I Improved TikTok’s Nutella and Biscoff Freeze Brownies (You’re Welcome)

So you tried them Nutellaand-Biscoff cookie butterlayered frozen brownies from TikTok and I loved the results, but you hated the process. Spreading cookie butter and Nutella on parchment was a a sticky mess, it took forever for them to freeze and by then it was out of the oven, the process was prolonged to seven hours. Fortunately, this size”in layers brownie” it can be done much easier and faster (as brownies should go). It just turns out you are cooling the wrong layers.

Original A TikTok layered frozen brownie recipe calls for spread a thin layer of Nutella on the baking paper and layer it Biscoff cookie butter on another sheet of parchment paper, and put both in the freezer to solidify. When they are hardenedyou apply a layer desired brownie batter in the pan, peel off a layer of Nutella and place it on top of the batter. Add more batter and peel off the Biscoff layer on top of the second brownie batter layer and finally the brownie batter. Bake as usual, et voilà, a deliciously gooey brownie with distinct layers of caramel butter.

Sounds lovely, but three complaints kept coming up: The Nutella and Biscoff layers last hours after freezing; layers beginn softens quickly, making them difficult to remove from parchment paper; and that iit is difficult to get the cold layers to meet the corners and edges of the pot.

The idea of ​​a neatly layered brownie sounded wonderful to me, albeit with a method that seemed a little backwards. Both Biscoff and Nutella spreads are made with different oils and tried harden unsaturated fat in the freezer undoubtedly requires long wait and results will come short-lived because unsaturated fats are liquid natural room temperature state. Even when you freeze the gooey-sweet dessert spreads, they heat up quickly; unless you’re working in the refrigerator with gloves on, your warm hands and an ambient temperature above 40°F will be enough to soften the cookie butter..

So I turned things around about.

Most recipes for brownies contain a high proportion of butter, a saturated fat that we all know solidifies in the freezer. Butter cools quickly and keeps well firmer frozen texture, making it an ideal base i spread layers of sweet, sticky spices. Not to mention, you don’t have to do it seven hours in advance, like takes only 10-15 minutes to harden.

Mix the brownie batter of your choice. This can be a scratch recipe with butter or a packaged mix. Note that packaged mixes often require adding egg, water, and oil to the powdered mix. Replace the measurement for oil only with an equal amount of melted butter. i used Duncan Hines boxed mix, which called for ½ cup of oil; instead, I melted one piece of butter. It worked like a charm and I got the added benefit of being richer the taste of butter. Butter also sets more solidly than oil after baking, making it easier to cut clean squares and see all the layers.

Spread ⅓ of the dough into a greased and baking pan lined with baking paper –what size container do you want, according to the brownie recipe instructions. Put it in the freezer for 10-15 minutes. Store the Chocolate Nut and Cookie Spreads at room temperature to set smooth and spreadable. Take the frozen dough out of the freezer and spread on the Nutella layer. In addition to easily getting to the edges and corners with the chocolate spread, you can adjust this layer of paper to be thin or even ¼ inch thick.unlike the original, which does not allow whims, and not cunning. Then you can immediately spread the other third of the brownie batter on top of the Nutella.

Put the dish back in the freezer for another 10-15 minutes. Spread the cookie butter evenly on this middle brownie layer or as thin as you like. Immediately spread the last piece brownie batter for Biscoff. Bmake a layered brownie according to the instructions and according to your preferences, add a few minutes to account for the cold temperature and add layers in the middle of the dough. I like the center to be fluffy but set, so I ended up adding 7-10 minutes to the baking time.

Eat the brownies any way you want –hot and runny or cold and fluffy. The brownies cut better if you let them cool, and you can firm them up further in the fridge if you want the drama of the layers to show through each slice. This alternative method allows you to easily spread other tasty condiments that don’t really freeze, such as fruit jams, frostings or marshmallow fluff. Have fun exploring and creating your own viral brownie layers.