Taystit by Hasna: brownie

Biscoff Brownies

If you love chocolate, Brownies are your best friend. I cannot stress how much my family loves it when I make brownies. It just escapes into thin air as soon as it is served.

Imagine giving it a lotus biscoff makeover. The lotus spread gives it a nutty taste to the ever-awesome fudgy brownies. If you don't like fudgy brownies or haven't tried one yet, you are missing out so much in life. It is the best cheat indulgence you could ever have!

Well ever since I got my hands on the popular lotus biscoff spread, I have wanted to experiment with it in many ways. I have won hearts making lotus biscoff pudding, which I shall share with you guys soon. I have had many recipe requests using lotus biscoff spread. So this is one of them that is definitely a hit here.

However, if you aren't a lotus biscoff lover you may simply make a super delish fudgy brownie excluding the lotus biscoff part. The recipe stays the same.

I cannot stress enough on how fudgy these are. They aren't just exquisite, these are super delicious too. Quite often I make a batch and keep, to satisfy my sudden sweet tooth cravings. These stay fresh in airtight containers up to 3-4 days. These are super easy to make. Gets done in no time and in fact I love Brownies more than indulging in chocolate because there is more texture to it and of course tastes even better.
I am a brownie person, this is something anyone who knows me well, will acknowledge.

When I can't think of something to gift someone, it's these brownies that always come to my rescue. And I guarantee you, these are the best call you could ever have. Without further ado let's get baking!

Ingredients -

200 gms Dark chocolate (good quality)
100 gms Unsalted butter
3 tbsp any Vegetable Oil
4 Medium or 3 Large eggs
1 cup Sugar
3/4 cup All purpose flour/ Cake flour
1/4 cup cocoa powder
1/4 cup semi sweet chocolate chips (optional)
1 tsp Vanilla Essence/Extract
Salt, a pinch
7-8 Lotus Biscoff Biscuits
1/2 cup Lotus Biscoff Spread

Instructions:

Preheat your oven to 180°C and line your 9*9 inches baking pan with baking paper.
In a microwave-safe bowl melt the chopped/broken dark chocolate and butter and microwave in 30 seconds bursts. Allow to melt and mix until smooth.
While it cools, prepare the egg batter by whisking eggs and sugar using a hand blender/ electric mixer/ fork for no more than 3 minutes. It becomes like a mousse, Thick, and Creamy.
Now add in the vanilla extract/essence and vegetable oil.
Next pour in the chocolate-butter mixture and fold carefully. Do not over mix.
After a few folds add in your flour, and cocoa powder. Carefully fold your batter using a spatula until almost combined.
Do not deflate the whisked eggs by mixing vigorously. Now slowly pour the brownie batter to your prepared baking pan.
Now break up the biscoff biscuits using your hands and sprinkle them onto the batter and using a fork mix up the batter lightly.
Using two teaspoons scoop dollops of biscoff spread onto the brownie batter in rows, about 15 or more dollops and using a matchstick make swirls of the spread to make the Brownies look extra appealing and so that the biscoff spread seeps a little inside the batter.
Bake the Brownies for 25-30 minutes and insert a Toothpick and if the crumbs are sticking onto the Toothpick the Brownies are probably done as these are fudgy Brownies.
Allow the brownies to cool at least for 15 minutes before removing from pan and slicing.
Your brownies are ready to indulge!

Notes:

Do not keep the Brownies in the oven for too long, keep checking every 5-10 minutes after the 30 minutes timer.
If you aren't a fan of lotus biscoff you may completely avoid that and it still makes an awesome fudgy brownie.
Allow the brownies to cool in the pan itself for at least 15 minutes.
The more it cools the better and easier to cut the Brownies into perfect squares.
These stay fresh for 4-5 days in an airtight container (only if you have something left 😅)

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Tiramisu Brownie Ice Cream Sandwich Bars

And the first post of 2019 is here! Even before you know it, you are going to say where did 2019 go. Time sure flies, hope I don't fret thinking too much about of it. Lol.😁 Beginning the year on a sweet note - I have come up with the best combination of you can think of... Are you a fan of tiramisu, ice cream, brownie? Like duh, who doesn't like these three and if it is summed up into one--- MIND BLOWING! I came across this recipe from I was going through my Instagram feed. I have never before tried an ice cream recipe. This one is a no-churn one. What excuse are you going to make now for not trying this one? It is so simple, looks complicated yet delish.

I had saved up this recipe to make during the summer (when you are much need of something cold), but then I totally forgot about it, and now I was craving for this combination this time around. So I had to make it, and I had leftover mascarpone cheese. What other way to use it than on your favorite brownie? It's pretty effortless, really- chewy, sticky and dense brownies sandwiched with dreamy creamy mascarpone ice cream, to give that chocolatey experience a layer of Nutella spread.

These sammies are what you want to make for that perfect chocolate-cream experience. I don't care if its winter! 🙅 When I crave, I bake! 💪 The instant coffee amount I felt was a bit too intense for me. So I cut down the amount to half the quantity. But love how well this came out... Yumminess Overloaded!

This fudgy brownie maddness is crazy, being a lover of brownies I have been able to satisfy my cravings, Alhamdulilah! So what are you waiting for, let's make it...!😍

INGREDIENTS

1 stick (1/2 cup) unsalted butter
50 gms chocolate, milk or dark, chopped
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon instant coffee granules
2 large eggs
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 cup Nutella

NO-CHURN MASCARPONE ICE CREAM

4 ounces mascarpone cheese
1/2 cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
pinch of flaky sea salt

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F. Line two (8x8 inch) square baking pans with parchment paper.

2. Add the butter and chocolate to a medium size, microwave safe, mixing bowl. Microwave on high for 30-second intervals, stirring after each interval, until melted and smooth. To the melted chocolate whisk in the sugar, vanilla, coffee, and eggs until smooth. Stir in the cocoa powder, flour, and salt until just combined, try not to over mix the batter. It will be thick. Divide the batter evenly into the prepared pans, spreading it in an even layer, the layers will be thin. Transfer to the oven and bake for 10-12 minutes, until the brownies are set on top. Remove from the oven and allow to cool completely.

3. Once cooled, spread the Nutella evenly onto each brownie pan.

4. To make the ice cream. Add the mascarpone and sweetened condensed milk to the bowl using a hand-held electric mixer and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form.

5. Spread the ice cream in an even layer over top one of the brownie pans. It's easiest if you keep the brownie in the parchment lined square baking pan. Then place the other brownie gently on top of the ice cream, Nutella side facing down. Cover with plastic wrap and freeze for 4-6 hours or overnight.