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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.

Ingredients

Scale

Batter

  • 1 cup (120 grams) all-purpose flour
  • 1/4 cup (25 grams) Dutch-processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (80 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup bourbon, divided
  • 12 ounces (340 grams) bittersweet chocolate, finely chopped, divided
  • 2 large eggs, at room temperature
  • 1 cup (80 grams) chopped pecans (optional)

Bourbon Buttercream

  • 1/2 cup (110 grams) unsalted butter, at room temperature
  • 1 cup (120 grams) confectioners’ sugar
  • 1/4 cup (65 grams) Biscoff cookie butter
  • 1 tablespoon bourbon

Chocolate Glaze

  • 3 ounces (85 grams) semisweet chocolate chips
  • 3 tablespoons unsalted butter

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate dry ingredients: Gently fold the flour and cocoa mixture into the wet ingredients until just combined. Avoid overmixing to keep the brownies tender.
  7. Add remaining chocolate and pecans: Fold in the remaining chopped bittersweet chocolate and the chopped pecans if using, distributing evenly throughout the batter.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://yumfoodusa.com/bourbon-biscoff-brownies-from-zoe-bakes-cookies-by-zoe-francois/