Biscoff Brownies- Rich chocolate brownies with a Biscoff layer in the middle and topped with more lotus Biscoff cookies.
I am a Biscoff or speculoos fanatic. I remember just taking a spoonful of cookie butter and just eating it as a snack. If you're a Biscoff lover too make sure to check out my other Biscoff recipes.
These Biscoff brownies were inspired by my Oreo Reese's brownie. Chewy, fudgy and delicious with Oreo chunks and Reese's peanut butter cups in every bite. Except this time, we are filling the brownies with Biscoff spread and topping the brownies with Biscoff cookies,
Why you'll love this recipe:
- You can make these as easy as you'd like. Use a box brownie mix and follow the same concept or use your favorite fudgy chocolate brownies recipe.
- Great for Biscoff lovers
- Substitute the Biscoff in these Biscoff brownies for peanut butter, Nutella or any other nut butter you'd like
Go to Recipe
Biscoff Brownies Ingredients:
Simple ingredients you can find in your local grocery store.
- Butter: Unsalted butter, real butter no margarine.
- Chocolate: Feel free to use Dark, Milk chocolate or Semi-sweet. The sweetness level will change
- Cocoa Powder: Always use unsweetened Dutch Cocoa Powder for the best brownies!
- Flour: All-purpose flour is best, try not to substitute with any other flour.
- Salt: I always use just sea salt
- Eggs: Use large eggs at room temperature
- Espresso Powder: Optional, but enhances the chocolate flavor
- Vanilla Extract: I use vanilla in everything!
- Sugar: A blend of white granulated sugar and brown sugar creates the perfect texture brownie
- Biscoff Cookie Spread: Can't skip the Biscoff Spread!
- Biscoff Cookies: These are known as lotus cookies, delta cookies and are also called speculoos cookies at trader joes.
See recipe card for full list of ingredients and measurements
Let's Bake Biscoff Brownies
Preheat Oven to 350F
Line an 8x8in square pan with a piece of parchment paper and set aside.
- Melt the Biscoff butter a small bowl in the microwave for 10 to 20 seconds until the butter is a liquid consistency. Pour the Biscoff butter into the prepared pan and then allow the Biscoff butter to freeze. (You can skip this step, but it makes it is in my opinion the best way and a bit easier and less messy when assembling the brownies.)
- In heatproof bowl melt the butter and chocolate.
- Double boiler method: Get a medium saucepan add water ⅓ of the way and allow it to slowly simmer. In a medium bowl add the butter and chocolate and place the bowl over the pot of simmering water. Make sure the hot water and the bottom of the bowl is not touching. Mix frequently making sure the chocolate doesn't overheat.
- In a stand mixer or a large mixing bowl with a hand mixer add in the eggs and both sugars.
Beat this mixture until it's light and fluffy.
- Add in the melted butter chocolate mixture and mix until there are no longer any streaks.
Sift the flour, cocoa powder, baking powder, espresso powder and salt over the brownie batter and mix until there are no more dry clumps.
Final Biscoff brownie batter should be thick
- Take out the frozen Biscoff layer and line your brownie pan again. Add in half your brownie batter spread to the edge of the pan and then add in the Biscoff layer. Top with the remaining brownie batter and then place Biscoff cookies on top of the brownie batter.
- Biscoff Brownies before baking
- Finished Baking
Bake Biscoff Brownies:
Bake brownies for 15 minutes and then place a sheet of aluminum foil over the brownies to prevent having overly crunchy lotus cookies. Add an additional 10 minutes. Brownies are finished baking after a toothpick is inserted in and the batter on the toothpick is no longer wet, but it has moist crumbs on the toothpick.
My Brownies took approximately 25 to 30 minutes in my oven.
Remove brownies from oven and cool on a rack before cutting and serving.
Biscoff Brownies Storage:
Store leftovers well wrapped with plastic wrap or in an airtight container at room temp for 4-5 days.
Variations for Lotus Biscoff Brownies
- For an extra boost of Biscoff flavor add a Biscoff cookie butter swirl on top of the brownies with Biscoff cookie crumbs on top
- Use Nutella or Peanut Butter instead of Biscoff cookie butter spread.
- Add a combination of different cookies or crackers to create your perfect brownies!
Perfect Biscoff Brownie Swirls:
Heat up some Biscoff spread in a microwave-safe bowl until it just gets into a smooth consistency. Pour the spread into a Ziplock bag and pipe zig zags over the brownie batter. Take a butter knife and just lightly swirl the cookie butter and brownie batter to create the perfect Biscoff swirl.
Biscoff Brownie Tips:
Try to measure with a scale for accurate measurements. If you don't have a scale, always remember to fluff scoop and level off your flour.
Don't overmix brownies, overmixed brownies are tough and hard and may result in rubbery brownies.
FAQ
Yes! It may need to more or less time depending on the pan you use
Can I reduce the sugar in the recipe?
I recommend not reducing the sugar in the recipe, you can possibly reduce some of the chocolate in the brownie batter. I have not tried doing this.
Bake these cookie butter brownies in a regular muffin tin for individual servings or an 9x9 pan if you have that instead.
Metal always! Glass pans will continue burn them slowly.
Easy Biscoff Brownies Recipe
Ingredients
Biscoff Brownie
- 4 ounces Unsalted Butter
- 1 Cup Chocolate Chips Semi-Sweet, Dark
- ½ Cup Brown Sugar
- ½ Cup Sugar
- 2 Large Eggs
- ¾ Cup All Purpose Flour
- 1 teaspoon Espresso Powder optional
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ⅔ Cup Dutch Cocoa Powder
- 1 cup Biscoff Spread
Biscoff Brownie Topping
- 4-8 Biscoff Cookies
- ¼ cup Biscoff Spread Swirl on top
Instructions
- Preheat Oven to 350F
- Line an 8x8in square pan with a piece of parchment paper and set aside.
- Melt the Biscoff butter a small bowl in the microwave for 10 to 20 seconds until the butter is a liquid consistency. Pour the Biscoff butter into the prepared pan and then allow the Biscoff butter to freeze.
- In heatproof bowl melt the butter and chocolate.
- In a stand mixer or a large mixing bowl with a hand mixer add in the eggs and both sugars. Beat this mixture until it's light and fluffy. Add in the melted butter chocolate mixture and mix until there are no longer any streaks.
- Sift the flour, cocoa powder, espresso powder, baking powder, salt over the brownie batter and mix until there are no more dry clumps.
- Take out the frozen Biscoff layer and line your brownie pan again. Add in half your brownie batter spread to the edge of the pan and then add in the Biscoff layer. Top with the remaining brownie batter and then place Biscoff cookies on top of the brownie batter.
- Bake brownies for 15 minutes and then place a sheet of aluminum foil over the brownies to prevent having overly crunchy lotus cookies. Brownies are finished baking after a toothpick is inserted in and the batter on the toothpick is no longer wet, but it has moist crumbs on the toothpick.
- Remove brownies from oven and cool on a rack before cutting and serving.
- Store leftovers well wrapped with plastic wrap or in an airtight container at room temp for 4-5 days.
Looking for more brownie recipes?
Red Velvet Brownies are a fan favorite for everyone! And these Brownie birthday cake bars are perfect for any occasion even if it's not someone's birthday!
If you've made this recipe and enjoyed it please leave a comment and review below! I would love to hear how they turned out! You can also tag us on social media @Ofjensweets.
Need troubleshooting? Send me a message on my Instagram account and I'll try my best to help you out!
