Biscoff Brownies

This is my recipe for Biscoff Brownies - with cookie butter, chocolate chips and topped with lotus biscoff biscuits, these thick and fudgy brownies are a must for cookie butter lovers!

So, we all know brownies are good...but I'm here to tell you biscoff brownies are even better! Here in Australia (at least in my part of it!) we've come a bit late to the whole biscoff cookie butter party, but boy am I glad we finally got an invite!

These thick, fudgy brownies are packed with cookie butter and chocolate chips, plus they have crushed cookies on top and are then drizzled with a bit more cookie butter just because there isn't enough already!

The first time a made these brownies, there were a few people around the table that had never heard of such a thing, but a quick dip of a finger into the cookie butter jar and ta-dah! Cookie butter, where have you been all my life?

For those of you new to the cookies-as-butter idea, it's a spread made from crushed biscoff cookies. The consistency is like Nutella, thick and creamy with a distinct cinnamon and caramel flavour like the caramelized biscuits of the same name.

It comes in smooth or crunchy (with cookie pieces) options, and you can find it in the supermarket alongside things like peanut butter and Nutella.

What you will need for this recipe

• cookie butter - I used Lotus biscoff spread (smooth)
• Lotus biscoff biscuits - to be crumbled on top
• salted butter
• golden/raw caster sugar
• eggs
• vanilla
• plain/all purpose flour
• milk chocolate chips
• cocoa powder

*Please see the recipe card below for exact quantities and detailed instructions

How to make biscoff brownies

1. Using a hand held mixer, cream together the butter and sugar.
2. Add eggs and vanilla, and mix again to combine.
3. Then mix in cookie butter.
4. Add flour and cocoa powder, incorporating by hand.
5. Fold in chocolate chips.
6. Add mixture to greased and lined baking tin, top with crushed biscuits and bake.

My top tips for making this recipe

• You could substitute dark or white chocolate chips for the milk chocolate.
• The baking time for this recipe is for my oven, obviously, and oven temperatures can vary greatly. This matters a lot when you are cooking things like brownies, because personal preference plays a big part. Gooey, cakey, somewhere in between? It depends where you fall - my suggestion is to check the brownies at the 30 min mark and go from there. For me, undercooked beats overcooked every time.
• Tastes great with or without the extra cookie butter drizzled on top, totally your choice!

Other brownie recipes you may like

Nutella Brownies with Peanut Butter - super rich and fudgy Nutella brownies stuffed with chocolate and peanut butter chips, with a peanut butter and Nutella swirl.

Fig Brownies - moist, soft fig and orange brownies without any crusty edges - thanks to my special trick which means every piece is as tender as the last!

Other Biscoff recipes you may like

Biscoff Cheesecake - this Biscoff cheesecake recipe is an easy, no bake cheesecake that is made with Biscoff cookie butter and a Lotus Biscoff cookie base.

Speculoos Tiramisu - a great new flavour twist on the classic tiramisu using speculoos Biscoff cookie butter spread and Lotus cookies. It's also egg free!

Biscoff Brownies

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Biscoff Brownies - with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!

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Total Time: 55 minutes

Serving: 16

Calories: 246kcal

Author: Lee-Ann Grace

Ingredients

• 75 g salted butter
• ½ cup golden/raw caster sugar 100g
• 2 eggs
• 1 teaspoon vanilla
• 1 cup cookie butter 300g (I used biscoff spread - smooth) plus extra for drizzling
• ¾ cup plain/all purpose flour sifted
• 1 tablespoon cocoa powder
• ⅔ cup milk chocolate chips
• 10 Lotus biscoff biscuits broken into pieces

Instructions

• Preheat oven to 180c/350f.
• Grease and line an 18cm/7" square (base measurement) cake/baking tin and set aside.
• Using a hand held mixer, cream together the butter (75 g) and golden/raw caster sugar (½ cup/100 g) until light and fluffy.
• Add eggs (2) and vanilla (1 tsp) and mix to combine, then add cookie butter (1 cup/300 g) and mix until incorporated.
• Now folding by hand, add plain/all purpose flour (¾ cup/120 g) and cocoa powder (1 tbsp), and mix to combine.
• Fold in chocolate chips, then add mixture to greased and lined baking tin. Top with crushed biscuits (10) and bake for 30 to 35 minutes. Allow to cool before slicing.
• Warm the extra cookie butter in the microwave, and drizzle over brownies (optional) to serve.

Notes

• You could substitute dark or white chocolate chips for the milk chocolate.
• The baking time for this recipe is for my oven, obviously, and oven temperatures can vary greatly. This matters a lot when you are cooking things like brownies, because personal preference plays a big part. Gooey, cakey, somewhere in between? It depends where you fall - my suggestion is to check the brownies at the 30 min mark and go from there.
• Tastes great with or without the extra cookie butter drizzled on top, totally your choice!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*