3-Layer Brownies: Salted Caramel, Plain & Biscoff
One brownie base baked three ways: plain chocolate, salted-caramel swirl, and Biscoff-studded. Sheet-pan format lets you slice into thirds and serve one of each.
- Total time
- 28 min
- Servings
- 12
- Calories
- 285
- Protein
- 4g
Ingredients
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- 6 oz unsalted butter
- ¾ cup granulated sugar
- 2 whole eggs
- ½ cup salted caramel sauce
- 8 whole Biscoff cookies
- ¼ tsp fleur de sel or coarse sea salt
Instructions
- 1
Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving a 1-inch overhang on two sides.
- 2
Melt butter in a small saucepan over low heat, then whisk in cocoa powder, sugar, and salt until smooth.
- 3
Remove from heat. Stir in eggs one at a time, then fold in flour until just combined—do not overmix.
- 4
Divide batter into three equal portions in separate bowls. Leave one plain. Swirl caramel sauce into the second. Crush Biscoff cookies into the third.
- 5
Spread plain batter into the prepared pan. Top with caramel swirl batter, then Biscoff batter. Drag a butter knife through layers for marble effect.
- 6
Bake for 20–22 minutes until edges are set but center jiggles slightly when you tap the pan. Cool completely, then slice into thirds to reveal all three layers.
Tools you’ll need
- 8×8-inch baking pan
- parchment paper
- small saucepan
- whisk
- three small bowls
- spoon
- butter knife
- oven
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