These are probably the best brownies that I have ever made. They are thick and rich and fudgy and moist, everything that a brownie should be. The buttery, brown sugar and spice-flavored cookie biscoff just takes them to a whole new level! Not familiar with this yummy treat? Biscoff Spread is a cookie butter made from Biscoff Cookies. Besides it being totally delicious, the spread is vegan and nut-free. I love it on toast, in sandwiches or its just as delicious right out of the jar.
170g brown sugar
110g granulated sugar
230g Choclate chips
1 teaspoon vanilllia extract
140g plain flour
175g Crunchy or smooth Biscoff Spread
6 Biscoff Biscuits
Preheat oven to 170C.
Line a 8 x 12-inch brownie pan with greaseproof paper, leaving at least 1 inch hanging over the sides. Spray with nonstick cooking spray or lightly grease with butter.
Place both sugars into the bowl of your mixer, Set aside.
Melt chocolate and butter over low heat.
Once melted, add the Biscoff spread and stir until the speed has melted and mixed in with the chocolate.
Remove from heat and pour into bowl of your mixer with sugar and begin mixing on low speed.
Add eggs, vanilla, and salt. Add flour, a spoonful at a time until fully incorporated.
Pour into prepared baking pan. Break the biscoff biscuits and sprinkle them over the brownies.
Bake 35-40 minutes.
Allow to cool before you cut into squares.