For all those who love Brownies and Biscoff Cookies & Biscoff Cookie Spread, why not? I think it is a winning combination!
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (8.8 oz) pkg Biscoff Cookies, finely crushed (I used 26 and ate the rest)
Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stir together melted butter, sugar, and vanilla. Add eggs one at a time, beating after addition. In medium bowl, stir together flour, cocoa, dark cocoa, and salt. Stir dry ingredients into butter/egg mixture, mixing just until well combined. Spread half brownie batter (about 2 cups) in prepared pan. Spoon Biscoff Cookie crumbs evenly across top of batter. Drop remaining brownie batter in small clumps evenly around on top of crumbs. Using one finger, gently pull across the top of the clumps of batter, gently drawing them together to spread solidly over the crumbs (it takes a few minutes and some patience but it works). Bake 30-35 minutes. Cool on wire rack.
Biscoff Spread Frosting:
1/2 cup creamy Biscoff Cookies Spread
1/4 cup butter, softened
2 cups powdered sugar
4 Tbl milk
Whip Biscoff Spread and butter together with electric mixer until light and creamy. Add powdered sugar 1/2 cup at a time alternating with milk 1 Tbl at a time, whipping until creamy consistency. Frost completely cooled brownies.
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