Treat yourself to fudgy chocolate brownies swirled with Lotus Biscoff cookie butter and finished with crunchy Biscoff biscuits on top. Simple to make and utterly addictive — these are the best Biscoff brownies you’ll try.
Check out my Air Fryer Biscoff Cake!
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If you love Lotus Biscoff as much as I do, you already know how irresistible it is. The spread — made from speculoos cookies — delivers warm caramel and cinnamon notes that pair perfectly with chocolate.
This brownie recipe combines a rich, glossy chocolate base with ribbons of Biscoff spread and a topping of whole or broken Lotus biscuits for texture and crunch. The result is fudgy, deeply chocolatey brownies with pockets of cookie-butter sweetness.
Biscoff Brownies
The Biscoff spread comes in creamy or crunchy varieties and can usually be found in supermarkets alongside other nut and cookie spreads. If you can’t find Lotus Biscoff, a speculoos-style spread or a similar cookie butter will work well.
These brownies are declared the best by my small team of taste testers — they are fudgy, quick to prepare, and deliver a wonderfully indulgent finish when warmed and served with ice cream.
How to make Biscoff brownies
Full measurements and printable instructions are in the recipe card below. Read the steps and watch the video before you start for the best results.
Begin by melting the butter and chocolate together until smooth. You can do this in short bursts in the microwave, stirring between bursts, or by using a double boiler. Allow the mixture to cool slightly.
Whisk the eggs and sugar until frothy, then fold in the melted chocolate to create a glossy, thick batter.
Sift in the flour and cocoa powder, add the salt, and gently fold until no dry streaks remain. Pour the batter into a lined 9×9 inch (23×23 cm) square tin.
Warm about two-thirds of a cup (roughly half a jar) of Biscoff spread for 15–20 seconds so it becomes drizzleable. Spoon or drizzle the warmed spread over the batter in parallel lines or dollops.
Use a knife or skewer to swirl the Biscoff through the batter to create streaks of cookie butter throughout the brownies.
Press Lotus Biscoff biscuits into the top of the batter — use whole biscuits for a striking finish or break them up for a more rustic look.
Bake at 180°C (350°F) — 160°C (325°F) fan — for 30–35 minutes. The edges should be set while the center remains slightly jiggly for a fudgy texture.
Patience is important: let the brownies cool for at least an hour before slicing. Cutting too soon can cause them to fall apart. For cleaner slices, chill briefly in the fridge, then use a large serrated knife to cut into squares.
Tips for best Lotus brownies
- Use crunchy Biscoff for extra texture or smooth if you prefer a creamier ripple.
- Dark chocolate (about 60% cocoa) gives the best depth of flavour; chocolate chips or chopped bars both work.
- Swap the Biscoff spread for nut butter or dulce de leche to create different variations.
- Serve warm with vanilla ice cream for an indulgent dessert.
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Biscoff Brownies
Video
Ingredients
For the brownies
- 200 g unsalted butter, cubed
- 200 g dark chocolate chips (or chopped chocolate)
- 200 g sugar
- 4 large eggs
- 125 g plain/all-purpose flour
- 50 g unsweetened cocoa powder
- ½ tsp salt
Topping
- 160 g Biscoff spread (smooth or crunchy)
- Biscoff biscuits
Instructions
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Preheat the oven to 180°C (350°F) or 160°C (325°F) fan. Line a 9×9 inch brownie tin with baking paper, leaving an overhang for easy removal.
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Melt the chocolate and butter together, either in the microwave in short bursts, stirring between, or over a double boiler. Set aside to cool slightly.
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Whisk the eggs and sugar until frothy, then stir in the melted chocolate until combined.
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Sift in the flour, cocoa powder and salt. Fold gently with a spatula until the batter is glossy and no dry streaks remain.
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Warm the Biscoff spread briefly so it drizzles, then drizzle over the batter in lines and swirl with a knife.
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Press the Biscoff biscuits on top so they stick into the batter.
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Bake for 30–35 minutes until the edges are set but the center is slightly squidgy.
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Allow to cool completely before cutting to avoid them falling apart. Use the paper to lift the brownies from the tin and slice into squares (about 16).
Notes
- You can substitute Trader Joe’s Speculoos Butter or another cookie butter, or use any nut butter.
- Store cooled brownies in a covered container in the fridge for 2–3 days.
- Serve warm with vanilla ice cream for an extra indulgent dessert.
Nutrition
Nutritional information is approximate and will vary with ingredients and portion sizes.
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