Biscoff Swirl Brownies

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Biscoff Swirl Brownies
One morning, I woke up and this happened.
Brownies and Biscoff.
Awesome.

I've made Martha Stewart's Peanut Butter Swirl Brownies in the past and wanted to make them with Biscoff cookie spread. I googled a bunch of recipes for biscoff brownies and many of them included a biscoff-cream cheese dollop. That sounded good, but I didn't have any cream cheese in the frig. I saw Oh Lady Cakes' Speculoos Swirl Brownies and saw that she just melted some Biscoff spread and swirled it. Score.

The layer of Biscoff isn't very deep. I only used 1/2 cup. Next time, I might use a cup or try a cream cheese-Biscoff recipe.

Biscoff Swirl Brownies
Based on Martha Stewart's Peanut Butter Swirl Brownies and Oh Lady Cakes' Speculoos Swirl Brownies

8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

1/2 cup Biscoff spread or Trader Joe's Cookie Spread, melted

1.  Preheat oven to 325 degrees. Butter or spray an 8-inch square baking pan and line with parchment.
2.  Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3.  Whisk together flour, baking powder, and salt in a bowl.
4.  Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; fold until incorporated.
5.  Pour batter into pan. Pour melted Biscoff spread (microwave in 15 second increments) onto batter, and swirl with a butter knife.
6.  Bake until a cake tester inserted comes out with a few crumbs, between 25-35 minutes depending on your oven. Let cool.