Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, melt the butter and chopped chocolate together. Stir until smooth. Remove from heat.
- Whisk the granulated sugar and brown sugar into the chocolate mixture until combined.
- Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate small bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Spoon the warmed Biscoff spread over the batter. Use a knife or offset spatula to gently swirl the spread into the brownie batter.
- Bake for 30 to 35 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack for at least 1 hour before lifting out and cutting into 16 squares.
Nutrition
Notes
For an extra layer of flavor, you can press a few whole Biscoff cookies onto the top of the spread before baking.