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+ servings
Biscoff Brownies on baking paper

Fudgy Lotus Biscoff Chocolate Brownies

Safira
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!
5 from 5 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Baking/Dessert
Cuisine American, English
Servings 9
Calories 599 kcal

Ingredients
  

  • 200 g Butter cubed
  • 200 g Dark Chocolate chopped (or Milk)
  • 2 tbsp Cocoa Powder Optional
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 100 g Caster Sugar Light Brown or Dark Brown works too
  • 200 g Light Brown Sugar
  • 100 g Plain Flour
  • 50 g Biscoff Biscuits Broken into uneven pieces, plus 9 Biscoff Sandwich Biscuits
  • 50 g Chocolate Chopped, I use Milk Chocolate
  • 100 g Biscoff Spread melted, around 6.5 tbsp
  • ¼ - ½ tsp Salt

Instructions
 

  • 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.
  • Beat Eggs, Vanilla and both Sugars 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 and 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.

Notes

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

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.

Nutrition

Calories: 599kcalCarbohydrates: 67gProtein: 7gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 103mgSodium: 298mgPotassium: 263mgFiber: 4gSugar: 45gVitamin A: 643IUCalcium: 60mgIron: 4mg
Keyword Biscoff, Biscoff brownies, Brownies, lotus biscoff brownies
Tried this recipe?Let us know how it was!