Line and lightly grease a 6-inch square baking pan with parchment paper.

Pour the Biscoff spread into the prepared pan and freeze until set.

Preheat your oven to 350°F (180°C).

In a saucepan, melt the butter and sugars over low heat. Add the milk and turn off the heat.

Add the chocolate to the saucepan, letting it melt. Stir until smooth.

Sift the flour and cocoa powder into a large bowl.

Pour the wet ingredients into the dry ingredients and mix until combined.

Remove the frozen Biscoff from the pan and re-grease and re-line the pan.

Pour half of the brownie batter into the pan.

Place the frozen Biscoff slab on top of the batter.

Cover with the remaining brownie batter.

Sprinkle the crushed Biscoff cookies on top.

Bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.

Allow the brownies to cool completely before slicing.

Serve with ice cream for an impressive yet simple dessert!