170 g (6 oz) semi-sweet or dark chocolate

½ cup (113 g) unsalted butter

1 tsp vanilla extract

2 large eggs, room temperature

1 cup (200 g) granulated sugar

⅔ cup (80 g) all-purpose flour

⅓ cup (35 g) cocoa powder

¾ tsp salt

¾ cup (120 g) semi-sweet chocolate chips

½ cup (130 g) cookie butter

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Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
Melt chocolate and butter together in a heatproof bowl using microwave or double boiler.
Whisk in sugar, then eggs one at a time, followed by vanilla extract.
In a separate bowl, combine flour, cocoa powder, and salt.
Fold dry ingredients into wet mixture until just combined.
Stir in chocolate chips.
Pour batter into prepared pan and smooth the top.
Warm cookie butter slightly, dollop over batter, and swirl gently with a knife or skewer.
Bake 28–32 minutes, until edges are set but center is slightly soft.
Cool completely in pan before cutting into squares.

Top with crushed Biscoff cookies before baking for extra crunch.

Swap semi-sweet chips with white chocolate chips for contrast.

Add 1 tsp espresso powder for deeper flavor.

For extra gooey brownies, swirl more cookie butter on top after baking.

Double recipe in a 9×13-inch pan and extend bake time 5–7 minutes.