Preheat your oven on 180'C / 350' F. Generously grease and line a 23 cm / 9 inch square pan with baking paper.
Chop the two parts of Dark Chocolate into small chunks (the first part is to melt for the batter, the second part is kept as chocolate chunks inside the batter). Keep the two parts separate.
Place the first part of the chopped Chocolate (200 gr / 7 oz) in a heat-proof bowl along with the Butter and Biscoff Spread. Melt in the microwave in 30 seconds increments or over a double-boiler until completely smooth. Set aside to cool down.
In a separate large mixing bowl, whisk together the Eggs, Brown Sugar and White Sugar for about 1 minute or until small bubbles appear on the surface (see note 1).
Pour the melted Chocolate / Butter mixture into the bowl with the Eggs and Sugar and mix until just combined.
Add the Sifted Flour and Salt and mix it in until just combined to avoid over-mixing the batter.
Gently fold in the second part of chopped Chocolate Chunks (130 gr / 4,5 oz).
Pour the Brownie Batter into the prepare pan and spread it around until evenly distributed.
Brownie Toppings
Drizzle the Biscoff Spread all over the brownies (see note 2). Using a knife or skewer, swirl it around to create a swirl pattern.
Optional: Top with the Biscoff Cookies cut in half (or kept whole) and / or crushed into Crumbs.
Bake for 20 minutes then let the brownies cool down completely before removing from the pan and slicing them (see note 3).
Video
Notes
Yield: I cut the brownie into 9 very large slices. Because they are so rich and decadent, you can also cut the brownies into smaller pieces.Ingredients Notes:
Chocolate: I used a 70% chocolate for that intense chocolate flavour. You can use a less strong chocolate but I don't recommend using milk chocolate here as the brownies are rather sweet on their own. Make sure to use proper cooking chocolate - not eating chocolate or chocolate chips.
Sugar: this recipe uses both white sugar and brown sugar for a super fudgy brownie with slightly chewy edges and shiny top. For a super super fudgy brownie, use all brown sugar. For a more chewy biscoff brownie with a nice shiny top, use all white sugar.
Instruction Notes:
The longer you whisk the eggs and the sugars, the shiner the crust will be but I've found that it also makes the cake less fudgy as the air bubbles will make the brownies rise in the oven.
If needed, melt it in the microwave first so that it is very fluid.
It is very important to let the brownies cool down first. They will be quite soft and fragile when they just come out of the oven, so they might fall apart or break if you try to slice / move them when still warm.