I hope I do not not have to explain in very long detail what Biscoff cookies are and how wonderful they are. Because hopefully, you’ve been on a flight where the attendant has served you a pair wrapped in red cellophane and you’ve had the pleasure of eating these curiously, simply, delicious cookies.
They are so much better than plane peanuts! So much better that it’s actually unfair to judge them in the same category of plane snacks. I could hardly believe it the first time I had them on a flight. The attendant was coming down the aisle with the beverage cart and I got ready to answer the inevitable question, “peanuts or pretzels?” with *sigh*, “peanuts, please” when before I could get my answer out, she said, “peanuts or cookies?” And I thought, hold the phone! What kinda cookies are we talkin’ about here? I CAN NOT pass up sweets. And the rest is history, that’s when I first fell in love with the taste of Biscoff cookies and their ability make air travel a bit more bearable.
My friend Liz feels the same way about Biscoff as I do, which must be why we are such good friends. She was telling me about this stuff called Biscoff spread, which is made from the cookies and is used as a peanut butter substitute in some parts of Europe. I was amazed and expressed that I would really like to try some. Liz just visited me in Raleigh this past week, and that dear-heart brought me my own jar of Biscoff spread. Oh sweet heavens!
I was licking it right out of the jar in no time. After enjoying it that way like a wild animal, I decided I should use it in a more civilized manor…so I used my appendages and hand tools to scoop it out on top of brownies, like a human being.
p.s. I used a Ghirardelli fudge brownie mix because my kitchen is not fully stocked in this sublet and because they make THE BEST BROWNIES IN THE WORLD.
p.p.s. To get the swirls on top, I poured three horizontal rows of warmed Biscoff spread and using the end of a butter knife drew a line through the rows going in alternating directions.