Ingredients
200g butter, cut into chunks
200g dark choc, broken in pieces
100g plain flour
50g cocoa powder
1 tsp baking powder
3 large eggs
250g golden caster sugar
175g Biscoff spread

Method
Preheat the oven to 180c.  Butter and line a square or rectangle cake pan 20-23cm.

Put the butter and dark chocolate into a microwaveable bowl and put into the microwave. Cook on 30 second blasts, stirring between each blast until completely melted, being careful not to go too far and cook or burn the chocolate.

Put the flour, cocoa powder and baking powder into a small bowl and mix together with a fork or whisk removing any lumps when you do.

Put the eggs and sugar into a bowl and using a mixer or hand held mixer whisk together until really thick and very pale (think McDonald’s milkshake thickness), this will take at least 5 minutes.

Pour the chocolate into the egg mixture and very carefully and slowly fold through scraping around the edge and through the middle, turning the bowl as you go to get all sides.  You don’t want to knock out the air.  Stop when the mixture looks more chocolate than not. Carefully add the flour and mix in the same way as before, around the bowl and through the middle, turning the bowl as you go. You want to just incorporate the flour without over mixing as the air will be knocked out and the brownie heavy.

Pour half of the brownie mix into the tin. Put in spoonful's of half of the Biscoff spread and top with the remaining brownie mix. Dot the remaining Biscoff spread in spoonful's over the top and with a skewer or knife, lightly swirl the top.

Cook for 40 minutes and check - the middle should not wobble and the sides will pull away from the edges when done.