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    Biscoff Brownies

    21/04/2013 by thebakingexplorer 24 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    Biscoff Brownies

    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.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Biscoff Brownies

    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
    Biscoff Brownies

    Troubleshooting

    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*

    • Traybake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Biscoff spread
    • Biscoff biscuits

    *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!

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      Biscoff Rocky Road
    • Biscoff Cheesecake (No Bake)
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    • Biscoff Blondies
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    • Biscoff Swiss Roll
    • Biscoff Cake
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      Biscoff Baked Donuts
    • Biscoff Millionaire's Shortbread
      Biscoff Millionaire's Shortbread
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      Biscoff Cookie Pie
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      Biscoff Yule Log
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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 minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    • 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
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    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
    • ½ 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.

    Nutrition

    Calories: 580kcal | Carbohydrates: 55g | Protein: 7g | Fat: 38g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 265mg | Potassium: 314mg | Fiber: 4g | Sugar: 33g | Vitamin A: 600IU | Calcium: 78mg | Iron: 5mg

    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!

    « Battenberg Cake
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    Reader Interactions

    Comments

    1. Stuart Vettese

      April 21, 2013 at 8:36 pm

      Delicious Kat - and speculoos is available in Sainsburys too now! I have another speculoos recipe tomorrow - we must be on the same wavelength! 🙂

      Reply
      • Kat Buckley

        April 21, 2013 at 9:21 pm

        Great minds! I look forward to seeing what you've made!

        Reply
        • Natalie

          July 01, 2020 at 2:19 pm

          Please could you let me know how many calories are in each slice.

          Reply
          • thebakingexplorer

            July 01, 2020 at 5:51 pm

            Hi Natalie, this is listed in the nutrition information below the recipe. It will vary slightly depending on the ingredients you use, for example, what brand of butter or chocolate you use.

            Reply
    2. Susie @ Fold in the Flour

      April 21, 2013 at 8:47 pm

      I've never tried Speculoos either, but these look really Yummy. They've definitely tempted me to look out for it! 🙂

      Reply
      • Kat Buckley

        April 21, 2013 at 9:22 pm

        Thank you Susie, yes definitely worth giving it a whirl, if only to satisfy curiosity.

        Reply
    3. Victoria Lee

      April 23, 2013 at 10:41 am

      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 🙂 x

      Reply
      • Kat Buckley

        April 23, 2013 at 11:15 pm

        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!

        Reply
    4. Miss C Flash

      April 25, 2013 at 6:23 pm

      Delicious and tasty look Kat. I'm heading to my nearest Waitrose and love the topping on your brownies x

      Reply
      • Kat Buckley

        April 29, 2013 at 9:50 pm

        Thank you! Hope you enjoy the speculoos 🙂

        Reply
    5. Laura Loves Cakes

      April 29, 2013 at 7:47 pm

      What a great idea...an interesting twist on the classic brownie! Great to know where you can buy speculoos from too. They look delicious 🙂

      Reply
      • Kat Buckley

        April 29, 2013 at 9:50 pm

        Thanks Laura! I love doing different things with brownies 🙂

        Reply
    6. Tramika Blackwood

      October 07, 2019 at 10:59 pm

      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!

      Reply
      • thebakingexplorer

        October 08, 2019 at 11:08 am

        Thanks you so much Tramika!

        Reply
    7. Georgina

      January 27, 2020 at 9:19 pm

      Are you able to freeze these at all?

      Reply
      • thebakingexplorer

        January 28, 2020 at 2:20 pm

        Hi Georgina, yes they freeze great, just make sure they're wrapped up well.

        Reply
    8. Chloe Bramhall

      February 06, 2020 at 10:20 am

      Hi could you leave a comment on how much of each ingredient you used please ?

      Reply
      • thebakingexplorer

        February 07, 2020 at 8:30 am

        Hi Chloe, all the ingredient amounts are listed above in the recipe

        Reply
    9. Jill Phillips

      May 10, 2020 at 11:01 pm

      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!

      Reply
      • thebakingexplorer

        May 11, 2020 at 12:02 am

        Thank you Jill!

        Reply
    10. Hena

      November 27, 2020 at 1:53 pm

      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

      Reply
      • thebakingexplorer

        November 27, 2020 at 6:03 pm

        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 🙂

        Reply
    11. Becky

      December 06, 2020 at 2:16 pm

      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?

      Reply
      • thebakingexplorer

        December 06, 2020 at 5:53 pm

        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.

        Reply

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