Biscoff Brownies are rich, fudgy chewy brownies, swirled with loads of Lotus Biscoff Cookie butter. Topped with crunchy Biscoff Cookies and drizzled with some biscoff sauce.
Its Biscoff Everywhere, As a spread, or sauce, in brownies, or cheesecakes, or in truffles or mousses. Biscoff is so addictive because of the flavor profile it has.
For those not familiar with how this biscoff tastes - Biscoff is a caramelized crunchy biscuit., from the famous Lotus Bakery Speculoos
The biscoff flavor has undertones of caramel, just the right balance of sweet and toastiness. and all this lends a warm, nutty flavor when added to anything you want to bake.
This Biscoff Brownies Recipe is just that.
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BISCOFF BROWNIE RECIPE
This Brownie Recipe is an improved version of my boozy bailey brownie recipe.
It is a fudgy, chewy, moist brownie, with swirls of biscoff cookies butter. Topped with biscoff cookies and drizzled with some melted biscoff
So this Recipe is
- Absolutely perfect to bake for Thanksgiving, or Christmas.
- Definitely should be your choice for potlucks, serving large crowds.
- Completely Make Ahead Brownie Recipe.
OTHER BROWNIE RECIPES YOU WILL LOVE
Make the Best Biscoff Brownies
To make these brownies, all we need is a few mandatory ingredients, just off your pantry. This recipe does not use a chocolate bar or baking chocolate for the brownies, but just pure unsweetened cocoa.
Ingredients
- Unsalted Butter - Plain unsalted butter, measure, and then melted
- All Purpose flour - just normal plain all-purpose flour, no self-raising or cake flour
- Cocoa Powder -Pure Unsweetened Cocoa Powder, or Dutch-processed cocoa powder. Using Dutch-processed cocoa will give a deep rich darker cocoa color to the brownie.
- Salt - a little salt will elevate any dessert. So a little pinch of salt.
- Granulated sugar - fine granulated white sugar.
- Eggs - whole eggs here, for the flavor, richness, moistness, and structure
For an egg-free version - you may use Greek yogurt, or yogurt around 120 ml/gram or 2 flax eggs
- Biscoff Spread - Creamy Biscoff Cookie Spread, that is more like a peanut butter consistency.
- Biscoff Cookies - Biscoff cookies for topping
Instructions - a step by step process
- Melt the butter, Whisk the dry ingredients.
- Then to the melted butter add sugar, whisk well.
- Then add in the eggs and whisk until well blended and smooth.
- Fold in the dry ingredients. Mix well.
- Now transfer this batter into a well-greased and lined 8-inch pan.
- Now, using a spoon or a small scoop, place scoops of biscoff spread cookie butter.
- Swirl using a knife or a skewer. press some cookies on top of the batter and bake in a pre heated oven, until a skewer inserted comes out with moist crumbs
- Top with some melted biscoff spread and serve warm
COOLING AND CUTTING THE BROWNIES
Always cool the brownies completely. First let it sit in the pan for atleast 30 minutes. then remove and let it completely cool on the wire rack.
To cut use a non serrated knife, cut at the required size, wiping after each cut. This helps in getting clean cuts.
STORING & SHELF LIFE
These Brownies are best stored in room temperature, They stay good for a maximum of 5 days.
If you have to store it any further, then keep them in an airtight container and place it in the refrigerator.
To serve, warm it up and serve with biscoff spread melted and drizzled.
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📖 Recipe
Biscoff Brownies
Equipment you will need
Ingredients
- 180 grams unsalted butter (measure and melt)
- 120 grams all purpose flour
- 275 grams granulated sugar
- 2 large eggs
- 50 grams cocoa powder (unsweetened or dutch processed)
- ½ teaspoon salt
- ½ cup Lotus biscoff spread (for brownie )
- ¼ cup Lotus biscoff (melted for topping)
Instructions
- Prepare your pans - Grease and line an 8 or a 7 inch inch square pan with a parchment paper, with the sides up.
- Preheat Oven at 170°c/ 340°F. Set the backing rack to the middle.
- Measure and Melt Butter. Set aside let it cool
- In a medium size bowl, measure flour, cocoa powder and salt. Whisk and Set aside. This is your
- In a large mixing bowl, add the melted butter, granulated white sugar. Using a hand whisk, beat until well blended
- Add eggs, whisk well until well blended and smooth
- Now fold in the flour mix. Mix until there are no flour streaks. Note: The batter will be thick. that is totally ok
- Transfer the batter to the prepared pan. SWIRLING THE BISCOFF SPREADPlace scoops of biscoff spread on the brownie batter. Swirl using a knife or a skewer or the back of a spoon. Press some biscoff cookies.
- Bake for 25 to 30 mins. or until a skewer inserted comes out with few crumbs.
- Press Biscoff Cookies on Top of the brownie.
- Let the brownies sit in the pan for about 20 mins. Then Transfer on to a wire rack. Let it completely cool.
- TOPPINGMelt some cookie butter. drizzle on the baked brownie after it is completely cooled down.
- CUTTING/SLICING BROWNIESCut using a sharp non serrated knife. Wiping after each cut, to get clean cuts.
Notes
- you can increase or reduce the quantity of biscoff cookie spread
- The batter will be thick and it is totally ok
- Always cool the brownies completely before cutting them
- And for clean cuts wipe after each cut.
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