Sometimes I wonder if us, the food bloggers live in a world of our own. I could talk forever with you about food, food trends, food props and the list goes on but just a handful of my friends are so passionate about food. Of course, they all love to eat, but I want to talk, to chit-chat about the cake/bread we just tested.
With kids is a little different. Some of them would not touch a cake if I, by mistake, tell them it’s a healthier version of the store-bought one. (less sugar, less butter or fewer eggs)
Truth be told I don’t blame them. It took me forever to talk my husband into not eating anymore store-bought buttercream frosting.
Growing up outside US has some advantages. I don’t remember food coming from a can/box. My family had to cook everything from scratch every single day. My grandma took pride in teaching us how to cook at an early age.
I already told you I had the first peanut butter sandwich in my 20′s. Not because my family didn’t like food from a jar, but we didn’t have peanut-butter. I don’t think peanut-butter is a popular food in Romania, even nowadays. And not just in Romania, but in lots of European countries.
This is how Biscoff came to life. The peanut-free European version on peanut-butter.
If you’re a food lover you have most probably seen the Biscoff band-wagon going on in the food-bloggers world for quite a while. After eating few packages of Biscoff cookies (had to make sure they are indeed blog-worthy) I joined the Biscoff fan-club with some irresistible Biscoff brownies.
They are soft, moist, buttery, sweet, out of this world good!
The idea of these brownies came from a chocolate chip biscoff swirl muffin recipe.
I made few minor changes to the original recipe. I added two more eggs to the batter to make it more of a cake like consistency, left some of the sugar out, skipped the swirl and made some frosting.
A moist chocolate Biscoff brownie and frosting, best enjoyed in the afternoon with a cup of coffee or as an after-dinner treat
Ingredients
- 6 tbsp butter
- 2/3 cup semisweet chocolate chips, divided
- 1/3 cup Biscoff
- 2 cups (240 grams) all-purpose flour
- 1/2 cup (100 grams) sugar
- 1/3 cup (28 grams) unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (300 ml) buttermilk
- 3 eggs
- 2 teaspoon vanilla extract
- 1 cup Biscoff
- 4 tbsp butter melted
Instructions
- Preheat the oven to 350F. Line a 13X9 baking pan with parchment paper (I love the Reynolds Wrap® Pan Lining Paper)
- In a small bowl mix the butter with half of the chocolate chips and Biscoff. Heat in the microwave or in a heatproof bowl set over a pot of simmering water until melted.
- In a mixing bowl combine the dry ingredients (flour, sugar, cocoa, baking powder and salt). In another bowl combine the eggs with the buttermilk and vanilla extract. Slowly add the wet ingredients to the dry ones.
- Mix in the chocolate Biscoff mixture as well and add the rest of the chocolate chips.
- Pour the batter into the prepared pan and bake for about 25- 30 minutes or until a toothpick inserted in the center comes out clean.
- To make the frosting, combine the butter with the Biscoff and spread it over the warm brownie.
- Cut into 21 or more pieces when cooled.
- Enjoy!
Sending love your way,
Roxana
Linking this delicious Biscoff brownie recipe to Jen’s Kitchen Bootcamp May Round-up
{ 30 comments… read them below or add one }
love love love Biscoff! I have for years and I love seeing it everywhere. Biscoff and chocolate is such a great pairing too. These look fantastic!
I’ve never had Biscoff, believe it or not. I guess I’ll have to look into. I couldn’t really jump on the Nutella bandwagon since it was chocolate. Of course, the bandwagon is a slightly different beast for me since mine drives at the whim of food magazines.
Your cake/brownies look fantastic. I love the color.
WOW! I love how you transformed the recipe, Roxana! These brownies look so scrumptious!
These brownies look delish, Roxana! I might have to whip up a batch this weekend!!
Roxana, when you describe these as “…soft, moist, buttery, sweet, out of this world good”, it means I am going to have to make them!
Mandy
Have a happy weekend.
Hi Roxana! I guess Biscoff is going on my grocery list, haven’t tried it yet! You’ve taken some beautiful photos for your post which make these brownies look even more over the top delicious
Beautiful phots! Delicious looking brownies! Happy weekend!
I have yet to try Biscoff but now these brownies have convinced me to pick up a jar immediately. Beautiful brownies!
I am so hooked on Biscoff! Your brownies looks delicious, Roxana! I would love to try this! Yum! Have a fabulous weekend!
Never had biscoff though I have seen many recipes made with them.
These brownies look sensational!
I agree! We must be in our own little world. I only have a few friends that I can talk about food with, and only one who enjoys healthier foods and recipes. Without the food blogging community I’d hardly have anyone to talk about food with! These brownies look fantastic! I still haven`t tried Biscoff but it looks so good
Love that you have biscoff in the brownies and in the frosting! I just was able to find Biscoff in the last couple weeks where I live, I am in Love!!
I grew up in Maine but my mother always cooked everything from scratch. She cooked because she had to but never really enjoyed it like I do. Cooking is my therapy like some women do retail therapy.
Love these brownies!
You know how to make me swoon Roxanna! I LOVE this!!
What a great recipe to entice us with after your vacation! I just bought my first Biscoff cookies yesterday–they were good–but I think your Biscoff brownies would win in a competition between the two, hands down. Now I’ll have to track down the Biscoff spread.
I thought my wifey makes the best brownies in town, but this is something new and I must show it to her
Well..i think we are in our own world!:))
Those look fantastic Roxy! Love the texture and how moist they look. Great photos as always my friend!!!!
I’ve never tried biscoff before and I didn’t even know its existence until very recently. I’d love to give it a try as I keep eating nutella and I need a change! This brownie looks YUM!
wonderful brownies Roxana. I love the flavor of Biscoff cookie so I know I would love these brownies with the frosting, heavenly!
Oh my goodness these brownies look soooo insanely good. I’d love one or two or three right now!
I’ve been seeing all the Biscoff recipes, but I’ve never had Biscoff either. I absolutely must try it now that I’ve seen these brownies!
I haven’t got on the biscoff band wagon yet, but I guess I need to, LOL! I could talk about food all day too, it makes me happy:-) Your brownies look so delicious:-) Hugs, Terra
I love ANYTHING with Biscoff Spread on it. YUM
These look great! Thanks so much for submitting them for this month’s Kitchen Bootcamp challenge!
I still haven’t had biscoff but these look so good!
What a marvelously moist-looking brownie! The frosting with Biscoff sounds amazing! I’ve not cooked w/Biscoff, but it appears that it is time I should!
You’re right – us food bloggers live in a world of our own. It’s a good thing we have each other! I can honestly say that I haven’t heard fo Biscoff. Now I need to go hunt some down! Have a good weekend.
I’m catching up on all my blog-reading and I had to comment on these awesome brownies …they sound incredible! Biscoff-Love is all over the place, indeed.
Biscoff comes originally from Belgium! Here the spread is called Speculoospasta and the cookie speculoos! We even have the spread with bits op the cookies.
My first taste of Biscoffs was several years ago. I flew Delta airlines on a holiday trip, and biscoffs was one of the treats served. So every time my husband would fly for business, he would bring me back Biscoffs (otherwise he’d be in trouble)! Delighted when they finally hit store shelves. Ecstatic when the spread was introduced. Elated to see your recipe. Thank you for sharing the recipe.
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