Chocolate Biscoff Brownies

Although cupcakes are generally my thing when it comes to baking, sometimes other tasty recipes creep in too because if it tastes good… that’s all that matters, right?!

Introducing my latest bake, chocolate biscoff brownies.

Biscoff Brownies

I love baking brownies, they are so easy to make and almost impossible to get wrong. It basically involves banging a lot of deliciousness in a bowl, mixing it all together and baking until all those delicious ingredients combine and make something out of this world.

And you can put almost anything in brownies and more often than not, it just works. So with leftover ingredients from a recent batch of Lotus Biscoff Cupcakes I baked, I decided to put that heavenly spread back to good use and make some gooey brownies.

Lotus Biscuit Brownies

Taking inspiration from Jane’s Patisserie recipe, I decided to mix it up a little and incorporate more of the spread within the brownie mix so that the distinct caramel flavour melted through the entire brownie. I also bashed up some lotus biscuits and sprinkled them on top to add a little crunch.

These brownies had lots of lovely compliments and I’m sure yours will too if you give these a go.

Lotus Brownies


  • 200g Unsalted Butter (I use Stork)
  • 275g Caster Sugar
  • 90g Plain Flour
  • 40g Cocoa Powder
  • 200g Dark Chocolate (I use Bournville)
  • 200g Milk Chocolate Chunks
  • 3 Large Eggs
  • 150g Lotus Biscuits (Chopped Up)
  • ½ Jar Biscoff Spread


1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a brownie traybake tin with parchment paper.

2. Break up the dark chocolate into small squares and place in a pan, add in your butter and melt together on a low heat, stirring all the time. Once the butter and dark chocolate have completely melted together with no lumps, leave to cool slightly and put to one side.

3. Using a mixer with a balloon whisk attachment (or whisk by hand if you have the patience) whisk together the eggs and sugar. You want to whisk until fluffy, thick and pale.

4. Fold your melted chocolate/butter mixture into the eggs/sugar. Add the flour and cocoa powder and fold this into the mixture until fully combined and there are no lumps left.

5. Now it’s time to add the good stuff. Firstly, melt your biscoff spread so it becomes a little runnier and easier to incorporate into the mixture. I place it in the microwave for around 30 seconds but keep checking the consistency in 10-15 second bursts. Finally fold the milk chocolate chunks and the biscoff spread into the mixture.

6. Pour the mixture into the brownie tin and spread evenly, sprinkle over your chopped up Lotus biscuits for a crunchy topping.

7. Bake in the oven for around 35 mins, or until a knife comes out clean and leave to cool completely before taking the brownies out of the tin.

Chocolate Lotus Brownies

All that’s left to do is cut them up into brownie shaped squares and share them with your favourite people!

I hope you enjoyed this chocolate biscoff brownie recipe. If there are any other recipes you’d like me to try or flavours you would like me to incorporate, comment below and I will definitely add it to my list.

In the meantime, check out my insta for pretty pictures of all my latest bakes and adventures.


Lotus Biscoff Cupcakes

I first discovered lotus biscuits in a posh coffee shop in Leeds. Now every time I order a latte, I cross my fingers and secretly pray that a little caramel biscuit in its red wrapper is accompanying it.

Lotus biscuits and coffee are a match made in heaveeeen. The sweet caramelised taste of the biscuit is so unique, once you have experienced such a yummy blend of flavours, no other biscuit quite matches up to it. They also feel a bit classier than your standard rich tea, not sure why, they just do.

So I had been wondering for a while how I was going to transfer this unique taste into a cupcake and stumbled across lotus biscoff spread. Genius.

Recommended as a spread for your toast, I had much bigger plans for this beautiful invention, lotus biscoff cupcakes.

I used light brown sugar for the cakes as this brings that all important caramel flavour to the basic cupcake recipe and I added the biscoff spread into the buttercream, and I must admit, it’s my favourite ever buttercream.

I recently baked a batch and took them into the office to celebrate National Cupcake Week and they were all gone by the first round of brews, so I would say they went down pretty well.

Lotus Biscuit Biscoff Cupcakes


For the cupcakes

  • 150g light brown sugar
  • 150g self raising flour
  • 150g margarine (I use stork)
  • 1 tbsp whole milk
  • 3 large eggs, whisked
  • 1 tsp vanilla extract

For the lotus buttercream

  • 150g margarine
  • 300g icing sugar
  • 200g lotus biscuit spread


1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Beat the margarine and light brown sugar until well combined. Add the eggs, self raising flour and vanilla extract and mix together until you have a smooth consistency – you can add the milk if the mix isn’t as smooth as you would like.

3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the lotus buttercream.

4. Whilst the cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and gradually add the icing sugar, continuing to beat until smooth. Add in the lotus biscuit spread and continue to beat until it is creamy and caramel-ly mmm.

5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large star nozzle tip. Add the buttercream to the cakes and finish with the lotus biscuit. I crush a couple of the biscuits and sprinkle the crumbs over the cakes to make it extra fancy.