Biscoff Brownie

Delicious gooey and yummy brownies with a special Lotus Biscoff touch


For 12 servings
  • 500 g Biscoff spread
  • 400 g Biscoff cookies (roughly broken)
  • 300 g dark chocolate
  • 375 g unsalted butter
  • 450 g sugar
  • 6 eggs - room temperature
  • 110 g cocoa powder
  • 100 g flour
  • 1,5 tsp baking powder
  • Pinch of salt
  • 50 g dark chocolate

Prepare in 13 steps

  • 1

    Preheat the oven to 170°C (340°F). 

  • 2

    Melt the chocolate and the butter together au bain-marie.

  • 3

    In a large bowl add the eggs and mix until light and airy.

  • 4

    Add the sugar and mix to a pale and foamy mixture. When melted add the chocolate mixture to the eggs

  • 5

    In another bowl, sift the flour, cacao, baking powder and salt. Add this mixture to the eggs and fold in gently with a spatula. Don’t overmix.

  • 6

    Roughly break the Biscoff cookies in big pieces and carefully fold into the mixture.

  • 7

    Transfer the batter to the lined baking tin and smoothen it with a spatula.

  • 8

    Bake the brownies for 25-30 min in the oven. The middle should have a slight ‘wobble’.

  • 9

    Let it cool down in the tin, you can put the tin on a rack so that air can pass underneath.

  • 10

    Once it’s cooled, remove from the baking tin. Spread a thick layer of Biscoff spread over the brownie. Meanwhile, melt the dark chocolate (au bain marie).

  • 11

    Drizzle the melted dark chocolate in thin lines over the spread (you can use a spoon or a small piping bag).

  • 12

    Now use a skewer or toothpick to go back and forth over the Biscoff spread and chocolate (in the other direction) to create a feathered look.

  • 13

    Place the brownie in the fridge so it can cool off.

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