Biscoff Brownies

INGREDIENTS

The full recipe, including measurements, can be found on the recipe card below. Check out my Baking conversion charts for common baking ingredients conversions.

The recipe calls for a few ingredients, and most are simple everyday ingredients you will likely have in hand already.

• Unsweetened chocolate. Instead, you can use dark chocolate; I like to use 65% or 72% when baking. Do not use milk chocolate.
• Unsalted butter
• Dutch-processed cocoa powder *. If using unsweetened cocoa powder, reduce baking time by 2-3 minutes.
• Light brown sugar
• Granulated sugar
• Large eggs at room temperature. If you have egg sensitivity, use flax eggs instead.
• Cake flour. You can also use all-purpose flour (bleached or unbleached). During the testing, I found that combining the dutch cocoa powder and cake flour helps with the unique, not too fudgy, not too cakey brownies. Both dutch cocoa powder and cake flour can be easily found at your local grocery store. You can read about What Is Cocoa Powder for more information about this subject.
• Salt
• Biscoff cookie butter spread
• Lotus biscoff cookies

HOW TO MAKE BISCOFF BROWNIES

Below are the step-by-step instructions. You can find the full recipe card at the bottom of the post.

Before starting to bake, preheat your oven to 325F (160C) and line an 8”x8” square pan with parchment paper.

1. Place the chocolate and butter in a large mixing bowl (microwave-safe bowl) and melt using 30-second increments. Mix in the cocoa powder.
2. Mix in the sugar and then the eggs.
3. Use a whisk to vigorously mix the eggs into the wet ingredients until it goes from lumpy to completely smooth. This part is essential; we need to force the eggs into the batter to bond the fat with the rest of the ingredients properly. It is also our way of incorporating some air into the recipe. 
4. Mix the dry ingredients: salt and flour, then fold the flour mixture into the chocolate mixture.
5. Pour the batter into the prepared tin, then use a small cookie spoon or a teaspoon to dot the cookie butter into the brownie batter. Top with lotus cookies and bake.

EXPERT TIPS AND FAQ

To bake the perfect brownies, please take a minute to read through these tips carefully.

• To make biscoff cookie butter swirl. Use the cookie butter to create a biscoff brownie swirl. Melt the butter for about 15 seconds, drizzle it on top of the brownie batter, and use a knife to create the swirl.
• For the best lotis biscoff brownies. Make sure all of the ingredients are at room temperature.
• Do not overbake the brownies. This is the key to having not-too-cakey, not-too-fudgy chocolate brownies.
• How to tell if the lotus biscoff brownies are ready? I like to do the toothpick brownie test in two sections of the pan. The edges and the center. The toothpick should come out with a few moist crumbs from the edges and a bit wet with moist crumbs from the center. It might look undone, and that’s good. It will set as it cools. If the toothpick comes out completely dry from the center, it is overbaked.
• When fitting the parchment paper into the pan, ensure that the sides of the paper overhang for an accessible invert.

STORING

Best at room temperature, covered or in an airtight container, for up to 2 days.

To freeze, wrap the brownies in groups of 4 using a plastic bag, then place them in a freezer ziplock bag.

MORE Bars and Chocolate RECIPES YOU MIGHT LIKE

Brownie Blondies, Butterscotch Blondies, Matcha brownies, Pecan white chocolate Blonds, Brownie Pizza Recipe, Black Forest Brownies.

DID YOU TRY THIS RECIPE?

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5 from 2 votes

Print

Biscoff Brownies Recipe

Course Dessert, Snack

Cuisine American

Keyword biscoff brownies, cookei butter brownies, lotus brownies

Prep Time 20 minutes

Cook Time 22 minutes

Servings 16 pieces

Author One Sarcastic Baker

Ingredients

• 2/3 cup Unsweetened chocolate, chopped (115 g / 4 oz)
• 12 TBSP Unsalted butter, soft (180 G / 6 oz)
• 1/4 cup Dutch-processed cocoa powder (25 g / 1 oz)
• 3/4 cup Light brown sugar (150 g / 5 oz)
• 1/4 Cup Granulated sugar (50 g / 2 oz)
• 3 Large Eggs, at room temperature
• 3/4 Cup (+ 1 TBSP) Cake flour (100 g / 3 1/2 oz)
• 1/4 tsp Salt
• 1 Cup Biscoff butter (120 g / 4 oz)
• 5 Lotus cookies

Instructions

1. Preheat oven to 325F and line an 8×8 baking sheet with parchment paper.

2. Place the chocolate and butter in a large microwave-safe bowl and use 30 seconds increments to melt the two together.

3. Mix in the cocoa powder, then mix in the light brown sugar and granulated sugar.

   

4. Add the eggs and use the whisk to vigorously mix them in until the mixture is smooth.

   

5. Fold in the flour and salt then pour the batter into the prepared pan.

   

6. Use a small cookie spoon (or a teas spoon) to scoop the biscoff butter ontop of the batter. Gently press the cookie butter then randomly top it with Lotus cookies.

   

7. Bake for 20-22 minutes or just until a toothpick comes out from the center of the pan with moist crumbs.

8. Remove from the oven and allow to cool before inveritng and slicing.

Recipe Notes

• Make sure the ingredients are all at room temperature.
• Make sure not to overbake the brownies. They are ready when a toothpick comes out with moist crumbs around it. If the toothpick is completely wet, like you dipped in with melted chocolate, then it needs more time. If it comes out completely wet then you overbaked it.
• Store the brownies covered at room temperature for up to 3 days. To freeze, wrap the brownies with plastic wrap and in a plastic freezer bag for up to 4 weeks.