Fudgey, decadent, chocolate brownies are great as it is, but imagine them loaded with biscoff cream in the middle. Every bite you take of this Biscoff Brownie is a heavenly marriage of chocolatey goodness and warm lotus biscoff oozing out *DROOOLS*

When I was thinking of this recipe, I was honestly a little unsure if Biscoff and Chocolate will actually go together or not. I had seen other bakers make it but it didn’t tempt me as such, until I finally gave it a go and tasted it myself!

Not only does it work, but it WORKS SO GOOD. It was very much enjoyed in the family and my husband’s friends who were lucky enough to get a bite.

I personally love Brownies and have experimented with them multiple times. Chocolate-coated Strawberry Brownies and Brookies from this Blog have been re-created and loved by many of you. I am sure this Lotus Biscoff Brownie will soon be on your baking list as well.

To make this, we create a sheet of Biscoff spread on a non-stick parchment paper and freeze it for at least 20mins. Then, we sandwich it between layers of brownie batter and bake until perfection. This is how we get the Lotus Biscoff in the right consistency without getting mixed up in the brownie batter.

It’s a great brownie to make for any of your upcoming occasions. Or, do we really need a reason to whip up some delicious Biscoff brownies? I personally don’t think so.

I really can’t wait to see you recreate this divine biscoff delicacy. Some of my other favourite Lotus Biscoff recipes include Lotus Chocolate Indulgence and Lotus Cheesecake cups.

I am thinking of trying out more Brownie combinations, do feel free to share your ideas with me. Until then, if you want to try something classic check out my recipes for Double Chocolate Brownies or Cakey Brownies.

RECIPE:

Lotus Biscoff Brownies

Recipe by Aysha SaihaCourse: DessertDifficulty: Medium

Servings

servings

Prep time

minutes

Baking time

minutes

Total time

minutes

Ingredients

1 cup Lotus biscoff spread
3/4 cup flour
3/4 cup cocoa powder
1/2 Tsp salt
3/4 cup butter, melted
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, room temp.
1 Tbsp vanilla extract
8 -10 Biscoff Cookies, crumbled (optional topping)

Directions

Preheat oven to 180°C and prepare an 8x8inch square baking pan with some butter and/or parchment paper.
Using the base of the pan as a size reference, cut out another parchment paper. Leaving a small margin at all 4 sides, apply the lotus biscoff spread evenly on the paper and let the biscoff spread freeze for 20minutes.
Meanwhile, in a small-medium sized bowl, mix in the flour, cocoa powder and salt.
In another large bowl, add butter and the sugars. Whisk them well for a couple minutes until they turn pale in colour.
Add eggs and Vanilla into the sugar mixture and beat them until well incorporated. Follow by folding in the dry flour mix using a spatula. Batter is ready!
Add half of the batter into the prepared baking pan. Press until you have an even layer. Remove the now firm biscoff layer from the freezer and put it on top of the batter.
Add the rest of the brownie batter on top of the biscoff. You can enhance it further by adding chunks of biscoff biscuits and a drizzle of additional melted lotus spread on top.
Bake in the preheated oven for about 30-40mins or until a toothpick inserted comes out with only a few crumbs. Let it cool for atleast an hour before slicing and serving.