Biscuit brownies recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 40 min

Nutrition per portion

Calories 336 kCal 17%
Fat 13g 19%
  -  Saturates 6g 30%
Carbohydrates 49g 17%
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  • 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.



    • 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.

    Top tips for making biscuit brownies

    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.

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