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    Home ยป Brownies and blondies

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    Biscoff brownies

    Jump to Recipe

    These Biscoff brownies are exceptional: fudgy, chocolatey brownies, enriched with Biscoff spread and Biscoff Lotus Biscoff sandwich cookies.

    a hand holding a Biscoff brownie on a stack of more Biscoff brownies on a wooden chopping board.

    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,

    12 square Biscoff brownies neatly lined up on a wooden chopping board.

    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!

    a half eaten Biscoff brownie on top of more Biscoff brownies on a wooden chopping board.

    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) 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

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk
    • Silicone spatula
    • Rectangle 20x28cm (8"x11") nonstick cake tin
    • Parchment/baking paper
    • Small mixing bowl
    • Spoon

    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. 

    butter and dark chocolate in a large clear 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.

    melted butter and dark chocolate in a large clear bowl.

    Add the sugar to the chocolate.

    melted butter and chocolate mix topped with sugar in a large clear bowl.

    Stir together.

    mixed sugar and melted chocolate mix in a large clear bowl.

    Add the vanilla and eggs.

    mixed sugar and melted chocolate mix in a large clear bowl topped with 6 eggs.

    Whisk together gently so that you don’t introduce too much air.

    melted chocolate sugar mix in a large clear bowl.

    Sieve the flour into the bowl.

    melted chocolate sugar mix in a large clear bowl topped with sieved flour.

    Stir gently with your whisk or stir together with a silicone spatula, making sure all the flour is mixed in.

    chocolate batter in a large clear bowl surrounded by ingredients.

    Assemble the brownies

    Pour half of the brownie batter into your prepared tin and level off. 

    brownie batter in a lined baking tin.

    Place the Biscoff spread in a bowl and microwave for 15-30 seconds until loosened.

    Drizzle half the Biscoff spread over the brownie batter.

    brownie batter in a lined baking tin drizzled with biscoff spread.

    Top with half the Biscoff cookies.

    brownie batter in a lined baking tin drizzled with biscoff spread and topped with lotus biscoff biscuits.

    Pour the remaining brownie batter on top and level off.

    brownie batter in a large lined baking tin.

    Drizzle with the remaining Biscoff spread.

    brownie batter in a large lined baking tin drizzled with biscoff spread.

    Swirl a little with the handle end of a spoon. 

    brownie batter in a large lined baking tin drizzled with biscoff spread.

    Top with the remaining Biscoff cookies.

    brownie batter in a large lined baking tin drizzled with biscoff spread topped with lotus biscuits.

    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.

    baked brownie batter in a large lined baking tin drizzled with biscoff spread topped with lotus biscuits.

    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.

    square biscoff brownies on a wooden chopping board.

    Once completely cooled, transfer the brownie to a board and trim the edges, then cut into 12 equally sized squares in a 3x4 pattern. 

    square biscoff brownies stacked on a wooden chopping board

    Aren't they gorgeous?

    square biscoff brownies on a wooden chopping board.

    Print this Biscoff brownies recipe

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    5 from 1 vote

    Biscoff Brownies Recipe

    These Biscoff brownies are exceptional: fudgy, chocolatey brownies, enriched with Biscoff spread and Biscoff Lotus Biscoff sandwich cookies.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 12 brownies
    Author: Emily Leary

    Ingredients

    For the brownie batter

    • 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
    • 280 g (2½ sticks) 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

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk
    • Silicone spatula
    • Rectangle 20x28cm (8"x11") nonstick cake tin
    • Parchment/baking paper
    • Small mixing bowl
    • Spoon

    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.

    Video

    Nutrition

    Calories: 791kcal | Carbohydrates: 86g | Protein: 9g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 286mg | Potassium: 292mg | Fiber: 4g | Sugar: 58g | Vitamin A: 715IU | Calcium: 45mg | Iron: 5mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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