ikr....some people can REALLY enjoy something decadent and be satisfied after a few bites (or one piece) and feel like any more would be sickening. It is a blessing for food desires to function that way. I'd eat 3 or 4 of those of those brownies in one sitting....that is why I cannot make this until there is a gathering of family/friends to save me or I've earned a cheat day (and I haven't been in training since Covid quarantines started).
It’s been two years, but I made it, and it was delicious. I made it because I have extra biscotti laying around & I did not expect to like it as much as I did. If you can, I definitely suggest making the merengue because it just makes it 10x better
I don't know where to begin--am new to watching recipes being made on CZcams and am so glad I found your channel. Your recipes, presentation, techniques, hints and tips, music, and video production are so incredibly great. I come from the very imprecise way American's measure, and know that "by weight" is so much better. Again, thank you for sharing your recipes in such a pleasant, professional manner.
Oh my god...I have delayed making this as it looked like sooooo many elements. I made it, I halved the recipe thinking it would go to waste. Half made 9, they were gone in an hour! I ate 3!! So easy to make and THE BEST BROWNIE EVER!!!!!!!
Can you please tell me what size pan did you use. I'm in the USA. I have access to a 8x8 square pan and 9x13 rectangular pan. I've been putting this off too but for the reason of not having the pan size she used. Any help would be greatly appreciated...
I tried this and it was a great hit!! The baking time wasnt enough for me..i literally baked upto around 40-45 minutes.. The meringue on top was mind blowing.. The 3 layers were matched perfectly and the flavor of biscoff with the brownie was a great combination!! Really would recommend this recipe
here in the US, at a store called Trader Joe's, they sell an amazing spread called "Cookie Butter," and have matching and just as tasty cookies (biscuits) that sound like they might have been taken from Biscoff biscuits. They both make me wonder how they'd do in this amazing dessert, wow! **DROOOL**
Made this last weekend. The brownie turned out more of a chocolate lava cake. But. OMG. It was so delicious 🤤 everyone just was just. WOW 🤩. The 3 layers went perfectly together. I’ll definitely make this again. And again. And again. Thank you so much for the recipe 🤗
I"m making my sister one of your brownie recipes for her birthday in May, but she was debating between the Caramel Cornflake Brownies, which we tried and adored a few weeks ago, and the Peanut Butter Cookie Dough Brownies, which we haven't tried yet. Looks like I need to tell her about this one, too. Looks phenom! And I adore an Italian meringue. It's so perfect.
I was just thinking the same thing. It just struck me how perfectly lined all her tine]s, round or square, always are. I on the other hand have perfected the 'shove the baking parchment in and try and make it look like an intended artisan muffin liner' technique.
Can’t wait to make this. I’m such a biscoff addict and I adore Italian meringue! Happy Mother’s Day mum - definitely making them for you ...not me ... 😂
I had a foodgasm watching you make this decadent treat!!!! I love Biscoff. Jemma I’m so in love with you, thank you for sharing this recipe with us all ❤️❤️❤️❤️
Hi Jemma....just wanting you to know I make a rainbow cake with my 4 year old preschoolers today after we watched YOUR rainbow cake video! We needed to skip forward now and then to keep them interested and attentive but not much! They loved it and loved making the cake too! We shared the finished product and the big reveal with the 1st graders as a thank you for reading to us! Anyway...love all your videos!
Perfect tutorial. Love them all. Thank you again as always. I was thinking, for a Tuesday tip along with the chocolate tempering if you’d consider doing one on storage. How long you can keep all your made bits and bobs (slash bits that are left over from making) and how to store them all in one handy tutorial. ie. how long does Italian meringue last, how best to store egg yolks left over and how long they last etc etc. Many, many thanks as always. Bloomin brilliant!! xx 😍
@@tiff2106 I knew you could freeze egg whites like that but I thought you had to add a certain amount of sugar to the yolks? Am I mistaken? I seem to toss more yolks down the drain which I hate. Can't stand wasting ingredients...
@@tammiemartinez6485 I found adding a bit of water to the yolks helps I usually mix them with maybe a tbsp per yolk and make sure to remove all air from the ziplock bag and strain after thawing. Drying out is what happens to mine if I don’t. But usually I just use more yolks in baking instead of whole egg if I need whites (e.g. 3 whole eggs+ the weight of one egg in yolks instead of 4 eggs). Works really well for me.
To Biscoff, Cupcake Jemma is all angel born of heaven. Did this presentation make anyone else want to march to the store this instant and buy Biscoff biscuits and spread?! 😃 I am onboard. Well done Jemma!
