Step 1

Line a brownie pan (8 x 8 inches) with parchment paper

Step 2

Melt the biscoff spread in the microwave at 20-second intervals until runny

Step 3

Pour the melted spread into the lined tin and place in the freezer for 1 hour, or until frozen solid

Step 4

Preheat the oven to 180°C (360°F)

Step 5

Melt the butter and chocolate together in a medium-sized bowl over a hot water bath or in the microwave

Step 6

In a large bowl add the eggs and caster sugar, whisk until smooth

Step 7

Add the chocolate and butter mixture into the eggs, stirring until combined

Step 8

Using an electric mixer or stand mixer and beat the eggs and chocolate until doubled in volume and paler in color

Step 9

Add the flour, cocoa powder, baking powder and salt, and mix until just combined

Step 10

Remove the frozen biscoff sheet from the pan and line the tin with baking paper

Step 11

Pour half the batter into the lined tin and top with the sheet of frozen biscoff

Step 12

Spoon over the remaining brownie batter and decorate the top with a layer of biscoff cookies

Step 13

Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Step 14

Cool completely and slice into rectangles with a sharp knife