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
Scale
- 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
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
Keywords: biscoff, lotus, speculoos, speculaas, cookie butter, caramelised, brownies, chocolate, fudgy
Find it online: https://zhangcatherine.com/biscoff-brownies/