Biscoff Brownies

My daughter and I are fairly OBSESSED with the Biscoff cookie butter spread. I mean, it is ridiculously addictive! If you are not familiar with Biscoff spread, it is a creamy delight made with Lotus Biscoff cookies.

Like the speculoos cookies (or biscuits, if you prefer) the spread tastes of caramel and cinnamon and is indescribably delicious!

You will find creamy and crunchy Biscoff spread in supermarkets (next to Nutella!) or order it online. In the US you might want to sub with Trader’s Joes Speculoos Butter.

Biscoff is even BETTER paired with chocolate – prepared to be totally wowed with these fudgy Biscoff brownies.

They have been declared my BEST BROWNIES EVER! my small team of taste testers… and they are also very easy to make.

Close up on Chocolate brownies topped with Lotus Biscoff spread and biscuits

How to Make Biscoff Brownies

↓ For the full ingredients and detailed method, jump to the recipe card.

Start with melting the chocolate and butter together in a bowl until smooth. You can do this in the microwave or using the double boiler method. Set this aside to cool slightly.

stirring chocolate and melted butter together in a bowl

Put the eggs and sugar in a bowl and beat together with a balloon whisk until frothy.

whisking eggs and sugar together in a bowl

Stir in the melted chocolate – you will now have a glossy thick batter.

stirring melted butter and chocolate into whisked eggs and sugar to make brownies

Sift the flour and cocoa powder into the bowl and fold into the batter using a spatula until no dry streaks of flour remain.

Pour the brownie batter into a square 9×9 inch brownie tin lined with baking paper. Warm the Biscoff spread in the microwave for 20 seconds and stir until smooth. Drizzle this over the brownies in three parallel lines or simply add dollops over the batter.

drizzling Biscoff spread over brownie batter in a square tin

Use a knife to swirl the Biscoff into the batter. I used roughly half a jar of Crunchy Biscoff spread but you could add even more if you like!

swirling Biscoff spread into brownie batter using a knife

Top the brownies with the Lotus biscuits, pressing them lightly into the batter. You can use whole biscuits or break them up.

Placing Biscoff biscuits on brownie batter in a square tin

Bake for 30 -35 minutes, or until the brownies are set around the edges but still a bit jiggly in the middle for fudgy brownies (<–––– YUM!).

Now this is the hard part…. Leave your brownies to cool down for an hour or longer. If you cut them straight out of the oven they will likely fall apart. Be patient and slice them when they have cooled down – you can even put them in the fridge to make slicing easier.

Close up on Lotus Biscoff brownies sliced into three sections

Tips for Best Lotus Brownies!

I have used crunchy Lotus spread but you can use smooth if you prefer.
I prefer to use dark chocolate chips in this recipe for the best flavour. You can also use a 60% cocoa chocolate bar, cut into small pieces.
Replace the Lotus spread with any type of nut butter or Dulce De Leche to create different brownie flavours!
Serve warm with vanilla ice cream for an easy indulgent dessert!