Biscoff Brownies

Biscoff Brownies

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!

How to make Biscoff Brownies…

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes. In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder. I poured the batter into a lined traybake tin and added blobs of Biscoff spread.

Using a butter knife, I swirled the mixture around a bit. Once the brownies had baked for 20 minutes, I took them out of the oven and pressed the biscuits in, then they went 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. Itโ€™s also naturally vegan!

Biscoff Brownies

I cut the Biscoff Brownies up so that the biscuits stayed whole in each piece as I think it looks really attractive! Even though the Biscoff spread was in blobs, the whole of the Biscoff Brownies tasted infused with it’s flavour!

Biscoff Brownies

Recommended equipment & ingredients*

Traybake tinMixing bowlsCooling rack
Kitchen scalesBiscoff spreadBiscoff biscuits

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Biscoff Brownies

Biscoff Brownies

Rich chocolate brownies swirled with Biscoff spread and topped with Lotus biscuits
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Author: thebakingexplorer


  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown 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
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If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
  • 235g Dark chocolate
  • 165g Butter
  • 165g Light brown sugar
  • 2 Eggs
  • 1/2 tsp Baking powder
  • 65g Plain flour
  • 20g Cocoa powder
  • 100g Biscoff spread
  • 9 Lotus biscuits
They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes. Or until a toothpick inserted comes out with several moist crumbs on, but is not wet.

NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!

If you like this, check out more of my Brownie recipes!

Biscoff Brownies

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24 comments / Add your comment below

        1. Hi Natalie, I’ve never worked it out for this recipe but I would estimate it’s between 350-400 calories if you cut the same size slices as I have. It will vary depending on the ingredients you use, for example, what brand of butter you use.

  1. Like Sue I've never tried the spread before, although I adore the biscuits, so I'm guessing I will like it! Might have to have a little trek down to our Sainsburys and see if they have some in stock! The brownies look delicious by the way ๐Ÿ™‚ x

    1. Thanks! I hadn't even heard of the biscuits so you probably have a good idea of what this tastes like if you like them. Looking forward to seeing what you make with it!

  2. 5 stars
    Absolutely delicious recipe. I thought the dark chocolate would make it too rich but it is so moist and just the perfect amount of chocolately.

    Look forward to making many more of your recipes!

    1. Hi Georgina, I’ve not frozen them myself but I think it will be fine to freeze them! Just make sure they’re wrapped up well.

  3. 5 stars
    Great recipe – loved these brownies. As usual, it was easy to follow and combines two of my favourite things – chocolate and Biscoff spread!

  4. Hi! Whenever I’ve made brownies the recipe says to whisk the egg and sugar together until thick/ribbon stage. Your brownies look lovely and I’ve noticed you don’t whisk the egg and sugar much – do you know anything about how egg whisking or not whisking makes a difference? Thanks

    1. Hi, the purpose of doing this is to incorporate air into the mixture. I personally like my brownies fudgier so I don’t want them to be airy. I hope that makes sense! If you want to whisk them to ribbon stage for this recipe you can do that if it’s your preference ๐Ÿ™‚

  5. I ended up putting mine back in for at least another 15 mins as the mixture hadn’t set at all in the middle. Did anyone else have this problem?

    1. Hi Becky, no one else has reported this problem so far. It could just be your oven temperature is slightly off what the dial says – this is very common.

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