Tag Archives: Biscoff

Biscoff Blondies

21 Oct

So after Biscoff Brownies, my first experiment with cookie butter, I was both completely enthralled by Biscoff and I still had some left in the pantry. So since brownies had already been done, I tried my hand with blondies. And this is rare for me, because as you know, I’m a straight-up chocaholic, but…

OH MY STARS Y’ALL THESE ARE SO GOOD YOU HAVE NO IDEA STOP READING AND MAKE THESE RIGHT NOW. RIGHT. NOW.

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Here’s the thing. Once cooled and cut into bars, these are just as good as any other brownie or blondie. Delicious, but not completely insane.

But if you bake these, pull them out of the oven, and then proceed to immediately eat them with a fork out of the pan? You will think you have died and gone to heaven. Oh yes you will.

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Like, after I cut them up the next day into actual bars, I tasted one, and it was good. But really, I was trying to give the bars to family and friends and coworkers to get rid of them as fast as I could in order to justify baking another batch to eat straight out of the oven. I guess it would have been smarter to leave them in the pan and re-heat them in the oven the next day, but I just didn’t know any better. Please, learn from my mistakes. I beg you.

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Here’s the recipe. You’re welcome.

Biscoff Blondies from The Traveling Spoon

3 tablespoons butter
1/4 cup Biscoff cookie butter spread
3/4 cup brown sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350°F. Grease an 8×8-inch baking pan lightly with butter. In a medium saucepan over medium-low heat, melt butter, Biscoff spread, and brown sugar until just combined. Stir until smooth. Remove from heat and set aside to cool.

In a small mixing bowl, combine flour, baking powder, and salt. Set aside.

Stir egg and vanilla into the cooled Biscoff mixture until just blended. Add the flour mixture, and stir until smooth. The batter will be very thick. Fold in chocolate chips.

Transfer mixture into the prepared pan, spreading evenly with the back of a spoon (or mush it with your fingers, if necessary). Bake for 20 minutes or until the edges just begin to brown. Eat directly from warm pan! (Or, if you just gotta be like that, cool in pan on a wire rack before cutting and serving.)

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Linking up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the FloorTwelve O Eight,Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog
Foodie Friday from Simple Living & Eating

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Biscoff Brownies

23 Sep

I have been hearing so much about Biscoff spread lately! I’ve seen about a bazillion Biscoff-themed pins on Pinterest. And this came on the heels of the BF gently telling me that Biscoff, a.k.a. Europe’s favorite cookie with coffee, is vastly superior to whatever cookies I mistakenly brought home from the grocery store. So when I realized that this Biscoff spread existed and was created out of the same cookie that is Europe’s and the BF’s favorite cookie with coffee, I thought a Biscoff dessert would be appropriate.

I was craving chocolate, so Biscoff Brownies sounded perfect. But here I am using the word “Biscoff” a dozen times in a row, and I didn’t even use actual Biscoff in this recipe. I’m a fraud! I used a knock-off “cookie spread” from Trader Joe’s. And let me tell you, it was delicious.

Look at those Biscoff swirls!

I may try to use this brownie recipe either on its own or with other spreads, like Nutella. The brownies are so ooey-gooey and mushy and fudgy — my favorite kind of brownies. The original recipe called for 3 eggs, and I only had two, so I substituted 1/4 cup homemade applesauce for the third egg. Maybe that’s what made it extra gooey. Just in case, I will definitely make it with applesauce from now on. Also, the original recipe called for vanilla extract, and I just now realized that I completely forgot to put it in. I didn’t even notice. But do with that information what you will.

They’re so good! There may or may not be a hole cut into the middle of the brownie dish right now… I like the gooey center pieces so I avoid the edges. I’m going to go off to have another brownie while I research other Biscoff recipes now. Cheers!

Mmm... chocolatey gooey goodness

Biscoff Brownies adapted from Unsophisticook

3/4 cup unsalted butter, melted
1 1/2 cups granulated sugar
1 teaspoon kosher salt
2/3 cup cocoa powder
2 eggs
1/4 cup applesauce
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup Biscoff Spread, melted

Preheat oven 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 in the microwave. Whisk in sugar, salt and cocoa powder.

In a large mixing bowl, whisk the eggs well, and then whisk in the applesauce and chocolate mixture until well combined.

In a separate mixing bowl, whisk together the flour and baking powder until well combined. Stir the flour mixture 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 35-45 minutes. When you jiggle the pan, the center of the brownies should be firm. Cool on a wire rack.

Linking up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the Floor, Twelve O Eight, Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog