Best Lotus Biscoff Brownies
, Updated Sep 25, 2023
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Treat yourself to these fudgy Chocolate Brownies swirled with Biscoff Cookie Butter Spread and topped with Lotus Biscoff biscuits. So easy to make and simply the BEST Biscoff Brownies EVER!
Check out my Air Fryer Biscoff Cake!
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You guys know how much I LOVE Lotus Biscoff right? It’s hardly a secret, what with a Biscoff Cheesecake, Biscoff Drip Cake and Biscoff Chocolate Fridge Cake almost published back to back 😉
Could a Lotus Biscoff brownie recipe be far behind? Spoiler… no it could NOT!
Biscoff Brownies
My daughter and I are fairly OBSESSED with the Biscoff cookie butter spread. I mean, it is ridiculously addictive! If you are not familiar with Biscoff spread, it is a creamy delight made with Lotus Biscoff cookies.
Like the speculoos cookies (or biscuits, if you prefer) the spread tastes of caramel and cinnamon and is indescribably delicious!
You will find creamy and crunchy Biscoff spread in supermarkets (next to Nutella!) or order it online. In the US you might want to sub with Trader’s Joes Speculoos Butter.
Biscoff is even BETTER paired with chocolate – prepared to be totally wowed with these fudgy Biscoff brownies.
They have been declared my BEST BROWNIES EVER! my small team of taste testers… and they are also very easy to make.
HOW TO MAKE BISCOFF BROWNIES
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start with melting the chocolate and butter together in a bowl until smooth. You can do this in the microwave or using the double boiler method. Set this aside to cool slightly.
Put the eggs and sugar in a bowl and beat together with a balloon whisk until frothy.
Stir in the melted chocolate – you will now have a glossy thick batter.
Sift the flour and cocoa powder into the bowl and fold into the batter using a spatula until no dry streaks of flour remain.
Pour the brownie batter into a square 9×9 inch brownie tin lined with baking paper. Warm the Biscoff spread in the microwave for 20 seconds and stir until smooth. Drizzle this over the brownies in three parallel lines or simply add dollops over the batter.
Use a knife to swirl the Biscoff into the batter. I used roughly half a jar of Crunchy Biscoff spread but you could add even more if you like!
Top the brownies with the Lotus biscuits, pressing them lightly into the batter. You can use whole biscuits or break them up.
Bake for 30 -35 minutes, or until the brownies are set around the edges but still a bit jiggly in the middle for fudgy brownies (<–––– YUM!).
Now this is the hard part…. Leave your brownies to cool down for an hour or longer. If you cut them straight out of the oven they will likely fall apart. Be patient and slice them when they have cooled down – you can even put them in the fridge to make slicing easier.
Tips for Best Lotus Brownies!
- I have used crunchy Lotus spread but you can use smooth if you prefer.
- I prefer to use dark chocolate chips in this recipe for the best flavour. You can also use a 60% cocoa chocolate bar, cut into small pieces.
- Replace the Lotus spread with any type of nut butter or Dulce De Leche to create different brownie flavours!
- Serve warm with vanilla ice cream for an easy indulgent dessert!
You may also like…
Jammie Dodger Blondies
Kinder Bueno Brownies
No Bake Lotus Biscoff Bars
HAVE YOU MADE MY BISCOFF BROWNIE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Biscoff Brownies
Video
Ingredients
For the brownies
- 200 g (7oz | 7/8 cup) unsalted butter cubed
- 200 g (1 ⅓ cups) dark chocolate chips (or chopped chocolate)
- 200 g (1 cup) sugar
- 4 large eggs
- 125 g (1 cup) flour plain /all purpose
- 50 g (¼ cup) unsweetened cocoa powder
- ½ tsp salt
Topping
- 160 g (⅔ cup) Biscoff spread smooth or crunchy
- Biscoff biscuits
Instructions
- Preheat the oven to 180°C (350°F) 160°C (325°F) Fan Setting. Line a 9×9 inch brownie tin with baking paper letting the edges hang over the edge.
- Put the chocolate and butter in a microwave-safe bowl and heat for 30 second bursts, stirring in between, until melted. Alternatively you can use the double boiler method: place the bowl over a saucepan of barely simmering water and the chocolate and butter to melt gradually.
- Place the sugar and eggs in a large bowl and use a hand whisk to mix together until frothy.
- Stir in the melted chocolate/butter mixture until thoroughly combined.
- Sift in the flour, cocoa powder and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter.
- Warm the Biscoff spread in the microwave for 20 seconds and stir until smooth. Drizzle over the brownie batter in three parallel lines and use a knife to swirl this into the batter.
- Add the Biscoff biscuits, pressing them lightly into the batter so they stick.
- Bake for 30-35 minutes until the edges are set but the middle is still a little squidgy.
- Allow the brownies to cool before cutting. If you cut them straight out of the oven they are likely to fall apart – so be patient!
- Remove the brownies from the tin using the paper lining to lift them out. Use a large serrated knife to cut the brownies into squares (you will get about 16 small squares).
Notes
- You can replace the Biscoff spread with Trader Joe’s Speculooos Butter or any type of nut butter.
- Keep the brownies in the fridge in a covered container for 2-3 days.
- Serve warm with vanilla ice cream to turn them into an indulgent dessert!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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I had the same issue as someone else…the batter was so runny. I ended up baking these for a over an hour (covered it in foil after the first 40mins seemed to not-cook it and I turned the temp up to 200 to get these to cook). They were fine eventually and tasted good however I would say the leftover are now so dry. Great when warm after eventually coming out the oven but so stodgy and dry now. No idea what I did wrong.
Hi Rachel – thats very odd it certainly should not take so long for them to cook. Will have a look at the recipe but I know others havent had issue with it
Just took these out the oven and the biscuits look very dark. should they be put on right before they go in the oven? Part way through maybe? thanks.
Yes they are put on the brownies before baking. If they are browning to much then you could tent them with foil
Really lovely idea but for me they did not work out. They are very runny. I cooked them for 50 minutes, took them out the oven, waited hours to then find them still runny. Then decided to put them back in the over and only the outer edges can be cut otherwise it is like cutting into the batter. Wish these worked out because I made them for my boyfriend.
Hi Lily, am really sorry these didn’t work out for you. The recipe has been tested extensively and has several five star reviews so I can only assume something went wrong along the way. My guess would be the oven temperature if you followed the recipe exactly. Did you bake at 180C (350F)?
I made these today and the texture was very strange, not fudgy at all, more like crumbly almost, but they didn’t seem too dry, so somehow crumbly and moist? I have no idea how to describe it, but do you know what may have caused that? I’m wondering if maybe I over-mixed the batter or cooked too long (only did 30 mins).
Hmm that’s strange. The are supposed to a be a bit squidgy, wonder if the biscuits made them crumbly? I dont think you did anything wrong.
Made this yesterday and I was told by guests this was the best brownies they’ve ever had. Thanks so much for an awesome recipe!
Delicious 😋 my kids love these