Biscoff Brownies
If you love brownies and you love Biscoff, this recipe brings the two together in the best way. These Biscoff Brownies are rich, fudgy chocolate squares swirled with that caramelised, spiced Biscoff spread and topped with a sprinkle of crushed Lotus biscuits for crunch. They’re the kind of treat that makes everyone ask for the recipe, and they’re easier to make than they look.
Equipment
- Mixing bowl
Ingredients
For the brownies:
- 115 grams unsalted butter ½ cup
- 200 grams granulated sugar 1 cup
- 100 grams light brown sugar ½ cup
- 2 large eggs
- 1 tsp vanilla extract
- 140 grams plain (all-purpose) flour ¾ cup
- ¼ tsp salt
- 90 grams dark chocolate chips ½ cup
For the Biscoff swirl and topping:
- 125 grams Biscoff spread - smooth or crunchy, your choice ½ cup
- 4-5 Lotus biscuits crushed
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch (20cm) square tin with baking paper.
- Melt the butter, then whisk in both sugars until smooth.
- Add the eggs and vanilla, mixing well.
- Sift in the flour and salt, and fold gently until just combined. Stir in the chocolate chips.
- Pour the batter into the prepared tin. Warm the Biscoff spread slightly so it’s easier to drizzle, then spoon it over the brownie batter. Use a knife or skewer to swirl it through.
- Sprinkle crushed Lotus biscuits on top.
- Bake for 30–35 minutes, until just set in the middle.
- Cool completely in the tin before slicing into squares.