Chocolaty, fudgy brownies get a chewy gingersnap crust and are then topped off with a creamy Biscoff buttercream in these Biscoff Gingersnap Brownies...
I think by now you all are well aware of my obsession with and love for Biscoff spread, aka cookie butter. It started with that very first spoonful. And trust me.... that is all it takes to begin the addiction, folks. ;)
So, you all can probably guess at how thrilled I was to discover that there is a cookbook out there filled with just recipes that use Biscoff spread and cookies!
As soon as I made this discovery, I ordered my copy from Amazon- The Biscoff Cookie & Spread Cookbook from Katrina Bahl of Katrina's Kitchen. It was also pretty nice to know that there happens to be another food blogger out there who shares my affinity for all things cookie butter.
I had been kicking around an idea for a gingersnap crusted brownie for a couple of weeks now. I just love the combination of rich chocolate with spicy ginger. But it needed something just a little more...
As I was flipping through my copy of The Biscoff Cookie & Spread Cookbook, I came to the recipe for Biscoff Buttercream and I knew that I found the missing component for my brownie recipe idea. The creamy buttercream with it's spiced buttery cookie flavor turned out to be just the icing on the cake (ahem... brownies) I was looking for for this new sweet treat recipe...
Biscoff Gingersnap Brownies
by
Prep Time: 15 minutes
Cook Time: 55 minutes, total
Ingredients (9-12 brownies)
- 1 1/2 cups of gingersnap crumbs
- 4 tbsp unsalted butter, melted
- 1 (20 oz) box of your favorite brownie mix (could also use a homemade brownie recipe)
- 1/2 cup butter, softened
- 1/8 cup of Biscoff spread (cookie butter)
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
- 1/8 cup milk
Instructions
Preheat your oven to 350 degrees. Spray a 8x8 or 9x9 baking pan with cooking spray. Set aside.
In a small bowl, combine the gingersnap crumbs and melted butter. Press the crumbs/butter mixture evenly into the prepared baking pan.
Bake for 6-8 minutes. Let cool for at least 5 minutes.
Prepare your brownie batter according to the box directions or your favorite recipe. Spread the batter evenly over the baked gingersnap crust. Bake according to the box or recipe directions.
Allow to cool completely before frosting.
To prepare the frosting, cream together the butter and Biscoff until light and creamy- about 4 minutes. Add in the vanilla. Gradually beat in the powdered sugar. Add in the milk until your frosting reaches your desired consistency.
Frost the cooled brownies evenly with the Biscoff buttercream.
Cut into 9-12 squares and enjoy!
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Are you already a die hard fan of Biscoff and cookie butter?
Or do you happen to be a newbie who hasn't experience that first spoonful of cookie buttery goodness yet?
