Lotus Biscoff Brownies Recipe (2024)

Lotus Biscoff Biscuits (also known as Biscoff cookies) have been a beloved and popular treat in the UK for decades, and they have made their way across the pond - first to Canada, and then to the United States.

It wasn't long before we North Americans were falling in love with these crispy, caramelized biscuits!

This fudgy Biscoff brownies recipe is the perfect way to enjoy two decadent Lotus creations: the famous cookies, and the cookie butter (known as spread in the UK and Canada). Trust me, you're going to love it!

Reasons to Love This Recipe:

1. Quick. This Biscoff brownie recipe is made using a boxed brownie mix, which helps to cut the prep time in half!
2. Easy. Since these cookie butter brownies require just a few simple ingredients, they are a cinch to pull together and are ready to bake before you know it.
3. Fudgy texture. The layer of Biscoff cookie butter spread in between the brownie batter layers makes this recipe gooey, delicious, and seriously decadent.
4. Customizable. If you like to go the homemade route, you can easily substitute the brownie mix for your favorite homemade brownie recipe.

Ingredients

• Brownie mix: Boxed brownies make this recipe ultra easy! Go for the larger box sizes (18 ounces/520g). If you want to use your favorite homemade brownie mix, see the "variations" section for tips.
• Biscoff spread (cookie butter): Known as Lotus Biscoff spread in the UK and Canada, or as "Cookie Butter" in the US. This is layered into the middle of the brownies for a gooey center. It has a similar consistency to that of peanut butter.
• Biscoff biscuits: These caramelized biscuit cookies have a brown sugar flavor and are SO good on their own. They are the perfect topping for these cookie butter brownies.
• Chocolate chips: I recommend using milk chocolate chips, but you could use dark chocolate if you prefer.
• Butter: Salted butter provides a nice balance of sweet and salty, but unsalted butter works just as well.
• Milk: A little bit of milk helps make the brownie batter silky smooth and spreadable.
• Eggs: You'll need two eggs - room temperature is best.

Equipment

• Baking pan: You'll need a 9X13" (23x33cm) baking pan as well. I always recommend the USA Pan brand.
• Hand mixer: Or a stand mixer. This makes it easy to combine the ingredients into a smooth batter.
• Parchment paper: This prevents sticking and makes cleanup time a breeze! Cut two pieces to size (one vertical and one horizontal) and hold them in place with binder clips for the best results.

Assembling the Layers

Step three: Spread 2 cups of the brownie mixture into a prepared 9X13" baking pan (23x33cm).

Step four: Dollop the Biscoff cookie butter on top of the brownie batter, and smooth it out as evenly as possible with an offset spatula or butter knife.

Tip: Heat the cookie butter before spreading. This makes it so much easier to work with!

See Also

Paleo Pot Roast Slow Cooker Recipe - My Natural FamilyTop 20 Gluten Free Cookie Recipes (primal and paleo-friendly) - Savory LotusVegan Biscoff Brownies Recipe | By The ForkfulButterbeer Macaron Recipe

Topping

Step five: Top with the remaining batter, and smooth it out with a clean knife or offset spatula.

Step six: Add the roughly chopped cookies on top of the brownies, then bake at 350ºF (177ºC) for 33-38 minutes, or until a toothpick comes out clean when inserted into the middle.

Cooling and Slicing

Step seven: Allow your Lotus Biscoff brownies to cool completely before removing them from the pan and slicing them into 12-16 squares.

How to Store Brownies

• Allow your brownies to cool completely before placing them in an airtight container for storage.
• Add layers of parchment paper or waxed paper in between to prevent sticking.
• Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Brownies stored in the fridge will be more dense but tend to soften if they are heated briefly in the microwave.
• To freeze brownies, wrap them individually in plastic wrap and then place them in a freezer bag (plastic or reusable). Freeze for up to 3 months.

Expert Tips

If you want to make the best brownies and get crave-worthy results every time, here are my best tips:

• Warm the Biscoff spread: If you want the cookie butter to spread effortlessly, warm it gently in a saucepan over low heat (or in the microwave) until it is smooth and easy to pour.
• Customize your brownies: This recipe uses a brownie mix, but you can definitely use your favorite homemade brownie recipe if you prefer. There are many brands of mixes available, so whether you like fudgy brownies, gooey brownies, or cakey brownies, you're sure to find something that works for you.
• Use a metal pan: Glass pans do not work as well for baking brownies as metal pans do. I highly recommend a 9X13" (23x33cm) USA Pan for this purpose.

Variations and Substitutions

• Dark chocolate chips. You really can use any type of chocolate chip that you want. While I like milk chocolate best, semi-sweet chocolate chips or dark chocolate chips will work just as well.
• Homemade brownies. If you want to make this recipe with your favorite homemade brownies instead, that's totally fine! Just omit the brownie mix, eggs, milk, and melted butter, and instead prepare your homemade brownies as the recipe instructs. Then layer as directed with the cookie butter and crushed cookies.
• With melted chocolate. For super fudgy brownies, melt the chocolate chips before adding them to the batter.
• Biscoff Nutella Brownies. If you want to really make these brownies indulgent, you can add some Nutella in with the Biscoff cookie spread layer.

Recipe FAQ's

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