I tried this with torching the marshmallows and this dessert is those rare ones that feeds the souls, it's a revelation in my house now! Thank you so much for this recipe, it's my first recipe that iv tried that is yours and I can't wait to try so many more!
We've got the Biscoff cookie butter, and we are American. I've had the cookies. Yummy. They do sell the Biscoff in border towns, such as Buffalo, New York, where I am from.
OMG!!!!! Made this as the weekend. Everyone loved them. I didn't attempt the meringue topping yet but these were sooooo good on their own. I used Honey instead of Golden Syrup. Thanks for the recipe. Definite one of the collection.
How did you remove it without destroying any part of it? Another commentor said they thought Gemma used a pan with a removable base. The only pan I have that has a removable base is my 9in round springform pan. I guess I could use that but not use all of the crumb base, etc. Also I don't have a blow torch. Can't we just put it back in like you would if you were making a lemon meringue pie? That's how I use to do it 30+ yrs ago when I made that pie...
Just realised Biscoff are called « Speculoos » in my country (France) Didn’t know it had another name on other countries! Can’t wait to come to the bakery in august 😁
Made the s'mores brownie for a birthday cake for myself... I love the idea of a twist on it... but I might go with crushed Oreos instead of biscoff because that's more my style :) Love the videos as always!
Simply amazing as always! Weird how a delicious goodie can get your mouth watering... Just one question - may sound stupid, but how in the world did you get it out of the baking tin???
Looks like Jemma uses Alan silver wood tin. These tins have nice sharp corners and loose bottoms so it easy to take cakes/brownies out of the tin. Literally put the tin on top of a tomato tin or something similar and push the cake tin down and voila it’s out 😊
We normally don’t find these cookies in the US where I live and 2 days ago, i saw a store that had them and I was thinking they would make a nice crust since I have tried the spread. I will now return to the store to get them and try this recipe out. I love Italian meringue too.
Recently become obsessed with your channel. Just been to your website and I love the merch- I wish you did T-shirt’s too! (Also. I love that you sell packets of sprinkles. That excited me more than it should have)
Hey, Jemma! Would it be dumb to take the brownies out of the pan before blowtorch so as not to burn the parchment paper? I don't know, but looks so good! I can't get Biscoff very easily where I live, but I just want all of this in my mouth!
Have you ever considered waiting until after you cut them in to portions to blowtorch them? That way the sides will get torched too since the top mostly gets covered up with other toppings. Thanks for showing how to make this!
Loved it. Just s suggestion though; could you do a masterclass on butter cream. There seem to be endless types. American , Swiss, Italian , cooked! Where to use them and how to make them. Thanks
Hello Jemma, Just wanted to say how much i love your recipes and videos on how to make them. I made the biscoff brownie and i loved everything about it with the exception of the biscoff bottom. Not sure if i did something wrong but it was really really tough to chew. Was it meant to be that way or did i do something wrong?
Made this. Everyone who had some took a bite, started to speak and then stopped and looked at the brownie in awe. This is terrific.
Wow 😋
0⁰
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How she stays so thin is beyond me. I could eat that whole pan. Looks amazing!
ikr....some people can REALLY enjoy something decadent and be satisfied after a few bites (or one piece) and feel like any more would be sickening. It is a blessing for food desires to function that way. I'd eat 3 or 4 of those of those brownies in one sitting....that is why I cannot make this until there is a gathering of family/friends to save me or I've earned a cheat day (and I haven't been in training since Covid quarantines started).
Cocaine
I’m more wondering how she gets her fringe so perfect! Lol
Calories in vs calories out
Not only does Jemma have mad baking skills but she has such a lovely charm that I absolutely adore
I just love the way you sample your creations and you are not afraid of sugar
Jemma, that looks absolutely divine. However, I would have loved to see how you took it out of the pan.
now just put it in a parcel and deliver it to me
shreya p haha it’s on it’s way!
Unfortunately it doesn’t travel well! You’re going to have to make it!
@@CupcakeJemma yes, 😭 i'm definitely gonna try it! thank you! 😍
S a m e
l
It’s been two years, but I made it, and it was delicious. I made it because I have extra biscotti laying around & I did not expect to like it as much as I did. If you can, I definitely suggest making the merengue because it just makes it 10x better
I don't know where to begin--am new to watching recipes being made on CZcams and am so glad I found your channel. Your recipes, presentation, techniques, hints and tips, music, and video production are so incredibly great. I come from the very imprecise way American's measure, and know that "by weight" is so much better. Again, thank you for sharing your recipes in such a pleasant, professional manner.
