DoughSeeDough

a balanced plate with room for dessert

Brownie Cake with Biscoff Frosting

Leave a comment


Brownie Cake with Biscoff Frosting |doughseedough.net

I can’t really explain my obsession with Biscoff cookies. I love them so much that my sister hoards them from her travels and gives them to me. On her last trip back from the UK, she brought me a jar of Biscoff spread along with a handful of the cookies. The spread sat in my pantry for months; I didn’t know what to do with it. She threw some ideas at me – eat it with a spoon! on bread with Nutella! with a banana! – but none of them really sounded special enough to me. This was my first experience with Biscoff spread. I wanted everything to be perfect. After searching a bit, I found this recipe for a Biscoff Brownie Cake and I was sold.

Brownie Cake with Biscoff Frosting |doughseedough.net

I will admit that I ate a disgusting amount of frosting with a spoon. And I may have eaten a spoonful of the spread when I was making the frosting, too. Maybe.

Brownie Cake with Biscoff Frosting
slightly adapted from Bakers Royale

for the brownie:
12 tablespoons unsalted butter
6 ounces unsweetened chocolate, roughly chopped
2 1/4 cups granulated sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
3 large eggs
1 1/2 cups all purpose flour
3 tablespoons cocoa powder

for the frosting:
1/2 cup butter, room temperature
1 cup Biscoff spread
1 1/2 cups powdered sugar, sifted
1 – 3 tablespoons milk

  1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and butter parchment paper. Set aside.
  2. To make the brownie: Combine butter and chocolate in a large microwave-safe bowl. Heat in 30 second increments, stirring after each increment, until chocolate is melted and mixture is smooth. Set aside to cool slightly. Stir in sugar, salt, and vanilla until blended. Add in eggs, one at a time, stirring after each egg until well blended. Stir in flour and cocoa powder and mix until just combined. Scrape batter into prepared springform pan and smooth out the top with a spatula. Bake for 35 – 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Set pan on a wire rack to cool. Run a knife around the edge of the brownie and release from the springform pan. Flip brownie onto a flat surface and peel off parchment paper. Turn brownie right-side up and allow to cool completely.
  4. To make the Biscoff frosting: Beat butter and Biscoff spread on medium speed until smooth. Add in powdered sugar and milk until mixture is smooth. Add more milk and/or powdered sugar to reach desired consistency.
  5. To assemble: Spread frosting on top of cake and smooth with an offset spatula. Decorate with chocolate sprinkles, if desired.

Brownie Cake with Biscoff Frosting |doughseedough.net

Advertisements

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s