Fudgy Lotus Biscoff Chocolate Brownies

Fudgy Lotus Biscoff Chocolate Brownies  - These Biscoff Brownies are seriously scrumptious and so addictive. Imagine..Fudgy chocolate brownies that come with a swirl of Biscoff cookie spread and biscoff Biscuits studded throughout and on top of the Brownies. They come with a shiny crinkle top, have a dreamy fudgy texture, a crisp outside edge and are absolutely delicious!

 

Lotus Biscoff Brownies

This fudgy Brownie recipe with crispy edges comes studded with Biscoff Biscuits with a Biscoff swirl.

Brownies are the most adaptable and fun bake.

Not only are they quick and easy to make, they also taste great with an array of additions and this version is no exception.

For me the perfect Brownies are fudgy with a crisp edge.
If you are a fan of all things Biscoff, why not try  Biscoff Cookie Dough, Biscoff Tiramisu, Biscoff Cheesecake, Biscoff Cake.

Ingredients in Brownies

This is a pretty straight forward Brownie. You will need these basic ingredients:

Salted or Unsalted Butter


I use Salted because it is what I most often have in the house.

I know that many use Unsalted and then add a touch of Salt in the batter because you have more control over the amount of Salt that goes into the batter.

You can do either.

Chocolate

I recommend a good quality dark chocolate/bittersweet chocolate that is in the region of 60% Cocoa Solids.

I also add some into the batter.

Plain Flour (All Purpose Flour) and Cocoa Powder

The ratio of Flour and Cocoa to wet ingredients is very little. This is so that you get a gooey Brownie. Adding too much flour results will result in a cakey brownie.

Plain Flour works best in this recipe.

Self Raising Flour can’t be substituted for Plain Flour in this recipe.

Any Cocoa Powder can be used in this Recipe.

Just make sure it isn’t a Drinking Chocolate Powder as these are filled full of sweeteners rather then Cocoa.

Vanilla Extract


Use a good Vanilla Bean paste or extract if you can find one.

You can skip it too if you prefer but I love the flavour it adds.

Eggs

Eggs add structure. They also help to emulsify the ingredients and thicken the batter. Large Eggs are recommended.

Any free range organic Eggs are great in this recipe.

Light soft Brown Sugar and Caster Sugar


The Light Brown Sugar adds moisture and the Caster Sugar means you get crisp edges.

You can use granulated sugar in place of caster sugar.


Lotus Biscoff Cookies/Lotus Biscoff Biscuits


AKA Speculoos Cookies. I use the Lotus Biscuits with Biscoff Cream in the middle and I add them in the batter as well as on top of the Brownies.

These add extra crunch and some texture in the Brownies.

Biscoff Spread/Biscoff Cookie Butter Spread


AKA Speculoos Spread. Heat it through in the Microwave first, so that it is easier to add to the batter.

Salt

A pinch of any standard table salt, sea salt or Himalayan salt can be added into the batter.  Or a small sprinkling of Maldon Salt can be added on top of the Brownies once baked.

This is optional but I find that just a pinch is enough to bring all the flavours together.

How to make fudgy Biscoff Brownies

This Biscoff Brownies recipe like all brownies recipe is pretty straight forward to make. I guess that is one of the selling points for making brownies!

The full recipe can be found in the recipe card at the bottom of the page.

Pre heat oven to Gas Mark 4/180 C.
Line a square baking tin - 9 inch (20 cm) with baking paper/parchment paper leaving some overhang to help lift them out later!

Melt Butter, Chocolate and Cocoa Powder in a large mixing bowl over a medium/large saucepan of simmering water (double boiler) over medium heat, making sure that the bottom of the bowl does not touch the water.

TOP TIP - Adding the Cocoa Powder at this stage helps it to bloom, giving the Brownies a better flavour overall.

Beat Eggs, Vanilla and Sugar with an electric hand mixer in a large bowl or in a stand mixer till pale and voluminous. Try for at least double in size!

Stir in the melted Butter and Chocolate mixture slowly. If using a stand mixer, use a very low setting to mix in.

Sift in the Plain Flour.  

Fold into the brownie mixture very gently.

Add chopped Biscoff Biscuits. I prefer large pieces.

Add Chopped Chocolate.

Scrape brownie batter into prepared square pan/tin.
Drizzle the Biscoff Spread on top of your Brownies.

Add a sprinkle of Salt.

Add Biscoff Biscuits on top of the Brownie batter in the tin. I added 9.  

Bake for 30 - 35 minutes.
Leave to cool completely before cutting.

 

Variations for this easy Brownie Recipe

• Add additional fillings and toppings such as Chocolate Chips and Nuts.
• Use plain Biscoff Biscuits instead of the sandwich versions I use.
• Use crunchy Biscoff for added texture.
• Add other Spreads such as Peanut Butter or Praline Spread.

How to make Fudgy Brownies


I prefer fudgy brownies over cakey brownies and for them, these are my top tips:


• When whisking together the sugar and eggs, whisk for at least 5 minutes. You need to do this to get as much air into the mixture as possible but also to make sure that the sugar is fully incorporated into the Eggs.
• The butter and chocolate should be melted together fully for a cracked topping.
• Fold in the flour and cocoa gently so all that whisking you did with the eggs does't go to waste.
• Don't over bake and leave to cool for 4 hours before slicing or cool for an hour and then refrigerate for 2 - 3 hours before slicing.  

Storage Instructions

Storage for Brownies is quite simple!

How to store Brownies in the fridge


These brownies keep well in the fridge in a airtight container or on the counter top (if you are in a cool-ish country) for 4-5 days.

If it is super hot where you are, they must be kept in the fridge in a sealed container or they will lose their structure.

How to store Brownies in the freezer


Brownies keep well in the freezer for up to 3 months in an airtight container or wrap in 2 layers of cling film/plastic wrap followed by one layer of tin foil.

Just make sure to label and date them!

To serve

Bring back to room temperature for 3 - 4 hours before serving. You can do this in the fridge or on the counter top.

Tips to make the best Biscoff Brownies

Fridge time

Keep Brownies in the fridge and serve at room temperature or slightly warm in the microwave before eating.

If you are in a colder country, the counter top will be fine.

Chocolate


Use a good Dark Chocolate that is between 55 - 70% for best results. I prefer 55 - 60 %.

Baking Paper


Allow some overhang, to make it easier to lift the Brownies out of the tin and secure with clips on the sides.


Use Room Temperature ingredients


Fridge cold ingredients (especially eggs and butter) may cause problems with the mixing of ingredients.


Let Brownies cool completely before serving


Let them cool completely before serving for best results and texture.  

Cocoa Powder

Adding this into the bowl when melting Chocolate and Butter allows it to bloom, making the brownies extra flavourful!


Ribbon Stage


When you are mixing the butter and sugar in Brownie recipes or most Cake recipes, it is important that the eggs and sugar are beaten together until they reach ribbon stage.

This means that the batter will become thick foamy, very pale and voluminous (double or tripled in volume) and will fall off into ribbons.

Meaning when you lift the whisk from the mixture, the batter should fall off in thick ribbons and these lines will stay on top of the batter, for a few moments before slowly disappearing.

Whisk for at least 5 minutes


Whisking eggs with sugar for at least 5 minutes gives the brownies some lift and makes them fluffier. See note re ribbon stage above.

Fold in Dry Ingredients gently


Fold in dry ingredients gently so non of that air you just created gets knocked out.

How to serve

Brownies can be eaten by hand with a cup of your favourite beverage - such as tea, hot chocolate, warm milk or coffee.

Or you can eat them with a spoon or fork served with a scoop of vanilla ice cream or a drizzle of cream.