If you haven't tried Biscoff before, you really should. Basically it's cookies that have been mashed up and make into a peanut butter consistency sort of spread (great descriptions are not my forte), you can get it in either crunchy or smooth. I've purchased mine at Target and have seen it available at the other grocery stores I shop. Trader Joe's also has a product which is very similar called cookie butter that they make with the specaloos cookies, which, to me, is better than Biscoff since it's a little on the ginger snappy side. Either product you use for the frosting of these brownies is a good choice, peanut butter or nutella would also be amazing. The brownies are thick and as their name implies very fudgy. They keep well in the refrigerator but the full flavor is in effect at room temperature. I found the recipe here. Enjoy!
1/2 c. butter
3/4 c. semi sweet chocolate chips
3 Tbsp. baking cocoa powder
1 c. sugar
2 eggs
3/4 tsp. vanilla
1/4 tsp. baking powder
1/2 tsp. salt
1 c. flour
3 Tbsp. butter - softened
3 Tbsp. Biscoff
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk
1. In a medium saucepan over medium heat, melt the butter, chocolate chips and cocoa powder, stirring frequently. Remove from the heat and stir in the sugar then eggs one at a time, then vanilla. Add the dry ingredients, stirring just until combined. Spread into a greased 9X9 inch baking pan. Bake at 350 for 20-30 minutes. Remove from oven and allow to cool completely.
2. For the frosting: Stir the butter, Biscoff, vanilla, and sugar together until a thick paste forms. Carefully stir in the milk and then whisk vigorously until you have a smooth frosting consistency. Spread over cooled brownies.
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