Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.
• In a large mixing bowl, combine the melted unsalted butter, packed brown sugar, and granulated sugar. Whisk until smooth, around 2-3 minutes.
• Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients into the wet mixture and gently fold until just combined.
• Gently fold in the Biscoff cookie butter until smooth, leaving a few swirls if desired.
• Fold in the crushed Biscoff cookies, reserving a handful for topping.
• Pour the batter into the prepared baking pan, spreading evenly and sprinkling reserved crushed cookies on top.
• Bake for 25-30 minutes until a toothpick inserted comes out mostly clean.
• Remove from the oven and while warm, sprinkle with sea salt.
• Let cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.