Soft, fudgy chocolate brownies swirled with creamy Biscoff spread and topped with crushed cookies, a rich, spiced twist on a classic treat.

1/2 cup unsalted butter, melted

3/4 cup sugar

2 eggs

1/2 cup all-purpose flour

1/3 cup cocoa powder

1/4 tsp salt

1/2 tsp vanilla extract

1/4 cup Biscoff spread, plus extra for swirling

6 Biscoff cookies, crushed

1/2 cup chocolate chips

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1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.

2. Whisk melted butter and sugar until smooth.

3. Add eggs and vanilla; stir to combine.

4. Sift in flour, cocoa powder, and salt; mix until thick.

5. Fold in chocolate chips and crushed cookies.

6. Pour half the batter, add Biscoff dollops, and top with remaining batter.

7. Swirl with a knife for marbling.

8. Bake 25–30 minutes for gooey texture.

9. Cool, slice, and serve.

Do not overbake, slightly underdone brownies are extra gooey. Serve warm with ice cream for a decadent dessert.