Gooey, fudgy Biscoff brownies made with melted chocolate, swirled with silky Biscoff spread and Lotus biscuits for crunch. Every bite is indulgent, comforting, and seriously hard to stop at one. Perfect for when you want something a little extra special.
If you love that rich, caramelised flavour of Lotus Biscoff spread, these Biscoff brownies are about to become your new obsession.
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They're the perfect balance of sweet and biscuity with a super fudgy texture.
I don't have a massive sweet tooth, but when Lotus Biscoff is added to anything my apparent lack of appreciation for anything sweet goes out the window. Biscoff Cheesecake is arguably my favourite flavour of cheesecake. But if you prefer cheesecakes with a bit more balance, then you could try my Lime and Passionfruit Cheesecake or my Eton Mess Cheesecake.
Ingredients for Biscoff Brownies
Please be sure to scroll down to the recipe card for the complete ingredient list and details.
- Salted Butter: I use Kerrygold salted butter. If you don't have block butter, a baking spread or margarine also works.
- Chocolate: I use a combination of milk chocolate and dark chocolate to add richness and moisture to the batter, which helps create that fudgy centre and crackly top. I prefer to use chopped chocolate bars, but any high-quality chocolate will work.
- Instant Coffee: this doesn’t make the mini egg brownies taste like coffee. It simply enhances the chocolate flavour. Don't skip it!
- Sugar: a combination of caster sugar and dark brown sugar provides the perfect balance of texture, flavour, and colour. I don’t recommend using any sugar substitutes, or the brownies won’t bake up the same.
- Eggs: these add richness and give the brownies structure, so they hold their shape.
- Flour: plain (all-purpose) flour forms the base of the brownie batter.
- Cocoa Powder: use unsweetened regular cocoa powder or Dutch process cocoa powder. Save any leftovers to make chocolate cracknell, too.
- Lotus Biscoff: spread (I opt for smooth) and biscuits for a textural crunch on the top of the brownies - the essence of this simple brownie recipe!
How to make Biscoff Brownies
Preheat your oven and line a 9x12x2" baking tin with baking paper.
Melt the butter, chocolate, salt, and coffee in the microwave. Start with 1 minute. Then, whisk to combine, and continue to heat for 30 seconds. You can also use a Bain-Marie if you aren’t a fan of the microwave.
Whisk in both sugars, and microwave again before adding the eggs. I always use a whisk to combine the ingredients! It mixes everything more smoothly than a spatula or spoon and saves you from flour lumps. Plus, using a whisk means you can skip sieving the flour, eliminating a step.
Once smooth, whisk in the remaining dry ingredients.
Melt your Lotus Biscoff spread in the microwave in short bursts and mix each time you check it - stay by the microwave (don't go wandering off!) as it can easily burn.
My secret to the BEST biscoff brownies is to drizzle a small amount into the bottom of the lined baking tin and pour in your brownie mix on top of the Biscoff spread. Double whammy of lotus biscoff flavour!
Drizzle more Biscoff spread on top of the brownies in lines and then use a cake tester (or end of a spoon) to drag through the melted Biscoff spread and bake.
Bake until the brownies are set, and a skewer inserted into the centre comes out clean or with just a few moist crumbs. I turn the tin halfway through baking to promote even cooking!
Decorate: once the brownies are out of the oven, add individual Lotus Biscoff biscuits to each square (use a knife to indent the brownie mixture slightly to visualise the squares prior to cutting later). We add these whilst the brownie mixture is still slightly warn as it helps them 'stick' to the top.
Allow to cool fully in their tray, then remove and place in the fridge for 2 hours or overnight. Once cooled, melt remaining Biscoff spread in a small bowl and use a spoon to drizzle over the top. Cut into squares and enjoy.
My Top Tips and Tricks for Perfect Brownies
Making the biscoff brownie batter
- Don’t overheat the chocolate mixture. When melting the butter and chocolate, heat in short bursts and stir in between. Overheating can cause the chocolate to seize or become grainy, which can affect the texture of the brownies. Using the Bain Marie method would avoid this happening.
- Use room temperature eggs. Cold eggs can cause the melted chocolate mixture to stiffen. Let them sit out for 20-30 minutes before mixing for a smoother batter.
- Avoid overmixing once the flour is added. Mix just until the flour and cocoa powder are incorporated. Overmixing can lead to dense or cakey brownies instead of fudgy ones.
