These Lotus Biscoff Brownies combine the best of fudgy brownies, Biscoff cookie butter and Biscoff cookies in one rich, decadent bar. Easy to make and packed full of flavour, these will become a firm family favourite.
If you're a fan of brownies and bars then these Biscoff Brownies join the ranks of my Biscoff Blondies, Strawberry Crumble Bars and Chocolate Granola Bars as sensational snack bars.
These are undeniably rich, decadent and fudgy in texture, as any good brownie should be. What sets them apart is the inclusion of cookie butter and Biscoff cookies. It takes them from wow to WOW!!
The cookies create the perfect base providing a fantastic crunch under the gooey brownies. I've used a simple but effective trick so that each slice has a pocket of soft cookie butter. The result is brownies that are deliriously good!
❓ What is Biscoff?
Biscoff comes in two forms, Biscoff cookies and Biscoff spread.
Biscoff biscuits are spiced cookies originating from Belgium. Speculaas or speculoos as they are commonly called, are delicate, thin, crunchy cookies (or biscuits!) with subtle caramel, brown sugar and cinnamon flavours that permeate throughout. The most well-known brand to make Biscoff cookies is Lotus.
Biscoff spread or Biscoff cookie butter is made from Biscoff biscuits but has the texture of peanut butter. When I say it's a spreadable cookie, I mean it! It tastes identical to the cookies and you can literally eat it with a spoon! This spread is amazing added to cakes and desserts or drizzled on top.
In the UK all major supermarkets stock both and I believe in the States, Trader Joe's commonly stocks the Lotus brand too.
🌟 Why You'll Love This Recipe
- Uses basic ingredients. All the ingredients are basic pantry or fridge staples.
- Decadent. Rich, fudgy, luscious, and chocolatey! These brownies have it all in one bite.
- Incredible flavour & texture. Including the cookie butter inside the blondies, and adding the crunch of the Biscoff cookies heightens the spiced flavour to the max. The contrast between the fudgy interior and the crunch from the biscuits is unreal too!
- Easy-to-make. Recipes that deliver maximum flavour but have a simple methodology are my favourite type of recipe for that mid-week craving.
🧾 Ingredients Needed
With only 10 ingredients needed for this Biscoff Brownie Recipe, you'll most likely have the majority on hand. However, I provide a few pointers below.
Unsalted butter - I recommend unsalted butter as the batter has fine salt throughout.
Eggs - 3 whole large eggs are used to bind the ingredients and create the texture of the brownies. Room-temperature eggs can whip up better than cold eggs. Pop them into a bowl of warm water for ten minutes if they are too cold.
Plain flour - Plain all-purpose flour is needed in this recipe. I suggest using digital scales to weigh out your flour. When using cups, you are at risk of overpacking the cup and adding too much into the mix. This will result in cakey brownies which is not what we’re after today!
Cocoa powder - I prefer to use Dutch-processed cocoa powder in these brownies as it helps with the rich taste and colour but also creates a fudgy texture. Feel free to use natural unsweetened cocoa powder if that's all that you have on hand.
Chocolate - preferably 70% dark chocolate for a rich, well-rounded taste. You can use a chocolate bar or chocolate chips as it gets melted into the batter, just use chocolate with a high cocoa percentage.
Biscoff Biscuits and Biscoff Spread. If you can't find the Lotus brand, then any speculoos biscuits and cookie butter spread will work well. I've used smooth cookie butter spread but the crunchy version would also be amazing.
There are a couple of different ways that you can change up this recipe:
- Add chocolate chips to the batter: For extra lux, add a half cup of dark chocolate chips into the batter for little pockets of melted chocolate.
- Crush in the cookies: Instead of placing the cookies on the base and top, add them to a zip lock back and crush them with a rolling pin. Then add these crushed cookies to the batter.
- Swirl through the cookie butter: Don't fancy the extra step of freezing the cookie butter? No problem! Smooth the brownie batter into the pan and pour the cookie butter over the top. Swirl in with a knife for a pretty pattern.
Check out my Triple Chocolate Brownies and S'mores Brownies for different variations of a classic brownie recipe.
👩🏻🍳 How to Make
The steps involved in making these Biscoff-Filled Brownies are actually fairly simple. I wanted to get a pocket of cookie butter into each serving and from past experience I know that if you bake the brownies with room temperature spread in the middle, it will just bake into the batter.
So I've used the same technique I use with my Caramel Filled Brownies. It's simple but effective so that when you bite down into the middle of each square, you'll get the most amazing puddle of cookie butter.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Freeze cookie butter. On a piece of baking paper, spoon cookie butter into 16 dollops. Place in the freezer whilst you carry on with the rest of the recipe (Image 1).
TIP: I know that I'm going to cut these brownies into 16 portions. So, I've spooned 16 dollops of cookie butter into the parchment paper so that each brownie gets a dollop.
Alternatively, you can spread the cookie butter evenly over the parchment paper to measure the pan size, 9x9-inch square. In my opinion, this is out too much or you would need a lot of cookie butter to create a thick layer.
STEP 2. Preheat the oven and prepare the pan. Grease and line with parchment paper, the base and sides of a 23cm (9-inch) square baking pan. TIP. leave a paper overhang to make it easier to lift the Cookie Butter Brownies out of the pan once baked (Image 2).
STEP 3. Melt the chocolate and butter. I use a bain-marie to melt these two ingredients. Simply place a heatproof bowl over a saucepan of simmering water (make sure the bottom doesn’t touch though (Image 3). Stir continuously until the chocolate has fully melted (Image 4).
Alternatively, melt in the microwave in 20-second increments stirring after each burst until melted.
