For an 8×8 inch pan
- ½ cup (113g) unsalted butter, cut into chunks
- ½ cup (120ml) neutral oil (I use avocado oil)
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (60g) Dutch-processed cocoa powder, sifted.
- ½ teaspoon salt
- ½ cup (65g) all-purpose flour, sifted
- 3/4 cup (170g) chocolate chunks or chocolate chips (semi-sweet or dark) you could use the typical hersheys if preferred
- Biscoff spread, to add dollops and then drizzle over marshmallows
- Marshmallows
- Biscoff cookies
Instructions
- Preheat the oven to 350°F (175°C). Line an
8×8-inch square pan with parchment paper - In a heatproof bowl, combine butter and oil. Microwave or heat on the stovetop until melted and hot. Add the sifted Dutch-processed cocoa powder to the butter mixture and whisk until smooth and glossy. Set aside to cool slightly.
- 3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs for 2-3 minutes until light, pale, and fluffy. This is key for the crackly top. Add the vanilla extract and mix to combine.
- 4. Pour the melted cocoa-butter mixture into the egg-sugar mixture. Gently whisk until fully incorporated.
- Sift in the flour and salt. Using a spatula, fold gently until just combined (don’t overmix to keep them fudgy).
- Fold in ¾ cup of the chocolate chunks/ chips.
- Pour the batter into the prepared pan, spreading it evenly. Add dollops of biscoff spread and swirl
- Bake for 25-30 minutes. The edges will be set, but the center should look slightly underbaked.
- After baking, let the brownies cool for 10 minutes before adding the marshmallows.
- Place under the broiler for 30-60 seconds, watching closely to avoid burning.
- Melt about ¼ cup of Biscoff spread in the microwave for 15-20 seconds until pourable.
- Drizzle over the toasted marshmallows for a perfect gooey finish. Sprinkle some crushed Biscoff cookies on top for added crunch!
Pammy's Kitchen 