Cookie Butter Brownies
Rich, fudgy homemade brownies stuffed with a frozen layer of creamy cookie butter and topped with beautiful cookie butter swirls. A decadent dessert that's perfect for cookie butter lovers.
Servings: 12 brownies
Ingredients
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 14.1 oz jar cookie butter about 1 ¼ cups
Instructions
For the cookie butter layer:
- Line a 9 x 9 inch baking pan with wax paper. Warm about 1 cup of the cookie butter in the microwave for 10-15 seconds and pour it into the prepared pan. Freeze for 30-45 minutes, or until firm enough to lift.
For the brownies:
- Preheat oven to 350℉. In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth and combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and salt. Add the flour and cocoa powder and mix just until combined. Do not over mix.
For assembly:
- Remove the frozen cookie butter from the pan and set aside. Spray the pan with nonstick cooking spray and spread about half of the brownie batter into the prepared pan. Carefully place the frozen cookie butter layer on top of the brownie batter. Spread the remaining brownie batter over the cookie butter layer, gently covering it completely.
- Warm the remaining cookie butter for 10 to 15 seconds if needed. Dollop spoonfuls over the top of the brownie batter. Use a butter knife to gently swirl the cookie butter into the top layer of batter. Bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted near the edge comes out with a few moist crumbs. Allow the brownies to cool completely before slicing and serving.