Indulge in the yummy union of rich, fudgy chocolate brownies swirled with the irresistible goodness of Biscoff spread and packed with Biscoff Biscuit pieces throughout the brownie batter. These Lotus Biscoff brownies are a treat for Biscoff lovers, offering the perfect balance of deep chocolatey flavours and the unique, caramel taste of Biscoff.
What Makes This Recipe Great!
- Effortless: These brownies are incredibly simple to make but exude an air of sophistication that’s perfect for impressing friends or indulging in a sweet treat for yourself.
- Biscoff Bliss: The combination of rich, fudgy chocolate brownies with the unmistakable taste of Biscoff cookie butter spread and Lotus Biscoff cookies is a flavour combination made in dessert heaven.
- Gooey Brownies not Cakey Brownies: Expect a perfect balance of gooey and fudgy textures with every bite, ensuring that these brownies are moist, decadent, and sure to satisfy your cravings.
About This Recipe – In More Detail
Biscoff Brownies are the ultimate comfort dessert that pairs the simplicity of homemade brownies with the unforgettable taste of Biscoff cookie butter spread. It’s a winning combination that’s sure to please those Biscoff fans in your family like this Biscoff Rocky Road or these Chunky Biscoff Cookies. You can even treat them to this delectable Biscoff Banoffee Pie too!
Gooey, fudgy brownies, baked to perfection with a twist. As these sweet squares of deliciousness that’s enough to make anyone’s day better. The gooey centre, swirled with the distinctive flavour of Biscoff cookie butter, create an indulgent experience that’s hard to resist.
With simple ingredients from the pantry – eggs, sugar, flour, and of course, Biscoff Biscuits and Biscoff Cookie Spread as well as plenty of chocolate. It’s a recipe that is easier to make whether you’re an experienced home baker or a novice but with fantastic results that’s better than brownie mix you can buy in the supermarket.
Whether you’re serving them at family gatherings, sharing with friends, or simply treating yourself after a long day, these Biscoff brownies are a delicious way to enjoy a brownie recipe. Why not try these decadent Ferrero Rocher Brownies too?
- Square Baking Tin (20cm/8-inch): This will be used to bake your brownies. It’s essential for giving your brownies their shape.
- Baking Paper/Parchment Paper: You’ll use this to line the baking tin. It makes removing the brownies a breeze and keeps them from sticking.
- Digital Measuring Scales: I recommend these for accurate measurement of the ingredients, which will give you the best results.
- Knife and Chopping Board: Use these to chop the milk chocolate and white chocolate into small chunks and to break the Biscoff biscuits into pieces.
- Large Mixing Bowls: You’ll need a large bowl for whisking the eggs and another for combining the dry ingredients.
- Rolling Pin and Ziplock Bag: Not a necessity but these items can be useful for breaking up the Biscoff biscuits into small pieces.
- Saucepan or Microwave-Safe Dish: For melting the butter and dark chocolate. Choose a pan that’s sturdy and large enough for melting without spillage.
- Hand Whisk/Electric Whisk or Stand Mixer with Whisk Attachment: This is to beat the eggs and golden caster sugar until they’re light and airy. You can choose to whisk by hand or use an electric stand mixer.
- Sifter: This is for combining the flour and cocoa powder, ensuring there are no lumps in your brownie mixture.
- Large Spoon or Spatula: For transferring the brownie batter into the prepared tin before baking.
- Microwave-Safe Bowl: For melting the creamy Biscoff spread to create that beautiful swirl effect.
- Toothpick or Fork: To create the Biscoff swirl.
- Wire Rack: Useful for allowing the sliced brownies to cool before storing in an airtight container.
- Unsalted Butter: Provides a rich, buttery flavour and helps create a fudgy texture when melted.
- Dark Chocolate: When melted with butter, it adds depth and richness to the brownies.
- Large Eggs: Act as a binding and leavening agent, giving structure and helping the brownies rise slightly. Use room-temperature eggs.
- Golden Caster Sugar: Sweetens the brownies and contributes to their desirable texture.
- Plain Flour: Plain all purpose flour is the primary dry ingredient that helps thicken and structure the brownies.
- Cocoa Powder: Enhances the brownies’ chocolate flavour and gives them a beautiful colour.
- White Chocolate: Adds sweetness and a lovely contrast in colour and taste to the brownies.
- Milk Chocolate: Another source of sweetness and a distinct flavour for the brownies.
- Lotus Biscoff Biscuits: These cookies are crushed and added to the brownie batter, providing a delightful crunch and that signature Biscoff flavour.
- Lotus Biscoff Spread: Swirled on top of the brownie batter, it contributes the iconic Biscoff flavour and a beautiful design.
Additions and Substitutions
- Golden Caster Sugar: White sugar like granulated sugar or regular caster sugar can replace golden caster sugar if needed.
