Lotus Biscoff Brownie

Recipe created by Chef Ashian Topno

Can any other brownie match upto this one? Ever?

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg Free Brownie Mix 1 kg
Water 300 g
Refined Oil 150 g
Lotus Biscoff 300 g


  1. In a mixing bowl, add the Pillsbury™ Egg Free Brownie Mix, water.
  2. Now, mix at Speed 1 using paddle attachment.
  3. Scrape the sides and bottom of the mixing bowl to facilitate even mixing.
  4. Now, mix at Speed 2 for another 2 minutes.
  5. Pour the batter into the desired shape mould.
  6. Place the Lotus Biscoff over the batter (feel free to experiment with this placement)
  7. Bake at 170°C for 25-28 minutes for a nice, gooey and fudgy brownie.


  1. Drizzle chocolate ganache on top for extra flavour