Biscoff recipe marathon with Julie from The Little Kitchen continues. As I mentioned the other day, I’m new to Biscoff spread — and so is my family. To win them over, I decided to pair the spiced cookie spread with chocolate and serve it over a rich brownie baked as a cake.
Biscoff Brownie Cake
Yes — a brownie cake. I could have baked these brownies in a standard square pan, but turning them into a round cake felt more festive and made the Biscoff frosting the star. A cake shape is a great canvas for decorating and highlights the marbled chocolate and Biscoff finish.
Matt isn’t a huge fan of traditional chocolate cake, but he does love a chewy brownie — the kind that sits between cakey and fudgy. That texture always sends my family into a corner-versus-edge skirmish. Knowing his preference, I paired the familiar chewy brownie with the new-to-him Biscoff frosting, hoping the combination would win him over.
He loved the Biscoff spread — and the spice notes paired beautifully with chocolate. He did grumble about losing the crispy corners when I baked the brownie in a cake pan, but I’m learning to accommodate his picky preferences while still trying new things.
Be sure to check out Julie’s recent Biscoff creations, including her Biscoff Butter Cup Cupcakes. If you missed any of our Biscoff week, here’s a summary:
Bakers Royale:
- Biscoff & Kahlua Crunch Cupcakes
- Boozy Biscoff Beer Floats
- Biscoff Brownie Cake
The Little Kitchen:
- Dark Chocolate Biscoff Buttercups (aka Cookie Butter Cups)
- Biscoff Milkshakes
- Biscoff Butter Cup Cupcakes
Other Biscoff recipes from around the web:
- Biscoff Ice Cream
- Biscoff Oatmeal Cookies
- Biscoff Crunch White Chocolate Chip Cookies
- Biscoff Cheesecake
- Biscoff Espresso Icebox Cake
Biscoff Brownie Cake
Makes one 9in brownie cake
Ingredients
- 4 oz. (8 Tbs.) unsalted butter; more for the pan
- 4 oz. unsweetened chocolate
- 1-1/2 cups sugar
- Scant 1/4 tsp. salt
- 2 tsp. vanilla extract
- 2 large eggs, at room temperature
- 4-1/2 oz. (1 cup) flour
- 2 Tbs. natural cocoa (not Dutch-processed)
Biscoff Buttercream Frosting
- 1/2 cup butter, room temperature
- 1 cup Biscoff spread
- 1 1/2 cups powdered sugar, sifted
- 1-2 tablespoon heavy cream
Finishing Elements
- 3 oz. chocolate, melted
- 5 tablespoons chocolate sprinkles
Instructions
Preparation
Position an oven rack in the middle of the oven and preheat to 350°F. Butter a 9-inch removable-bottom cake pan, line the bottom with parchment (or waxed paper), and butter the parchment as well.
To make the brownie
- Place the butter and unsweetened chocolate in a heatproof bowl set over simmering water. Stir until melted and smooth, then remove and let cool slightly. Stir in the sugar, salt, and vanilla until blended. Add the eggs one at a time, stirring after each addition until incorporated. Add the flour and cocoa and beat until the batter is smooth, about 30 to 60 seconds. Scrape the batter into the prepared pan and bake until the top is evenly set and a toothpick inserted near the center comes out with just a few moist crumbs, about 35 to 45 minutes.
- Set the pan on a rack to cool. Run a knife around the inside edge, invert the pan onto a flat surface and peel off the parchment. Flip the brownie back onto the rack to cool completely.
To make the Biscoff frosting
Beat the room-temperature butter, Biscoff spread, and sifted powdered sugar on medium-low until creamy. Add the heavy cream and beat until light and fluffy. Adjust with more cream or powdered sugar to reach your desired consistency.
Assembly
Smooth the Biscoff frosting over the cooled brownie cake with an offset spatula. Pipe or spoon small dots of melted chocolate across the top about 1/2 inch apart, then use the back of a spoon to press and swirl the dots slightly to create a marbled look. Finish by pressing chocolate sprinkles around the edge of the frosting.
Notes
A few notes:
- This chewy brownie method is adapted from Fine Cooking.
- The frosting used here is an American-style Biscoff buttercream rather than a Swiss meringue buttercream, which I used in other Biscoff recipes.
- I baked this brownie in a 9-inch removable-bottom cake pan instead of the traditional rectangular pan to create the cake presentation.