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!
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Video
Ingredients
- 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
Instructions
- 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.
Notes
- 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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36 Comments on “Biscoff Brownies [+Video]”
By far the most decadent brownies I’ve ever made. I used the recipe without making any changes and it was perfect. The Biscoff cookies adds a lovely crunch and the spread makes it a next level brownie.
Thanks for sharing, it’s a keeper!
I’m so happy to hear this, Alma. Thank you so much.
Do I need to change the temperature if I’m not baking with fan assisted? I have everything to make these plus Biscoff is my favorite spread. These just look AMAZING!! Please answer as soon as you can. Thanks!
Hi Tammie, without fan assist, just use the 180C / 350F temperature.
I just found your Instagram page yesterday and saw this recipe. I’m all about Biscoff cookies and Biscoff cookie butter and always have it on hand. Oh man, I baked them today perfectly which does not always happen with my oven. These are fabulous! Fyi, I used about 16 cookies. I’ll probably polish off the whole pan soon then I’m on to discover more of your recipes, thanks for the inspiration.
Thank you Kay. So thrilled you love them. Happy baking 🙂
What should I do to avoid the brownies from sinking. When I take it out of the oven it’s high and nice and then as it cools down the edges stay up high but the middle sinks. Do you have any tips for this?
They’re not meant to stay puffed up. If they did it would mean they were cakey in the middle. The brownies dropping in the centre is normal for that dense, fudgy centre.
Hello there.
Thank you for the recipe <3
I've tweaked your recipe a little bit and still turns out marvelous.
I used 150g of brown sugar and 50g of granulated sugar. This portion of sugar is just nice for me. Not to sweet. I also added a teaspoon of cofee mix.
Really love it.
Love from MY.
Sounds great. So happy you love the recipe 🙂
Sensationally good brownies! The addition of Lotus swirled through the batter adds just the right amount of lip-smacking savoury-ness!
If you haven’t yet, you need to make these!
Thank you so much, I’m so happy you loved it 🙂
Hi, thank you for this recipe.
Please could you tell me how many grams a cup of crushed biscoff cookies is, and also will it still be fine if I don’t sprinkle the base of the tin with the cookies, just use them on the top ?
Hello Jude, I haven’t weighed that out but it’s a good couple of big handfuls. You can definitely skip the cookies on the base and just scatter them over the top 🙂
How can I reduce the sugar amount in this–both the brown and white?
I don’t recommend reducing the amount, since this recipe is what I’ve tested and works however, you could try substituting part of it for monk fruit sweetener instead.
Hi,
Is the brownie very sweet? Do I need to reduce the sugar?
Hello Amilia, that really depends on your idea of sweet. This is my recipe, so obviously I think it has the perfect amount of sugar.
Hi! I was just wondering how long can these last refrigerated and at room temperature? Thanks!
Hello Olivia, they keep quite well at room temp for a day or two or in the fridge for 4-5 days. Give them 10 seconds in the microwave to freshen them up and warm them a touch.
Can I use a box (Premade) brownie mix for this recipe ?
Probably. I don’t use box mixes so haven’t tried it and I can’t comment on how it will taste or how the texture will be as it will not be the same texture as this recipe. I suggest making the brownies from scratch as in the recipe – I promise it’s very simple and quicker than going to by a box mix.
Hi could you post the ingredients In grams?
Thanks 🙂
Your wish is my command 🙂 Done
Thank you! They’re in the oven now. Hopefully they taste good! 😍
Hello! I’m keen to try this recipe. Was wondering how many cookies did you use for the brownie base?
Hello, I don’t know the exact number but you just need about 1 cup of crumbled up pieces in total for the recipe. I’d say 12-15 cookies at a guess.
Hi, eggless option pls..
Hi Anita,
I haven’t tested an eggless version of these but you could try subbing approximately 1/4 cup of yoghurt for each egg. They will taste a bit different but should still work.
Hi, how would I double this recipe for a larger pan? Also can I use Demerara sugar?
Thanks!
Hello Crystal, you may find by doubling the recipe, there will be a much bigger difference in texture between the middle and edge brownies. I would maybe do 1.5 times the amount in a 9×13 tray. Blitz demerara sugar in the food processor first to make it much finer, and it should work well.
Hi, can I use the zbis off Crunchy spread instead?
Yes, you can. Enjoy
Can I use normal brown sugar instead of packed ?
I don’t have packed brown sugar 🙁
Hi Natalie, packed is the method, not the sugar type. It just means it’s a ‘packed’ 1/4 cup as opposed to it sitting ‘loosely’ in the 1/4 cup.
These are so good. Took them to work and everyone loved them and requested them for our quiz night too – so I made 3 batches at once.