Go Back
+ servings
Total Time :1 hour 30 minutes
Servings: 16

INGREDIENTS
 

  • 6 heaping tablespoons Biscoff cookie butter
  • Biscoff cookies, broken into pieces
  • 3.5 ounces/100 grams dark chocolate, chopped
  • Batter:
  • 7 ounces/200 grams dark chocolate
  • 7 ounces/200 grams unsalted butter
  • 3 large eggs
  • 1 cup/200 grams granulated sugar
  • cup/65 grams light brown sugar
  • ¼ cup/30 grams unsweetened cocoa powder
  • ¾ cup/100 grams all-purpose flour
  • Pinch of fine sea salt

INSTRUCTIONS

  • Heat the oven to 350°F/175°C, and line an 8-inch/20 cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  • In a large heatproof bowl, combine the butter and dark chocolate. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Let cool slightly.
  • Whisk in the granulated sugar, brown sugar, and eggs until the mixture is glossy and well combined. Sift in the cocoa powder, flour, and salt. Stir with a rubber spatula just until no streaks remain. Fold in half of the chopped chocolate.
  • Pour half of the batter into the prepared pan and smooth the surface. Spoon 3 tablespoons of the Biscoff spread over the batter and swirl lightly with a toothpick or the tip of a knife. Spread the remaining batter on top and smooth again. Transfer the remaining 3 tablespoons of Biscoff spread to a piping bag or small zip-top bag. Snip the tip and pipe diagonal stripes across the surface. Drag a toothpick through the lines in the opposite direction to create a marbled pattern.
  • Sprinkle the remaining chopped chocolate and a handful of broken Biscoff cookies over the top.
  • Bake for 25 to 30 minutes, or until the edges are set and the center is just barely jiggly. A toothpick inserted should come out with moist crumbs but no raw batter.
  • Let cool completely in the pan on a wire rack. Refrigerate for at least 3 hours, or freeze for 2 hours, until fully set.
  • Use the parchment overhang to lift the brownies from the pan. Slice into squares with a sharp knife, wiping between cuts for clean edges. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.