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+ servings

Biscoff Slutty Brownies

Layer of chocolate chip cookie dough, Biscoff sandwich biscuits, and a layer of brownies swirled with Biscoff spread
Course Dessert
Cuisine American
Keyword Brownies
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 16
Calories 497kcal
Author thebakingexplorer


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


  • 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



  • 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.


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