Rich and fudgy chocolate brownies filled with a layer of delicious biscoff spread and topped with crunchy lotus cookies.
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What is biscoff?
Although most people will be familiar with 'Biscoff', the name 'Lotus' branded their cookie, most people will be less familiar with the traditional origin of this commercialized cookie!
Traditionally called speculoos, speculaas, or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands.
What is biscoff made from?
Biscoff spread is largely made of crushed lotus cookies, but it also includes ingredients like sugar, vegetable oils, and emulsifiers to create the creamy spread we all love.
What flavor is biscoff?
Biscoff is a spread made of crushed lotus cookies, which are a commercialized version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves, and allspice. However, lotus cookies just use cinnamon.
How to make the biscoff layer?
There are a couple of different ways you can incorporate the biscoff spread into the batter. I decided to switch it up today and do a clean layer in between. To make sure the biscoff layer shows up as a clean line make sure your biscoff layer has frozen completely before adding it to your batter
If you don't have the time to freeze the cookie spread you can dollop the biscoff cookie spread into the batter and swirl it around.
Ingredients
- Unsalted butter: Both unsalted and salted butter will work here. If you use salted butter don't add the pinch of salt later.
- Semi-sweet chocolate: I find semi-sweet chocolate the best in these kind of recipes as it adds more depth to the chocolate flavour. If you like a sweeter brownie then feel free to use milk chocolate, and if you want a richer brownie use dark chocolate!
- Large eggs: Eggs are important for the structure and texture of the brownies, it's also what holds everything together
- Caster sugar: I use caster sugar in these brownies because we want the sugar to melt into the batter. The melting of the sugar is what helps to create the crackly crust. If you don't have caster sugar granulated sugar does a great job here too!
- Flour: Plain/all-purpose flour does the job here!
- Cocoa powder: I recommend using dutch processed cocoa powder here as it has had the acidity neutralised, giving a smoother and richer chocolate taste
- Baking powder: Necessary to give the brownies a little lift and break up the dense texture
- Salt: Essential to cutting through the sweetness of the sugar and chocolate
- Biscoff spread: I like using smooth cookie butter biscoff spread as there are already crunch factors from the cookies on top and the crust of the brownie itself. But if you only have crunchy biscoff on hand, you can use that too!
- Biscoff biscuits: This is optional, as there is already heaps of biscoff flavor. But if you want to up the biscoff factor a layer of these on top adds extra flavor and crunch!
Frequently Asked Questions
How long does this last?
This will last up to 2 days when stored in an airtight container at room temperature or up to 4 days when stored in an airtight container in the fridge.
Can I freeze these?
Yes! These are perfect to be frozen. I would recommend wrapping these up individually and placing them in the freezer.
When you are ready to eat one take it out and let it thaw on the countertop for an hour or so. You can even pop it in the microwave to help it defrost and warm it slightly.
Can I change the filing?
Yes, you can! You can change the filling to your favorite spread whether that be Nutella, peanut butter, or even jam. The recipe is yours to change!
How should I serve this?
If you like a really thick fudgy brownie I'd recommend eating these chilled. The resulting brownie will be super dense and slightly chewy.
If you like a soft brownie with a crackly crust you can't go wrong with room temperature. They'll always be delicious.
If you want to up the anti and make these a super decadent dessert you can heat these up in the microwave or toaster oven until it is warm and gooey. Then serve with a scoop of vanilla ice cream or a dollop of cream.
Let's Get Baking!
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
Biscoff Brownie Recipe
Rich and fudgy chocolate brownies filled with a layer of delicious biscoff spread and topped with crunchy lotus cookies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 18 rectangles 1x
- Category: Bars
- Method: Easy
- Cuisine: American
Ingredients
- 240ml Smooth biscoff spread (1 cup)
- 250 g Unsalted butter, melted (1 cup)
- 200 g Semisweet chocolate (7.50z)
- 4 Eggs, room temperature
- 360 g Caster sugar (1 ½ cups)
- 65 g All-purpose flour (½ cup)
- 80 g Cocoa powder (1 cup), dutch-processed
- 1 tsp Baking powder
- Pinch of salt
- 15 Lotus cookies, for decorating
Instructions
- Line a brownie pan (8 x 8 inches) with parchment paper
- Melt the biscoff spread in the microwave at 20-second intervals until runny
- Pour the melted spread into the lined tin and place in the freezer for 1 hour, or until frozen solid
- Preheat the oven to 180°C (360°F)
- Melt the butter and chocolate together in a medium-sized bowl over a hot water bath or in the microwave
- In a large bowl add the eggs and caster sugar, whisk until smooth
- Add the chocolate and butter mixture into the eggs, stirring until combined
- Using an electric mixer or stand mixer and beat the eggs and chocolate until doubled in volume and paler in color
- Add the flour, cocoa powder, baking powder and salt, and mix until just combined
- Remove the frozen biscoff sheet from the pan and line the tin with baking paper
- Pour half the batter into the lined tin and top with the sheet of frozen biscoff
- Spoon over the remaining brownie batter and decorate the top with a layer of biscoff cookies
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool completely and slice into rectangles with a sharp knife
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