A recipe that features Biscoff cookies, in brownie form! With Biscoff cookie butter AND crushed biscoff cookies in the batter, you'll taste that pure Biscoff cookie through and through.
Preheat the oven to 350°F. Line an 8"x8" pan with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, (or using hand beaters), cream the butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
Add the eggs and vanilla extract. Beat until combined.
Add in 1 cup of Biscoff and the salt. Mix until smooth and fluffy. Scrape down the sides of the bowl as needed.
Add the flour and crushed Biscoff cookie crumbs. Mix until just combined. Do not overmix.
Spoon the batter into the prepared baking pan, doing your best to evenly spread the batter in an even layer.
Place the broken biscoff cookies on top of the brownies, gently sticking them into the batter.
Bake the brownies for 23-28 minutes. Be careful not to over bake! Keep your eye on them. Test the brownies by using a toothpick to determine doneness.
Remove from the oven and set on a wire rack to cool completely. When cool, carefully lift the parchment paper (or aluminum foil) out of the pan, and cut into squares. You can store these in an airtight container for up to 4 days.
Notes
Bake in a metal pan. Metal will give you an even bake and straight edges.Store the lotus Biscoff brownies in a Ziplock bag or airtight container at room temperature for 3 days or in the fridge for 4-5 days.