Biscoff Cookie Butter Stuffed Brownies

Ingredients

• 10 tbsp (140g) melted unsalted butter
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp (13g) vegetable oil
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 3/4 cup chocolate chips or chopped chocolate
• 190g biscoff cookie butter (just under 3/4 cup)
• + more cookie butter & a few crushed biscoff cookies for topping

Instructions

1. Line an 8x8 pan with parchment paper.
2. Spread the cookie butter onto the parchment into a thin, even square the size of the pan.
3. It helps to melt the cookie butter slightly in the microwave first so it spreads easier.
4. Freeze for at least 30 minutes or until solid.
5. Preheat oven to 325°F (163°C) and line/ grease an 8x8-inch pan.
6. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
7. Add eggs and vanilla, then whisk vigorously for 1-2 minutes to help create a crackly top.
8. Stir in cocoa powder and salt until fully combined.
9. Mix in oil, then gently fold in the flour until just combined (don't over mix).
10. Fold in chocolate chips/chopped chocolate.
11. Spread half the batter into the prepared pan. Place the frozen cookie butter sheet on top of it. Then, spread the remaining batter over it to cover the cookie butter layer completely.
12. Top with more cookie butter, gently swirling it in and sprinkle some crushed biscoff cookies on top.
13. Bake for 35-40 minutes, or until a toothpick near the center comes out with no wet batter. It should just come out with a little cookie butter & slightly moist crumbs.
14. Cool completely before slicing to get clean cuts.