These Biscoff brownies are exceptional: fudgy, chocolatey brownies, enriched with Biscoff spread and Biscoff Lotus Biscoff sandwich cookies.
You'll get such a chocolatey hit from every bite, coupled with the unique taste and crunchiness of Lotus Biscoff cookies!
I've used Biscoff Lotus Biscoff Sandwich Original Cream cookies in this recipe as they're sandwiched with Lotus spread, but you can use the original kind if you like. Either way, you'll get plenty of flavour from the cinnamon-spiced biscuits,
To make my Biscoff brownies, you'll start by melting dark chocolate and butter together, then whisk in sugar, eggs, vanilla and plain flour.
You'll then pour half the brownie batter into a tin and drizzle generously with melted Biscoff spread, before topping with Biscoff cookies.
On goes the rest of the batter and a another layer of spread and cookies, then your Biscoff brownies are ready to bake!
If you love chocolate and love Biscoff, I just know these Biscoff brownies are going to blow your mind!
Here's the full recipe, complete with plenty of step-by-step photographs to help you along the way.
Ingredients
For the brownie batter
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) slightly salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp beaten
- 1 tbsp vanilla extract
- 170 g (1 cup + 3 tbsp) plain white flour (all purpose flour)
To assemble
- 125 g (⅓ cup + 2 tbsp) Lotus biscoff spread
- 300 g (10.6 oz) Lotus biscoff sandwich original cream cookies or Lotus Biscoff Caramelised Biscuits
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Preheat the oven to 180C (160C fan).
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Make the brownie batter
Put the butter and dark chocolate in a large, microwave-safe bowl.
Melt in 30 second bursts on full power, stirring between each burst until smooth. Be careful not to overheat the chocolate as it may split.
Add the sugar to the chocolate.
Stir together.
Add the vanilla and eggs.
Whisk together gently so that you don’t introduce too much air.
Sieve the flour into the bowl.
Stir gently with your whisk or stir together with a silicone spatula, making sure all the flour is mixed in.
Assemble the brownies
Pour half of the brownie batter into your prepared tin and level off.
Place the Biscoff spread in a bowl and microwave for 15-30 seconds until loosened.
Drizzle half the Biscoff spread over the brownie batter.
Top with half the Biscoff cookies.
Pour the remaining brownie batter on top and level off.
Drizzle with the remaining Biscoff spread.
Swirl a little with the handle end of a spoon.
Top with the remaining Biscoff cookies.
Bake for 30 minutes. You can test if it's baked by pushing a skewer into the centre.. If just right, you'll see sticky crumbs.
Place the brownie in its tin on a wire rack to cool completely. I like to then chill mine overnight to get them nice and firm for slicing.
Once completely cooled, transfer the brownie to a board and trim the edges, then cut into 12 equally sized squares in a 3x4 pattern.
Aren't they gorgeous?
Print this Biscoff brownies recipe
Biscoff Brownies
Ingredients
For the brownie batter
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) slightly salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp beaten
- 1 tbsp vanilla extract
- 170 g (1 cup + 3 tbsp) plain white flour (all purpose flour)
To assemble
- 125 g (⅓ cup + 2 tbsp) Lotus biscoff spread
- 300 g (10.6 oz) Lotus biscoff sandwich original cream cookies or Lotus Biscoff Caramelised Biscuits
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
- Preheat the oven to 180C (160C fan / 350F).
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Make the brownie batter
- Put the butter and dark chocolate in a large, microwave-safe bowl.
- Melt in 30 second bursts on full power, stirring between each burst until smooth. Be careful not to overheat the chocolate as it may split.
- Add the sugar to chocolate and stir together.
- Add the vanilla and eggs. Whisk together gently so that you don’t introduce too much air.
- Sieve the flour into the bowl. Stir gently with your whisk or stir together with a silicone spatula, making sure all the flour is mixed in.
Assemble the brownies
- Pour half of the brownie batter into your prepared tin and level off.
- Place the Biscoff spread in a bowl and microwave for 15-30 seconds until loosened.
- Drizzle half the Biscoff spread over the brownie batter. Top with half the Biscoff cookies.
- Pour the remaining brownie batter on top and level off.
- Drizzle with the remaining Biscoff spread and swirl a little with the handle end of a spoon.
- Top with the remaining Biscoff cookies.
- Bake for 30 minutes. You can test if it's baked by pushing a skewer into the centre.. If just right, you'll see sticky crumbs.
- Place the brownie in its tin on a wire rack to cool completely. I like to then chill mine overnight to get them nice and firm for slicing.
- Once completely cooled, transfer the brownie to a board and trim the edges, then cut into 12 equally sized squares in a 3x4 pattern.
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