Lotus Biscoff Brownies Recipe

Almost everyone I know loves Lotus Biscoff. The crunchy texture and the distinctive caramel flavor are so good that a lot of people add this to different dessert recipes. I’ve seen stores making cakes, drinks, cookies, cupcakes, and pies using these biscuits.

One of the recipes that I highly suggest is this Lotus Biscoff brownies recipe by Movers and Bakers. The chocolate brownies are gooey and packed with crunchy Lotus Biscoff pieces, then the top is covered with a delicious Biscoff spread.

RELATED: Caramelized Banana Pudding Recipe

These brownies are the ultimate treat if you love Lotus Biscoff. They are seriously heavenly and addicting. The sweet and caramel flavors complement each other so well, and the crunch gives a nice contrast of texture. Making this recipe is super easy and does not involve any complicated steps, so make sure you give this a try.

For more dessert recipes, check these out: 6-Ingredient Lotus Biscoff Dessert Cups, Biscoff Ice Cream Sandwiches, Biscoff Cookie Cups Recipe

Easy Lotus Biscoff Brownies Ingredients

• 1/2 cup and 3 tablespoons of unsalted butter (melted)
• 3/4 cup and 2 tablespoons of soft light brown sugar
• 3/4 cup of caster sugar
• 3 large eggs at room temperature
• 2 teaspoons of vanilla extract
• 1/2 cup and 1 tablespoon of cocoa powder
• 1/2 cup and 1 tablespoon of self-raising flour
• 1 3/4 cups of biscoff biscuits (roughly broken)
• 1/2 cup and 3 tablespoons of Biscoff spread
• 1/4 cup of white chocolate

How to Make Lotus Biscoff Brownies

Step 1:

Start by preheating your oven to 340F then lining an 8″ square tin with baking paper. Set aside for later.

Step 2:

In a large bowl, add the melted butter and sugar. Whisk them together. Next, mix in the eggs and vanilla. Sift the cocoa and flour directly over the bowl and mix until well combined. Fold in the biscoff biscuits.

Step 3:

Transfer the brownie batter into your prepared tin, then bake for about 25 to 30 minutes or until the top is crisp and the middle still feels a little soft. Once done, remove from the oven and let it cool completely in the tin.

Step 4:

Make the topping. In separate bowls, add the Biscoff and white chocolate. Melt them both in the microwave in short 10-20 second bursts, stirring after interval until completely melted and pourable.

Step 5:

Pour the biscoff over the brownies, then use a skewer to make swirls. Place in the fridge for an hour to set.

Step 6:

To slice, run a knife under hot water for a few seconds, then cut the brownies. Clean your knife and re-dip in hot water after every slice.

Lotus Biscoff Brownies Recipe