Biscuit brownies

Biscuit brownies

These easy biscuit brownies have nine ingredients and only four steps in the method.

Our biscuit brownies are the perfect treat when you can’t decide between a biscuit or a brownie. You can serve them cooled as an afternoon treat or serve warm from the oven with a scoop of vanilla ice cream. These are ideal for bake sales and kids can get involved with the baking process too.


This is a great recipe for using up old biscuits at the bottom of your tin. While we've used a biscuit selection box you could just pick one variety.

Try swapping the Biscoff spread for smooth peanut butter or Nutella.

You might also like…Brownies recipePeanut butter browniesChocolate cake recipe


  • 150g unsalted butter, plus extra for greasing
  • 300g dark chocolate, broken into pieces
  • 30ml freshly brewed coffee
  • 3 eggs
  • 250g caster sugar
  • 60g plain flour
  • 2tbsp cocoa powder
  • 75g Lotus Biscoff spread
  • 15 of your favourite biscuits
  • You Will Need
  • 25cm (10in) square tin, lined with parchment


  • Preheat the oven to 180C/Gas 4. Melt the butter and chocolate over a bain-marie.
  • Whisk the eggs and sugar until thick and pale. Fold in the melted chocolate mixture, followed by the coffee.
  • Sift the flour and cocoa powder and fold into the mixture. Pour the batter into the tin. Add spoonfuls of the Biscoff spread swirl through the mix with a butter knife. Tap the tray on the surface to flatten.
  • Arrange the biscuits on top, pushing into the batter. Bake for 30-35 mins. Once cool, cut into squares. They will be nice and gooey in the middle, but have lovely crunchy elements from the biscuits.
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