Biscoff Brownies
If you love chocolate and Biscoff, these Biscoff Brownies are a match made in dessert heaven. Imagine rich, fudgy homemade brownies from scratch with swirls of caramelised Biscoff spread and a sprinkling of crushed Lotus biscuits on top for extra crunch. They’re indulgent, look impressive, and taste even better than they look. Making brownies from scratch means you can control the fudginess and sweetness, and the Biscoff swirl adds that addictive spiced caramel flavour everyone loves.
Why You’ll Love These Biscoff Brownies
- Two favourites in one – gooey chocolate brownies and warm, spiced Biscoff in each bite.
- Fudgy and chewy – homemade brownies from scratch with that perfect melt-in-your-mouth texture.
- Bakery-style results at home – the swirls look impressive but are super easy to make.
- Crunchy topping – crushed Lotus biscuits add texture and extra flavour.
- Perfect for any occasion – bake sales, parties, or just a weekend treat with a cup of tea.
Ingredients Breakdown
For the brownies:
- Butter and sugar – create the rich, fudgy base for homemade brownies from scratch.
- Eggs – provide structure and hold the chocolate and Biscoff together.
- Flour – balances the richness and give the brownies a dense, fudgy texture.
- Salt – enhances the chocolate and Biscoff flavours.
- Chocolate chunks – optional but add extra gooey pockets of chocolate throughout.
For the Biscoff swirl and topping:
- Biscoff spread – adds warm, caramelised flavour and creamy swirls.
- Crushed Lotus biscuits – give a satisfying crunch and hint at the Biscoff flavour in every bite.
Psst…see those links? They’re Amazon affiliate links! If you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!
Biscoff Brownies
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.
Storage
Store these Biscoff brownies in an airtight container at room temperature for 3-4 days, or in the fridge for up to 5 days. These also freeze well – wrap tightly and store for up to 2 months.
Biscoff Brownies – Tips for Success
- Warm the Biscoff spread slightly to make it easier to swirl.
- Crush Lotus biscuits just before sprinkling to keep them crunchy.
- Cool completely before slicing for neat squares.
