Biscoff Brownie Recipe

Biscoff filled chocolate brownies topped with lotus cookies

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Rich and fudgy chocolate brownies filled with a layer of delicious biscoff spread and topped with crunchy lotus cookies.


  • 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 1/2 cups)
  • 65 g All-purpose flour (1/2 cup)
  • 80 g Cocoa powder (1 cup),  dutch-processed
  • 1 tsp Baking powder
  • Pinch of salt
  • 15 Lotus cookies, for decorating


  1. Line a brownie pan (8 x 8 inches) with parchment paper
  2. Melt the biscoff spread in the microwave at 20-second intervals until runny
  3. Pour the melted spread into the lined tin and place in the freezer for 1 hour, or until frozen solid
  4. Preheat the oven to 180°C (360°F)
  5. Melt the butter and chocolate together in a medium-sized bowl over a hot water bath or in the microwave
  6. In a large bowl add the eggs and caster sugar, whisk until smooth
  7. Add the chocolate and butter mixture into the eggs, stirring until combined
  8. Using an electric mixer or stand mixer and beat the eggs and chocolate until doubled in volume and paler in color
  9. Add the flour, cocoa powder, baking powder and salt, and mix until just combined
  10. Remove the frozen biscoff sheet from the pan and line the tin with baking paper
  11. Pour half the batter into the lined tin and top with the sheet of frozen biscoff
  12. Spoon over the remaining brownie batter and decorate the top with a layer of biscoff cookies
  13. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  14. Cool completely and slice into rectangles with a sharp knife
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