Description
Rich, fudgy chocolate brownies swirled with creamy Biscoff cookie butter and topped with crunchy biscuit crumbs. A decadent treat for speculoos lovers.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/2 cup Biscoff cookie butter (room temperature)
- 4 Biscoff biscuits, crushed
Instructions
- Preheat oven to 325°F (163°C) and line an 8×8 inch pan with parchment paper.
- Whisk melted butter and sugar together in a bowl.
- Beat in eggs and vanilla extract until smooth.
- Sift in cocoa powder and flour; fold gently with a spatula until combined.
- Pour batter into the prepared pan and smooth the top.
- Drop small spoonfuls of Biscoff spread on top and swirl with a knife.
- Sprinkle crushed Biscoff biscuits over the top.
- Bake for 25-30 minutes until a toothpick has moist crumbs.
- Cool completely in the pan for 2 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Belgian