Gooey Biscoff Brownie Cups
You are going to fall in love with Gooey Biscoff Brownie Cups.
Samuel came home from school last week with a heavy plastic bag that my friend Debra had sent to school for me. Inside the plastic bag was a jar wrapped in paper towels. I, truly, had no idea what to expect and was beyond excited when I unwrapped a jar of Biscoff European Cookie Spread – Crunchy.
If you have flown Delta Air Lines, you may be familiar with Biscoff Cookies because these are the cookies that in the past were always handed out. I remember how addictive the cookies were and the spread is basically the cookies smashed into a spread.
I had been reading a buzz about this spread but never saw a jar nor tried it. I opened up my jar and tasted a spoonful, as did Samuel. Then we ran into a problem; we could not stop eating it.
I finally came up for air and told Samuel that we had to stop eating, because I had a feeling Debra wanted me to do something with this delicious spread besides simply eat it out of the jar. My problem was that I really wasn’t sure what other ingredients I wanted to accompany the dominant taste of the brown sugar that was prevalent in the spread.
As I was falling asleep that night it hit me…Gooey Biscoff Brownie Cups. It was a miracle that I was able to sleep but exhaustion won and baking had to wait until the next day.
The amount of the brownie batter scoop that goes into the pan before adding the spread is not exact. I mention this because I know some people get upset if exact measurements are not given. This recipe is great because it does not have to be as precise as, say, a soufflé. As long as there is brownie batter both beneath and on top of the spread, you are good to go.
The end result is a dozen gooey cups that are highly addictive. Even when I thought I would just try a bite of one, all in the interest of making sure the recipe is worthy of your efforts, I could not stop. Before I knew it, the entire Cup was gone.
I made sure the other Cups were gone, too. Only this time in the stomachs of my friends. Debra’s daughter happened to be sick the day after I baked the Gooey Biscoff Brownie Cups. I really wanted her to have one since she was the reason I baked them, so I tracked her down the following day in a parking lot to hand one over.
The lengths I will go to share AND avoid eating the other eleven Cups!
| Gooey Biscoff Brownie Cups | | Print |
- 16 tablespoons (2 sticks) unsalted butter
- ¾ cup light brown sugar
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1¼ cups all purpose flour
- ½ teaspoon salt
- 2 eggs, beaten
- 1¼ cups chocolate chips
- ½ cup Biscoff European Cookie Spread – Crunchy, divided
- For the cups:
- Preheat the oven to 350°. Set aside a 12-cup muffin pan.
- Place the butter, brown sugar and sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
- Whisk to blend the ingredients together. Whisk in the vanilla, then the flour and salt.
- Continuously whisk the mixture while adding the eggs, to prevent cooking the eggs.
- Lastly, use a wooden spoon to mix in the chocolate chips. Most will melt, but you will have some that still hold their shape.
- Spray the pan with non-stick cooking spray. Scoop 1½ tablespoons brownie batter into a muffin cup. Scoop 2 teaspoons Biscoff European Cookie Spread into the middle of the cup. Top with 1½ tablespoons brownie batter. Repeat until all 12 cups are filled.
- Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
- Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Gooey Biscoff Brownie Cups.
- Remove from the pan and serve.
- Betsy's tidbits:
- Biscoff also makes a European Cookie Spread that is creamy. I did not use it, but feel free to substitute the creamy variety for the crunchy if this is your preference.
- Biscoff European Cookie Spread is available in grocery stores or online. I found my second jar in the peanut butter section.
- I use a 3 tablespoon cookie dough scoop to transfer the brownie batter to the pan. I do not measure out 1½ tablespoons for the top and bottom of each cup. Instead I eyeball the measurement based on the scoop. It works!
