How To Make Homemade Lotus Biscoff Brownies
Delicious homemade Biscoff brownies, that’s fudgy, chocolatey and so easy to make. With crumbled Biscoff biscuits in the brownie mixture topped with swirls of Biscoff spread; these brownies are the best ever!
Who doesn’t love Biscoff? You guys know I can’t get enough of it and these brownies are the latest addition to my Biscoff addiction. From Lotus Biscoff milkshakes to Biscoff rocky road, today I present you this delicious, indulgent, gooey and fudgy brownie recipe made with Biscoff spread and crushed lotus Biscoff biscuits – Yum.
From the moment I tried Biscoff spread, I’ve always been excited about the number of tasty desserts I could make with it. There’s no surprise that Biscoff and chocolate go so well together so this brownies recipe is long overdue. It’s made with dark chocolate and a rich cocoa powder for an indulgent eye-rolling taste, paired with Biscoff is the perfect match.
Watch How To Make It
I used 3 eggs to make this recipe but when I cracked the 3rd egg, I was surprised with two tiny yokes! The two small yokes together are roughly the size of one yoke. So don’t use 4 eggs, use only 3!
Why You’ll Love These Brownies
- Oh So Gooey & Fudgy: The worst thing for me is eating a brownie that has the same texture as cakes! These brownies are far from cake-like, they’re gooey and fudgy just like how brownies should be. You can still pick these brownies up with your hands when they have cooled down. As there’s only 3 eggs used in this recipe instead of 4 (like many other recipes), you’ll get more of a fudgy texture.
- Biscoff: Crumbled Biscoff is added into the brownie mixture, when baked the biscuits soften and adds a caramelised Biscoff taste in every bite. It doesn’t stop there! Spoons of Biscoff spread is placed on top of the brownie mixture and swirled into a marbled pattern. When baked, you’ll get delicious pools of Biscoff at the top. We can’t stuff in any more Biscoff even if we tried!
- Short, Sweet & Simple: Only 35 minutes in the oven and a prep time of 15 minutes. This sweet treat is a quick dessert that requires minimal effort and no hassle. It makes a great dessert for parties, events and gatherings.
This recipe follows the same brownie base as my Kinder Bueno brownies recipe (as much as I love Biscoff) they’re my favourite. Below are the 6 ingredients you need to make this recipe:
- Biscoff Spread (cookie butter): The Biscoff topping really makes a big difference to these brownies, the pools of melted Biscoff are divine. I used smooth Biscoff spread, you can use smooth or crunchy. I’ve heard of crunchy Biscoff but I can never find it in the supermarket. But you can find them online here at Amazon (they always have everything).
- Biscoff Biscuits (cookies): The biscuits are crumbled into the brownie mixture. I broke them whilst they were in the packet but you can place the biscuits into a freezer bag and bash it with a rolling pin. You can get Biscoff biscuits at your local supermarket or at Amazon, check out their recent prices.
- Dark Chocolate: The darker the better! I love using dark chocolate when making brownies, if you use milk chocolate the brownies will be way too sweet.
- Butter: I used unsalted butter but you can salted butter, unsalted and spreads like stork.
- Sugar: Caster sugar is whisked with eggs until it becomes pale and frothy.
- Eggs: I used medium sized eggs at room temperature.
- Plain Flour: Only plain flour will work, using self-raising flour will reduce the gooey and fudgy texture.
- Cocoa Powder: I always use this cocoa powder, its fine, rich and dark. It’s my favourite cocoa powder to use for an intense flavour.
How To Make Biscoff Brownies
Full instructions are on the recipe card at the bottom, don’t forget to check out the video too! It’s quite simple to make these Lotus Biscoff brownies, below is a step-by-step guide with lots of pictures.
Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ Square baking tray with parchment paper. Melt the butter and chocolate in a microwavable-safe bowl for up to 2 minutes and leave aside to cool down.
Place the eggs and caster sugar into a large mixing bowl. Using an electric whisk, whisk the mixture until it becomes pale and frothy.
Pour the cooled melted butter and dark chocolate mixture into the whisked eggs and sugar. With a spatula, fold the mixture together until combined.
Sift plain flour and cocoa powder into the mixture, then fold gently with your spatula until evenly combined.
Once combined, crumble the Lotus Biscoff biscuits and pour into the brownie mixture.
