NUTELLA BROWNIES WITH BISCOFF SWIRL
I won’t talk too much about this. I will just give you the recipe and let you be the judge. This, my friends, is a gift from me to you. I have searched and searched the grand internet super highway and haven’t found what I was looking for. Yes to the Nutella Brownies but nothing with Biscoff. I don’t put Biscoff Spread on my toasts or crackers. Nope. I eat the stuff right out of the jar, usually when I am home alone and somehow desperate to feel love. Biscoff spread is pretty darn close to love if you ask me. I mean it’s made with COOKIES…..COOKIES…let that sink in….a spread made with COOKIES! Now…let me show you the love!
Never mind…..here’s the recipe. Buckle up it’s going to be delicious.
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
3/4 cup sugar
1 teaspoon vanilla
1 cup Nutella
1/2 cup semi-sweet chocolate chips
1 cup Biscoff spread
1/4 cup powdered sugar
2 tablespoons all-purpose flour
Preheat your oven to 350 degrees F. Grease an 8X8 pan. Set aside.
In a small/medium (whatever you have…I am not a judge of bowls) combine your flour (3/4 cup) and your salt. Set aside.
In another medium or small bowl combine your Biscoff spread, powdered sugar and 2 tablespoons flour. Set aside.
Cream your softened butter and sugar until light. Add your eggs and vanilla, combine well. Add your Nutella, blend well. Fold in your flour mixture and chocolate chips. Put in your prepared pan.
the Nutella batter
Put dollops (big mounds) of your Biscoff mixture on your Nutella Brownie mixture. Using a knife make a circular pattern to swirl (but not mix) both mixtures.
then the Biscoff madness or batter…
all swirled up!
Put in your preheated oven for 35-40 minutes.
baked and ready for moi
Let cool completely (or not…we all know I am not one to wait but you should….you really should!)
oh my word! OH MY WORD!
ENJOY and by enjoy I mean sing Hallelujah!
Printer Friendly: Nutella Brownies with Biscoff Swirl
Peace and I am in love,
just in case you were wondering
I linked my recipe on here as well, please go check it out: