Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Biscoff cookie butter
- 1/2 cup Biscoff cookies, crushed (plus extra for topping)
- Sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar; whisk until smooth.
- Add eggs one at a time, whisking until fully incorporated. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined; do not overmix.
- Gently fold in Biscoff cookie butter until the batter is smooth, leaving some swirls.
- Fold in crushed Biscoff cookies, reserving some for topping.
- Pour the batter into the prepared pan and sprinkle reserved crushed cookies on top.
- Bake for 25-30 minutes or until a toothpick comes out mostly clean.
- Sprinkle sea salt on top while still warm.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Notes
For best results, do not overmix the batter. Store in an airtight container for 3 to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg