I have something delicious to share with you – if you are a lover of gooey brownies, this may become your new favorite treat! If you have ever eaten cookie butter off a spoon, arm yourself with a pastry bag and get ready to bake!
My favorite doughnut shop in Chicago (and there are many to choose from) has an amazing “Biscoff Pocket” doughnut that is melt in your mouth amazing! This was my first introduction to filling something with Biscoff and I have been on the hunt for a second option ever since.
Biscoff is the European standard for “cookie butter”, or as they call it (said with a british accent to make it extra fancy) “cookie spread”. If you have ever flown on a European carrier or train, chances are you have had one of the cookies with coffee service. The cookie is buttery, nutty, and slightly caramel in flavor. It is not too sweet, which makes it the perfect filling for the very sweet brownies.
There are so many great brownie recipes out there to fit your particular cooking style. If you are a purest, this recipe from King Arthur is sure to please (espresso optional, but delicious). If coconut oil is your go to “fat”, this recipe will be a perfect match for you. Finally, if you think cookie butter doesn’t sound like a match for nutella – I dare you to go the whole 9 yards and make this recipe, then fill with biscoff! Also, if you are feeling like you need to eat these quicker than measuring ingredients will allow, just pick up a box of this and move on!
Once you have your brownie recipe chosen, you will need a mini muffin pan and liners. Fill the liners about 3/4 of the way full. Your recipe should yield between 18-24 brownie bites. Brownies generally have a very similar cooking time, so 20 minutes should be appropriate for your mini brownies. If they do not seem set, give them 5 minutes more. We want them on the “gooey” side, so a little underdone is better than overdone.
Once they are done cooking, take them out of the oven. Fill a pastry bag with half a jar of Biscoff. (For a quick pastry bag, take a quart sized ziploc, fill, and then cut off about 1/2 inch of the tip on a diagonal.) Next, plug the tip of the pastry bag about half way into the center of the brownie bite and squeeze enough of the cookie butter in that it just meets the top of the center. Move on and fill each brownie in the same method. If you need to add more to the pastry bag, it just means you are doing an “extra good” job!
Once you are done, the hardest part comes….waiting! TRUST ME – give them time to completely cool. This could be a few hours or overnight. Waiting is the hardest part, but they taste even better once they are set (with coffee the next morning).