How to make Biscoff Brownie

• Break the chocolate into pieces and melt it together with the butter - mix thoroughly.
  200 g dark chocolate, 150 g butter
  
• Add sugar to the mixed chocolate and stir with a spoon.
  100 g sugar
  
• Add eggs one by one and mix the chocolate mixture thoroughly after each addition.
  3 eggs
  
• Sift the flour and dark cocoa directly into the bowl with the chocolate mixture.
  120 g wheat flour - all-purpose, 30 g dark cocoa
  
• Mix the batter with a spatula.
  
• Transfer the batter to the prepared pan, approximately 22/22 cm - I lined mine with baking paper.
  
• Briefly heat the Biscoff spread (e.g., in the microwave) until it becomes liquid and pour it over the brownie.
  approx 70 g Biscoff spread
  
• Gently swirl the brownie with the spread using a teaspoon to create "swirls".
  
• Sprinkle the top of the brownie with lightly broken Lotus cookies.
  approx 6-7 pieces Lotus cookies
  
• Bake the brownie in an oven preheated to 180 degrees Celsius (top and bottom heat mode) for about 30-40 minutes.
• After baking, let the brownie cool and cut it into pieces.