Looking for ways to bake with Lotus Biscoff Spread? You’ve come to the right place! Here’s a roundup of my 3 favourite Biscoff Spread recipes!
Let me know which recipe is your favourite, or if there are any other Biscoff spread recipes you would like me to share. Happy baking! ☺️
What is Lotus Biscoff Spread?
Biscoff Spread, aka Speculoos if you live in Europe or Cookie Butter if you live in the U.S, is a smooth peanut-butter like spread made from Lotus Biscoff Biscuits.
You can find Biscoff Spread in most supermarkets in the condiments section; it’s usually next to the peanut butter and chocolate spread. Or you can buy it online here. You can now buy either a crunchy or a smooth version; for these Biscoff Spread recipes I’ve used the smooth spread but I think the crunchy one would also work and be equally as delicious.
What does it taste like?
Biscoff Spread has a distinctive caramel-like flavour with a hint of cinnamon spice. It’s absolutely delicious and seriously addictive!
Can you melt Biscoff Spread?
It’s naturally a thick, spreadable consistency (similar to chocolate spread), but you can melt it to make it a thinner, pourable consistency.
To melt Biscoff Spread, spoon it into a microwave-safe bowl and microwave on low for 10-20 seconds. You can then pour or drizzle it over your bakes (just like I have done for these Biscoff Spread recipes). When the spread cools down it will return to its original consistency.
These rich and fudgy Lotus Biscoff Brownies are made using melted Biscoff spread and crunchy Biscoff biscuits!
Are you a fan of Biscoff? If so, this is the recipe for YOU! I can’t exactly pinpoint what makes Biscoff so tasty, it’s like a combination of cookie dough, caramel and cinnamon. Combine the flavour of Biscoff with fudgy chocolate brownies, and you have a dream dessert.
Reasons to love these Lotus Biscoff Brownies
They’re made using Biscoff biscuits AND Biscoff spread.
Fudgy on the outside and gooey in the middle…just how a brownie should be!
The Biscoff flavour takes these brownies to a whole other level.
Make and bake these Lotus Biscoff Brownies in less than an hour.
I’ve included step-by-step photos to make this recipe really easy to follow.
Whisk the eggs and sugar until frothy. Whisk the sugar and eggs for 60-90 seconds until pale in colour and frothy, otherwise known as the “ribbon-stage”. This ensures the sugar is fully dissolved as it enters the oven, resulting in a fudgy brownie texture with a paper-thin crinkly top.
Be careful not to over-bake the brownies. Did you know that once baked, brownies continue to cook as they cool down? That’s why under-baking your brownies is essential to achieving a fudgy texture.
Leave the brownies to cool completely before slicing. This is the most important tip and will seriously test your will power! Slice your Lotus Biscoff Brownies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Whereas leaving them to cool completely gives the brownies time to set properly and turn fudgy.
Recipe FAQs: Lotus Biscoff Brownies
What baking tin should I use?
This recipe uses an8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
How do I know when the brownies are ready?
Your brownies are ready when the top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, the brownies should wobble underneath.
Do I have to let them cool completely?
This is the MOST important step! That’s why I’ve highlighted it in red 😅 Slice your Lotus Biscoff brownies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Leaving them to cool completely gives them time to set properly and turn fudgy.
Equipment & ingredients used to make this recipe
Lotus Biscoff Brownies
Fudgy brownie, crushed Biscoff biscuits and gooey Biscoff spread…this recipe combines them all. These Lotus Biscoff Brownies are deliciously indulgent!
150gDark chocolate (70% cocoa solids)I use Lindt 70% dark chocolate
2Large Eggsat room temperature
220gWhite caster sugar
1jarLotus Biscoff Spread
150gLotus Biscoff Biscuits
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
Break the chocolate up into a microwave-safe bowl, and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth.
In a separate bowl, whisk the eggs and sugar for one minute until pale in colour and frothy.
Pour the melted chocolate and butter mixture into the whisked eggs.
Add the flour and gently fold everything together until fully combined.
Using your hands, break up half of the Biscoff biscuits and stir them into the brownie mixture.
Pour half of the brownie mixture in the baking tin and spread out into an even layer.
Melt 2 heaped tablespoons of the Biscoff spread in the microwave for 10 seconds. Pour on top of the brownie layer.
Pour the remaining brownie mixture on top and spread it out to the edges so that the Biscoff spread is concealed.
Either place the Biscoff biscuits on top or break them up and scatter them over the brownie layer.
Bake for 18-20 minutes* until the top is no longer shiny and small cracks have started to show around the edges. If you give the baking tin a gentle shake, the brownies should wobble underneath.
Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for 2 hours. This will make cutting them easier and make the brownies even more fudgier.
Your Lotus Biscoff Brownies will keep at room temperature, in an airtight container, for up to 4 days.*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.