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    Biscoff Slutty Brownies (Biscoff Brookies)

    16/11/2020 by thebakingexplorer 21 Comments

    Jump to Recipe Jump to Video Print Recipe

    Ok, let's start by addressing the name of this recipe! I didn't invent the term "slutty brownies" however it has become an increasingly common way to refer to what are also know as brookies. Brookies are a type of traybake made up of a layer of cookie dough, a layer of Oreos and then brownie mix on top. As soon as I saw the new Biscoff sandwich biscuits, I knew I wanted to make Biscoff Slutty Brownies (aka Biscoff Brookies) with them! Let's go through the layers. First we have a cookie dough layer dotted with both milk and white chocolate chips. Then in the middle are Biscoff sandwich biscuits - two circular speculoos biscuits with a biscoff creme in the centre. On top are rich chocolate brownies swirled with Biscoff spread. They are incredibly indulgent and SO delicious!!

    Biscoff Slutty Brownies

    Ingredient Tips & Equipment Information

    • Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • I used light brown soft sugar for the cookie dough and the brownies, but you can also use caster sugar.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

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

    How to make Biscoff Slutty Brownies

    Start by making the cookie dough layer. Mix butter and light brown sugar together, then add milk and vanilla extract. Then mix in plain flour, salt and chocolate chips. Press it into the bottom of your tin.

    For the brownie layer, melt butter and dark chocolate together in a pan on a low heat. In a mixing bowl, whisk together light brown sugar, vanilla extract and eggs. Then pour the chocolate mixture into the egg mixture and whisk to combine.

    Then stir in plain flour, cocoa powder and chocolate chips. Before adding the brownie mix to the tin, first place the Biscoff sandwich biscuits all over the top of the cookie dough.

    Then add the brownie mixture on top and then spoonfuls of Biscoff spread. Use a knife to swirl the Biscoff spread around, then put it in the oven to bake.

    Biscoff Slutty 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 is not gluten free, but it is vegan.

    What if you can't find Biscoff sandwich biscuits?

    You can use regular Lotus Biscoff biscuits instead for the biscuit layer. I got the sandwich biscuits from Tesco, and Sainsburys sell them too. You can also order them online from Amazon.

    Why are they called Slutty Brownies?

    I have to say I am not a huge fan of the name, I much prefer the terms brookies or ultimate cookie dough brownies (both better names if you're making them with your kids!) But the internet has grasped onto the term and it's now the most well known way to refer to this combination. From my research, the concept of Slutty Brownies emerged online in May 2011. Both KevinAndAmanda.com and The Londoner are credited with being the first to post recipes. Their recipes both use box mixes, which I personally cannot endorse as I am very much a make it from scratch girl! However, myself (along with thousands of others I'm sure) will always be grateful for them for introducing this recipe concept to the world!

    Biscoff Slutty Brownies

    How should the brownies be stored and can they be frozen?

    They should be stored in an airtight container, or covered on a plate, in a cool place for 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well and freeze for up to 3 months.

    Can the brownies be made gluten or dairy free?

    Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may like to add ¼ tsp xanthan gum to the cookie dough for better texture. For a dairy free version, use a dairy free baking spread instead of butter, dairy free milk and a dairy free dark chocolate for the brownies.

    More tips for making the Biscoff Slutty Brownies:

    • II used a mixture of white and milk chocolate chips for the cookies, and dark chocolate chips for the brownies. You can mix this up any way you prefer. Use white chocolate chips only for example, or dark chocolate in the cookies and white and milk in the brownies - whatever you fancy!
    • If you can't find the Biscoff sandwich biscuits, you can sandwich two regular Biscoff biscuits together with some Biscoff spread in between them.
    Biscoff Slutty 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*

    • 8" Square tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Stand mixer
    • Biscoff spread
    • Dark chocolate
    • Biscoff Sandwich 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!

