When brownie meets cookie… and Lotus joins the mix – it’s a love story. <3
Can’t decide between brownies or cookies? These Biscoff Brookies give you both – with a delicious twist! Featuring a rich, fudgy brownie base and a chewy cookie layer swirled with creamy Lotus Biscoff spread, this dessert is a dream for Biscoff lovers. The warm, caramelized flavor of the cookie butter takes the classic brookie to the next level. Whether you’re baking for a party or just craving something sweet, these Lotus Biscoff Brookies are the ultimate indulgence.
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Equipment Needed
- (This post contains affiliate links. I may earn a small commission if you make a purchase, at no extra cost to you)
- 8×8 inch Square Baking Pan – The perfect size for layered brookies. Not too thick, not too thin.
- Parchment Paper – Keeps your brookies from sticking and makes cleanup super easy.
- Kitchen Scale – For precise measurements, especially when baking with grams.
- Heatproof Mixing Bowls – Great for combining hot brown butter with chocolate.
- Hand Mixer or Balloon Whisk – Essential for whisking sugar and egg yolks until super foamy.
- Silicon Spatula Set – Ideal for folding in ingredients and scraping bowls clean.
- Small Saucepan – To brown your butter perfectly golden and nutty
- Cookie Scoop – For neat, even dollops of cookie dough on top.
Ingredients
Brownie Layer
• 100 g milk chocolate
• 80 g butter
• 70 g white sugar
• 100 g brown sugar
• 1 tsp vanilla extract
• 2 medium eggs
• 3.5 tbsp unsweetened cocoa powder
• 60 g flour
• A pinch of salt
• 8 crushed biscoff cookies
Cookie Layer
• 80 g melted butter
• 75 g brown sugar
• 70 g white sugar
• 1 medium egg
• 1 tsp vanilla extract
• 110 g flour
• A pinch of salt
• 90 g chopped dark chocolate (mine was 70%)
~10 g extra chocolate chips for topping
Step-by-Step Instructions
- Preparation:
- Preheat oven to 175°C (350°F)
- Line baking pan with parchment paper
- Prepare brownie batter:
- Melt your butter
- Pour over chopped chocolate and let melt (I melted them separately, but you don’t have to — it’s up to you.)
- Let cool completely
- Egg-sugar mixture:
- Complete brownie batter:
- Fold in chocolate-butter mixture and your vanilla extract
- Sift in cocoa powder, flour, and salt
- Mix gently until just combined.
- Then fold in 8 chopped Biscoff cookies for extra crunch and flavor.
- Prepare cookie dough:
- Mix butter with both sugars
- Incorporate egg and vanilla extract
- Fold in flour, salt, and chocolate chips
- Assembly:
- Pour first layer of brownie batter into pan
- Then add 3 chopped Biscoff cookies
- Drop spoonfuls of cookie dough on top
- Add remaining brownie batter
- Top with cookie dough, 10 g of your chocolate chips and 2-3 biscoff cookies
- Baking:
- Bake at 175°C for 30-35 minutes
- Toothpick test should show moist crumbs
Tips and Tricks
- Freeze extra cookie dough or bake separately as cookies
- All ingredients should be at room temperature
- Never skip whipping sugar and eggs until foamy – the longer you beat your egg-sugar mixture – the better!
- Don’t overmix the rest – to avoid tough brookies
Storage
- Room temperature: 3-4 days in airtight container
- Refrigerator: Up to 1 week
- Freezer: Up to 3 months (well wrapped)
Variations
- Red Velvet Brookies
- Peanut Butter Brookies
- Salted Caramel Brookies
- Oreo Brookies
- S’mores Brookies