Preheat oven to 350* F. Grease an 8x8 inch baking pan and insert a parchment sling for easy removal.
In a small bowl, combine flax, water and vanilla. Stir and set aside for 5 minutes.
2 tablespoon Ground Flax, 6 tablespoon Water, 2 tablespoon Vanilla
In a large mixing bowl, combine sugar, applesauce melted coconut oil, canola oil and the flax mixture. Whisk until well combined.
1 ½ Cups Granulated Sugar, 4 Tbps Refined Coconut Oil, Melted, 2 tablespoon Canola Oil, 1 Cup Natural Cocoa Powder, ½ Cup Applesauce
Sift the cocoa powder into the bowl and stir with a spatula until well combined.
Add flour, baking powder and salt and fold until everything comes together. Then, add the chocolate chips and crushed Biscoff cookies and fold to distribute
1 ¼ Cups Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt, ¼ Cup Chocolate Chips, ½ Cup Crushed Biscoff Cookies
Scrape the batter into the prepared baking pan and before spreading it out, top the batter with dollops of the cookie butter evenly distributed across the batter.
Use a knife or an offset spatula to swirl the cookie butter into the brownie batter as you are spreading the brownie batter evenly to the corners of the pan.
½ Cup Biscoff Cookie Butter
Then, top with a handful of chocolate chips and a handful of crushed Biscoff cookies and use the same knife or spatula to gently press them into the batter.
Bake for 31-34 minutes in a 350* oven, turning halfway through. The edges should be set and the center should not giggle.
Allow to cool, remove from pan using the parchment sling, and slice into 16 squares. Serve.