It’s hard to build on perfection, but we think we might just have done it with these easy Biscoff brownies. Made with dark chocolate and two different types of brown sugar to give an extra-rich caramel flavour, they’re studded with little pieces of Biscoff biscuits and then swirled with pools of melted Biscoff spread. Baked until just set on the top but deliciously gooey under the crust, they’re decadently indulgent in all the best ways.
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Yields:
16
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Ingredients
250 g salted butter
150 g dark chocolate, chopped
200 g light brown sugar
200 g dark brown sugar
5 medium eggs
1 tsp. vanilla bean paste or extract
175 g plain flour
75 g fine dark cocoa powder
75 g Biscoff biscuits, roughly chopped
300 g Biscoff spread
Directions
Step 1Preheat the oven to 180ºC (fan 160ºC) mark 4 and line a 30cm loose-bottomed square tin.
Step 2Put the butter and dark chocolate in a pan together and heat over a low heat, until the butter and chocolate have melted. Remove from the heat and leave to cool.
Step 3Put both sugars in a bowl with the eggs and the vanilla bean paste and whisk together. Pour in the cooled butter and chocolate and whisk until well incorporated.
Step 4Sieve the flour and cocoa powder into the mix and carefully fold, before adding the chopped Lotus biscuits, reserving some crumbs for the top. Pour the mixture into the prepared tin.
Step 5Put the Biscoff spread in a bowl and heat in the microwave for 15-20sec, until it’s fairly loose. Spoon little pools of the spread all over the surface of the brownie, using your spoon to push the spread into the brownie mix below the surface. Take a chopstick or the end of a knife and feather the spread over the surface to create a swirly pattern. Sprinkle over the reserved biscuit crumbs and bake for 30-35min, depending on how squidgy you like your brownies.
GH TIPS:
Leave the brownies to cool completely before slicing. It allows the chocolate and Biscoff to set, giving you neater squares when cut.
Brownies are great straight from the freezer. Their high sugar and fat content means they never fully set and instead turn into a dense, fudgy square, perfect as an easy treat.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
