Biscoff recipe marathon with Julie from The Little Kitchen continues. Like I mentioned the other day, I’m new to Biscoff spread, so is my family. With that I figured the best way to kick them into high gear with this spread was to smother and marble it with a little chocolate sauce on top of a brownie cake.
Biscoff Brownie Cake
Yes, brownie cake. I could have just baked this in the standard square pan, but I wanted to dress it up some. And cake is always great canvas for a dress up, especially since I wanted to showcase the Biscoff frosting.
Aside from that Matt is not a huge chocolate cake fan, but he does love a good brownie, especially the chewy the kind. You know the kind that is somewhere between the cakie brownie and the fudgy type. Its the variation that usually has my family picking off the edges first and arm wrestling for the corners.
Keeping that in mind and being mindful of Matt’s picky way. I thought I would introduce something new with something old—Biscoff frosting with brownie. Thankfully getting him to try new things is becoming easier, so he gave it a shot.
Yay, for Biscoff. He’s a fan of the spiced cookie spread. He was not a fan of having his brownie baked in cake pan since it cheated him of the corners—I’m learning to “cope” with his pickiness.
Don’t forget to head over and see Julie’s latest creation: Biscoff Butter Cup Cupcakes. In case you misssed any of it, here’s our week at a glance.
Bakers Royale:
- Biscoff & Kahlua Crunch Cupcakes
- Boozy Biscoff Beer Floats
- Biscoff Brownie Cake
The Little Kitchen:
- Dark Chocolate Biscoff Buttercups aka Cookie Butter Cups
- Biscoff Milkshakes
- Biscoff Butter Cup Cupcakes
Other biscoff recipes from around the internet:
- Biscoff Ice Cream
- Biscoff Oatmeal Cookies
- Biscoff Crunch White Chocolate Chip Cookies
- Biscoff Cheesecake
- Biscoff Espresso Icebox Cake
Biscoff Brownie Cake
Ingredients
- 4 oz. (8 Tbs.) unsalted butter; more for the pan
- 4 oz. unsweetened chocolate
- 1-1/2 cups sugar
- Scant 1/4 tsp. salt
- 2 tsp. vanilla extract
- 2 large eggs, at room temperature
- 4-1/2 oz. (1 cup) flour
- 2 Tbs. natural cocoa (not Dutch-processed)
Biscoff Buttercream Frosting
- 1/2 cup butter, room temperature
- 1 cup Biscoff spread
- 1 1/2 cups powdered sugar, sifted
- 1-2 tablespoon heavy cream
Finishing Elements
- 3 oz. chocolate, melted
- 5 tablespoons chocolate sprinkles
Instructions
Preparation
Position an oven rack on the middle rung. Heat the oven to 350°F. Butter an 9 inch cake pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
To make brownie
- Place butter and chocolate in a bowl and set it over simmering water, stir until melted. Set aside melted mixture slightly cooled. Add in the sugar, salt, vanilla and stir until blended. Add in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, about 30 to 60 seconds. Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.
- Set the pan on a rack until cool. Run a knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely.
To make Biscoff frosting
Add butter, Biscoff and powdered sugar in a bowl and beat on medium low until creamy. Add heavy cream and beat until light and fluffy. Add additional heavy cream or powdered sugar as needed to reach desired consistency.
Assembly
Spread Biscoff frosting on top and smooth out surface with an offset spatula. Place small dots of chocolate sauce on top, about a 1/2 inch apart. Use the back of a spoon and press and turn slightly to create the finished look. Rim the edge of the biscoff frosting with chocolate sprinkles
Notes
A few notes:
- This chewy brownie recipe is from Fine Cooking.
- The Biscoff frosting for this recipe an American buttercream vs the swiss meringue buttercream frosting that I used in these Biscoff & Kahlua Crunch Cupcakes
- I baked the brownie in a 9in. removable bottom cake pan, rather than the traditional pan rectangular pan.
OMG, genius!!! Curtis would say the same thing about the corners!! I love chewy brownies too…will be making these soon!! 😀
Thank you for doing biscoff week with me. Love ya!!!
WOW. This kind of looks like the best thing ever. I really dislike corners so I should try making my brownies like this. I’ve somehow never paired Biscoff and chocolate together. I need to fix that!
Gorgeous – and I can only imagine how good it tastes! I can’t believe your family is at all, even remotely, picky about any of the amazing things you make. More for you if they’re not feeling adventurous I guess!
Can I move in? Or be your neighbor? Because I really want some of your amazing creations. 🙂 I haven’t had a brownie in AGES but with Biscoff… never! I need.
What is the measurement for the Biscoff in the icing?
it’s probably a good thing i can’t get biscoff here. i would be in bigggggggg trouble.
This looks absolutely delicious!!!
This sounds unreal! What a treat!!
Samantha-the measurement is 1 cup.
I think I have died and gone to Biscoff Heaven! This looks crazy good! Both you and Julie have been driving me crazy with the Biscoff treats! I want to eat them ALL!
gahhh this looks sinful. i can’t deal with all these biscoff recipes!!! I want this now!
Surreal. That’s it 😀
I think you did right by Biscoff! This looks divine 🙂
Havent had breakfast yet, but all I want is this!
This looks awesome! I like the corners of brownies, but the idea of a brownie cake is so fun 🙂
Brandi-Maybe it is, because I now have four jars of it in my pantry. But then again, I can’t get enought it! 🙂
Thanks, Katie, I LOVE your eggless Biscoff ice cream! Great recipe.
Erin, um, yes-you do it! Biscoff and chocolate are awesome together
Gosh, I need to get some Biscoff… Your brownie cake sounds amazing!
gorgeous! i love brownies in all shapes, sizes, and forms! Round brownies, with biscoff marbling on top sounds perfect to me!
Oh my god this looks amazing! I love brownie cake and I love biscoff and the two together, oh my I have to try it!
This sounds absolutely divine. Lovely recipe!
Oh. Oh wow. Would you stick that in the mail for me?? It is my birthday…
I have never heard of biscoff! Why?! I don’t know! how have I never heard of these most delicious sounding ingredients!!
But with the name of two of my favorite desserts, how could I say no. This looks absolutely perfect!
So I just made these in cupcake form – I happen to HATE edges on brownies, so this option seemed best for me. However, I’m kind of a newbie when it comes to baking, so this happened:
I read 4 and 1/2 cups instead of 4 and 1/2 oz (1 cup) of flour, but I caught that as I was pouring the flour into the mixture, so I probably only added in an extra 1/4 of a cup.
Then, I totally forgot to add the heavy whipping cream to the frosting and I put everything away already… ehhh, close enough.
Anyhow, I enjoy all of your recipes and hopefully I’ll get better at baking/reading/remembering to do things.
I’m not a huge fan of Biscoff but, holy, do those photos make me want to eat a bucket of it.
Kylene – Hugs to you, if it was edible that’s all that matters. Don’t worry it gets easier the more you do it. BTW- I still get mixed up sometimes when I’m following a new recipe due to distraction, tiredness or just plain ADD. 🙂
A Taste of Madness-You must try Biscoff. It’s so good-consistency like peanut butter but the taste is like a spiced cookie spread.
I tried biscoff for the first time a while back and was love at first bite. Even made a biscoff brownie but yours is way better looking than mine. Will have to try your version when the cravings strike again
O. M. G. I’m in love… This cake looks so wonderful and biscoff could only make it better! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for creating such amazing food…
Totally my fault, but it’s a little annoying to have the flour units in ounces instead of cups…just put 4 1/2 cups of flour into the recipe:P Maybe change that to cups or change all the others to ounces as well!