It all started innocently enough...with my first job out of college...as a flight attendant for Delta Airlines.
We served these:
Biscoff Cookies. If you've never had one, they are crunchy, cinnamon-y, and perfect. Delta, I believe I owe you $724 for the cookies I consumed while on board.
So, while tweeting about my love for Biscoff with Kristen one day, the people FROM BISCOFF tweeted me (*happy dance*) and asked if I knew about the Biscoff Spread (um, no). Would I like to try it? (Um, YES!!!)
Biscoff Spread is a lot like peanut butter...except yummier. (Sorry, peanut butter.) It tastes just like the cookies. We've been eating it on graham crackers and the rice cakes that I buy once a summer thinking they'll help me look like Heidi Klum.
So, I thought...why not brownies?!? And you guys, they are delicious!
{And aren't they pretty?}
Biscoff Brownies
For the Biscoff swirl:
1/2 cup Biscoff Spread
4 ounces cream cheese
2 TBSP sugar
1 egg
For the brownies:
1 cup dutch-process cocoa
1 tsp. kosher salt
1/2 tsp. baking powder
1 & 1/2 sticks unsalted butter
2 cups sugar
1 TBSP vanilla
3 eggs
1 cup flour
Preheat oven to 325. Grease a 9 x 13" pan.
Beat the all of the ingredients for the Biscoff swirl until well combined. Set aside.
Combine the cocoa, salt and baking powder, set aside.
In a medium saucepan, melt the butter over low heat. Turn off the heat; add the sugar and stir to combine. Return to the heat until it's hot again, but not bubbling.
Remove from heat. Stir in the cocoa mixture. Whisk in the eggs and vanilla until smooth.
Stir in the flour. Pour into the prepared pan and smooth evenly.
{This little drip makes me happy.}
Dollop the Biscoff mixture on top of the brownie batter.
Use a table knife to gently swirl the mixture, making sure each piece with have a little bit of the swirl.
Bake for 30-35 minutes. The swirl will look set, but the brownies will still look soft in the middle. Cool on a wire rack before cutting.
For more Biscoff love, be sure to take a peek at:
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