Lotus Brownies Topped with Lotus Biscuits Recipe

If you’re looking for a dessert that blends rich chocolate with the irresistible caramel crunch of Lotus Biscoff biscuits, these Lotus Brownies topped with Lotus biscuits are the perfect treat. This recipe layers the intense fudgy goodness of brownies with the deliciously spiced flavour of Lotus biscuits, making it an indulgent dessert for any occasion. Begin by preheating your oven to 180°C (350°F). Line a 9×9-inch square baking tin with parchment paper, leaving enough overhang on the sides to lift the brownies out easily once baked.

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together using the double boiler method (placing the bowl over simmering water), stirring occasionally until smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture becomes light, fluffy, and pale in colour. This will take about 2-3 minutes. Add the vanilla extract and mix well.

Slowly pour the melted chocolate and butter mixture into the egg and sugar mixture. Continue whisking gently to achieve a smooth and glossy batter. Warm the Lotus Biscoff spread slightly in the microwave (10-15 seconds), then fold it into the brownie batter. This adds a wonderful caramelized flavour that complements the chocolate base perfectly. In a separate bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt.

Gently fold these dry ingredients into the wet batter using a spatula, ensuring everything is well combined but without overmixing. For extra crunch, fold in 50g of crushed Lotus Biscoff biscuits into the batter. This step adds texture and enhances the signature flavour of the brownies. Pour the prepared brownie batter into your lined baking tin and smooth it out evenly. Drop spoonfuls of extra Lotus Biscoff spread on top of the batter.

Use a knife or toothpick to swirl the spread into the surface, creating a marbled effect that will be visually appealing and delicious. Arrange 8-10 whole Lotus Biscoff biscuits on top of the brownie batter, pressing them gently into the surface. This not only adds a delightful crunch but also makes the brownies look stunning once baked. Bake the brownies in the preheated oven for 25-30 minutes.

They are done when the edges are set, and the center is slightly underbaked. A toothpick inserted into the centre should come out with a few moist crumbs, ensuring a fudgy texture. Allow the brownies to cool in the pan for at least 30 minutes. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice them into squares or rectangles, ensuring each piece has a portion of the Lotus biscuit topping.