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.
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.
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
- 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
- 3 oz. chocolate, melted
- 5 tablespoons chocolate sprinkles
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.
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
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.