Tuesday, February 4, 2014

Brownies......... Biscoff and Moose Munch!

I'm going to start with Moose Munch Brownies. I discovered this "non recipe" recipe at a Harry and David Store during the Holidays many years ago. Harry and David makes Moose Munch. For those that aren't familiar with Moose Munch, it's a popcorn that's coated with chocolate, either Milk or Dark and it has caramelized nuts and caramel corn mixed in with the chocolate covered popcorn.
They have recipe cards and the brownie recipe  is great.
Buy your favorite box of Brownie Mix and bake it according to the package directions. As soon as you remove the baked brownies from the oven, open a bag of Moose Munch and evenly distribute it over the top of the brownies and gently press it into the brownies. The Moose Munch will begin to melt. Cool completely in the pan. Cut into squares and serve. It's that simple. They're always a hit when we make them. We prefer Ghirardelli Brownie Mix.




I've already posted a story about Biscoff Cookies and Biscoff Spread and posted a couple of recipes.
Here's another great Biscoff recipe.




Chocolate Brownies with Biscoff Balls.

I'm going to give you the shortcut version of the original recipe. The brownies are similar to the Moose Munch Brownies. This time you're going to bake Biscoff Balls in the Brownie Mix. Buy your favorite Brownie Mix and mix the batter according to package directions, do not bake until you make the Biscoff Balls that will be baked into the brownies.
I use Ghirardelli Brownie Mix for this recipe too. Here's the recipe and directions for the Biscoff Balls.

Biscoff Balls:

1/2 C Biscoff Spread
1/2 C minus 1 TBS of Confectioner's Sugar. (Powdered Sugar)

To make the balls:
Sift the sugar into a bowl.
Add the Biscoff Spread an mix well until a soft dough is formed. It should not be sticky.
Form 1" balls and place on a parchment paper lined sheet pan and freeze. Or place them in any container in a single level to freeze.
After the brownie mix is made, pour it into  the appripriate sized pan, according to package directions and evenly distribute the Biscoff Balls in the brownie batter and gently press them in, leaving the top 1/3 of the balls exposed.
Bake as directed.
Remove from the oven and cool completely in the pan .
Refrigerate the brownies for at least and hour and up to two hours before serving.
This makes cutting the brownies easier.



Enjoy!
Peace in the Kitchen!



No comments:

Post a Comment