Bready or Not: Biscoff Brownies

Posted by on Feb 11, 2015 in biscoff spread, Blog, Bready or Not, brownies, chocolate | 1 comment

How about some beautiful brownies for Valentine’s Day?

biscoff brownies

Sometimes you want a brownie that punches you in the face with its chocolate flavor. Other times you want a gentle slap. This brownie is the latter.

These mild brownies blend the magic of Biscoff spread/Speculoos spread with chocolately brownies. Neither flavor is strong, but together they create something delicious, tender, and good.

biscoff brownies

Also, they are PRETTY. Look at that swirl!

biscoff brownies

These are photogenic brownies.

They also keep really well for several days in a sealed container at room temperature. If you can restrain yourself to make them last that long.

Slightly modified from Biscoff Brownies at Bake at 350.

biscoff brownies
Print Recipe

Bready or Not: Biscoff Brownies

Mild brownies with a swirl of cookie butter!
Course: Dessert
Keyword: bars, brownies, chocolate, cookie butter
Author: Beth Cato

Ingredients

For the Biscoff swirl:

  • 1/2 cup smooth Biscoff or cookie butter spread
  • 4 ounces cream cheese softened
  • 2 Tbsp sugar
  • 1 egg room temperature

For the brownies:

  • 1 cup Dutch-process cocoa sifted
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 12 Tb unsalted butter 1 1/2 sticks
  • 2 cups white sugar
  • 1 Tbsp vanilla extract
  • 3 eggs room temperature
  • 1 cup all-purpose flour

Instructions

  • Preheat oven to 325-degrees. Line a 9x13 pan with aluminum foil and grease surface.
  • For the Biscoff swirl: In a small bowl, combine the cookie butter spread, cream cheese, sugar, and egg, until smooth. Set aside.
  • For the brownies: Sift together the cocoa, salt and baking powder and set aside.
  • In a medium saucepan, melt the butter over low heat. Remove from heat and add the sugar. Once they are mixed, return to the burner and keep stirring as it heats through. You don't want it to bubble.
  • Remove the pan from heat and stir in the cocoa mixture. Let it cool a few minutes. Whisk in the eggs and vanilla extract until smooth. Stir in the flour. Pour into the prepared pan and smooth it out.
  • Dollop the Biscoff mixture here and there on top of the brownie batter. Use a table knife to gently swirl the mixture every which way across the surface.
  • Bake for 30-35 minutes, until the swirl looks set and it passes the toothpick test. Cool on a wire rack before cutting.

OM NOM NOM!

    biscoff brownies

    One Comment

    1. Megan E. O'Keefe February 11, 2015

      These look amazing! I love all things Biscoff.