I could have sworn that I shared my method for biscoff brownies a couple of years ago, I’ve been making them for ages, but it turns out not. It is probably saved in draft form in a folder somewhere, and I will find it two minutes after publishing this. Sorry, hole in head strikes again! But I promise it has been worth the wait because if you love biscoff you are going to be addicted to these fully loaded brownies.
In the same way that my Malteser brownies use the chocolate and the spread, these beauties use biscoff biscuits, spread and the spice mix which makes them so iconic.
Those spices. It is warming and sweet and fully rounded. More interesting than simply cinnamon, not as spiky as chilli. Speculaas or speculoos – you can make your own or buy a blend. I use loads so buy from Spice Kitchen UK.
The cult of Lotus biscoff biscuits
Lotus is the brand most people know when it comes to biscoff. It is literally an amalgamation of biscuit and coffee – because they are served with coffee! I am sure that the spice mix Lotus uses is a well kept secret, like the KFC spice mix, but that is all part of their charm! They are great, but often you can only find packets which contain smaller packs which pees me off, plastic wise. When making this last batch it was a normal packet, so hopefully that will become the norm. But it is worth noting that occasionally Lidl sell spiced biscuits (in a bag, always part of their Christmas range) and sometimes the spread as well. Crunchy and smooth! I’ve used Lidl’s versions in the past and can vouch for their deliciousness so if you see them, snap them up in bulk.
How to bake your biscoff brownies
Here comes the science bit 🤓. Because there is a layer of biscuits in these brownies, they draw out moisture from the brownie. Now, we all know that brownies need to be fudgy and a bit gooey, so whatever you do, don’t over cook these. Check them at 30 minutes and don’t be afraid to take them out. A dry brownie is not a happy brownie. For the same biscuit-related reason, these will dry faster in your cake tin. But the good news is that they freeze beautifully so follow the tips in the recipe and you will have brownies for a rainy day!
If you love biscoff biscuits then these fully loaded brownies will blow your mind! Containing the rich spices plus biscuits and biscoff spread. They are the thing of biscoff dreams!
- 125 g unsalted butter cubed
- 270 g dark chocolate broken into small pieces or callets
- 250 g soft dark brown sugar
- 3 eggs medium or large
- 80 g 0% Greek yoghurt
- Splash vanilla extract
- 80 g plain / all purpose
- 1 tsp baking powder
- 1 tbsp speculoos spice mix
- Milk Whatever type you have to hand
- 250 g packet Lotus biscoff
- 1 jar biscoff spread
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I use a food processor for brownies as I am sure it gives them the crunchy top. Feel free to use a stand mixer with paddle beater or hand mixer if you have them.
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Ensure all ingredients are at room temperature.
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Line a brownie tin and preheat oven to 170c.
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Melt the butter and chocolate in a Bain Marie or a heat proof bowl over simmering water, and leave to cool slightly – about 5 minutes.
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Mix (or whisk) your eggs, sugar, vanilla and yoghurt together until light and frothy.
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Add in the cooled chocolate/butter mix and whisk/mix in well.
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Gently fold in the flour, spice and baking powder and pulse until just mixed.
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Pour in a splash of milk- enough to loosen the mixture to dropping consistency.
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Pour half the mixture into your tray and smooth out using a butter knife or a palette knife if you have one.
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Add a layer of biscuits to the tin (break them if needs be to fit the tin) and cover with the rest of the mix. Smooth the top.
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Place in the middle of the oven and cook for 30-35 minutes until a cocktail stick or cake tester comes out with just a few crumbs still clinging (remember to look for chocolate crumbs and not the cookie crumbs).
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Leave the brownies to cool – removing from the tin after 20 minutes and finish to cool on a rack.
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Blitz half of the packet of biscuits into crumbs – either in a food processor, or pop in a bag and bash with a rolling pin.
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Spoon approx 200-300g of the spread in to a bowl and, using a spatula or wooden spoon, beat it until soft and spreadable. A couple of minutes does the trick for me and it is a great arm workout!
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When the brownies are cold, spread the biscoff spread evenly over the top and sprinkle on the biscuit crumbs.
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Cut according to the size you would like. I would make 12 big brownies or 24 bite-sized ones.
My baking tray is 27cm x 18cm. For smaller/deeper trays, add a few minutes baking time. For longer/shallower trays, check earlier and be prepared to bring out of the oven before the time advised.
Re the milk, I find the darker the chocolate I use, the thicker the mix. So when I use 50% chocolate, a mere splash loosens it. But with 80% it is more like 50-100ml. I usually have skimmed milk in, but would say just use whatever milk is in your fridge.
Store the brownies in an airtight tin. The biscuit layer means that they will dry out faster than other brownies – but will still be delicious for a few days. They also freeze excellently. Freeze in a single layer in airtight containers. Moisture is the enemy so cover with a layer of greaseproof paper or clingfilm then put the lid on if you are unsure if your container is airtight.
Make your own biscoff biscuits
If for any reason you can’t get hold of the biscuits, or you just fancy making your own, there are plenty of recipes around. Ottolenghi has a good one in Sweet – use the spice mix he gives as well – or you could try this spiced cookie recipe from Serious Eats which would make plenty plus leftovers!
