This is my recipe for Biscoff Brownies - with cookie butter, chocolate chips and topped with Lotus Biscoff cookies, 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 Lotus 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 Biscoff cookies on top and are then drizzled with a bit more cookie butter just because there isn't enough already!
The first time I made these brownies, there were a few people around the table who 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?
Table of Contents
For those of you new to the cookie butter idea, it's a spread made from crushed Lotus brand Biscoff cookies. Spreadable cookies - genius!
The consistency is like Nutella, thick and creamy with a distinct cinnamon and caramel taste 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 extract
- plain/all-purpose flour
- milk chocolate chips
- cocoa powder
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*Please see the recipe card below for exact quantities and detailed instructions
How to make Biscoff brownies?
- Using a handheld mixer, in a large bowl cream together the butter and sugar.
- Add eggs and vanilla, and mix again to combine.
- Then mix in cookie butter.
- Add flour and cocoa powder, incorporating by hand.
- Fold in chocolate chips.
- Add brownie batter to a greased and lined baking pan, top with crushed cookies and bake.
Top tips for the best result
- You could substitute white or dark chocolate chips for milk chocolate.
- The baking time for this recipe is for my oven, but 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 for a fudgy texture.
- The secret to extra fudgy brownies is to underbake them, then let them rest to "set", this will give you a rich, dense and chewy texture.
- Tastes great with or without the extra cookie butter drizzled on top, totally your choice!
Storing
Once the brownies are cool, store at room temperature in an airtight container for up to 3 days.
Can you freeze Biscoff brownies
Yes.
Belgium.
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 base made with Lotus Biscoff cookie crumbs.
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!
📖 Recipe
Biscoff Brownies
Ingredients
- 75 g salted butter
- 100 g golden/raw caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 300 g cookie butter (smooth) plus extra for drizzling
- 120 g plain flour (all-purpose) 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 a 20cm (8") square cake/baking tin with parchment paper and set aside.
- Using a handheld mixer, cream together the butter and golden/raw caster sugar until light and fluffy.75 g salted butter100 g golden/raw caster sugar
- Whisk in eggs and vanilla and mix to combine, then add cookie butter and mix until incorporated.2 eggs1 teaspoon vanilla extract300 g cookie butter
- Now folding by hand, add plain/all-purpose flour and cocoa powder, and mix to combine.120 g plain flour (all-purpose)1 tablespoon cocoa powder
- Fold in chocolate chips, then pour the brownie batter to the prepared tin. Scatter crushed biscuits on top of the brownie batter.⅔ cup milk chocolate chips10 Lotus Biscoff biscuits
- 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.
- The secret to extra fudgy brownies is to underbake them, then let them rest to "set", this will give you a rich, chewy texture.
- Tastes great with or without the extra cookie butter drizzled on top, totally your choice!
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I have made these brownies twice now, once this morning just took them out of the oven. I make exactly as recipe states and cook for 30mts, undercook as suggested because my oven is cranky! They are delicious!!
I'm glad you enjoy the recipe Sonia, thanks for letting me know!
I love cookie butter in recipes. These were yum.
I know, cookie butter is the best!
How yummy do these brownies look! I’m sure they go great with a cup of coffee!
Good idea Liz!