Lotus Biscoff Brookies

"These caramel brookies that are made with lotus biscoff. Brookies are Brownies with a crunch of cookies, therefore the name! These are really interesting. If you are a butterscotch lover, this one is definitely for you."
-- @vegetariantrotter
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  • Recipe Card

Recipe Card


  • 2 cups all purpose flour
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoons salt
  • 3/4 cups softened butter
  • 1 cups light brown sugar
  • 1/2 cups granulated sugar
  • 2 tablespoons Egg Replacer
  • 80 ml water
  • 2 teaspoons vanilla extract
  • 1/2 cups Biscoff cookie spread


  • Step 1

    In a medium sized bowl, add the flour, baking powder, baking soda and salt.

  • Step 2

    In a small bowl, mix the egg replacer with the water. Add vanilla extract to this and set aside.

  • Step 3

    In a large bowl, add melted butter and both the sugars. Whisk it very well or beat it with an elecrtic beater. Add the egg replacer and water mixture to this along with the cookie crunch.

  • Step 4

    Slowly, add a couple or large spoonfuls of the flour mixture to the butter mixture. Keep repeating the same until all the flour is folded in.

  • Step 5

    Grease the baking pan with butter. Cut a piece of parchment paper so that there is enough excess to hang over the sides of the pan (these will be “handles” when removing the pan of brookies from the pan after they have cooled.) Press the paper to the inside of the pan and smooth it out over the butter.

  • Step 6

    Pour the brookie batter evenly to the pan. Bake at 350 degrees F or 180 degrees C in a preheated oven; until the edges of the bloodied start to turn golden brown and pull away from the sides of the tray. This should take about 30-35 mins. Remove the pan from the oven on to a baking rack.

  • Step 7

    After the brookies cool down completely, cut them into squares and store them in an airtight container up to 1 week.

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