Baking the brownies and toppings
- Don’t overbake. The centre should still have a slight jiggle when you take the brownies out of the oven. They will continue to set as they cool, giving you the best gooey texture.
- Rotate the tin halfway through baking. Ovens can have hot spots, so turning the tin at the 15-minute mark ensures even baking across the entire tray.
- Swap the toppings. I use Biscoff to make these gooey brownies, but it can easily be swapped with whatever toppings you like best. Nutella, Bueno Spread, Pistachio Cream all work great.
FAQs
Cakey brownies are usually the result of too much flour or overmixing the batter. Even slightly over-measuring flour can shift the texture from fudgy to light and cake-like. Overbaking can also dry them out, so be sure to remove the brownies when the centre is still slightly soft. They’ll continue to set as they cool.
For extra fudgy brownies, slightly underbake them so the centre stays soft and dense. You can also reduce the flour by a small amount or add a bit more chocolate.
How to Store Brownies
Biscoff brownies are great to make a day or two in advance. If you have any leftovers, transfer them into a airtight, sealed container or wrap them in cling film or foil.
They will keep fresh:
- in the fridge for up to 7 days
- or freeze fantastically for up to 2 months.
Thaw in the fridge or at room temperature before serving.
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Biscoff Brownies
Equipment
- 1 9 x 12" tin
Ingredients
- 235 g Salted Butter
- 150 g Dark Chocolate
- 150 g Milk Chocolate
- ½ Teaspoon Salt
- ½ Teaspoon Instant coffee
- 295 g Caster Sugar
- 85 g Dark Brown Sugar
- 5 Medium Eggs See Notes
- 175 g Plain Flour
- 25 g Cocoa Powder
- 180 g Biscoff spread 150g, then 30g
- 12 Biscoff Biscuits
Instructions
- Preheat oven to 180° fan / 400F or Gas Mark 6 and line a 9x12x2" baking tin with greaseproof paper
- In a large bowl add 235 g Salted Butter, 150 g Dark Chocolate, 150 g Milk Chocolate, ½ Teaspoon Salt and ½ Teaspoon Instant coffee then microwave for 1 minute & then mix, then for a further 30 seconds (may need a further 30s if lower power microwave. Can also use a Bain Marie, over simmering water until fully melted)
- Add in both 295 g Caster Sugar and 85 g Dark Brown Sugar, mix to combine, then microwave for 1 minute and mix again
- Whisk in the 5 Medium Eggs to ensure they are fully combined
- Add in the 175 g Plain Flour and the 25 g Cocoa Powder - mix to combine
- Melt 150g of the biscoff spread in the microwave in 15-30s bursts and mix each time you check it - stay by the microwave as it can easily burn.
- Drizzle a small amount into the bottom of the lined baking tin
- Pour in your brownie mix on top of the Biscoff
- Drizzle more Lotus Biscoff spread on top in lines and then use a cake tester (or end of a spoon) to drag through the Biscoff
- Bake for 34 minutes, turning the tin at 17 minutes - See Notes
- Once out of the oven add your 12 Biscoff Biscuits to each square
- Allow to cool fully in their tray, then remove and place in the fridge for 2hrs or overnight
- Melt he remaining 30g of biscoff spread in a small bowl and use a spoon to drizzle over the top
Notes
- Don’t overheat the chocolate mixture. When melting the butter and chocolate, heat in short bursts and stir in between. Overheating can cause the chocolate to seize or become grainy, which can affect the texture of the brownies. Using the Bain Marie method would avoid this happening.
- Use room temperature eggs. Cold eggs can cause the melted chocolate mixture to stiffen. Let them sit out for 20-30 minutes before mixing for a smoother batter.
- Avoid overmixing once the flour is added. Mix just until the flour and cocoa powder are incorporated. Overmixing can lead to dense or cakey brownies instead of fudgy ones.
- Don’t overbake. The centre should still have a slight jiggle when you take the brownies out of the oven. They will continue to set as they cool, giving you the best gooey texture.
- Rotate the tin halfway through baking. Ovens can have hot spots, so turning the tin at the 15-minute mark ensures even baking across the entire tray.
- Swap the toppings. I use Biscoff to make these gooey brownies, but it can easily be swapped with whatever toppings you like best. Nutella, Bueno Spread, Pistachio Cream all work great.
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