- White and Milk Chocolate: Feel free to mix in other types of chocolate or flavoured chocolate chips like caramel or butterscotch.
- Biscoff Biscuits: You can try other types of biscuits instead, including Graham Crackers, Digestives or Chocolate Chip Cookies.
- Nuts: Chopped nuts like walnuts or pecans can add a pleasant crunch.
- Dried Fruits: Incorporate dried fruits such as cherries, cranberries, or apricots for a sweet and tart contrast.
- Sea Salt: A sprinkle of sea salt on top can elevate the flavours and provide a delightful sweet-savoury balance.
- Marshmallows: Mini marshmallows gently folded into the batter will create gooey pockets in your brownies.
Step-By-Step Guide – How To Make Lotus Biscoff Brownies
Step 1: Preheat and Prepare
- Preheat your oven to 180°C (350°F).
- Line a 20cm (8 inch) square pan with parchment paper.
Step 2: Prepare Chocolate and Biscoff Biscuits
- Chop the milk chocolate and white chocolate into small chunks and set them aside.
- Break the Biscoff biscuits into small pieces and set them aside.
- Sift the flour with the cocoa powder, combining them. Set this mixture aside.
Step 3: Melt Dark Chocolate and Butter
- Cube the unsalted butter and place it in a saucepan or a microwave-safe dish.
- Break the dark chocolate into chunks and add it to the butter.
- Melt the chocolate and butter over low heat or in the microwave in 10-second bursts. Set it aside to cool slightly.
Step 4: Prepare the Brownie Batter
- In a separate bowl or using a stand mixer with the whisk attachment, whisk the eggs with the golden caster sugar until they become light in colour and airy.
- Gently pour the melted butter and chocolate mixture into the whisked eggs and stir until just combined. Avoid over-mixing to retain the airy texture.
- Carefully fold the flour and cocoa powder mixture into the brownie batter.
- Add the chopped chocolate and broken Biscoff biscuits and gently mix them in.
Step 5: Assemble and Swirl
- Pour half of the brownie batter into the prepared tin.
- Place the Lotus Biscoff spread into a microwave-safe bowl and heat it for about 10 seconds, slightly melting it for easier swirling.
- Drizzle three quarters of the slightly melted Biscoff spread over the brownie batter in the tin. Use a knife or toothpick to create a beautiful swirled pattern.
- Add the rest of the brownie batter on top of the Biscoff layer.
- Add the remaining quarter of the Biscoff spread to the top of the brownie batter and swirl as before.
Step 6: Bake and Cool
- Place the tin in the preheated oven and bake for approximately 25-30 minutes until the brownies develop a crackly top. Please note that cooking times may vary.
- To check for doneness, gently remove the tin from the oven and give it a slight shake. If the center seems too wobbly, return it to the oven for an additional 5 minutes before rechecking.
- Once baked, allow the brownies to cool in the tin slightly before lifting them out and slicing them into squares.
- A La Mode: Warm a brownie square in the microwave for a few seconds and serve it with a scoop of vanilla ice cream. The warm-cold combination is divine.
- Beverage Pairing: These brownies go perfectly with a glass of cold milk, a cup of hot coffee, or a scoop of whipped cream-topped hot chocolate.
- Fruit Garnish: Add a fresh and healthy touch by serving brownies with a side of sliced strawberries, raspberries, or a drizzle of raspberry coulis.
- Caramel Drizzle: Enhance the caramel notes in the brownies by drizzling some caramel sauce over the top. A sprinkle of sea salt complements this beautifully.
- Party Platter: Cut the brownies into bite-sized pieces for a delicious addition to your dessert platter at gatherings and celebrations.
- Picnic Partner: Take these brownies on your picnic. They’re easy to transport and provide a sweet ending to your outdoor meal.
- Gifts from the Kitchen: Share your love for baking by wrapping brownies in a cute box or tin. They make wonderful homemade gifts.
- Double Trouble: Make a sandwich with two brownie squares and a scoop of ice cream in between for a decadent brownie ice cream sandwich.
If your brownies are too wobbly in the centre, return them to the oven for a few more minutes. Keep checking until a toothpick comes out with a few moist crumbs.
Absolutely, using chunky Biscoff spread can provide an extra crunchy element to your brownies and create a unique texture.
Cooling allows the brownies to set and results in clean, neat slices. Cutting them too soon can lead to a messy appearance.
Pro Tips and Guidance
- Use High-Quality Chocolate: Choose good-quality dark chocolate as it significantly influences the richness and depth of flavour in your brownies.
- Properly Melt the Chocolate and Butter: When melting the chocolate and butter, do it gently over low heat or in short 10-second bursts in the microwave. Stir frequently to avoid overheating, which can cause the mixture to seize.