Fold the mixture until the Biscoff biscuits are evenly distributed throughout the brownie mixture. Pour the mixture into a lined baking tray and spread evenly using a spatula.
Place spoonfuls of Biscoff spread on top of the brownie mixture, using a skewer create a marble pattern. See the video below on how I did this.
Bake in the oven for 30 to 35 minutes for gooey and fudgy delicious brownies. You’ll find that the edges are set but the middle is a bit wobbly. If you don’t want your brownies gooey bake for an extra 10 minutes. Leave the brownies to cool once baked before cutting into squares.
When To Cut Brownies?
Leave the brownies to cool down for around an hour. It’s quite tempting to cut the brownies whilst warm (I’m guilty), you’ll get really soft brownies that will fall apart and you’ll probably have to eat it with a spoon. Once cooled, the brownies will harden slightly but will still be gooey and fudgy.
How To Store
Keep your brownies in an air-tight container and store in the fridge for up to 4 days. It’s so delicious served warm with ice-cream. You can eat the brownies cold straight from the fridge or warm in the microwave on a low to medium heat for roughly 15 to 20 seconds.
My Top Tips
- Don’t use use milk chocolate to make these brownies, this recipe taste best with dark chocolate. Here in the UK, you can get Bournville chocolate or even darker chocolate with a high cocoa content. It easier to melt chocolate that is broken into small pieces. Break the chocolate into small cubes before melting or you can use dark chocolate chips or buttons.
- When swirling the Biscoff spread to make the marbled topping, leave a few big chunks! This will give you pools of melted Biscoff when the brownies have baked.
- Don’t skip lining the baking tin with parchment paper, you’ll regret it! It makes it easier to remove the brownies once baked and avoids getting scratches on your baking-tin.
- When crumbling the Lotus Biscoff biscuits, leave a few bigger pieces. It will give you a nice contrasting colour and flavour.
You’ll need the follow equipment below to make this easy chocolate brownies recipe filled with delicious Biscoff:
Baking Tin: This Biscoff brownie recipe uses a 9″ baking tin to create around 16 slices.
Electric Hand Whisk: An electric whisk is needed to whisk the eggs and sugar. It turns the mixture frothy and pale as air is incorporated into it. It’s very helpful and does all the hard work for you!
Spatula: A spatula folds the egg mixture with the melted chocolate and butter alongside the dry ingredients such as cocoa powder, flour and Biscoff biscuits. It is important to use a spatula to fold in the ingredients so that the air is not taken out of the mixture.
Other Recipes You’ll Love
If you love brownies then you have to check out my Kinder Bueno brownies recipe, it’s my favourite recipe ever! Below are more sweet treats you can make:
- Chocolate Flapjacks
- Hot Chocolate Stirrers
- Chocolate Tiffin
- Chocolate Concrete
- Puff Pastry Cinnamon Swirls
- Peanut Butter Milkshakes
Biscoff Brownies Recipe Gooey And So Fudgy
- 200 g Dark Chocolate
- 200 g Butter
- 200 g Caster Sugar
- 3 Egg
- 100 g Plain Flour
- 50 g Cocoa Powder
- 150 g Biscoff Spread
- 150 g Lotus Biscoff Biscuits Around 10 packs / 20 Biscuits
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ Square baking tray with parchment paper.
- Melt the butter and chocolate in a microwavable-safe bowl for up to 2 minutes and leave aside to cool down.
- Place the eggs and caster sugar into a large mixing bowl. Using an electric whisk, whisk the mixture until it becomes pale and frothy.
- Pour the cooled melted butter and dark chocolate mixture into the whisked eggs and sugar. With a spatula, fold the mixture together until combined.
- Sift plain flour and cocoa powder into the mixture, then fold gently with your spatula until evenly combined.
- Once combined, crumble the Lotus Biscoff biscuits and pour into the brownie mixture.
- Fold the mixture until the Biscoff biscuits are evenly distributed throughout the brownie mixture. Pour the mixture into a lined baking tray and spread evenly using a spatula.
- Place spoonfuls of Biscoff spread on top of the brownie mixture, using a skewer create a marble pattern. See the video below on how I did this.
- Bake in the oven for 30 to 35 minutes for gooey and fudgy delicious brownies. You’ll find that the edges are set but the middle is a bit wobbly. Leave the brownies to cool down for around an hour before cutting.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY