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Lotus Biscoff Brownies

  • Author: Fadela
  • Total Time: 40 minutes
  • Yield: 16 slices


Recipe for rich chocolate Biscoff brownies with crushed Biscoff cookies and swirled with Biscoff cookies butter spread (for a regular brownie pan of 8 inches / 20x20 cm - 16 pieces)


  • 250 g (8,8 oz or 1 1/2 cups) Baking Chocolate - or semi-sweet chocolate chips
  • 115 g (1 stick) Butter - unsalted
  • 4 Eggs - at room temperature
  • 200 g (1 cup) Sugar - granulated
  • 1 1/2 tsp Vanilla extract
  • 90 g (3/4 cup) Flour - Cake flour or all-purpose
  • 30 g (1/4 cup) Cocoa powder - unsweetened
  • 1/2 tsp Salt
  • 10 Crushed Lotus Biscoff cookies +  4 for decoration
  • 12 tsp Lotus Biscoff spread


  1. Preheat the oven to 350°F / 180°C and line an 8 inches / 20 x 20 cm square pan with baking paper.
  2. In a heatproof bowl, place the butter and chocolate pieces and melt in a double boiler or microwave until completely melted.
  3. In a large mixing bowl, place the room-temperature eggs with the granulated sugar and vanilla extract and beat with an electric whisk for about 2 minutes until the mixture is fluffy and glossy.
  4. Add the melted chocolate and butter mixture and whisk again to incorporate.
  5. Finish with the dry ingredients, flour, cocoa powder, and salt, and mix this time with a flexible spatula to incorporate them.
  6. Add the Biscoff cookie chunks and mix again to incorporate them into the batter.
  7. Pour the brownie batter into the prepared pan and smooth the surface with an angled spatula.
  8. Drop dollops of Biscoff spread on top of the brownies with a small teaspoon and swirl with the blade of a knife.
  9. Add a few more chunks of Biscoff cookies on top and bake for about 30-35 minutes until completely baked on top. (Check for baking by sticking a toothpick or knife blade into the center, it should come out with crumbs, if it comes out with liquid batter, extend the baking time by another 5 minutes)
  10. Remove the brownies from the oven and let them cool completely to room temperature, then cover them with plastic wrap and place them in the fridge for 1 hour before cutting them with a large knife into 16 equal pieces.
  11. Enjoy the Biscoff brownies on their own or on a plate with vanilla ice cream.


Storage: At room temperature in an airtight container for about 4-5 days and up to 3 months in the freezer.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: brownies, cake
  • Cuisine: American


  • Serving Size: 1 square
  • Calories: 340
  • Sugar: 17.8 g
  • Sodium: 260.6 mg
  • Fat: 18.1 g
  • Carbohydrates: 39.8 g
  • Protein: 5.8 g
  • Cholesterol: 62.3 mg

Keywords: biscoff brownies, cookie butter brownies, swirled biscoff brownies, swirled cookie butter brownies, lotus brownies