Friday 28 June 2019

My Lotus Biscoff Brownies Recipe

Just last week I shared my recipe for these insane Bourbon Brick Brownies, and they have gone down so well. I actually think the photo I posted on Instagram is my most liked picture ever! If you haven't already given them a try, they're so worth making. I mentioned in that post that the basic brownie recipe was the best I'd ever found and you could easily swap out the bourbons for other ingredients, so that's what I did! I decided to make Lotus Biscoff Brownies and they were out of this world. I'm actually really surprised at myself for making something else for the first time and not messing it up!
Finished brownies in the tin
100g butter
200g golden caster sugar
200g dark chocolate, broken into small pieces
2 tsp vanilla extract
2 eggs
100g plain flour
12 Lotus Biscoff biscuits
14 tsps of Lotus Biscoff spread

1. Pre-heat your oven to 180 degrees (160 fan) and grease and line a large square baking tin. A 20cm one would be ideal but anything similar to that should be fine
2. Put the butter and sugar into a saucepan and warm over a medium heat until the sugar has dissolved
3. Take the pan off the heat and add in the broken up chocolate and vanilla extract. Keep stirring until the chocolate has fully melted and is incorporated into the mixture
4. Add in your two eggs and then using a hand-held electric whisk if possible, beat them until the mix is thick and velvety
5. Sift in your flour and then add in 8 broken up Lotus Biscoff biscuits. Give it one final mix and pour into the tin 
6. Make sure the mixture is spread evenly and then you can add your Lotus Biscoff spread. I ended up using 14 teaspoons and I just dotted them around on top of the brownie mix. Swirl with a skewer or knife. I then added 4 biscuits which I broke into pieces and placed closely to the spread
7. Pop into the oven for 40-45 minutes
8. Leave to cool completely in the tin, this will make cutting them so much easier!
9. Remove the brownie from the tin, cut into squares and enjoy!
steps of making the brownies - with lotus spread on top, swirled, with biscuits
Brownie held up, rest in squares in the background
If you're a fan of Biscoff, you need to give this recipe a try. There might be a few steps to it but trust me, it's worth it. Very indulgent, so moreish and the perfect chocolate fix.

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Sophie said...

Oh wow they sound amazing. Biscoff is such a guilty pleasure of mine! x


Imogen's Typewriter. said...

These look so yummy! I might have to try and figure out a gluten free version!
Imogen’s Typewriter. <3

Maria said...

My mouth is watering. They look delicious :)

Heather Nixon said...

I'll have to try and make a vegan version! x

Tiffany Timms said...

Me too! The biscuit flavour worked so well x

Tiffany Timms said...

Would be definitely worth a go! They're delicious x

Tiffany Timms said...

Definitely worth a go :)

Debbie said...

Oh my days, biscoff is my weakness and I'm thinking I will have to do this for my birthday!!

AlishaValerie said...

I need to make a vegan version. 💜

With love, Alisha Valerie x |

Dani said...

I've never been much of a baker but I must try this recipe - they look incredible!

jennyinneverland said...

You are killing it with these baking posts at the moment! I love the look of this <3


Tiffany Timms said...

Hope you make them Debbie! The biscoff goes so well x

Tiffany Timms said...

Thank you Dani!

Tiffany Timms said...

Thank you Jenny! xx

Lady Writes said...

These look and sound absolutely heavenly - I want some now! x

Joy said...

I've heard so much about Biscoff but can't find it in Germany

Unknown said...

Replacement of egg?

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