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  • Cookie Smith

    Brownie swirl

  • Catherine Weber

    biscoff brownies....biscoff as in the delicious biscoff cookies that you used to get on airplanes...

  • Carmela Skomorucha

    Amazing Yummy!

  • Lena Belle Hodson

    Biscoff brownies--Yum! But I used my own brownie recipe and just added the Biscoff swirl.

  • Natalie Braxton

    Biscoff Brownies For the Biscoff swirl: 1/2 cup Biscoff Spread 4 ounces cream cheese 2 TBSP sugar 1 egg For the brownies: 1 cup dutch-process cocoa 1 tsp. kosher salt 1/2 tsp. baking powder 1 & 1/2 sticks unsalted butter 2 cups sugar 1 TBSP vanilla 3 eggs 1 cup flour Preheat oven to 325.  Grease a 9 x 13" pan. Beat the all of the ingredients for the Biscoff swirl until well combined.  Set aside. Combine the cocoa, salt and baking powder, set aside. In a medium saucepan, melt the butter over low heat.  Turn off the heat; add the sugar and stir to combine.  Return to the heat until it's hot again, but not bubbling.   Remove from heat.  Stir in the cocoa mixture. Whisk in the eggs and vanilla until smooth.   Stir in the flour.  Pour into the prepared pan and smooth evenly. {This little drip makes me happy.} Dollop the Biscoff mixture on top of the brownie batter. Use a table knife to gently swirl the mixture, making sure each piece with have a little bit of the swirl. Bake for 30-35 minutes.  The swirl will look set, but the brownies will still look soft in the middle.  Cool on a wire rack before cutting.

  • Sarah Pereira

    Biscoff Brownies. I am obsessed with Biscoff spread.

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