Go Back
–+ servings

Speculoos Brownies

Delicious brownies infused with the unique taste of speculoos and chocolate, featuring a secret layer of Lotus Biscoff spread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 pieces
Calories 200 kcal

Ingredients
  

Brownie Ingredients

  • 250 g Lotus Biscoff spread Or any brand of speculoos spread
  • 160 g melted butter
  • 2 large eggs
  • 150 g brown sugar
  • 100 g granulated sugar
  • 2 ts vanilla extract Or vanilla paste
  • ¾ ts salt
  • 100 g flour
  • 70 g cocoa powder Use dark chocolate cocoa powder for richer flavor
  • 12 pieces Biscoff cookies Or speculoos cookies

Instructions
 

Preparation

  • Cut a piece of baking paper to fit an 8x8 square pan, letting some paper hang over the edges.
  • Place it in the pan and fold the overhanging paper to shape it.
  • Remove the paper from the pan and lay it flat on a baking sheet. Spread the Lotus Biscoff onto the paper so it forms the shape of the pan. Freeze it while you prepare the brownie batter.
  • Preheat the oven to 180°C (350°F) and line a 20 cm brownie pan with baking paper.

Mixing Ingredients

  • In a bowl, mix cocoa powder, salt, and flour, then set aside.
  • Melt the butter in a microwave or small pan and pour it into a medium bowl.
  • Add both types of sugar to the melted butter and whisk together until it forms a paste.
  • Stir in the eggs and vanilla extract, mixing well.
  • Gradually add the dry ingredients to the wet mix, stirring until just combined.

Assembling and Baking

  • Pour half the brownie batter into the lined pan.
  • Remove the frozen Biscoff layer from the freezer, peel it off the paper, and place it on the brownie mix.
  • Pour the remaining brownie batter on top and smooth it down.
  • Sprinkle the top with Biscoff cookies, pressing them lightly into the batter.
  • Bake for 30-35 minutes, starting to check for doneness at 30 minutes by inserting a toothpick; it should come out with a few moist crumbs.
  • Let the brownies cool completely before cutting them into squares.

Notes

Store in the fridge in an airtight container for up to a week. Wrap tightly to freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 80mgFiber: 2gSugar: 15g
Keyword Biscoff, brownies, chocolate dessert, easy baking, Speculoos
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!