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Line a 9'x9' square baking pan with baking paper or grease with butter.
Crush the Biscoff cookies (digestive biscuits or graham crackers) and mix with the melted butter.
Press into the base of the prepared baking pan and place in the fridge while you make the brownies.
Preheat the oven to 180°C (350°F).
Melt the dark chocolate and butter together.
Beat the eggs, sugar, brown sugar and vanilla extract together until light in colour.
Stir through the chocolate mixture.
Stir in the flour and cocoa
Spread the brownie mixture over the base. Spoon in 8 tablespoons of the Biscoff spread and swirl through the brownies.
Place in the oven for 25-35 minutes. A skewer inserted in the middle should have loose crumbs attached. The middle may be a bit wobbly if you want a super fudgy brownie.
Top with the marshmallows and broken pieces of the extra Biscoff cookies and place back in the oven on the top rack for a further 2-5 minutes. The marshmallows will spread and turn golden on top.
Allow to cool for 10 minutes before melting the remaining Biscoff spread and drizzling over. Serve warm or allow to cool in the fridge for an hour or two.