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Brownie Tart with White Chocolate Biscoff Ganache


Hi everyone!  My name is Erin, and you can find me over at my little cooking and baking blog, Lemon Sugar.  I was completely honored when Cindy asked me to share a recipe with you all today, so if I sound nervous, it’s because I am!  Thank you all for spending a few minutes with me today, and I promise, it will be worth your while.  This recipe is quick, easy AND delicious.

Last week, I got a case of Biscoff Spread in the mail as a promotion from the Biscoff Company.  I don’t even want to tell you how much of it is already gone.  YOU GUYS, have you tried this stuff?  If you love Biscoff cookies, you’re in trouble, because this cookie butter is fantastic.  After I ate about ¾ of a jar with a spoon, (no kidding…I’m not proud) I decided that it was time to play with some recipes and see what I could come up with.  My initial inclination was some sort of Biscoff butter cream, but then a package of white chocolate in my pantry caught my eye – and white chocolate Biscoff ganache was born.  And, what better to smother with cookie-butter ganache than my favorite brownie recipe?

One of my favorite ways to make an 8×8 brownie recipe is in a tart pan – the scalloped edges are much prettier than your typical square pan, and it just looks so pretty on a little cake stand.  You can just use your favorite box mix, or if you like, I have a great brownie recipe over on Lemon Sugar, just {click here} to find it – but keep in mind that you’ll want to cut that recipe in half.

The ganache is quick and easy to assemble, and a sprinkle of white chocolate and crumbled Biscoff cookies finishes it off nicely – a perfect dessert for entertaining, but still quick and easy enough for a weeknight treat.

Thanks again, Cindy, for inviting me to stop by today, and I hope you’ll all come visit me over at Lemon Sugar!  Enjoy!

 

Brownie Tart with White Chocolate Biscoff Ganache:
Ingredients:
1 recipe 8×8 brownie mix or half of {this recipe}
6 ounces white chocolate, chopped (or white chocolate chips)
½ cup heavy cream
½ cup Biscoff Cookie Spread
White chocolate shavings, for garnish (optional)
2 crumbled Biscoff cookies, for garnish (optional)

Directions:
Bake brownies according to package directions.  If baking in a tart pan, generously coat the pan with cooking spray to prevent sticking.  Cool brownies completely.

In a medium-sized glass bowl, heat cream in microwave until steaming hot but not boiling.  Pour chopped white chocolate into the hot cream, and allow it to sit for 30 seconds.  Use a spatula to stir the chips until they start to melt, then add the Biscoff spread.  Continue to stir gently until the chips and Biscoff spread have completely melted and incorporated, and become smooth.  Allow to sit for -5 minutes until slightly cooled.

Pour thickened ganache on top of the cooled brownie tart, then garnish as desired.  Enjoy!

For more great recipes visit me at my blog Lemon Sugar or connect with  Lemon Sugar Facebook!

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