This is a simple brownie doused in bourbon and dressed up in black tie.
Bourbon Biscoff Brownies Recipe
They’re boozy, fudgy and well worth the effort
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Published Dec 4, 2024
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Zoë François/Zoë Bakes Cookies
So, you need to make a dessert to impress. Odds are you want to deliver something more wow-worthy than store-bought cookies, but you also don’t want to do *too* much work. Enter the bourbon Biscoff brownie recipe from Zoë François’s new cookbook, Zoë Bakes Cookies.
“The booze bakes out of the brownie,” François explains, “but then I brush the tops with more bourbon as they come out of the oven, so it flavors, moistens and gives them a hearty kick. But that’s not all—the buttercream has a hit of bourbon, too, plus I’ve added Biscoff cookie butter to make them even more delicious and complex. The thin chocolate glaze is there for elegant shine.”
If you want to keep things simple, skip the adornments on these grown-up brownies. “You can leave off the fancy toppings, and you’ll have a delicious bourbon-scented treat. [But] add the extra layers and it’s a real party,” François advises.
Text copyright © 2024 by Zoë François. Photographs copyright © 2024 by Zoë François. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Ingredients
Brownies
1 cup all-purpose flour
¼ cup Dutch-processed cocoa powder
½ teaspoon baking powder
¼ teaspoon kosher salt
6 tablespoons unsalted butter
¾ cup granulated sugar
1 teaspoon pure vanilla extract
½ cup bourbon, divided
12 ounces bittersweet chocolate, finely chopped, divided
2 large eggs, at room temperature
1 cup chopped pecans (optional)
Bourbon Buttercream
½ cup unsalted butter, at room temperature
1 cup confectioners’ sugar
¼ cup Biscoff cookie butter
1 tablespoon bourbon
Chocolate Glaze
3 ounces semisweet chocolate chips
3 tablespoons unsalted butter
Directions
1. Make the brownies: Preheat the oven to 350°F. Line a greased, 8-inch square cake pan with greased parchment paper that goes up the sides to create a sling.
2. In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
3. In a medium-size saucepan over low heat, bring the butter, sugar, vanilla and ⅓ cup of the bourbon to a simmer. Remove it from the heat, whisk until smooth and add 8 ounces of the chopped chocolate. Swirl the pan to cover the chocolate and allow it to sit for about 2 minutes. Whisk until there are no chunks of chocolate left. Whisk in the eggs, one at a time, mixing until incorporated.
4. Fold in the flour mixture with a rubber spatula. Stir in the pecans (if using) and the remaining chopped chocolate. Spread the batter evenly in the prepared pan.
6. Bake the brownies in the middle of the oven until puffed but still a bit wobbly in the center, 20 to 24 minutes. Be careful not to over-bake them, 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. Cool completely in the pan before topping.
7. Make the buttercream: In a medium bowl, beat the butter and confectioners’ sugar until smooth and fluffy with a stiff rubber spatula. Add the 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 them until the buttercream is firm, 30 to 35 minutes.
8. Make the chocolate glaze: In a small microwave-safe bowl, microwave the chocolate and butter for about 30 seconds. Stir the glaze until smooth and let it cool slightly. Spread it evenly over the chilled buttercream. Return it to the refrigerator and chill for at least 30 minutes to set.
9. Run the tip of a knife dipped in 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 in hot water, to cut the bars into whatever size or shape you’d like. Serve them at room temperature or chilled.
Nutrition Facts
435 calories
29g fat
42g carbs
4g protein
32g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.