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A batch of chocolate brownies topped with Lotus Biscoff cookies, cut into squares, cooling on a wire rack. A jar of Lotus Biscoff spread is visible in the background, next to some additional Biscoff cookies.
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Lotus Biscoff Brownies Recipe

Prep Time45 minutes
WORK TIME15 minutes
Cuisine: World
Servings: 8 yields

Ingredients

  • 7 oz 200g Dark chocolate
  • ½ cup 115g Butter
  • 3 Eggs
  • ½ cup + 2 tablespoons 125g White sugar
  • ½ cup 100g Brown Sugar
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • ⅔ cup 90g Flour
  • ¼ cup 30g Cocoa powder
  • ½ cup 115g Biscoff spread
  • 8 Lotus Biscoff cookies

Instructions

  • DIRECTIONS
    1. Preheat oven to 350F (180C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper. Grease the parchment with butter, set aside.
    2. Chop the chocolate and transfer into heat proof bowl, add butter and set the bowl over a double boiler (a pot with simmering water). Melt completely and set aside to cool slightly.
    3. In a large bowl place white sugar, brown sugar, eggs, salt and vanilla extract. Beat until light and fluffy.
    4. Slowly pour in chocolate mixture while constantly mixing. Mix until combined and smooth.
    5. Sift int flour and cocoa powder. Fold just until combined. Do not over mix.
    6. Pour half of the batter, then scoop 3-4 tablespoons of Biscoff spread. Pour the remaining batter and scoop another 4-5 tablespoons of Biscoff on top.
    7. Arrange 8 lotus cookies on top of the batter.
    8. Bake for 25-30 minutes.
    9. Allow to cool slightly, then cut into bars/squares.
    • All baking tools I am using in this recipe are here

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