These tasty morsels have the fudgy consistency of brownie, the unique taste of Biscoff while being the perfect bite size to pop into eager mouths. Even better they contain only 3 ingredients!
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These tasty morsels have the consistency of fudgy brownies, the unique taste of Biscoff flavour while being the perfect bite size to pop into eager mouths. Even better they contain only 3 ingredients!
This recipe is adapted from my 4 ingredient Nutella Brownie Bites which are also super easy and perfect if you are after a chocolate fix using simple ingredients.
Are they real brownies?
These Biscoff Brownie Bites have the consistency of cakey brownies but no chocolate or cocoa powder so I suppose they don’t actually class as brownies. If you want to actually introduce some chocolate into the recipe for a more brownie experience, you could use dark chocolate or milk chocolate instead of icing for the decoration or even add 50g of chocolate chips to the mixture before baking. Dipping the Brownies Bites completely into melted chocolate will give you a crispy top shell with wonderful lotus biscoff brownies inside.
What ingredients do I need for Biscoff brownies?
Plain flour (All purpose flour) is best – Self Raising will do at a push.
Medium eggs are best but again large eggs will do fine too.
Full instructions for making Lotus Biscoff Brownies
A full list of ingredients can be found in the recipe card below:
Melt the Lotus biscoff spread in a microwave safe bowl 30 seconds. Alternatively using a small pan melt the spread on a medium heat until the consistency of melted butter – Do not allow to boil or burn. Allow to cool for 3-4 minutes.
Add the eggs and mix with the cooled Biscoff spread.
Add the mixed spread and egg mixture to the flour in a large mixing bowl (and chocolate chips if you have decided to use) and mix gently until the dry ingredients are combined and you are left with a brownie mixture.
Using 2 teaspoons, spoon the mixture into the cake pop moulds.
Bake for 15 minutes.
Leave to cool completely, then coat or cover with either runny icing or melted chocolate.
While the icing is still wet, sprinkle crushed Lotus Biscoff Cookies on top of the fudgy biscoff brownies.
How long will these last for?
At room temperature, this biscoff brownie recipe will be fine for 2-3 days. In a fridge, in an airtight container, they will last 4-5 days.
I don’t have a baking tray/cake tin suitable for miniature bites – What can I use?
You can make these in one large baking tray / square pan, lined with baking/ parchment paper and cut into perfect brownie sized small pieces after they have been baked. You can add icing or melted chocolate on top of the brownie batter once cooled.
Which Lotus Biscoff Spread is best to use?
Either smooth or the crunchy version of Lotus Biscoff cookie spread works fine. The beauty of Lotus Biscoff Spread is that it can be kept at room temperature and has a long shelf life.
For more Biscoff (or Speculoos) recipes, try:
Equipment for making Brownie Bites
I used these silicone cake pop moulds. One half does have holes in (where you are supposed to put the lollipop sticks for the cake pops) but the brownie mixture does not fall through when cooking so both sides can be used.
Alternatively, you can use a baking tray as mentioned above:
Biscoff Brownie Bites
Equipment
- 1-2 Small muffin trays or silicone cupcake trays
Ingredients
- 300 g Biscoff Spread Either Smooth or Crunchy
- 65 g Plain flour
- 2 Medium Eggs
- 100 g Icing Sugar For decoration – Optional
- 2 Lotus Biscoff Biscuits Crushed into fine crumbs – For decoration – Optional
Instructions
- Preheat the oven to 180C
- Whisk the eggs and mix into the Biscoff Spread
- Add the Biscoff/Egg mix to the flour and stir until all the flour is combined
- Take off small balls of the mixture (Think large grape size) and add to the baking trays
- Bake for 13-14 minutes
- Allow to cool and decorate with icing and crushed Lotus Biscoff biscuits
Nutrition
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Great looking recipe – this would definitely get made and snaffled up in our house! Thanks for posting.
Oh, erm, hello! This is rather a genius idea – I’ll be giving this a go for sure. I just need to buy some more biscoff. I may have eaten the last jar – with a spoon – whoopsie!
Thanks so much for sharing your awesome post with us at Full Plate Thursday, 587. We sure have enjoyed featuring your post this past week and hope you will come back to see us again some time!
Miz Helen