This easy recipe for Lotus Biscoff Brownies delivers fudgy chocolate brownies layered with smooth cookie butter and finished with chopped Lotus Biscoff cookies — a truly indulgent dessert any time of year.
Lotus Biscoff biscuits (commonly called Biscoff cookies) have long been a favorite in the UK and have become increasingly popular across North America. Their caramelized, brown-sugar flavor pairs perfectly with chocolate — and this recipe highlights both the crunchy biscuits and the creamy Biscoff spread for a show-stopping brownie.
Reasons to Love This Recipe:
- Quick: This version uses a boxed brownie mix to cut prep time without sacrificing flavor.
- Easy: Only a few common ingredients are required, so these brownies are simple to prepare.
- Fudgy texture: A layer of Biscoff cookie butter between batter layers keeps the center gooey and decadent.
- Customizable: Prefer homemade brownies? Substitute your favorite brownie recipe and follow the same layering technique.
Ingredients
- Brownie mix: Use a larger boxed mix (about 18 oz / 520 g) for best results, or substitute a homemade brownie batter.
- Biscoff spread (cookie butter): Smooth Lotus Biscoff spread creates the gooey middle layer; it spreads like peanut butter when warmed slightly.
- Biscoff biscuits: Roughly chopped for a crunchy, caramelized topping.
- Chocolate chips: Milk chocolate is recommended, but semi-sweet or dark chocolate works fine.
- Butter: Salted butter balances the sweetness; unsalted can be used with a pinch of added salt.
- Milk: A small amount to make the batter smooth and spreadable.
- Eggs: Two large eggs, room temperature preferred.
See the recipe card below for exact quantities and full instructions.
Equipment
- Baking pan: A 9 x 13-inch (23 x 33 cm) metal baking pan works best.
- Hand mixer or stand mixer: Makes it easy to combine ingredients into a smooth batter.
- Parchment paper: Line the pan for easy removal and tidy cleanup.
Instructions
Step one: Preheat the oven to 350ºF (177ºC). Grease and line a 9 x 13-inch pan with parchment.
Step two: In a large bowl, combine the brownie mix with eggs, melted butter, and milk. Beat until smooth, about 1–3 minutes. Fold in the chocolate chips.
Assembling the Layers
Step three: Press about 2 cups (approx. 473 mL) of batter evenly into the prepared pan to form a base layer.
Step four: Warm the Biscoff spread slightly so it is pourable, then dollop it across the batter and smooth with an offset spatula or butter knife. Warming the spread makes it much easier to work with.
Topping
Step five: Spoon the remaining batter over the cookie butter layer, starting at the edges and moving toward the center. Smooth gently to avoid blending the layers.
Step six: Scatter roughly chopped Biscoff cookies over the top and press them in lightly. Bake at 350ºF (177ºC) for 33–38 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cooling and Slicing
Step seven: Cool the brownies completely in the pan before lifting them out with the parchment and slicing into 12–16 squares.
How to Store Brownies
- Cool completely, then store in an airtight container. Place layers of parchment between pieces to prevent sticking.
- Store at room temperature for up to 3 days, or refrigerate up to 5 days. Refrigerated brownies are firmer and can be softened briefly in the microwave before serving.
- To freeze, wrap individual squares in plastic wrap and place them in a freezer bag for up to 3 months. Thaw before serving.
Expert Tips
Small details make a big difference. Follow these tips for reliably delicious results:
- Warm the spread: Heat the Biscoff spread briefly until pourable so it layers evenly without tearing the batter.
- Customize: Swap in your favorite brownie batter if you prefer homemade brownies; layer exactly the same way.
- Use a metal pan: Metal pans typically bake brownies more evenly than glass, yielding a better texture.
Variations and Substitutions
- Chocolate choice: Substitute semi-sweet or dark chocolate chips for a less sweet profile.
- Homemade brownies: Use your favorite scratch brownie recipe in place of the boxed mix and layer as directed.
- Extra fudgy: Melt the chocolate chips before folding them into the batter for an ultra-rich texture.
- Mix-ins: Stir a swirl of Nutella into the Biscoff layer for an even more indulgent twist.
Recipe FAQ’s
Biscoff cookies have a crisp, caramelized brown-sugar flavor with spice undertones. They are similar to graham crackers but richer and less dry.
Yes. If you use unsalted butter, add about 1/4 teaspoon of salt per cup of butter used to maintain balance.
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Biscoff Brownies
Equipment
- 9 x 13 inch baking pan (23 x 33 cm)
- Hand mixer
Ingredients
- 1 box brownie mix (18.3 oz / 520 g)
- 2 large eggs
- 2/3 cup salted butter, melted
- 1/4 cup milk
- 1 cup milk chocolate chips
- 1 jar Lotus Biscoff Spread (14.1 oz / 400 g)
- 1/2 package Biscoff cookies, roughly chopped (8.8 oz / 250 g)
Instructions
- Preheat oven to 350ºF (177ºC). Grease and line a 9 x 13-inch pan.
- Prepare the brownie batter: combine the brownie mix, eggs, melted butter, and milk until smooth, about 1–2 minutes.
- Fold the chocolate chips into the batter until evenly distributed.
- Spread about 2 cups (473 mL) of batter into the bottom of the pan in an even layer.
- Warm the Biscoff spread until pourable and spread it evenly over the batter layer.
- Carefully spread the remaining batter on top, starting at the edges and working to the center.
- Top with roughly chopped cookies and press lightly into the batter.
- Bake for 33–38 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool completely before cutting into squares and serving.
Notes
Storing leftovers: Cool completely, then store in an airtight container up to 3 days at room temperature or up to 5 days refrigerated.
To freeze: Wrap individual squares in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw before serving.
Nutrition
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