Next week is Launch Week for my first eBook EXPECTANT! Be sure to jump in to the photo party on the CHP Facebook page all next week, the Virtual Baby Shower Monday, and watch for contest details her on CHP tomorrow, Saturday.
If you feel the need for something rich and slightly European this weekend, but you want to fill your own kitchen with decadent, homemade smells, Biscoff Swirl Brownies could make you … well, my new best friend. Prepare to love me for sharing this with you!
Take a traditional brownie, put a twist in it, and you’ve found dessert worthy of a fork and begging for a glass of milk. Biscoff Spread is “Europe’s alternative to peanut butter,” but easily found in grocery stores in my own hometown and probably in yours. Don’t judge me, but Biscoff Spread is made with COOKIES. So eat a salad first if that makes you feel bad.
Biscoff Swirl Brownies
Cream together:
- 1/2 c cup softened butter
- 2/3 cup sugar
- 1/2 c cup brown sugar
To the creamed mixture, add 2 eggs and 2 T. millk.
Add dry ingredients:
- 3/4 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Divide the batter into two parts.
- To one part add: 1/4 cup of Biscoff spread.
- To the other part add: 1/3 cup cocoa powder and 1/4 cup of semi-sweet or dark chocolate chips
(Sorry for the not so sharp photos … I was woozy from the licking the batter off the spoon, after not having eaten much most of the week due to the stomach flu. Biscoff Brownies are a great way to embrace real food again!) Into a greased 8 inch square baking pan, put chocolate brownie batter in 9 “tic tac toe” style dollops. Drop dollops of Biscoff batter into the intersections and empty places around the chocolate. Take a knife and drag it through the blobs of batter, so that they are swirled, not mixed, together.
Bake the brownies at 350 degrees for 30-35 minutes. You might want to cover it with foil for the last 5 minutes. Let the brownies cool before serving.
Hey Julie! I tried this recipe and I didn’t realize it until they were baked that the measurements for butter and brown sugar aren’t clear. I used a cup of each and I think that was too much 🙁
So sorry Bridgette! I went back and fixed the measurements from “1/” to “1/2” each. I don’t know what happened to the original “1/2s” So sorry for your lost ingredients! I hope it will work well for you next time. Bake on!