- Sift the Dry Ingredients: Sifting the flour and cocoa powder together helps ensure they are well combined and prevents lumps in your batter.
- Fold, Don’t Overmix: When incorporating the dry ingredients into the wet mixture, fold them gently. Overmixing can lead to tough brownies. Stop once the ingredients are just combined.
- Don’t Overbake: Keep a close eye on your brownies, as overbaking can result in dry and crumbly brownies.
- Cool Before Cutting: Allow the brownies to cool in the tin for about 30 minutes before cutting. This cooling period helps them set and makes slicing easier.
- Warm Knife for Clean Slices: To achieve clean, neat slices, dip a sharp knife in hot water before cutting the brownies. Wipe the knife clean between each cut to maintain a polished appearance.
- These Swirled Lotus Biscoff Brownies are best when enjoyed fresh. Store any leftover brownies in an airtight container at room temperature for up to 2-3 days. Placing a sheet of parchment paper between the layers helps prevent them from sticking together.
- To restore that warm, gooey texture, gently reheat individual brownie servings in the microwave for 10-15 seconds. Be cautious not to overheat, as it can cause the brownies to become dry.
- Since these brownies don’t contain ingredients prone to freezer burn, you can freeze them for longer storage. Place them in an airtight container or wrap them tightly in plastic wrap, then store in the freezer for up to 3 months. When you’re ready to enjoy them, allow the brownies to thaw at room temperature for a couple of hours or overnight in the fridge.
Check Out More Biscoff Recipes
Easy to make and perfect for snacks. These Biscoff flapjacks are packed with Biscoff spread and crumbs of Biscoff Biscuits.
Chunky and indulgent cookies with a molten Biscoff centre. Eat warm for the best results.
A no-bake dessert that can be served for parties, edible gifts and lunchbox treats. Full of tasty Biscoff flavour and lots of colour too!
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Easy Swirled Lotus Biscoff Brownies Recipe
- 185 g Unsalted Butter
- 185 g Dark Chocolate
- 3 large Eggs
- 275 g Golden Caster Sugar
- 85 g Plain Flour
- 40 g Cocoa Powder
- 90 g White Chocolate
- 90 g Milk Chocolate
- 150 g Lotus Biscoff Biscuits
- 150 g Lotus Biscoff Spread
- Preheat the oven to 180°C (350°F).
- Line a 20cm (8 inch) square baking tin with parchment paper.
- Chop the milk chocolate and white chocolate into small chunks and set aside.
- Break up the Biscoff biscuits into small pieces and set aside.
- Sift the flour with the cocoa powder to incorporate them together and set aside.
- Cube the butter and place it into a saucepan or microwave-safe dish.
- Break up the dark chocolate into chunks and add it to the butter.
- Melt the chocolate and butter over low heat or in 10-second blasts in the microwave. Set aside to cool slightly.
- In a separate bowl or stand mixer with the whisk attachment whisk the eggs with the golden caster sugar until light in colour and airy.
- Pour the melted chocolate mixture in with the eggs and stir gently to combine, being careful not to do this too vigorously, otherwise, the eggs will go flat and lose their airy texture.
- Fold the flour mixture into the brownie batter gently.
- Add the chopped chocolate and Biscoff biscuits and mix through gently.
- Pour half of the the brownie batter into the prepared tin.
- Place the Biscoff spread into a microwave-safe bowl and heat for about 10 seconds to melt it slightly; this makes it easier to swirl.
- Drizzle 3/4 of the slightly melted Biscoff spread over the brownie batter in the tin. Use a knife or a toothpick to create a swirled pattern.
- Add the rest of the brownie batter and spread it evenly over the top of the Biscoff Spread.
- Add the rest of the Biscoff spread to the top layer of the brownie batter and spread around in the same way as before.
- Place the tin in the preheated oven and bake for around 25-30 minutes, or until the brownies have developed a beautiful crackly layer on top. Please note that exact cooking times may vary. To check for doneness, gently remove the tin from the oven and give it a little shake. If the centre appears too wobbly, return it to the oven for an additional 5 minutes before rechecking.
- Once the brownies are baked, allow the to cool in the tin slightly before lifting them out and cooling on a rack.
- You can slice them into squares once the brownie slab is still slightly warm.
- Use good quality chocolate for the best flavour.
- Be careful not to burn the chocolate – melt it slowly and carefully over a low heat.
- Be sure to sift the dry ingredients, this helps to mix them well.
- Fold, don’t overmix – otherwise your brownies will have a tough texture.
- Keep an eye on baking time – When adding additional baking time, check every 5 minutes to ensure you don’t overbake them and make them crumbly.
- Cool before cutting to hold their shape.
- Use a warm knife for cutting to create clean slices.