Cookie Butter Brownies
Okay, let’s just say I may be biased but this might be the best recipe on this blog yet. At least the best brownie recipe…sure, it’s the only one so far but still, these Cookie Butter Brownies are amazing! I mean chocolate and cookie butter together is a no-brainer.
How to make the perfect brownie
Brownies are relatively simple to make, especially if your go to recipe is the box mix. No judgement, sometimes simple is best. But if you are up for a bit more of a challenge and want to make brownies from scratch this recipe turns out the perfect gooey, fudgy brownies every time.
Melting Butter with Brown Sugar
The first step in this recipe is mixing the butter with brown sugar. For some recipes, like these Chocolate Chip & Butterscotch Cookies, the butter needs to be softened beforehand. With this recipe just place the butter in a microwave-safe bowl and melt for 30 seconds at a time with the brown sugar. This can also be done on the stovetop but I find the microwave easier.
Getting the Fudgey Consistency
These brownies are a perfect consistency and are more of a fudgy rather than cakey brownie. This is due to the ratio of butter to flour. More butter to flour gives a more gooey brownie texture. Some brownie recipes also include chocolate which contributes to the fat content.
The fat molecules also coat the protein (gluten) stands that are created once the flour is mixed with the liquid. This prevents clumps and creates a smooth batter and creamy mouthfeel. For a further deep dive into making a fudgey vs. cakey brownie check out this video from Martha Stewart.
Food Science & Our Relationship to Food
Understanding the food science behind this brownie gives another dimension to our relationship to food and sweets. For example, you have probably seen a brownie recipe using black beans in an effort to reduce the fat content but the end result is likely a less fudgey and satisfying brownie.
Of course, some of these tweaks are for dietary reasons like gluten-free. But I am a big component of leaving the ‘traditional’ ingredients if possible because altering recipes in an effort to increase ‘health’ or decrease calories often changes the taste and satisfaction factor of the item.
Cookie Butter Brownies
Course: DessertDifficulty: Easy16
servings15
minutes45
minutes1
hourIngredients
1 1/4 cups unsalted butter
2 1/2 cups brown sugar
4 large eggs, room temperature
1 1/2 cups cocoa powder
3/4 teaspoons salt
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 cup cookie butter
Directions
- Preheat oven to 350 F. Grease a 9×9 pan and set aside.
- Combine butter and brown sugar in a large microwave bowl. Heat for 30 seconds at a time and stir until mixed together. Sugar will not completely dissolve, just warm until mixture has a glossy finish, about 1 1/2 minutes.
- Let the mixture cool slightly and beat in eggs.
- Mix in cocoa powder, salt, and vanilla extract. Fold in flour until combined.
- Pour mixture into pre-greased 9×9 pan. Dollop large spoonfuls of cookie butter throughout the pan on top of the batter. Take a knife and drag throughout batter to swirls and marble throughout.
- Bake for 45 minutes on middle rack or until a knife inserted into the middle comes out clean.
Notes
- Let the brownies cool for 20 to 30 minutes before cutting into or if you can’t wait that long place the pan with a hot pan in the freezer for 10 to 15 minutes. This will allow the brownies to set so when you cut into them they aren’t too gooey!
