There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The recipe is this one in question: https://www.recipetineats.com/outrageous-nutella-brownies/
The biscoff spread is this one: (https://www.lotusbiscoff.com/en-gb/producten/lotus-biscoff-spread)
The problem is not with the recipe, but with the substitution. I think that just freezing a slab of biscoff (like it says to do with nutella) would make for a cloying brownie.
Is there anything I can do to "mellow" the biscoff spread so it isn't too cloying? I am thinking of blending in a neutral oil/butter to add more bulk without any flavour. Any suggestions would be greatly appreciated, thanks!
Best Answer
Two options come to mind for me:
The first option I would suggest is simply using a thinner layer of biscoff spread. You can use one that is just a couple of millimetres thick instead of the half a centimetre of nutella in the recipe.
The second option would be to look up a recipe for biscoff cookie dough (American-style edible cookie dough flavoured with biscoff) and use that as filling for a more mellow flavour.