Lotus Biscoff Brownies Recipe

5 from 1 vote

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

Prep Time20

Cook Time25

Total Time1 10

Course: Brownies

Cuisine: American

Servings: squares

Calories: 303kcal

Author: Emma Duckworth

Equipment

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

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. Thaw overnight in the fridge.

TIP 1: Leave an overhang around all sides of your baking pan. The brownies can be removed from the baking pan seamlessly and easily.

TIP 2: Heat the chocolate in the microwave for speed. Want to melt the chocolate and butter in the microwave instead? No problem, cube and chop ingredients until small and then microwave in 20-second increments until fully melted.

TIP 3: Use a hot knife to get clean cuts. Wait for the brownies to cool and then refrigerate for at least one hour before cutting. Then heat the blade of a sharp knife under hot water, wipe dry and slice. Heat and dry before every cut.

Nutrition