These rich, dark chocolate mocha brownies are swirled with biscoff cookie spread.
Gooey, fudgy brownies with sweet creamy cookie spread… completely irresistible and addicting!
I’m starting to think I should probably change the name of this blog to “Sweet Anna’s Brownies”. Sometimes I can’t believe I keep making new ones.
Are you guys sick of them yet?
Because, surprisingly enough, I’m not!
Maybe it’s because I almost never make them exactly the same twice?
Or maybe it’s just because, really… who gets sick of great brownies?!
Especially with a big mug of steaming hot coffee or a tall glass of ice cold milk to go along with them!
How would you describe your favorite brownies?
- 3/4 cup dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
- 1/2 cup strong, hot coffee**
- 1 1/2 cups sugar
- 1/2 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/3 cup flour
- 1 cup chocolate chips
- 1 cup cookie spread
Preheat the oven to 350ºF. Grease a 9x13" baking dish and set aside.
In a large mixing bowl, stir together the cocoa & baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the hot coffee until the mixture is smooth and thick.
Stir in the sugars and the eggs with the remaining 1/3 cup melted butter. Stir in the vanilla and salt until just smooth.
Dump in the flour and chocolate chips at the same time, and stir until just combined.
Spread the batter into your prepared baking dish and spoon the cookie butter spread by spoonfuls all over the top. Use a knife to swirl the spread around the batter, and then bake for 35-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!)
Cool completely in the pan. (Brownies freeze great for later if there are leftovers!)
**If you need to skip the coffee, substitute boiling water.