I try not to have an open jar of Biscoff in my cupboard, because it takes all the willpower I can muster not to sneak a little spoonful every time I pass by. And knowing me one small taste is usually not enough, so I absolutely had to use up that open jar in some way. That’s how this recipe for Biscoff swirled into fudge brownies happened.
Not familiar with this yummy treat? This spread, besides being totally delicious, is vegan, nut-free, produced in a nut-free facility and has no cholesterol or trans-fats in it. It’s great on toast, or in a sandwich, in place of peanut-butter. I use it to jazz up lots of things, but when I decided to swirl some into my favorite brownie recipe, I’m not kidding when I say it took them over the top. They taste as amazing as they look.
While I prefer to serve them while they are still slightly warm, so the cookie butter will still be warm and gooey, they’re still every bit as mouth-watering when they’re completely cooled. But don’t take my word for it, you must try them for yourself.
BISCOFF SWIRL BROWNIES
Yield: Makes about 16 squares
- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 tsp. salt
- 2/3 cup cocoa powder
- 2 tsp. vanilla extract
- 3 eggs
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 cup Biscoff Spread, melted
1. Preheat oven to 350*F. Line a square 8×8, or 9×9-inch baking pan with parchment paper or spray with a good coating of pan spray.
2. Melt the butter on the stove top or microwave . Whisk in sugar, salt and cocoa powder, and then stir in the vanilla extract.
3. In a medium mixing bowl, whisk the eggs well, and then whisk in the chocolate mixture until well combined.
4. In a separate bowl, whisk together the flour and baking powder until well combined. Stir the flour mixture into the chocolate mixture until just combined.
5. Pour the batter into the prepared pan. Melt the Bixcoff Spread in the microwave and drizzle over the top of the brownie batter. Use a clean knife to swirl the Biscoff into the batter.
6. Bake at 350*F for 30 -35 minutes. Cool on a wire cooling rack for at least 30 minutes before serving.
SOURCE: Carolyn’s Originals