Cookie Butter Swirled Brownies

Who doesn’t a love the classic chocolate brownie? We at Salt & Honey sure do! But when it comes to our recipes, we can never be content so you know we had to take it to the next level by introducing an extra layer of fudgy sweet bliss.

Cookie Butter Swirl Brownies
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Cookie Butter Swirl Brownies

Recipe by Dominic WongCourse: Desserts, In Our Kitchen, Recipes, What’s Happening!
Servings

5

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 12 tablespoons of butter (cut into pieces)

  • 16 ounces of bittersweet or semisweet chocolate (chopped)

  • 1 1/2 cup of sugar

  • 2 teaspoons of vanilla extract

  • 4 large eggs (room temperature)

  • 1/2 cup of all-purpose flour

  • 1/2 of cookie butter (room temperature)

Directions

  • Preheat the oven to 350°F (175°C). Line the inside of a quarter sheet pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan.

    Alternatively, you can use one large sheet of extra wide foil or parchment paper and lightly grease the foil or parchment with butter or nonstick cooking spray.
  • In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth.
  • Remove from the heat and stir in the sugar and vanilla until combined. Beat in the eggs one at a time.
  • Add the flour and stir energetically for 1 full minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
  • Scrape the batter into the prepared pan. Warm the cookie butter slightly for easy swirling. Drop big spoonfuls randomly into the prepared pan. Swirl with a knife or skewer.
  • Bake until batter until center feels almost set.  This should take around 30 minutes.
  • Let cool completely in the pan before lifting out the foil or parchment to remove the brownies. For easier and cleaner cuts, chill in the refrigerator before cutting.

Notes

  • These brownies will keep well for up to 4 days and can be frozen for 1 month.
  • To cut brownies perfectly, remove them from the pan, peel away the foil or parchment, and set them on a cutting board. Use a long serrated bread knife, dipping the blade in very hot water and wiping it on a paper towel between each slice. Trim off the edges of the brownies with long, slicing strokes, then, use the same motion to cut the brownies into squares or rectangles.