    Biscoff Slutty Brownies

    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 Brownies
    • Biscoff Cheesecake (No Bake)
    • Biscoff Loaf Cake
    • Biscoff Ice Cream (No Churn)
    • Biscoff Blondies
    • Biscoff Apple Crumble
    • Chocolate Biscoff Cupcakes
    • Biscoff Rocky Road
    • Biscoff Swiss Roll
    • Biscoff Cake
    • Biscoff Baked Donuts
    • Biscoff Millionaire's Shortbread
    • Biscoff Cookie Pie
    • Biscoff Yule Log

    Biscoff Slutty Brownies

    Layer of chocolate chip cookie dough, Biscoff sandwich biscuits, and a layer of brownies swirled with Biscoff spread
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Brownies
    Prep Time: 35 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 20 minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the cookie dough layer

    • 120 g Butter softened, unsalted
    • 150 g Light brown soft sugar
    • 25 ml Milk
    • 1 tsp Vanilla extract
    • 185 g Plain flour
    • ¼ tsp Salt
    • 50 g White chocolate chips
    • 50 g Milk chocolate chips

    For the biscuit layer

    • 20 Lotus sandwich biscuits

    For the brownie layer

    • 235 g Dark chocolate
    • 165 g Butter unsalted
    • 165 g Light brown soft sugar
    • 2 Eggs large
    • 1 tsp Vanilla extract
    • 65 g Plain flour
    • 20 g Cocoa powder
    • 50 g Dark chocolate chips
    • 100 g Biscoff spread
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof baking paper. I grease the tin first with a little butter to help the paper stick to it
    • To make the cookie dough base, use a stand mixer with the paddle attachment for the best results, or you can do it by hand with a spoon, Mix the softened butter and light brown soft sugar together until fluffy and well combined
    • Add the milk and vanilla extract and mix well until combined
    • Then add the plain flour and salt, and mix until a dough forms
    • Finally mix in the chocolate chips until well distributed
    • Press the cookie dough into the bottom of the tin using your hands, try and make it an even layer
    • Put the cookie dough in the fridge while you make the brownies, or for at least 30 minutes
    • To make the brownie batter, 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 10 minutes
    • In a mixing bowl whisk together the eggs and light brown sugar until frothy, by hand with a whisk or with an electric whisk
    • Add the melted chocolate and butter mixture to the egg and sugar mixture, whisking constantly as you pour it in
    • Add the plain flour and cocoa powder, and whisk in gently
    • Then stir in the chocolate chips
    • Take the tin with the cookie dough in it out of the fridge and cover them with the Biscoff sandwich biscuits, you may need to chop some of the biscuits in half to fully cover the cookie dough
    • Pour the brownie batter over the top, then add spoonfuls of the Biscoff spread all over. Use a butter knife to swirl it around a little bit - don't over mix
    • Bake for 45-55 minutes, the brownie layer should not wobble (or only very slightly) when you gentle shake the tin. A cocktail stick or thin skewer inserted in the centre should come out with moist crumbs on it, but not be wet
    • 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, they can also be frozen
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • I used light brown soft sugar for the cookie dough and the brownies, but you can also use caster sugar.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 497kcal | Carbohydrates: 46g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 188mg | Potassium: 210mg | Fiber: 3g | Sugar: 28g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg

    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!

    I'm linking this recipe up with Cook Blog Share hosted by Glutarama.

    « Gingerbread Traybake
    Chocolate Orange Cupcakes »

    Reader Interactions

    Comments

    1. Magdalena (YUM eating)

      November 17, 2020 at 10:11 am

      5 stars
      These sound totally delicious and I'm sure it's impossible to eat just one piece! I'd need to freeze most of mine to keep me from eating the whole tray.

      Reply
    2. Helen

      November 17, 2020 at 10:58 am

      5 stars
      OMG those look amazing! Although I think a pretty small piece would probably be enough!

