Cut a piece of parchment paper that is 8x8 in size, the same size as your brownie pan. Place your cut parchment paper on a flat moveable surface, such as a cutting board, and spread your biscoff spread almost to the edges of your parchment paper and place in your freezer while you prepare the brownies.
Preheat your oven to 350 degrees F and line a 8x8 pan with parchment paper, set aside.
Using a large bowl, whisk together your melted butter, brown sugar, and sugar until combined. Then whisk in your eggs and vanilla extract.
In a separate medium sized bowl, whisk together your flour, cocoa powder, and salt.
Mix your flour mixture into your sugar mixture until just combined, do not overmix.
Evenly spread half of your brownie batter in to your prepared pan, take your biscoff spread out of the freezer and place it on top of your brownie batter. Top the spread with the other half of your brownie batter.
Top your brownie batter with your biscoff cookies, pushing them in to your batter slightly.
Bake for 30-35 minutes, or until a toothpick comes out almost clean. There should be some crumbs on it.
Allow your brownies to cool for at least 20 minutes and enjoy!
