Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a saucepan over low heat, melt the butter and Biscoff spread together until smooth.
Remove from heat, then stir in the sugar until well combined.
Add in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the crushed Biscoff cookies.
Pour the batter into the prepared baking dish and smooth the top.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow to cool before slicing into squares and enjoy!

Use room temperature eggs for a smoother batter. Store in an airtight container for two days or in the fridge for up to five days.