Monthly Archives: February 2013

Biscoff Brownies

Yummy, these are some rich gooey brownies! I had a bunch of biscoff spread and searched for recipes. I discovered this one from the blog (great blog name by the way). The recipe is simple to follow and the result is way too decadent not to share!

Ingredients for swirl:

  • 1/2 cup Biscoff spread
  • 4 oz cream cheese
  • 2 tablespoons sugar
  • 1 egg


Ingredients for brownies:

  • 1 cup unsweetened cocoa
  • 1 tsp kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/2 sticks unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 cup flour


  1. Preheat over to 325 F. Spray a 9 x 13 pan with cooking spray.
  2. Combine all ingredients for biscoff swirl and set aside.
  3. Combine cocoa, baking powder, and salt in a bowl and set aside.
  4. In a saucepan melt the butter on low heat. Add the sugar and stir until warmed.
  5. Remove from heat and mix in the cocoa mixture. Next whisk in the eggs and vanilla until combined.
  6. Stir in the flour. Pour into baking pan and smooth to even layer.
  7. Plop the biscoff mixture in a random pattern in the brownies. Then take a knife and swirl the mix around to make a pretty design.
  8. Bake for 30-35 minutes. Cool and cut into delicious squares.



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Posted by on February 22, 2013 in Uncategorized


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Brownie Roll-Out Cookies

This recipe was in USA Weekend in Sunday’s paper in January. I made the cookies in heart shapes for Valentine’s Day. They came out pretty good. Not super sweet and they have a brownie taste. They tasted better the next day after being in an airtight container overnight.

3 cups all purpose flour, plus more for counter
2/3 cup unsweetened cocoa
3/4 tsp salt
1/2 tsp baking powder
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract

1. Preheat oven to 350
2. Whisk the flour, cocoa, salt and baking powder, and set aside.
3. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic and chill for at least 1 hour.
4. Roll out the the cookie dough on a floured counter to a thickness of 1/4 inch. Cut into desired shapes, brushing extra deposits of flour off the top.
5. Bake on a parchment lined baking sheet for 11 minutes, until the edges are firm and the centers are slightly soft and puffed.
6. Transfer to a wire rack to cool. Store in an airtight container.


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Posted by on February 13, 2013 in Uncategorized


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