What I really love about these Lotus Biscoff Brownies is that all at once you’re experiencing fudgy chocolate brownie and delicious Biscoff flavour – neither of them dominate, yet they both sit very happily together.
If you already know and love Biscoff spread, you’re going to love these. If you don’t know it yet, Biscoff spread, a type of cookie butter, is a super smooth and creamy spread much like Nutella in texture. It has the flavour of caramel infused with spices like cinnamon and ginger, just like Lotus Biscoff biscuits.
Love biscoff? Try these Biscoff donuts and these biscoff blondies too. If fudgy brownies are what you want then these Biscoff Brownies have you covered or try these Chocolate Caramel Brownies or Kit Kat brownies.
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Ingredients you’ll need
From two types of chocolate to two types of Biscoff, these Biscoff brownies are truly a brownie and Biscoff lovers dream.
Detailed quantities and instructions in the recipe card below.
- Biscoff in two forms: We use both Lotus Biscoff biscuits (cookies) and Lotus Biscoff spread in these brownies.
- Chocolate: Every good brownie, IMO, has real chocolate in the mix. It creates a denser texture but also more moisture. I use chocolate with anywhere between 50% and 70% cocoa solids for these brownies.
- Wet ingredients: Unsalted butter for great flavour, large eggs and vanilla extract.
- Dry ingredients: Plain flour (all purpose flour) cocoa powder (this can be unsweetened cocoa or dutch cocoa powder), salt, white sugar and brown sugar (I use dark brown sugar but regular brown sugar or light brown sugar also works).
I made the slightest adjustment to my regular thick fudgy chocolate chip brownies to make them even fudgier and I’m so in love with this new recipe. The difference? Just ¼ cup of flour less and it makes all the difference.
How to make Biscoff brownies
Detailed quantities and instructions in the recipe card below.
You’ll start by whipping up a very quick chocolate brownie batter. Mix together sugar with the wet ingredients in a bowl. Add the dry ingredients to the same bowl and mix it through – a hand mixer does the job perfectly.
Pour that perfect brownie batter over some crumbled up Lotus Biscoff cookies, dollop it with Biscoff cookie butter spread and scatter over some more cookies and bake for around 30-40 minutes (see further notes on this below). Don’t skip that biscoff cookie butter swirl over the top, it adds to the fudgy texture and increase the Biscoffy goodness too.
How long to cook brownies
The answer to how long to cook brownies depends on a few factors.
- Oven temp: First and most importantly all ovens vary. I can’t stress this enough. What takes 35 minutes in my oven, might take 30 or even 40 in yours. Oven thermostats are often not right on mark so I recommend two things.
- Keep an oven thermometer in your oven. They’re cheap and you can just leave it there so you’ll always know if your oven is right on or out by a few degrees.
- Always test your bakes at 2-3 minutes before the recipe finish time suggests. With brownies you can extend that to 3-5 minutes before.
- The other factor is how fudgy you like your brownies. Some like them undercooked while others like them more like dense cake. Fudgy brownies cook for less time and are just barely baked but cook anything long enough and they’ll dry out more and become gradually more like cake.
I like my brownies fudgy and soft, but still cooked through – no rawness for me thanks. To test your Biscoff brownies for doneness, poke in a toothpick – if they’re done, it should come out with some sticky crumbs attached but no raw batter. You can see photos of this in my How to make Perfect Brownies post.
Tips and tricks
- Chocolate – use a good quality chocolate you would be happy to eat on it’s own. I like to use anywhere between 50%-70% cocoa content and just use the regular eating blocks of chocolate.
- Want to know how to get crackly top brownies? Beat the eggs and sugar together well. I do this for a full minute with an electric handheld mixer but whether you using an electric mixer or a manual whisk, you’re looking for the eggs and sugar to get really light and frothy before proceeding. This is what creates that gorgeous crispy top on your brownies.
Variations and substitutions
These Biscoff Brownies are perfect in my eyes, however, what I love about baking and food in general is that you can always customise recipes to make them perfect to your taste. So here’s some other options;
- Can’t get Biscoff? No problem! Instead of brownies with Biscoff, try brownies Nutella or peanut butter. You can replace the cookies with any crunchy cookie you like.
- Chocolate chips – everythings better with chocolate chips, you could add some in, especially butterscotch chips. Yum.
- More brownie recipes – try these Salted Butterscotch Chocolate Fudge Brownies, Chocolate Hazelnut Brownies or these Cherry Ripe Brownie Bites
Did you try this biscoff brownies recipe?
Leaving a rating and comment below the recipe is so helpful!
- 1 cup crumbled up biscoff cookies
- 115 g dark chocolate (50-70%) (4oz)
- 113 g unsalted butter (4oz / 1 stick / ½ cup)
- 3 large eggs, room temp
- ¾ cup white granulated sugar (150g / 5.3oz)
- ½ cup brown sugar, packed (100g / 3.5oz)
- 1 ½ teaspoon vanilla extract
- 95 g plain flour (all purpose flour) (¾ cup / 3.4oz) (notes)
- 25 g unsweetened cocoa powder (¼ cup / 0.9oz) (notes)
- ½ teaspoon salt
- ½ cup biscoff spread (115g / 4oz)
For best results, always weigh ingredients where a weight is provided
- Preheat the oven to 180C (160C fan) / 350F. Grease and line an 8×8 inch square baking tin with baking paper.
- Use ¾ of the cookie pieces and scatter them into the base of the tin.
- Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
- Place both sugars and the eggs in a large mixing bowl. Whisk with a handheld electric mixer for 30 seconds – you can also use a manual whisk, just make sure it lightens a bit.
- Add the melted chocolate and butter and the vanilla and beat through.
- Add the flour, cocoa and salt and beat until just combined.
- Carefully pour the mixture over the cookies in the tin, so they don’t move around too much.
- Dollop the biscoff cookie spread over the top of the brownie batter and swirl through using a knife. Scatter the remaining cookie pieces over the top.
- Bake for around 30-40 minutes or until a toothpick comes out with some sticky crumbs on it.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- All ovens vary – always test for doneness 2-4 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Storage: Store your brownies in an airtight container at room temperature for 3-4 days.
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