      Reply
      • thebakingexplorer

        November 17, 2020 at 4:58 pm

        Thank you! Yes I did them in smaller portions than my standard brownies as they are very indulgent 🙂

        Reply
    3. Corina Blum

      November 17, 2020 at 1:12 pm

      5 stars
      They sounds like a fantastic combination of flavours and textures and I know my family would absolutely love them - I'd probably be lucky if I managed to eat any!

      Reply
    4. Midge @ Peachicks' Bakery

      November 18, 2020 at 9:54 am

      5 stars
      Another Fab recipe & great flavours! Nothing makes me sadder than Biscoff being full of soya as its such a lovely flavour to use in baking!

      Reply
    5. Chloe Edges

      November 18, 2020 at 1:12 pm

      5 stars
      Sweet jesus, you've combined all of my great loves into one bake. I'm in love 😍

      Reply
    6. Rebecca - Glutarama

      November 20, 2020 at 11:04 am

      5 stars
      I rarely envy others for their baking but you my lovely I ALWAYS envy hahaha, these sound delicious. I reckon I could make these GF for Bethany with the Festive Specculas Biscuits from Schar at the moment, they're so similar to Biscoff biscuits. Will have to give it a go.

      Reply
      • thebakingexplorer

        November 20, 2020 at 2:42 pm

        Aww thank you Rebecca, that's so sweet! Oh yes I definitely think they could be made GF - if anyone can do it, you can!

        Reply
      • Kanza Usman

        October 10, 2022 at 6:29 am

        5 stars
        I gave this recipe a try yesterday and it turned out absolutely delish! It was an instant hit at the party and not a single leftover. This will be my go-to brookie recipe, going forward. Thank you very much for developing this incredible recipe!!! A must try!

        Reply
        • thebakingexplorer

          October 10, 2022 at 8:44 am

          Thank you so much for your lovely feedback!!

          Reply
    7. Helen - Cooking with my kids

      November 20, 2020 at 8:47 pm

      5 stars
      These look truly amazing (although I have to agree about the name, i prefer the name brookies too!)

      Reply
    8. Cat | Curly's Cooking

      November 22, 2020 at 4:54 pm

      5 stars
      These look incredible! Like you I'm not the biggest fan of the name but I'm sure after one bite of these bad boys it doesn't matter what they're called! Amazing.

      Reply
    9. Hajara

      December 02, 2020 at 11:47 pm

      Hi
      Will the cookie get over cooked?

      Reply
      • thebakingexplorer

        December 02, 2020 at 11:54 pm

        Hi, no it won't, make sure you chill it for at least 30 minutes as per the recipe instructions 🙂

        Reply
    10. Jasmine Dunn

      May 03, 2021 at 8:55 am

      Love the name!!!! Unique & cool

      Reply
    11. Kath

      January 05, 2022 at 4:56 pm

      Hi. These look amazing - 3 of my favourite things in one: brownies, cookie bars and Biscoff! Just a quick question, I don't have any of the sandwich biscuits, so was wondering if I could use some of the spread to kind of sandwich two biscoff biscuits together, or should I just stick with the regular biscuits?

      Reply
      • thebakingexplorer

        January 05, 2022 at 8:41 pm

        Hi, yes you can absolutely do that! My friend did it like you describe - sandwiching two of the regular biscoff biscuits together with biscoff spread and it worked. Let me know what you think of the brownies! 😀

        Reply
        • Kath

          January 14, 2022 at 7:41 pm

          5 stars
          Thank you. I gave them a go yesterday and they were so good - definitely my new favourite recipe! Even my other half loved them, and he's not a massive fan of brownies!

          Reply
    12. Gill

      March 12, 2022 at 1:56 am

      5 stars
      I made these last weekend and they were amazing! My work colleagues were HOUNDING me to make more! Excellent recipe, thank you.

      Reply
    13. Sophie

      November 27, 2022 at 8:10 am

      5 stars
      Fantastic recipe!! So glad I managed to finally get around to making them!!

      Reply
      • thebakingexplorer

        November 27, 2022 at 6:00 pm

        Thanks so much Sophie!

        Reply

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