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.
Top tips for making this recipe
- Use a good quality 70% dark chocolate. I like to use either Menier Swiss Dark Chocolate or Lindt Excellence 70% Dark, both chocolates melt really well and are the perfect balance of bitterness and sweetness.
- 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 an 8x8inch 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
- 150 g Unsalted butter
- 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
- 2 Large Eggs at room temperature
- 220 g White caster sugar
- 150 g Self-raising flour
- 1 jar Lotus Biscoff Spread
- 150 g Lotus 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.
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