This easy recipe for Lotus Biscoff Brownies makes a rich, fudgy dessert perfect year-round. Dense chocolate brownie batter is layered with smooth cookie butter and finished with chopped Lotus Biscoff biscuits for a crunchy, caramelized topping.
Lotus Biscoff biscuits — sometimes called Biscoff cookies — have long been a favorite in the UK and have grown in popularity across North America. Their caramelized, brown-sugar flavor pairs incredibly well with chocolate.
This version combines a fudgy brownie base with a layer of cookie butter (Lotus Biscoff Spread) in the middle and chopped biscuits on top for texture and extra flavor. The result is indulgent, easy to make, and crowd-pleasing.
Reasons to Love This Recipe:
- Quick: This recipe uses a boxed brownie mix to reduce prep time.
- Easy: Only a few simple ingredients and straightforward steps make these brownies accessible for bakers of all levels.
- Fudgy texture: A middle layer of cookie butter adds gooey richness between brownie layers.
- Flexible: Swap the boxed mix for your favorite homemade brownie batter if you prefer.
Ingredients
- Brownie mix: Use a large boxed mix (about 18 oz / 520 g) for convenience. You can substitute a homemade brownie recipe if desired.
- Biscoff spread (cookie butter): Lotus Biscoff Spread provides the smooth, caramelized center. Warm briefly to make it easier to spread.
- Biscoff biscuits: Roughly chopped for a crunchy topping.
- Chocolate chips: Milk chocolate works well; dark or semi-sweet are fine alternatives.
- Butter: Melted salted butter gives a balanced flavor; unsalted works too.
- Milk: A small amount keeps the batter smooth and easy to spread.
- Eggs: Two large eggs, preferably at room temperature.
Check the recipe card below for exact ingredient quantities and metric conversions.
Note for UK bakers: Metric measurements are available in the recipe card by selecting the “metric” option.
Equipment
- Baking pan: A 9 x 13 inch (23 x 33 cm) pan works best for even baking.
- Hand mixer or stand mixer: Makes it easy to combine ingredients into a smooth batter.
- Parchment paper: Line the pan for easy removal and cleaner slicing.
Instructions
Step one: Preheat the oven to 350ºF (177ºC). Grease a 9 x 13 inch pan and line with parchment if desired.
Step two: In a large bowl, combine the brownie mix, eggs, milk, and melted butter. Mix until smooth, about 1–3 minutes.
Step three: Fold in the chocolate chips until evenly distributed.
Assembling the Layers
Step four: Spread about 2 cups of the brownie batter evenly across the bottom of the prepared pan.
Step five: Warm the Biscoff spread slightly until pourable, then dollop and gently smooth it over the batter with an offset spatula or butter knife. Heating the spread makes it much easier to work with.
Step six: Carefully spread the remaining batter over the cookie butter layer, starting at the edges and moving inward to avoid mixing the layers.
Topping
Step seven: Sprinkle the roughly chopped Biscoff cookies on top and press them gently into the batter.
Step eight: Bake at 350ºF (177ºC) for 33–38 minutes, or until a toothpick inserted into the center comes out mostly clean. Baking time will vary slightly based on oven and pan type.
Cooling and Slicing
Step nine: Let the brownies cool completely in the pan before removing and slicing into 12–16 squares. Cooling helps the layers set for clean slices.
How to Store Brownies
- Cool completely before storing in an airtight container.
- Place parchment or wax paper between layers to prevent sticking.
- Store at room temperature for up to 3 days, or refrigerate up to 5 days. Refrigerated brownies can be denser; a brief microwave warm-up softens them.
- To freeze, wrap individual brownies in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw or warm briefly before serving.
Expert Tips
- Warm the cookie butter: Gently heat the Biscoff spread until pourable to make spreading simple and even.
- Customize: Use any chocolate chips or a homemade brownie base if you prefer a specific texture or flavor.
- Prefer metal pans: Metal pans often give more consistent results for brownies than glass pans.
Variations and Substitutions
- Chocolate type: Swap milk chocolate chips for semi-sweet or dark chocolate to adjust sweetness and intensity.
- Homemade brownies: Replace the boxed mix with your favorite homemade batter and layer as directed.
- Extra fudgy: Melt the chocolate chips before adding for an even richer batter.
- Nutella addition: Mix a little Nutella into the cookie butter layer for an ultra-indulgent twist.
Recipe FAQ’s
Lotus Biscoff biscuits have a crisp texture and a caramelized brown sugar flavor, similar to a graham cracker but sweeter with warm brown sugar notes.
Yes. If using unsalted butter, add about 1/4 teaspoon of salt per cup of butter in the recipe to maintain a balanced flavor.
Popular Brownie Recipes
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- Homemade Brownies
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- Seriously Fudgy Homemade Brownies
- Super Chewy Gooey Brownies
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Biscoff Brownies
Equipment
- 9 x 13″ baking pan (23 x 33 cm)
- Hand mixer or stand mixer
Ingredients
- 1 box brownie mix (18.3 oz / 520 g)
- 2 large eggs
- 2/3 cup salted butter, melted
- 1/4 cup milk
- 1 cup milk chocolate chips
- 1 jar Lotus Biscoff Spread (14.1 oz / 400 g)
- 1/2 package Biscoff cookies, roughly chopped (8.8 oz / 250 g)
Instructions
- Preheat oven to 350ºF (177ºC). Grease a 9 x 13 inch pan.
- Combine brownie mix, eggs, melted butter, and milk until smooth, about 1–2 minutes.
- Fold in chocolate chips.
- Spread 2 cups of batter into the prepared pan.
- Warm the Biscoff spread until pourable and spread evenly over the batter.
- Gently spread the remaining batter over the cookie butter layer.
- Top with roughly chopped Biscoff cookies and press gently.
- Bake 33–38 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool completely before slicing into squares.
Notes
Storing leftovers: Cool completely, then store in an airtight container up to 3 days at room temperature or 5 days refrigerated.
To freeze: Wrap individually, place in a freezer bag, and freeze up to 3 months. Thaw or warm before serving.
Nutrition
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