Last updated on September 13th, 2022.
Biscoff brownies (or, cookie butter 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.
How to give this speculoos brownie recipe a crispy top?
I like my brownies recipe to be Easy and simple with no need for a hand or stand mixer. But lucky for us, this recipe is versatile, and you can easily give it a crispy and crinkly top.
Whip the eggs and sugars for about 4 minutes, then fold the mixture into the chocolate/flour mixture. Pour into the pan, dot with Biscoff Butter (or swirl), and bake.
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. You can also use all-purpose flour (bleached or unbleached). During the testing, I found that the combination of the dutch cocoa powder and cake flour really 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 all about What Is Cocoa Powder for more information about this subject.
- Biscoff cookie butter spread
- Lotus biscoff cookies
Every ingredient in this recipe was chosen for a reason, and it plays an essential part in creating the unique texture and flavor in this recipe. If you decide to make the changes, please know it might affect the 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.
- S’mores brownies. Replace the biscoff butter with marshmallows or marshmallow fluff and the cookies with graham cracker cookies. (Be sure to check out this S’mores Pies recipe)
- 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 325F (160C) and line an 8”x8” square pan with parchment paper.
- Place the chocolate and butter in a large mixing bowl (microwave-safe bowl) 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 essential; we need to force the eggs into the batter so they can properly bond the fat with the rest of the ingredients. 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.
How To test if brownies are done?
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 underdone, and that’s good. It will set as it cools. If the toothpick comes out completely dry from the center, then it is overbaked.
To bake the perfect brownies, please take a minute to read through these tips carefully.
- You can use the cookie butter to create a biscoff brownie swirl. Melt the butter for about 15 seconds, 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.
- 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, ensure 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 double 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.