In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add confectioners’ sugar and mix until smooth. Beat in Biscoff cookie butter and 1 tablespoon bourbon until fluffy. Adjust consistency with a little milk or sugar if needed.
Make the chocolate glaze: Melt semisweet chocolate chips with 3 tablespoons unsalted butter in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until uniform and glossy.
Assemble the brownies: Once the brownies are completely cooled, spread the bourbon buttercream evenly over the top. Then drizzle or spread the chocolate glaze over the buttercream for a shiny, elegant finish.
Serve and enjoy: Cut the brownies into squares using the parchment overhang to lift them out of the pan. Serve as a decadent dessert or special treat for gatherings.

Notes

You can omit the pecans if you prefer nut-free brownies.
Make sure the eggs are at room temperature for better batter incorporation.
The bourbon flavor bakes out somewhat but is replenished by brushing the tops and adding bourbon to the frosting for a boozy kick.
Use high-quality bittersweet chocolate for best results and flavor complexity.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.