Ingredients:
For the Brownies:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup Biscoff cookie spread (creamy or chunky)
1/2 cup chopped Biscoff cookies (for mixing in)
For the Biscoff Drizzle (optional):
1 tablespoon milk
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Prepare the Brownie Batter:
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar until well combined.
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Biscoff cookie spread and chopped Biscoff cookies.
Bake:
Pour the brownie batter into the prepared baking pan, spreading it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool in the pan on a wire rack before cutting them into squares.
Prepare the Biscoff Drizzle (Optional):
In a small bowl, microwave the Biscoff cookie spread and milk for about 20-30 seconds, stirring until smooth and drizzly.
Drizzle the mixture over the cooled brownies for an extra touch of Biscoff goodness.
Serve:
