Easy Chocolate Lotus Biscoff Brownies
If you want to wow a crowd, but dislike the drama and mess involved in baking, these Chocolate Lotus Biscoff Brownies are for you! Delicious and gooey, they’re soft on the inside and crunchy on the top. These brownies are everything you could want from a brownie, yet they’re also simple and easy to make- a real crowd-pleaser. You can serve them at any occasion, be it a party on your dessert or sweet table, or in your cake tin for your family.
You can enjoy this sweet treat without even taking out your mixer because these delicious brownies only need a pot and a whisk. One of my biggest pet peeves in baking is taking out my heavy mixer and cleaning up the mess afterwards. These brownies are almost mess-free and you mix all of the ingredients into one pot, saving time and energy for mixer-haters like me!
But even if you don’t hate your mixer, there are so many reasons to love these brownies. They’re rich and chocolatey in flavour, soft and gooey on the inside, crunchy on the outside and super easy to make. When I make them for my family they don’t last longer than a couple of days.
Serve them at any party, any time of the year, be it Christmas or the Super Bowl, a kid’s party or an adult one!
How To Make
Step 1: Lay out the cookies at the bottom of a 9 x 13-inch pan. From a packet of 250 grams of lotus biscoff cookies. use all the cookies except for about 5. Save the 5 cookies for the last step.
Step 2: Break up the chocolate bars into a pot and add the oil. Melt the chocolate in a double-boiler or on low. Once melted, turn off the heat and add the eggs, one by one. Whisk the eggs as you go along.
Step 3: Add the rest of the ingredients except the chocolate chips. Use a spoon to mix the mixture well to ensure it’s all combined. Once done, add the chocolate chips and gently mix.
Step 4: Crumble the remaining 5 cookies and sprinkle them on top of the brownie mixture. Then take a fork and swirl around so that the mixture combines a little.
Step 5: Pour the mixture into the 9×13-inch pan on top of the lotus cookies and put it in the oven for 23 minutes.
Step 6: Let the brownies cool down for a half hour to an hour and then place in the fridge for half an hour to let the brownie set. Once it’s set, you can go ahead and cut it!
Chocolate Lotus Biscoff Brownies
Ingredients
- 200 grams dark chocolate
- 180 ml oil
- 1/4 tsp salt
- 4 large eggs
- 140 grams plain flour
- 2 tbsp cocoa
- 150 grams white sugar
- 100 grams chocolate chips
- 250 grams (1 packet) of lotus biscoff cookies
Instructions
- Preheat the oven to 350° F.
- Lay the lotus cookies next to each other on a 9 x 13 inch pan. Save 5 cookies for the crumble on top.
- Melt the chocolate and oil on low or in a double-boiler.
- Once melted, turn off the heat and add the eggs to the chocolate mixture one by one. Whisk them in.
- Add the rest of the ingredients except the chocolate chips.
- Once everything is mixed add the chocolate chips.
- Pour the mixture over the prepared lotus cookies.
- Crumble the remaining 5 cookies, (I put them in a ziplock bag and crush them with my hands). Pour the cookie crumbs over the mixture and use a fork to swirl them in a bit.
- Bake for 23 minutes. Once cooled, place in the fridge for the brownie to set.
- After half an hour, cut the brownies and serve!
Sarah xx
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