Twelve biscoff brownies cut into perfect portions

Biscoff Brownies

Super Gooey, Rich, Chocolatey Lotus Biscoff Brownies with Delicious Cookie Butter Spread and Crunchy Lotus Cookie Chunks.

These tasty brownies are so moorish and super easy to make. They are perfect for beginner bakers and will have your friends and family wanting more.

How to Crush Biscoff Cookies

Add Biscoff cookies into a sealed food bag. Gently smash the cookies with a rolling pin until they are crushed into small pieces. Don’t over smash the cookies because you still want larger chunks for added texture.

What Type of Chocolate Should I Use

Dark chocolate is really the only way to go with this recipe, don’t worry they won’t taste too dark either! They are balanced out with the other ingredients and just help to create the perfect brownies.

How to Melt Chocolate

Melting Chocolate is really simple but it still can be done wrong. Make sure to be patient to avoid burning your chocolate.

There are two main ways to melt chocolate, the bain marie method or the microwave method. In either method you need to make sure the chocolate is broken into small pieces and the butter is cut into smallish cubes.

Bain Marie Method

  1. Bring a pot of lightly filled water to a gentle simmer, about 2 inches of water will do. Add the chocolate and butter to a heatproof bowl.
  2. Place the heatproof bowl on top of the pot, allowing the steam to heat the bowl. Mix regularly until melted.

Microwave Method

  1. Add the butter and chocolate to a microwave safe mixing bowl. Microwave for 20 seconds then mix. Continue to microwave for 20-30 seconds, mixing and returning back to the microwave until melted.

Can I Make This Recipe Vegan?

Luckily nowadays there are so many vegan alternatives and a lot of the ingredients can produce very similar results. The two non vegan ingredients that need replacing are butter and eggs.

Butter Replacement

Instead of butter you can use vegan butter or a dairy free margarine, this is what I usually do and it produces the same results as butter.

Eggs Replacement

Swapping out the eggs is a little more tricky because the mixture goes gloopy without the eggs to help bind the ingredients together.

There is something called ‘flax eggs’ which is a mixture of grinded flax seeds and water, which you let chill in the fridge for 30-60 minutes. This will help bind all the ingredients together.

This recipe will call for 3 flax eggs which is 3tbsp of grinded flax and 8-9 tbsps of water mixed together. Here is a full recipe on how to make flax eggs.

To incorporate flax eggs into this recipe you will need too.

  1. Melt together the chocolate, sugar and butter.
  2. Beat the flax eggs into the chocolate mixture.
  3. Gradually fold in the dry ingredients into the batter. Then proceed with the recipe.

What is Biscoff Spread and What Does it Taste Like?

Biscoff spread is also know as Biscoff cookie butter, its a mixture of crushed Biscoff biscuits and added butter, milk and sugar combine until smooth.

Its incredibly smooth with a delicious caramelised flavour. It tastes just like Biscoff cookies, just in a jar.

There are two types of biscoff spread you can get, the smooth or crunchy version. You can use both of them in this recipe the same way.

Biscoff Spread Alternatives / Replacements

If you are looking for an alternative for Biscoff Spread, this recipe works really well with Peanut Butter or Nutella.

How to Store These Brownies

These brownies can be stored in either the fridge or pantry. If you are going to reheat them store the brownies in the fridge, as they will stay more moist for longer.

In an airtight container they will last for 3-4 days in the pantry and 4-5 days in the fridge.

Can I Freeze These Brownies?

Yes! You can freeze these brownies and they freeze really well. Add them into either an air tight glass container or heavy duty bag in a single layer, leaving a little bit of space between each brownie.

Freeze them the same day as they were made and they will be good for at least 4 – 6 months.

How to Thaw Brownies

To thaw these brownies, take them out of the freezer the night before you plan on eating them and place them in the fridge. If you have left some space between each brownie, it’s easy to just take a few out and thaw them individually rather than the whole batch.

Best Way To Heat Up Brownies

Now, the perfect method of heating up brownies depends on your brownie preference. If you like your brownies a little bit crispy on the edges go for the oven method. If you prefer them softer go for the microwave.

Oven Method

  1. Preheat the oven to 150c (350f).
  2. Place the brownies in a baking tray and reheat for 10-12 minutes.
  3. Check to see if they are hot enough for your liking.
  4. For frozen brownies reheat for 15-20 minutes.

