Three awesome things happened yesterday. One, I got up at 7:30am (which is like sleeping in around here) and made some cinnamon rolls. Then, I took A NAP. Like, a NAP. On the couch. In the middle of the morning. And my husband took care of the girls and I slept, and it was FAN-tastic. I felt well-rested for the first time in months. Or years. Nearly eight years, to be precise.
Secondly, I bought a new cake stand and I’m kind of in love with it. My nearly eight year old (lack-of-sleep causer #1) and I did a bit of shopping and spent some much needed Mommy-Maddie time together, and she got a birthday-party dress and I got a new cake stand. It was a fun afternoon that ended with Starbucks and a Taylor Swift singalong on the ride home.
Finally, my four year old (lack of sleep causer #2) told me that she really likes her new school. This is big, huge news for me because the mom-guilt I’ve been living over the past few weeks has been Tearing. Me. Up. Leaving your kid while she’s sobbing and reaching for you is heartbreaking, so for her to out-of-the-blue tell me that she likes school and is looking forward to going back is incredibly welcome news for this momma.
Oh, make that four awesome things, because these lovelies happened, too. Biscoff Truffle Brownies are definitely awesome.
The great thing about this recipe (besides the fact that they’re totally YUM) is that they’re much easier to make than they appear. An easy brownie recipe is baked and cooled, and then the Biscoff truffle filling is spread over the top. The ganache topping is made in the microwave, and after a few minutes in the refrigerator, it’s ready to go.
If you aren’t familiar with Biscoff cookie spread (or if you just don’t like it) you can replace it with peanut butter – but I really love the subtle cookie flavor it gives the truffle filling. There are a few different brands out there now, and you can find it in the peanut butter section of most grocery stores. Trader Joe’s cookie butter works, too.
Hope you love it! Enjoy!
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- 1 cup butter
- 2 cups sugar
- 3 eggs
- 3 teaspoons vanilla
- ⅔ cup cocoa powder
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter, softened
- ½ cup biscoff spread
- 2 cup powdered sugar
- 2-3 teaspoons milk
- 2 cups semisweet chocolate chips
- ½ cup butter
- 2 tablespoons heavy whipping cream
- Preheat oven to 350 degrees (F).
- Spray the bottom and sides of a 8X8 inch metal baking pan with cooking spray.
- Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment.
- In a medium saucepan over medium heat, melt the butter.
- Remove from heat and add the sugar; stir to combine.
- Beat in eggs and vanilla until combined.
- Add in cocoa, baking powder and salt.
- Add flour and stir until just combined and no streaks of dry ingredients remain.
- Pour into prepared pan and spread into an even layer.
- Bake for bake 25-30 minutes.
- Let cool completely in pan on a cooling rack.
- While the brownies are cooling, make the biscoff filling.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the ingredients and beat until smooth.
- Add more milk if necessary to make it spreadable. Spread in an even layer over the cooled brownies.
- Place in the refrigerator until filling is set, about 30 minutes.
- While the filling is setting, make the ganache, combine the ingredients in a microwave safe bowl. Melt together and combine.
- Pour the ganache over the top and spread gently.
- Return to the fridge until set.