Oh my god...I have delayed making this as it looked like sooooo many elements. I made it, I halved the recipe thinking it would go to waste. Half made 9, they were gone in an hour! I ate 3!! So easy to make and THE BEST BROWNIE EVER!!!!!!!
Can you please tell me what size pan did you use. I'm in the USA. I have access to a 8x8 square pan and 9x13 rectangular pan. I've been putting this off too but for the reason of not having the pan size she used. Any help would be greatly appreciated...
@@tammiemartinez6485 you can make 2/3 of the recipe in an 8x8 inch pan!
7 inch tin, same measurements, 170 fan and 30 mins 😊
I tried this and it was a great hit!! The baking time wasnt enough for me..i literally baked upto around 40-45 minutes.. The meringue on top was mind blowing.. The 3 layers were matched perfectly and the flavor of biscoff with the brownie was a great combination!! Really would recommend this recipe
If that’s not a good excuse to buy a blow torch, I don’t know what is! Looks yummy and I love biscoff so I’m sold 😋💕
I just took this amazing dessert to the neighbors for a cookout. It looks amazing and tastes even better. Thank you Jemma for a great 5 star recipe!!!
I made it, and it was AMAZING !! I didn't had any cooking thermometer so I did a suisse meringue instead, and it was per-fect !
Exactly what I wanted to know
here in the US, at a store called Trader Joe's, they sell an amazing spread called "Cookie Butter," and have matching and just as tasty cookies (biscuits) that sound like they might have been taken from Biscoff biscuits. They both make me wonder how they'd do in this amazing dessert, wow! **DROOOL**
Made this last weekend. The brownie turned out more of a chocolate lava cake. But. OMG. It was so delicious 🤤 everyone just was just. WOW 🤩.
The 3 layers went perfectly together. I’ll definitely make this again. And again. And again. Thank you so much for the recipe 🤗
I"m making my sister one of your brownie recipes for her birthday in May, but she was debating between the Caramel Cornflake Brownies, which we tried and adored a few weeks ago, and the Peanut Butter Cookie Dough Brownies, which we haven't tried yet. Looks like I need to tell her about this one, too. Looks phenom! And I adore an Italian meringue. It's so perfect.
Did this tonight! Absolutely in love! It is sooo satisfying using the blow torch. Thanks Jemma!
I will try this. For tip tuesday I think you should cover how to perfectly make liners for tins. Yours are immaculate.
I was thinking the exact same thing...as in. I have NEVER seen a better lined pan in my life.
I was just thinking the same thing. It just struck me how perfectly lined all her tine]s, round or square, always are. I on the other hand have perfected the 'shove the baking parchment in and try and make it look like an intended artisan muffin liner' technique.
she has done that in a previous video
@@mikebe2090 I have to search harder!
Agreed!! How does she do it?
Can’t wait to make this. I’m such a biscoff addict and I adore Italian meringue! Happy Mother’s Day mum - definitely making them for you ...not me ... 😂
Lilli Fitz I loveeee biscoff
I had a foodgasm watching you make this decadent treat!!!! I love Biscoff. Jemma I’m so in love with you, thank you for sharing this recipe with us all ❤️❤️❤️❤️
Hi Jemma....just wanting you to know I make a rainbow cake with my 4 year old preschoolers today after we watched YOUR rainbow cake video! We needed to skip forward now and then to keep them interested and attentive but not much! They loved it and loved making the cake too! We shared the finished product and the big reveal with the 1st graders as a thank you for reading to us! Anyway...love all your videos!
Perfect tutorial. Love them all. Thank you again as always.
I was thinking, for a Tuesday tip along with the chocolate tempering if you’d consider doing one on storage. How long you can keep all your made bits and bobs (slash bits that are left over from making) and how to store them all in one handy tutorial. ie. how long does Italian meringue last, how best to store egg yolks left over and how long they last etc etc.
Many, many thanks as always. Bloomin brilliant!! xx 😍
Ooooo I like this idea!!!
Great idea! Egg yolks (and whites) freeze beautifully for baking.just pop them in small ziplock bags. 😊
@@tiff2106 I knew you could freeze egg whites like that but I thought you had to add a certain amount of sugar to the yolks? Am I mistaken? I seem to toss more yolks down the drain which I hate. Can't stand wasting ingredients...
