Ingredients
- For the Biscoff swirl:
- 1/2 cup Biscoff Spread / Peanut Butter
- 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
Preparation
Step 1
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.
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.