Fudgy Biscoff Brownies
Rich chocolate brownies swirled with creamy Lotus Biscoff spread
Ultra-fudgy dark chocolate brownies layered and swirled with generous ribbons of caramelized Biscoff spread for an irresistible cookie-butter twist.
Equipment
Ingredients
Main Ingredients
dark chocolate (coarsely chopped)
175 g
butter
113 g
caster sugar
200 g
egg
2 piece
all-purpose flour
60 g
baking powder
4 g
cocoa powder
23 g
Lotus Biscoff spread
150 g
Instructions
Preheat oven and prepare pan
Preheat oven to 180°C and line baking dish with parchment paper.
Melt chocolate and butter
Place chopped dark chocolate and butter in a heatproof bowl. Melt over a double boiler or in the microwave, stirring until smooth.
Add sugar
Remove chocolate mixture from heat and whisk in caster sugar until fully combined.
Incorporate eggs
Add eggs one at a time, whisking well after each addition until the batter is glossy.
Fold in dry ingredients
Sift in flour, baking powder, and cocoa powder. Fold gently until no dry streaks remain.
Layer batter and Biscoff spread
Pour half the batter into the prepared pan. Dollop half the Biscoff spread over the batter and swirl gently. Repeat with remaining batter and spread.
Bake brownies
Bake for 25–30 minutes until edges are set but center is still slightly jiggly for fudgy texture.
Cool and slice
Let brownies cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing into 9 squares.
Original recipe
Storage
Store in airtight container. Brownies taste even fudgier the next day.
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