I Improved Nutella and Biscoff Freezer Brownies From TikTok (Welcome)
So you’ve tried TikTok ‘s Nutella and Biscoff Cookie Butter Freezer Cakes and loved the result but hated the process. Spreading cookie butter and Nutella on parchment was a sticky mess that took forever to freeze, and by the time they were taken out of the oven, the process had dragged on to seven hours. Luckily, this whole layered cake can be made much easier and faster (just like a cake should be). It just turned out that you were freezing the wrong layers.
The original TikTok freezer layered brownie recipe calls for spreading a thin layer of Nutella on a piece of parchment paper and a thin layer of Biscoff Cookie Butter on another piece of parchment paper and placing both in the freezer to set firmly. Once they are firm, you spread a layer of your preferred brownie batter onto the pan, peel off the Nutella layer and place it on top of the batter. Add more batter and remove the Biscoff layer to place on top of the second brownie batter, and finish it off with the last drop of brownie batter. Bake as usual and voila, you should have a deliciously gooey cake with distinct caramel butter layers.
Sounds nice, but there were three constant complaints: Nutella and Biscoff layers freeze for hours; layers begin to soften quickly, making it difficult to remove them from parchment paper; and it’s hard to get the cold layers to fit the corners and edges of the pan.
I thought the idea of a neatly laid out brownie was great, albeit using a method that felt a bit retarded. Both Biscoff spread and Nutella are made from different oils, and trying to solidify unsaturated fat in the freezer will no doubt require a long wait, and the results will be short-lived since unsaturated fats are liquid in their natural state at room temperature. . Even if you freeze these sticky-sweet dessert spreads, they will warm up quickly; unless you’re working in the fridge with gloves on, your warm hands and ambient temperatures above 40°F will be enough to soften the cookie butter.
So I turned things around.
Most brownie recipes include large amounts of butter, a saturated fat that we all know hardens in the freezer. Butter cools quickly and retains a firmer, frozen texture, making it an ideal base for spreading layers of sweet, gooey condiments. Not to mention you don’t have to do it in seven hours as it only takes 10-15 minutes to set.
Mix the brownie batter of your choice. This can be a homemade butter recipe or a boxed mix. Note that boxed mixes often require the addition of egg, water, and oil to the powdered mix. Simply replace the measurement of butter with an equal amount of melted butter. I used Duncan Hines box mix, which called for ½ cup oil; instead, I melted one pack of butter. It worked like a charm and I got the added benefit of a richer butter flavor. The butter will also harden after baking, making it easier to cut clean squares and see all of your layers.
Pour ⅓ of the batter into a greased, parchment-lined baking dish—any size you like, according to the brownie recipe instructions. Put in the freezer for 10-15 minutes. Store chocolate hazelnut butter and cookie butter at room temperature so they are smooth and easy to spread. Remove the hardened dough from the freezer and spread a layer of Nutella over it. In addition to being able to easily get to the edges and corners of the chocolate spread, you can customize this layer to be paper-thin or up to ¼-inch thick – unlike the original, which is not allowed to be whimsical or whimsical. You can then immediately spread another ⅓ of the brownie dough on top of the Nutella.
Place the dish back in the freezer for another 10-15 minutes. Spread cookie butter over this middle brownie layer as thick or thin as you like. Immediately spread the last piece of brownie dough onto the Biscoff. Bake your puff brownie according to the recipe directions and your preference, adding a few more minutes to account for the low temperature and added layers in the middle of the dough. I like the center to be buttery but firm, so I added 7-10 minutes to the baking time.
Eat cakes the way you like: hot and thin or chilled and sweet. The brownies will cut better if you let them cool, and you can freeze them even more if you want the drama of the layers to come out in every bite. Using this alternative method, you can easily spread other delicious condiments that don’t actually freeze, such as fruit jams, icing, or marshmallows . Have fun exploring and creating your own viral cake layers.