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Biscoff Chocolate Brownies

For Brownie

Choc Mix

butter 185 g
70% chocolate 185 g
sea salt

Egg Mix

large eggs 3 pc
caster sugar 200 g
light brown sugar 75 g

Flour & Choc Chips

plain flour 85 g
cocoa powder 50 g
white chocolate chips 50 g
milk chocolate chips 50 g

For Frosting


lotus biscoff biscuits 200 g
softened butter 150 g
double cream 3 tbsp
icing sugar 250 g


  • Preheat oven to 175c

  • Melt dark chocolate and butter with a pinch of sea salt in a bowl over simmering water

  • Whisk eggs and sugars in a bowl until light and fluffy

  • Fold chocolate butter mix into the eggs 

  • Fold flour, cocoa and chocolate chips  

  • Add to rectangular baking tray lined with parchment paper

  • Bake for around 35-40 mins until no wobbling then cool

  • Blitz the biscuits with the butter and cream

  • Add the mix to bowl and stir in the icing sugar until smooth

  • Top the brownies with the buttercream and extra biscuit


  • Double boil: heat is controlled & cook slowly and evenly, reducing the risk of burnt
  • Fold in flour: minimize gluten development result in lighter instead of tougher product


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • It is important to preheat oven in the beginning for pastry making

credit to chefthombateman

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