Smores Biscoff Brownie Pie
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Crust
- 6 Tbsp Unsalted Melted Butter
- 2 Cups Biscoff Cookie Crumbs
- 1 1/2 Tbsp Granulated Sugar
Brownie
Additions
Mini Marshmallows
1/4 Cup Biscoff Spread
Instructions
Makes a 9" Brownie Pie
- Prepare a 9" springform pan with non stick spray and parchment paper.
- Preheat oven to 350F
- Begin making the crust by adding the cookie crumbs and sugar to the cooled melted butter and mix until combined.
- Spread the crumbs evenly on the bottom and sides of the pan pressing until firm and set aside.
- Next make the brownie. In a bowl add the brownie mix, oil, water and egg and mix until combined.
- On a separate bowl add the chocolate chips and heavy whipping cream that are for the brownies to make a ganache and microwave in 35 second intervals mixing inbetween until they are fully melted and combined it should only take about 3 intervals.
- Add the ganache to the brownie mix and mix until combined.
- Pour the brownie mixture to over the crust.
- Bake for 25-30 minutes or until the center is mostly set just a little jiggly.
- Once the brownies are out of the oven cover the top in the mini marshmallows.
- Carefully torch the marshmallows.
- In a microwave safe bowl heat the cookie butter in 10 second intervals until melted.
- Swirl cookie butter over the torched marshmallows.
- Enjoy!
TIPS
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Refrigerate for up to 5 days taking out the desired amount at a time and allow it to come to room temp for atleast an hour to enjoy at it's best consistency.
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