This easy recipe for Lotus Biscoff Brownies is the perfect dessert for any time of year. Fudgy chocolate brownies are layered with smooth cookie butter and then topped off with chopped Lotus Biscoff cookies.
Oh, and if you can't get enough of the Biscoff flavor, don't forget to try my recipe for Biscoff Blondies. You won't regret it!
Lotus Biscoff Biscuits (also known as Biscoff cookies) have been a beloved and popular treat in the UK for decades, and they have made their way across the pond - first to Canada, and then to the United States.
It wasn't long before we North Americans were falling in love with these crispy, caramelized biscuits!
This fudgy Biscoff brownies recipe is the perfect way to enjoy two decadent Lotus creations: the famous cookies, and the cookie butter (known as spread in the UK and Canada). Trust me, you're going to love it!
Reasons to Love This Recipe:
- Quick. This Biscoff brownie recipe is made using a boxed brownie mix, which helps to cut the prep time in half!
- Easy. Since these cookie butter brownies require just a few simple ingredients, they are a cinch to pull together and are ready to bake before you know it.
- Fudgy texture. The layer of Biscoff cookie butter spread in between the brownie batter layers makes this recipe gooey, delicious, and seriously decadent.
- Customizable. If you like to go the homemade route, you can easily substitute the brownie mix for your favorite homemade brownie recipe.
- Brownie mix: Boxed brownies make this recipe ultra easy! Go for the larger box sizes (18 ounces/520g). If you want to use your favorite homemade brownie mix, see the "variations" section for tips.
- Biscoff spread (cookie butter): Known as Lotus Biscoff spread in the UK and Canada, or as "Cookie Butter" in the US. This is layered into the middle of the brownies for a gooey center. It has a similar consistency to that of peanut butter.
- Biscoff biscuits: These caramelized biscuit cookies have a brown sugar flavor and are SO good on their own. They are the perfect topping for these cookie butter brownies.
- Chocolate chips: I recommend using milk chocolate chips, but you could use dark chocolate if you prefer.
- Butter: Salted butter provides a nice balance of sweet and salty, but unsalted butter works just as well.
- Milk: A little bit of milk helps make the brownie batter silky smooth and spreadable.
- Eggs: You'll need two eggs - room temperature is best.
Check the recipe card for a full list of ingredients and the quantities needed.
Note for UK Bakers: You will find the metric measurements in the recipe card, just select the "metric" option, where you can find accurate conversions.
- Baking pan: You'll need a 9X13" (23x33cm) baking pan as well. I always recommend the USA Pan brand.
- Hand mixer: Or a stand mixer. This makes it easy to combine the ingredients into a smooth batter.
- Parchment paper: This prevents sticking and makes cleanup time a breeze! Cut two pieces to size (one vertical and one horizontal) and hold them in place with binder clips for the best results.
Step one: Combine the brownie mix, eggs, milk, and melted butter in a large mixing bowl. Mix until smooth, or about 2-3 minutes.
Step two: Add the chocolate chips and fold them into the brownie batter.
Assembling the Layers
Step three: Spread 2 cups of the brownie mixture into a prepared 9X13" baking pan (23x33cm).
Step four: Dollop the Biscoff cookie butter on top of the brownie batter, and smooth it out as evenly as possible with an offset spatula or butter knife.
Step five: Top with the remaining batter, and smooth it out with a clean knife or offset spatula.
Step six: Add the roughly chopped cookies on top of the brownies, then bake at 350ºF (177ºC) for 33-38 minutes, or until a toothpick comes out clean when inserted into the middle.
Cooling and Slicing
Step seven: Allow your Lotus Biscoff brownies to cool completely before removing them from the pan and slicing them into 12-16 squares.
How to Store Brownies
- Allow your brownies to cool completely before placing them in an airtight container for storage.
- Add layers of parchment paper or waxed paper in between to prevent sticking.
- Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Brownies stored in the fridge will be more dense but tend to soften if they are heated briefly in the microwave.
- To freeze brownies, wrap them individually in plastic wrap and then place them in a freezer bag (plastic or reusable). Freeze for up to 3 months.
If you want to make the best brownies and get crave-worthy results every time, here are my best tips:
- Warm the Biscoff spread: If you want the cookie butter to spread effortlessly, warm it gently in a saucepan over low heat until it is smooth and easy to pour.
- Customize your brownies: This recipe uses a brownie mix, but you can definitely use your favorite homemade brownie recipe if you prefer. There are many brands of mixes available, so whether you like fudgy brownies, gooey brownies, or cakey brownies, you're sure to find something that works for you.
- Use a metal pan: Glass pans do not work as well for baking brownies as metal pans do. I highly recommend a 9X13" (23x33cm) USA Pan for this purpose.
Variations and Substitutions
- Dark chocolate chips. You really can use any type of chocolate chip that you want. While I like milk chocolate best, semi-sweet chocolate chips or dark chocolate chips will work just as well.
- Homemade brownies. If you want to make this recipe with your favorite homemade brownies instead, that's totally fine! Just omit the brownie mix, eggs, milk, and melted butter, and instead prepare your homemade brownies as the recipe instructs. Then layer as directed with the cookie butter and crushed cookies.
- With melted chocolate. For super fudgy brownies, melt the chocolate chips before adding them to the batter.
- Biscoff Nutella Brownies. If you want to really make these brownies indulgent, you can add some Nutella in with the Biscoff cookie spread layer.
Lotus Biscoff cookies (biscuits in the UK) taste like a crisp, caramelized brown sugar cookie. The most comparable flavor would be to that of a graham cracker, but less dry and with brown sugar notes instead of honey.
In most cases, you can substitute unsalted butter for salted butter. An easy trick is to add ¼ teaspoon of salt to the recipe for every cup of butter used in the recipe.
If you loved this recipe for Biscoff Brownies, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
- 9 X 13" baking pan 23 x 33cm
- Hand mixer
- 1 box brownie mix (18.3 oz/520g)
- 2 large eggs
- ⅔ cup salted butter melted
- ¼ cup milk
- 1 cup milk chocolate chips
- 1 jar Lotus Biscoff Spread cookie butter (14.1oz/400g)
- ½ package Biscoff Cookies roughly chopped (8.8oz/250g)
- Preheat the oven to 350ºF (177ºC) and grease a 9x13-inch (23 x 33cm) baking pan with cooking spray.
- Prepare the brownie batter. Combine the brownie mix, eggs, melted butter, and milk in a large mixing bowl with a hand or stand mixer until well combined, about 1-2 minutes.
- Add chocolate. Fold the milk chocolate chips into the batter until evenly distributed.
- Base layer. Spread 2 cups (473mL) of the batter into the bottom of the prepared pan in an even layer.
- Cookie butter layer. Carefully spoon the Biscoff cookie butter from the jar and spread it as evenly as possible across the top of the brownie batter.
- Gently even out the cookie butter layer over the brownie layer using an offset spatula or a butter knife.
- Add the remaining brownie batter. Carefully add the remaining brownie batter on top of the cookie butter layer, starting at the edges, then to the middle, and carefully spread it into an even layer. Work carefully to avoid blending with the cookie butter layer.
- Add the cookies. Add the roughly chopped cookies on top, and then bake for 33-38 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean.
- Slice. Allow the brownies to cool completely before cutting into squares and serving.
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