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The Best Fudgy Lotus Biscoff Chocolate Brownies


-85 g unsalted butter

-100 g sugar

-220 g semi-sweet chocolate chips

-2 eggs

-1 tsp vanilla

-3 tbsp cornflour

-1 tbsp unsweetened cocoa powder

-1 tsp baking powder

-pinch of salt

-120 g lotus biscoff spread

-8 lotus cookies


-Pre-heat the oven at 180 C.

-In a large pot, melt the butter on medium heat then add the sugar. Mix until the sugar is combined and starting to dissolve.

-Add the chocolate chips and stir until it is all fully melted.

-Take off the heat and using a hand held electric whisk, whisk the mixture for a couple of minutes until it starts to cool down.

-Add in the eggs, one at a time, and the vanilla and whisk to combine.

-Add in all the dry ingredients and whisk one final time to combine everything.

-Pour the batter into your pan and smooth it out.

-Place the lotus biscoff spread in the microwave for a few seconds until it is runny.

-Spoon out 3/4 of the spread on top of the brownie batter, then using a knife, swirl it around.

-Add the lotus cookies on top and bake at 180 C for 30 minutes.

-Once it is baked, leave out to cool down another 30 minutes, then taking the remaining lotus spread, drizzle it on top of the brownies using a spoon or a piping bag if you want neat lines.

-Cut it out and serve immediately.

-Can be stored in the fridge up to 5 days. Simply heat the brownie pieces for a few seconds in the microwave before serving.

Enjoy! 🙂