For those of you who don’t know, every year I put together a “birthday week” for my husband. 7 days worth of gifts and small surprises that end in the big day itself. I started birthday week the first year Andy and I were dating, and ever since then, Andy has been adamant that he has to have one every year. In keeping with the spirit of birthday week, this week I decided to try out this recipe for Biscoff Brownies. Andy LOVES Biscoff cookies, and I suspect we fly Delta so often because they are the standard snack provided. So buying the cookie butter and baking something non-cookie based with it seemed like the logical next step.
- 3/4 cup salted butter, melted
- 1 1/2 cups granulated sugar
- 2/3 cup cocoa powder
- 2 teaspoons pure vanilla extract
- 3 eggs
- 1 cup all-purpose flour
- 1/2 cup Biscoff Spread, melted
- Preheat over to 350 degrees.
- Line a square 8×8 or 9×9 baking pan with parchment paper or give it a coating of baking spray.
- Melt the butter on the stove top in a sauce pan or in the microwave. Whisk in sugar and cocoa powder, and then stir in vanilla extract.
- In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined. Stir the flour into the chocolate mixture until just combined.
- Pour the batter into the prepared pan. Melt Biscoff Spread in the microwave and drizzle over the top of the brownie batter. Use a clean butter knife to swirl the Biscoff Spread into the batter.
- Bake at 350 degrees for 30-35 minutes. Cool on a wire cooling rack for at least 30 minutes before serving.
- These brownies were a definite win. The brownie recipe itself was solid and produced rich dense chocolaty goodness. The Biscoff swirl was just an added bonus.
- Swirl-wise I think I “marbled” the top of my brownies too much; you still got a hint of Biscoff when you took a bite, but bigger swirls would have allowed for a nice punch of that caramel-y cinnamon flavor that we all love.
- The only downside to these brownies is trying to take them out of the pan. You have to be really careful or they’ll break apart when you tip them out. Mine broke into four uneven hunks that I squared off and cut into individual serving sizes. Not a big disaster but it bothered me a bit they were all oddly shaped.