Biscoff Brownies with Cookie Butter (Print Version)

# Ingredients:

01 - 3/4 cup Biscoff cookie butter
02 - 1/2 cup light or dark brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 large egg yolk
06 - 1 tablespoon vanilla extract
07 - 10 tablespoons unsalted butter
08 - 2/3 cup + 1/4 cup semi-sweet chocolate chips
09 - 1/4 cup unsweetened Dutch cocoa powder
10 - 2/3 cup + 1 tablespoon all-purpose flour
11 - 1 teaspoon espresso powder
12 - 1/2 teaspoon fine sea salt
13 - 4-5 Biscoff cookies for topping
14 - Extra cookie butter for topping

# Instructions:

01 - Press a large piece of parchment paper into a square metal 8x8 baking pan and crease the edges to mark the size. Spread cookie butter inside the creased edges evenly and freeze until firm. Ensure it is completely solid before starting the batter.
02 - Line the baking pan with parchment paper, allowing it to hang off all four sides for easy removal. Preheat the oven to 350°F (180°C).
03 - Whisk together the sugar, eggs, and vanilla extract until well combined.
04 - Melt butter and chocolate chips together until smooth. Whisk in the cocoa powder, and then incorporate the melted mixture into the egg mixture until just combined.
05 - Fold in flour, espresso powder, and salt until just combined.
06 - Pour half of the brownie batter (about 340 grams) into the lined pan and spread to the edges. Place the frozen cookie butter square on top, removing the parchment paper. Pour the remaining batter on top and spread evenly to the edges.
07 - Break the Biscoff cookies into pieces and press them onto the batter. Microwave 2 tablespoons of cookie butter for 15-20 seconds, until runny, and drizzle over the top.
08 - Bake for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan on a wire rack before removing.
09 - Drizzle additional cookie butter on top before cutting. Leftovers can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 1 month.

# Notes:

01 - Properly measure flour using the spoon-level method to prevent using too much flour.

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