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. It’s also naturally vegan!
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!
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!
More Biscoff recipes…
- 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
- 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
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!
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