Microwave Method

  1. Place your brownies into a microwave container
  2. Microwave them for 30 – 60 seconds, depending on the power of your microwave.

Step by Step Method

1) Preheat the oven to 180c (355f). Scatter 4/5th of crushed Biscoff Cookies into a baking tray.
2) Melt the Dark Chocolate and Butter together and leave on the side to cool.

3) Sift the Flour and Cocoa into a bowl, stir to combine and set to the side.

4) Whisk together the Eggs and Sugar until thick, pale and doubled in volume.
5) Gently fold in the Chocolate mixture into the Eggs. You want to mix so they are fully combined, but not enough to knock the air out of the Eggs.

6) Fold in the dry ingredients and a pinch of Flaky Salt, a third at a time, again being careful not to over work.

7) Pour the brownie batter into the baking tray. Using two teaspoons add dollops of Biscoff Spread on top of the brownie mixture.

8)  You can optionally use a knife to draw swirls through the top of the mixture. Scatter the rest of the Biscoff cookies on top of the batter.

9) Bake the brownies for 25–30 minutes for more fudgy brownies, or 30-35 minutes for more cake-like texture. 

What to Serve These Brownies With?

These brownies are definitely delicious enough on their own but if you fancy a more wholesome dessert there are plenty of delicious combinations to try.

Some of my favourites are

  • Vanilla Ice cream, it’s just a classic combination with brownies. Especially if you like hot and cold together.
  • Fruit Compote, this adds a nice tartness and freshness to the brownies
  • Salted Caramel Sauce, this can be either a sugar overload or a sugar heaven for some
  • Spiced Toffee Sauce, this is perfect for a wintery / festive feel to your dessert

Notes

  • You can find biscoff spread with the Nutellas & Jams in the supermarket.
  • Don’t worry if it’s the smooth or crunchy spread, they will work in the same way.
  • If you prefer softer brownies with a less crunchy texture you can take out the biscoff cookies.

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Twelve biscoff brownies cut into perfect portions

Biscoff Brownies

Super Gooey, Rich, Chocolatey Lotus Biscoff Brownies with Delicious Cookie Butter Spread and Crunchy Lotus Cookie Chunks.
5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 12 Brownies
Calories 477 kcal

Equipment

Ingredients
 
 

  • 180 g Butter
  • 180 g Dark Chocolate
  • 3 Eggs
  • 250 g Sugar
  • 80 g Flour
  • 45 g Cocoa
  • 200 g Biscoff Spread
  • 125 g Biscoff Cookies crushed
  • 1 pinch Flaky Sea Salt

Instructions
 

  • Preheat the oven to 180c (355f).
  • Scatter 4/5th of crushed Biscoff Cookies into a baking tray and place to the side.
  • Melt the Dark Chocolate and Butter together and leave on the side to cool.
  • Sift the Flour and Cocoa into a bowl, stir to combine and set to the side.
  • Whisk together the Eggs and Sugar until thick, pale and doubled in volume.
  • Gently fold in the Chocolate mixture into the Eggs. You want to mix so they are fully combined, but not enough to knock the air out of the Eggs.
  • Fold in the dry ingredients and a pinch of Flaky Salt, a third at a time, again being careful not to over work.
  • Pour the brownie batter into the baking tray. Using two teaspoons add dollops of Biscoff Spread on top of the brownie mixture. You can optionally use a knife to draw swirls through the top of the mixture. Scatter the rest of the Biscoff cookies on top of the batter.
  • Bake the brownies for 25–30 minutes for more fudgy brownies, or 30-35 minutes for more cake-like texture. Its best to check the brownies after 25 minutes as some ovens are hotter then others.
  • To test if the brownies are ready, insert a skewer, there shouldn't be too much mixture clinging to it when removed. The brownies will set a little more whilst cooling.
  • Leave to cool fully in the baking tray.

Nutrition

Calories: 477kcalCarbohydrates: 52gProtein: 6gFat: 29gSaturated Fat: 15gTrans Fat: 1gCholesterol: 74mgSodium: 152mgPotassium: 191mgFiber: 3gSugar: 34gVitamin A: 440IUCalcium: 27mgIron: 3mg
Keyword Biscoff Brownies, Cookie Butter Brownies, Lotus Brownies
Tried this recipe?Let us know how it was!

A British Professional Chef & Food Blogger. I have worked throughout Europe for 7 years, working in 4 different countries, and in award winning restaurants.

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