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!
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Could a Lotus Biscoff brownie recipe be far behind? Spoiler… no it could NOT!
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!
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.
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!
For the brownies
- 200 g (7oz | 7/8 cup) unsalted butter cubed
- 200 g (1 1⅓ cup) 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
- 160 g (⅔ cup) Biscoff spread smooth or crunchy
- Biscoff biscuits
- 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).
- 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!
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