I’d like to alternately title this post, “Or How To Make Friends At Work.”
What up Chitlins? It’s been almost a whole week since I posted. Woopsie-daisy. I’m sure you’ll forgive me though when you see how insanely simple and freakin’ delicious these brownies are.
So, I may have mentioned that I got this really awesome new job about a month ago. It’s great, I love it, but my position usually involves me meeting people not under the greatest circumstances. A lot of my introductions the first week went a little something like this:
“Oh it’s so great to meet you! I hope I never see you again/often/around! Bye!”
The best part is, I’m not even joking about that. It happened at least four times a day. I was really starting to worry that I smelled. I even bought new deodorant. I know you were worried too, that’s why I told you. Don’t worry, I’m smell free now. It’s pretty great. People still don’t want to see me at work though.
Anyway. I figured the best way to break the ice with people was to bring them baked goods.I mean let’s be honest here, I would probably have brought baked goods on my first day of work if I hadn’t been worried about the impression that would make. (I still think I might have been able to get away with it).
So I had been dreaming for like, a week about making brownies. I don’t know why. I’m not really a brownie person but that recipe I tweaked last year (or so) just really hit it home. And then I realized I also had three jars of biscoff (no shame). Actually none of the jars were biscoff, one was the cookie spread from TJs and the other was the fancy expensive jar of Speculoos from the Wafles and Dinges truck. But whatever, details.
I bounced the idea of biscoff swirl brownies off my perpetual food soundboard Emily and she liked the idea. And then I said, “What if I mix the biscoff with cream cheese?” I honestly don’t think she’s ever responded faster to a question on Gchat ever. I’m not even sure her brain had the time to truly grasp what I had said before she responded, “DEFINITELY!”
I’m a genius. You can thank me later.
*Just a Note: The recipe for the swirl makes more than you’ll need, and I saved mine with the intention of piping it into some baller cupcakes. I may have eaten most of it with a spoon. And by “may have” I mean definitely. Also, it’s great on toast. Jussayin’
- ¾ cup (1½ sticks) butter
- 4 oz bittersweet chocolate
- 1 cup sugar
- ½ cup packed dark brown sugar
- 2 tsp vanilla
- 2 eggs beaten
- 1 cup flour
- 8 oz cream cheese softened
- ¾ cup biscoff spread (also called cookie butter or Speculoos)
- Heat oven to 325° F. Generously grease an 8x8in square pan.
- In a large saucepan melt the chocolate with the butter stirring until smooth.
- Add the sugars and stir until mostly dissolved. Add the vanilla and eggs and continue stirring until smooth.
- Add the flour and stir until smooth.
- Pour into the prepared pan and set aside.
- In a medium bowl cream together the biscoff spread and cream cheese until smooth.
- Taste to test for the biscoff flavor (sometimes it can be masked too much by the cream cheese). Add more biscoff spread if necessary and beat until smooth. If your mixture is a little too thick to spread easily water it down with a splash of milk.
- Drop heaping tablespoons of the biscoff mixture over the brownie batter. Using a clean knife, toothpick, chopstick, whatever to swirl it around.
- Bake for 60 minutes or until a tester inserted in the center comes out clean. Allow to cool in the pan before trying to remove and cut.