Last updated on May 18th, 2022.
Biscoff brownies are most likely the only thing that is better than actual brownies. A rich, fudgy (but not too fudgy) brownie batter dotted with flavorful biscoff spread and baked into a fudgy biscoff brownies perfection.
We’ve been friends for a while now, so you most likely are already familiar with my fondness of recipes with biscoff cookie butter, like these Biscoff butter cookies, this Biscoff cheesecake, these Biscoff donuts, Biscoff cake, and Biscoff Ice cream. So adding Cookie butter brownies to my collection is the only reasonable thing.
Why this speculoos brownie recipe?
If you are still not convinced and still wonder why you should bake this recipe then here are a few more reasons why:
- OMG YUM! This Lotus brownie recipe is just so delicious. You take just one bite and you instantly hear the screams of joy filling your brain: “it’s chocolate!!!! wait wait it’s cookie butter also!!!!!”
- Fun. I know it is a bit abstract but trust me, once you take these babies out of the oven, you’ll feel like a child visiting Disney!
- Easy and simple. Melt the butter and chocolate then mix in the rest ingredients one at a time. (Mic dropped)
- Versatile. Definitely, you can not add the cookie butter and simply bake what I believe are the best brownies. Or you can replace the butter with peanut butter, Nutella, or even sun butter.
What ingredients are in these lotus biscoff brownies?
The full recipe including measurements can be found on the recipe card below. Be sure to check out my Baking conversion charts for common baking ingredients conversions.
The recipe calls for not many ingredients and most are everyday simple ingredients you most likely have in hand already.
- Unsweetened chocolate (learn what is unsweetened chocolate)
- Unsalted butter
- Dutch-processed cocoa powder *
- Light brown sugar
- Granulated sugar
- Large eggs at room temperature
- Cake flour*
- Biscoff cookie butter spread
- Lotus biscoff cookies
* The combination of the dutch cocoa powder and cake flour really helps with the unique, not too fudgy, not too cakey brownies. If you do not have them in hand, see below for substitutions. Both dutch cocoa powder and cake flour can be easily found at your local grocery store.
Every ingredient in this recipe was chosen for a reason and it plays an important part in creating the unique texture and flavor in this recipe. If you do choose to make the changes, please know it might affect the end result.
- To replace the unsweetened chocolate, please visit this post about what is unsweetened chocolate for instructions on how to substitute baking chocolate with different types of chocolate such as dark chocolate or cocoa powder.
- To replace Dutch cocoa powder, use the same amount of unsweetened cocoa powder, and make sure to also replace the cake flour with all-purpose flour (plain flour).
- Unsalted butter. Replace it with salted butter and do not add salt to the dry ingredients.
Want to “spice things up” and have some more fun, here are some options:
- Peanut butter brownies. Replace the cookie butter with peanut butter and sprinkle some crushed roasted peanuts on top.
- Nutella brownies. Replace the lotus butter with Nutella and sprinkle some crushed roasted hazelnuts on top.
- S’mores brownies. Replace the biscoff butter with marshmallows or marshmallow fluff and the cookies with graham cracker cookies.
- Chocolate chips, Fold ½ cup of chocolate chips into the brownie batter for an extra chocolate flavor.
- vegan biscoff brownies. To turn this recipe into a lotus biscoff brownies vegan, replace the eggs with your go-to egg replacement.
How to make this biscoff brownie recipe
Below are the step-by-step instructions. You can find the full recipe card at the bottom of the post.
Before starting to bake, make sure to preheat your oven to 350F and line an 8”x8” square pan with parchment paper.
- In a large mixing bowl (microwave-safe bowl) place the chocolate and butter and melt using 30-second increments. Mix in the cocoa powder.
- Mix in the sugar and then the eggs.
- Use a whisk to vigorously mix the eggs into the wet ingredients until it goes from lumpy to completely smooth. This part is important, we need to force the eggs into the batter so they can bond the fat with the rest of the ingredients properly. It is also our way of incorporating some air into the recipe.
- Mix the salt with the flour then fold the flour mixture into the chocolate mixture.
- 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.
To bake the perfect brownies, please take a minute to carefully read through these tips.
- You can use the cookie butter to create a biscoff swirl. Melt the butter for about 15 seconds then drizzle it on top of the brownie mixture and use a knife to create the swirl.
- Make sure all of the ingredients are at room temperature.
- Do not overbake the brownies. This is key to having a not too cakey, not too fudgy chocolate brownies. The way to know that they are ready is by inserting a cake tester or a toothpick into the center of the brownie. It should come out with a few moist crumbs. If it comes out completely wet, like you just dipped it in melted chocolate then it needs more time. If it comes out completely dry, then it is overbaked
- Allow the brownies to cool for 1-2 hours before inverting and slicing.
- You can use a double boiler to melt the butter and chocolate. Make sure the stove is no more than on medium heat and that the water does not touch the bowl or is boiling.
- When fitting the parchment paper into the pan, make sure that the sides of the paper overhang for an easy invert.
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 plastic wrap then place them in a freezer bag.
Speculoos or biscoff cookies
No, they will get dry.
Yes, make sure to tightly wrap them with plastic wrap.
Yes, make sure to dough the recipe.
You probably added too much flour or you overbaked them.
You did not add enough flour or added too much butter. Also, there was not enough baking time.
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- 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
Preheat oven to 325F and line an 8×8 baking sheet with parchment paper.
Place the chocolate and butter in a large microwave-safe bowl and use 30 seconds increments to melt the two together.
Mix in the cocoa powder, then mix in the light brown sugar and granulated sugar.
Add the eggs and use the whisk to vigorously mix them in until the mixture is smooth.
Fold in the flour and salt then pour the batter into the prepared pan.
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.
Bake for 20-22 minutes or just until a toothpick comes out from the center of the pan with moist crumbs.
Remove from the oven and allow to cool before inveritng and slicing.
- 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.