There is nothing better than a moist and melt in your mouth slice of brownie with a rich chocolate flavor. We have all tried the classic brownie several times and we are familiar with its good taste. How to develop and upgrade the classic brownie recipe? One way is to combine a new flavor with chocolate. This new flavor can be fruit like raspberry, white chocolate, caramel, or even cookie butter. Today we are going to make a brownie with cookie butter. Here is the Biscoff brownies recipe.
About This Recipe
The texture of all brownies is different from regular cakes, due to the smaller amount of flour in the brownies recipe. In this brownie, the taste of chocolate, cookie butter, and biscoff biscuits are combined. Biscoff brownie has a moist texture and does not leave a dry taste in the mouth. Of course, the star of the show is the cookie butter swirls and biscoff biscuits on top.
What do You need to Make Biscoff Brownies?
- Dark chocolate: The heavenly taste of brownies is due to the presence of chocolate. You can use bittersweet, semi-sweet, or dark chocolate in this recipe depending on your taste. I think because we are going to add cookie butter to this brownie, we can use dark chocolate just to balance the taste.
- Flour: The best flour for brownies is all-purpose flour. The texture of all brownies is different from regular cakes, due to the smaller amount of flour in the brownie recipe. Also, note that fudgy brownies have a higher fat-to-flour ratio than cakey ones.
- Eggs: Eggs are used to add moisture to a recipe. Eggs also help brownies to rise. If the amount of eggs is not enough, the texture of the brownies will dry.
- Sugar: Brownie recipes usually contain 1 to 2 cups of sugar. I myself do not like brownies to be as sweet as a cake, so I usually add a little sugar.
- Biscoff cookie butter spread: Of course, the star of the show is the cookie butter swirls and biscoff biscuits on top. You should melt the cookie butter on indirect heat and drizzle on brownie batter.
- Butter: Butter keeps the texture of the brownie moist and, of course, helps the brownie to raise. Of course, oil can also be used to make brownies.
How to Make Lotus Biscoff Brownies?
- Set oven to 350F (177C). Line an 8×8″ square tin with parchment paper.
- Pour some water into a saucepan and bring it to a boil.
- Cut dark chocolate into small pieces and pour the chocolate into a heat-proof bowl.
- Add butter to the bowl. Place bowl on top of the pan and melt chocolate and butter. let it cool.
- In another bowl, whisk the sugar well with the eggs until smooth and light in color.
- Add salt and vanilla extract and mix.
- Add the chocolate and melted butter mixture to the sugar and eggs and mix.
- Sift the cocoa powder and flour into the bowl of wet ingredients.
- Gently fold them into the batter with a spatula. Avoid overmixing.
- Pour the batter into the tin.
- Warm the Biscoff spread in the microwave until smooth.
- Drizzle Biscoff spread on the batter and make swirls with a knife.
- Put a few biscuits on the batter.
- If you want the brownie to stay very moist, do not cook it for more than 30 minutes. However, if you like a drier brownie, cook for 35-40 minutes. After cooking, it will continue to crack on top slightly at room temperature.
- Allow the brownies to cool slightly, then slice and serve.
How to Avoid Overbaked Brownies?
No one likes to taste undercooked middle or rock-hard brownie slices. The most important factor in having fudgy and gooey brownies is the cooking time. The classic toothpick method doesn’t work for brownies most of the time. One of the tricks that help the brownie to bake evenly is rotating the pan halfway through. After about 30 to 35 minutes you can check the brownie. If it looked firm around the edges but soft in the middle and the cracks were visible on the surface, it’s done.
Did you like the lotus Biscoff brownies recipe? Try my Biscoff muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Lotus Biscoff Recipes?
- Biscoff Pancakes Recipe
- Biscoff Milkshake Recipe
- Biscoff Mug Cake Recipe
- Biscoff Truffles Recipe
- Biscoff Crepes Recipe
- No-bake Biscoff Cheesecake
Ingredients
- 300 g dark chocolate (chopped)
- 3 eggs
- 150 g butter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 50 g unsweetened cocoa powder
- 1/2 teaspoon salt
- 5 tablespoon Biscoff cookie spread
- 7-8 biscoff biscuits
Instructions
Step 1
Set oven to 350F (177C). Line an 8x8" square tin with parchment paper.
Step 2
Pour some water into a saucepan and bring it to a boil.
Step 3
Cut dark chocolate into small pieces and pour the chocolate into a heat-proof bowl.
Step 4
Add butter to the bowl. Place bowl on top of the pan and melt chocolate and butter. let it cool.
Step 5
In another bowl, whisk the sugar well with the eggs until smooth and light in color.
Step 6
Add salt and vanilla extract and mix.
Step 7
Add the chocolate and melted butter mixture to the sugar and eggs and mix.
Step 8
Sift the cocoa powder and flour into the bowl of wet ingredients.
Step 9
Gently fold them into the batter with a spatula. Avoid overmixing. Pour the batter into the tin.
Step 10
Warm the Biscoff spread in the microwave until smooth. Drizzle Biscoff spread on the batter and make swirls with a knife. Put a few biscuits on the batter.
Step 11
If you want the brownie to stay very moist, do not cook it for more than 30 minutes. However, if you like a drier brownie, cook for 35-40 minutes. After cooking, it will continue to crack on top slightly at room temperature. Allow the brownies to cool slightly, then slice and serve.