STEP 4. Whisk the eggs and sugar. In a bowl, whisk the eggs, sugar, and vanilla extract together until it's visibly paler and thicker. I use a handheld electric whisk but feel free to use a stand mixer or whisk by hand (Images 5 & 6).
Add chocolate. Whilst still whisking, add in the melted chocolate and whisk until combined (Images 7 & 8).
STEP 6. Sift in dry ingredients. Sift in the flour, cocoa powder, and salt (Image 9), and fold through (Image 10). Don’t over mix otherwise you might deflate the eggs.
STEP 7. Pour into the pan.
Lay 18 Biscoff cookies across the base of the prepared pan (Image 11). Pour half the batter on top of the cookies and smooth it evenly with an offset spatula (Image 12).
Remove cookie butter spread from the freezer and peel off the baking paper (it won't be rock solid but it will be easy to handle). Dot the frozen pieces over the batter placing them evenly in the pan, and push in gently (Image 13).
Spoon the remaining batter over the top and spread it out evenly (Image 14). Break the remaining Biscoff cookies and place them over the top of the batter (Image 15 below).
STEP 8. Bake. Place in the oven and bake for 20-25 minutes. The edges should be firm, but the centre should have a slight jiggle when shaken gently. Remember- the brownies will continue to cook due to residual heat in the tray once out of the oven.
Remove the brownies from the oven, place the tray on a wire rack, and leave for 20 minutes. Use the parchment paper to lift the brownies out of the tin onto a cutting board to cool completely.
🥣 How To Serve
Use a hot knife to get clean cuts. Wait for the brownies to cool completely and then refrigerate for at least one hour before cutting. Heat the blade of a sharp knife under hot water, wipe dry and slice. Heat and dry before every cut.
This is a bit of a food stylist's tip but well worth it if you want a neat presentation of these Speculoos Brownies.
💭 Recipe Pro Tips
- Create a paper sling. This is the easiest way to lift the Lotus Brownies from the pan.
- Freeze the cookie butter. Not a necessity but a great option to get puddles of cookie butter in the center of each brownie square.
- Is cookie butter too stiff in the jar to spoon? Microwave for 10 seconds or so to loosen it.
- Use room-temperature eggs. They'll whip up better at room temperature 9hello crackles top) plus there won't be such a temperature difference when adding the warm melted chocolate.
- Keep an eye on the bake time. These need to be fudgy in the center. Overbaking will create a cake texture. They will taste great but it's not the texture we're after!
- Drizzle extra cookie butter over the top. Once baked and cooled enough to cut. Drizzle a little extra cookie butter over each portion.
📋 Recipe FAQs
They have a warming well-rounded flavour with a hint of winter spices such as cinnamon, nutmeg and ginger.
Biscoff actually derives from the words 'biscuits' and 'coffee', meaning a biscuit to be dipped in coffee.
The sides of the brownies will be pulled away from the pan and the centre should have the slightest jiggle. Remember, The brownies continue to cook when outside of the oven. As they cool they'll then set.
Yes, you can. Only use the amount of cookies that fit in the tray across the bottom (The rest can go on the top if you like, or be crushed and mixed throughout the batter.
They will be very thick brownies so I recommend baking them at 170C (340F) so that the outside does not bake too quickly leaving you with set edges and raw middle. They'll need extra baking time as they will be so thick so check at 30 minutes.
❄️ Storage and Freezer Instructions
To Store: Biscoff brownies can be stored in an airtight container at room temperature for up to 4 days.
To Freeze: The brownies can be frozen wrapped well in plastic wrap and frozen in an airtight container for up to 3 months. Thaw overnight in the fridge.
🍫 More Brownie Recipes
If you tried this Lotus Biscoff Brownies Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Lotus Biscoff Brownies Recipe
- 200 g Biscoff spread or speculoos cookie butter
- 230 g unsalted butter
- 150 g dark chocolate 70% , chopped
- 200 g caster sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 125 g plain flour (all-purpose)
- 45 g cocoa powder
- ½ teaspoon salt
- 190 g Biscoff cookies, 24 biscuits
- Freeze cookie butter. On a piece of baking paper, spoon cookie butter into 16 dollops. Place in freezer until needed.
- Preheat the oven and prepare the pan. Grease and line with parchment paper, the base and sides of a 23cm (9-inch) square baking pan. TIP. leave a paper overhang to make it easier to lift the Biscoff Brownies out of the pan once baked.
- Melt the chocolate and butter. Using a bain-marie (Bowl sat snuggly over a saucepan of boiling water. Note: don’t let the water touch the bottom of the bowl). Place the butter, chopped chocolate into the bowl and stir until melted and combined together. (Alternatively melt in a microwave in 20-sec increments, stirring until melted).
- Whisk the eggs and sugar. In a medium bowl, with an electric beater or stand mixer, beat on medium speed, the eggs, sugar and vanilla extract until pale and fluffy. Pour in melted chocolate to eggs. Add the melted chocolate mixture and beat until combined.
- Sift in dry ingredients. Sift into the bowl the flour, cocoa powder and salt and fold until a few streaks of flour remain.
- Pour into the baking pan. Lay 18 Biscoff cookies across the base of the prepared pan. Pour half the batter on top of the cookies and smooth it evenly with an offset spatula. Remove cookie butter spread from the freezer and peel off the baking paper. Dot the frozen spread over the batter and push in gently. Spoon the remaining batter over the topped spread out evenly. Break the remaining Biscoff cookies and place over the top of the batter.
- Bake. Place in the oven and bake for 20-25 minutes. The edges should be firm, but the centre should have a slight jiggle when shaken gently. Remove from the oven, place the tray on a wire rack, and leave to cool completely. Use the parchment paper to lift the brownies out of the tin onto a cutting board.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
If you tried this Lotus Biscoff Brownies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
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