Ingredients
Directions
- 1
Spread Biscoff spread in a thin layer onto a non-stick baking sheet to the size of your brownie pan and leave in freezer until frozen.
- 2
Preheat oven to 175 degrees Celsius.
- 3
Melt chocolate and butter together then set aside to cool.
- 4
Combine sugar, brown sugar, and eggs, then beat until pale and doubled in size—this is an important step and is how your brownies will have that shiny cracked surface.
- 5
Add salt & vanilla.
- 6
Fold in chocolate.
- 7
Sift in flour and cocoa powder and gently fold in.
- 8
Pour half your brownie batter in your pan and spread to edges. Add your frozen sheet of Biscoff, then cover with the rest of the batter. Gently place Biscoff cookies on top.
- 9
Bake for 30 minutes before removing from oven (the residual heat will continue baking the center).
- 10
Let cool completely before cutting.
