If you haven't heard of Biscoff before, it is a caramelised biscuit spread from the brand Lotus. Sometimes it is described as 'Speculoos' which comes from the Dutch biscuits that the spread originates from. It is also known as cookie butter and a few other brands make it too, but the Lotus version is the only one available in the UK at the moment. You can get it at most supermarkets in both crunchy and smooth, and it can be found on the same aisle as the jam and Nutella. I've swirled it into these Biscoff Brownies and added Lotus biscuits on top too for extra Biscoff flavour!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Biscoff Brownies
Start by melting the dark chocolate and butter together in a pan on a low heat. Let it cool for 5 minutes. In a bowl, whisk together the eggs and light brown sugar.
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in. Then add the plain flour, cocoa powder and baking powder. Pour the batter into a lined traybake tin and add blobs of Biscoff spread.
Using a butter knife, swirl the mixture around a bit. Once the brownies have baked for 20 minutes, take them out of the oven and press the biscuits in, then put them back in the oven for another 10 minutes.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan!
Tips for making the Biscoff Brownies:
- I cut the Biscoff Brownies up so that the biscuits stayed whole in each piece as I think it looks really attractive! You can cut them up however you like, or even arrange the biscuits on top more randomly
- You can also use the crunchy version of Biscoff spread if you prefer
- I have used both high quality chocolate like Callebaut to make this recipe and supermarket chocolate. I would only say to avoid cooking and baking chocolate. Just use regular dark chocolate
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes...
- Biscoff Cake Traybake
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Rocky Road
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff Slutty Brownies (Biscoff Brookies)
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
- Biscoff Millionaire's Shortbread
- 350 g Dark chocolate broken into squares
- 250 g Butter or baking spread
- 250 g Light brown soft sugar
- 3 Eggs large
- 100 g Plain flour
- 30 g Cocoa powder
- 1 tsp Baking powder
- 150 g Biscoff spread
- 12 Lotus biscuits
- Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
- Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes
- In a bowl whisk together the eggs and light brown sugar until frothy
- Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
- Add the plain flour, cocoa powder and baking powder. Whisk in until you can't see any flour
- Pour the batter into the lined traybake tin and add blobs of the Biscoff spread all over. Use a butter knife to swirl it around a little bit - don't over mix
- Bake for 20 minutes
- Take the brownies out of the oven, press the Lotus biscuits into the batter, then put them back in the oven for 10 minutes
- Let the brownies cool completely in the tin before removing and slicing up
- Store in an airtight container in a cool place and eat within 3 days
- 235g Dark chocolate
- 165g Butter
- 165g Light brown sugar
- 2 Eggs
- ½ tsp Baking powder
- 65g Plain flour
- 20g Cocoa powder
- 100g Biscoff spread
- 9 Lotus biscuits
If you like this, check out more of my Brownie recipes!
NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!