Biscoff Brownies

I finally feel like I’ve mastered THE BROWNIE. I’ve never been good at brownies, but with LOTS of practice, I feel like I’ve finally mastered the art. I’ve done everything from normal to red velvet cheesecake. Today I’m sharing with you my Biscoff! I hope you enjoy this as much as I did.

Brownie Tips

My downfall with brownies was always overmixing. I constantly found myself with these thick almost cake-like brownies. I found that using a spatula to fold in my dry ingredients helped maintain the perfect consistency.

The first time I made these I used regular cocoa powder and the second time I used dark. Be mindful that the type of cocoa powder you use does affect the taste. Dark cocoa is a lot more tart than the regular; still delicious nonetheless!

*to infuse this recipe just swap the butters!*

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 15 mins | Chill time: 0 mins | Bake time: 25-30 mins

Ingredients:

• 1/2 cup butter

• 1 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 cup cocoa powder

• 2 eggs

• a splash vanilla

• 1/2 tsp salt

• 3/4 cups flour

• 1/4 tsp baking powder

• 1 cup Biscoff Cookie Butter

• 1/2 cup crushed Biscoff Cookies

Instructions:

1. Preheat: Preheat your oven to 350°F

2. Combine Butter and Sugars: Start by beating together your butter and both sugars on medium speed

3. Add in Wet Ingredients: Once combined add in your eggs and vanilla extract and continue to beat together on a medium speed just until combined

4. Incorporate Dry Ingredients: Fold in your dry ingredients using a spatula (again just until combined)

5. add half of the batter to an 8x8 baking tray lined with parchment paper and spread

6. Garnish: Melt down a cup of Biscoff Cookie Butter and add it on top of the first layer of batter

   • You can also spread the Biscoff on a parchment sheet and freeze it, then put it in between layers of brownie batter! Whatever works best for you.

7. Spread the rest of the batter on top of the Biscoff layer and once it’s evenly spread top it with your cookies

8. Bake for 25-30 minutes depending on your oven (I did 27)

9. Cool & enjoy!