@@tammiemartinez6485 I found adding a bit of water to the yolks helps I usually mix them with maybe a tbsp per yolk and make sure to remove all air from the ziplock bag and strain after thawing. Drying out is what happens to mine if I don’t. But usually I just use more yolks in baking instead of whole egg if I need whites (e.g. 3 whole eggs+ the weight of one egg in yolks instead of 4 eggs). Works really well for me.
To Biscoff, Cupcake Jemma is all angel born of heaven. Did this presentation make anyone else want to march to the store this instant and buy Biscoff biscuits and spread?! 😃 I am onboard. Well done Jemma!
I tried this with torching the marshmallows and this dessert is those rare ones that feeds the souls, it's a revelation in my house now! Thank you so much for this recipe, it's my first recipe that iv tried that is yours and I can't wait to try so many more!
I mean..woooowwww! My mouth waters every time I watch your videos. ..i cant wait to try this out!!! Thanks for sharing. Love your channel
I can even have this while asleep... gosh this is heaven
Che delizia! Assolutamente da provare! Grazie per la ricetta!
love your expressions of pure bliss at the end Jemma!! this looks sooo yummy xx
This brownie is a combination of my two favourite things! Thank you Jemma for this wonderful creation!🤗xx
9:23 that is so satisfying to watch!
Wow! Yummy!
Mmmmm those are my favorite biscuits!
We've got the Biscoff cookie butter, and we are American. I've had the cookies. Yummy. They do sell the Biscoff in border towns, such as Buffalo, New York, where I am from.
The best brownies I have ever eaten!! Thank you for the recipe.❤️
OMG!!!!! Made this as the weekend. Everyone loved them. I didn't attempt the meringue topping yet but these were sooooo good on their own. I used Honey instead of Golden Syrup. Thanks for the recipe. Definite one of the collection.
Ooh, gorgeous! It sounds like biscoff would make an amazing pie crust too!!
My friend once ate a whole jar of Biscoff biscuit spread in one sitting.
Reckon I could do..it's addictive!
OMG! I love Biscoff biscuits and these brownies look amazing!! Thanks for sharing. 😊❤👍
😊😊😊😊😊
Wow! Cannot wait to try this or the original one when I come to London in June! 😄😍
😍😍😍😍😍😍
Anyone else watch these incredible videos and hope you won’t have to go down to the shops and can just get straight into baking? 😂
I made these with an amber maple syrup subbing the golden syrup and I died and went to heaven when I ate it.
Just made it. Love it. Do have to have it in small pieces😉
😉😉😉😉
How did you remove it without destroying any part of it? Another commentor said they thought Gemma used a pan with a removable base. The only pan I have that has a removable base is my 9in round springform pan. I guess I could use that but not use all of the crumb base, etc. Also I don't have a blow torch. Can't we just put it back in like you would if you were making a lemon meringue pie? That's how I use to do it 30+ yrs ago when I made that pie...
I've never made S'mores brownies only cupcakes. Looking forward to giving this a go.
I was binge watching her old videos 😌 and bam a new notification
Just realised Biscoff are called « Speculoos » in my country (France) Didn’t know it had another name on other countries! Can’t wait to come to the bakery in august 😁
Biscoff is the brand name but yes, it’s speculoos x
I'm salivating....i could go for a piece of that right now. Fab recipe Jemma thanks
sue smith sameee
This is genius! Thanks for sharing!
thank you😊 God bless you Jemma
Jemma you are amazing and talented. I look forward to your videos. Definitely giving this a try for our movie night in the backyard.
Yay it’s like you read my mind because I wanted you to do more biscoff recipes so thank you!!! Can’t wait to make this, biscoff is my fav!
Made the s'mores brownie for a birthday cake for myself... I love the idea of a twist on it... but I might go with crushed Oreos instead of biscoff because that's more my style :) Love the videos as always!
Oh helllllll yeah! I love that idea. 🤤
Love chocolate brownies
Bake with Chinny sameeee xx
Simply amazing as always! Weird how a delicious goodie can get your mouth watering... Just one question - may sound stupid, but how in the world did you get it out of the baking tin???
Yum! But I would have appreciated seeing how you got that out of your tin and off the parchment paper without destroying the look.
savedbyGrace Wettig that was done in a previous video 👍
@@mikebe2090 dont suppose you know which video do you?
@@coloringmyworld10 sorry no, I remember she did a whole vlog on lining tins. Not so long ago.
Looks like Jemma uses Alan silver wood tin. These tins have nice sharp corners and loose bottoms so it easy to take cakes/brownies out of the tin. Literally put the tin on top of a tomato tin or something similar and push the cake tin down and voila it’s out 😊
@@zeenat174 Ooooooh! Thanks! I must get some of those.
Hi Jemma, please come up with a recipe for red velvet cheesecake brownies!
We normally don’t find these cookies in the US where I live and 2 days ago, i saw a store that had them and I was thinking they would make a nice crust since I have tried the spread. I will now return to the store to get them and try this recipe out. I love Italian meringue too.
Made the rocky road, this is next. Thank you for sharing this x
Oh man. This looks amazing. Thanks for the recipe.
H e l l o😀😀😀😀
@@blueberrys7165 Hi Nathan. Change your name?
This recipe is Life !
Jemma you are simply great😘😘
Looks delicious as always
Have found and ordered the biscuits and spread online and looking forward to trying to make this.
Recently become obsessed with your channel. Just been to your website and I love the merch- I wish you did T-shirt’s too! (Also. I love that you sell packets of sprinkles. That excited me more than it should have)
Ouffff i want it right now 😱
Hey, Jemma! Would it be dumb to take the brownies out of the pan before blowtorch so as not to burn the parchment paper? I don't know, but looks so good! I can't get Biscoff very easily where I live, but I just want all of this in my mouth!
kricnea Here’s an excellent recipe to make your own biscoff style cookies. It’s one of my favorites.
www.kleinworthco.com/homemade-biscoff-cookies/
Wow! I love your s’mores brownies & I cannot wait to try these out! Yummy 💗
Can I use a grill to brown off the meringue top as I don't have a blowtorch? Don't want to dry out the brownie .thanks
Tried the recipe with a swiss meringue instead, because I didn't have a thermometer to make the italian meringue and it was absolutely delicious!
Hi Jemma, how long did it take the thermometer to reach 110?
LOOKS AWESOME!! 👍🏻👍🏻
this is what dreams are made of
Hi jemma I love your baking I wish you share the tiramisu recipe with us ❤❤
Yesssssss such a good idea . Jemma if ur reading this , please do this !!
Awesome stuff Jemma - this recipe is now in my brownie variations. You rock! :)
What size is the tin
Exceeding yourself in every video, Jemma!
Omg 😍 Thanks for this 💜
Beautiful !
Looks amazing! What is the technique in removing it from the tin/pan without disturbing the layers?
Shamelessly Awesome that’s what I would struggle with xx
🤤🤤 looks Amazing!!! Never tried those biscuits but I will now ! 😋
What a dream brownie! 😍 Love
Omgg SOO PERFECT !! Gonna make it tomorrow for sure! Thank you so much JEMMAAAA for the extraordinary recipe ❤️❤️💕❤️💕💘💗💗🎂🍰🎂🍰
Tse yaaay! It’s such a gooden, you’ll love it!
Yay! Hope you like it as much as I do! 😁
This looks epic. I HAVE to make it!
I remember when I used to watch these videos in like 2013-2015 ahh bring back memories
Looks so yummy 😋
Have you ever considered waiting until after you cut them in to portions to blowtorch them? That way the sides will get torched too since the top mostly gets covered up with other toppings. Thanks for showing how to make this!
Hi Jemma this looks delicious I hope one day I will get as talented as u 😋💓💓😱
The Cooking Monster keep baking and you’ll be there!
the best biscuits ever
🤤😋🍫Had to rewatch a yr later...so yummy..thanks 🙂🍰🍭🍫🧁🥧🎂
OMG looks so delucious....thanks for sharing...
Hi there,any other option that i can use other than blow torch?😅
Loved it. Just s suggestion though; could you do a masterclass on butter cream. There seem to be endless types. American , Swiss, Italian , cooked! Where to use them and how to make them. Thanks
Can I just use marshmallow fluff?
Thank you very much.
That looks so good 😍😋
Hello jemma, je suis française je me suis abonné à votre chaîne il n'y a pas très longtemps et je trouve vraiment vos gâteaux magnifique.
Yes!! Love it!😍
I love it!
I want to try this later!❤
those chocolate bags in the back a worth a fortune!
Hello Jemma, Just wanted to say how much i love your recipes and videos on how to make them. I made the biscoff brownie and i loved everything about it with the exception of the biscoff bottom. Not sure if i did something wrong but it was really really tough to chew. Was it meant to be that way or did i do something wrong?
Love this!!