You guys....This is my last. ever. Secret. Recipe. Club. post! What?!?!!?! The club is closing it's doors and so I wanted to go out with an epic dessert. I mean, let's be real that dessert is my THING. As much as I'd like to be healthy, my sweet tooth really steers me toward those cookies and chocolate bars by the time 10am rolls around. Not that I eat chocolate for breakfast. Haha. Ha. I mean, no, definitely not!
For this month, I was paired up with Sarah from Well Dined. I love this blog! How cool is it that Sarah is a restaurant foodie and an avid homecook. Sarah also mentioned that she is constantly working on her writing and photography skills. Yup. Me too! My photography skills are improving I think. Writing skills? Welllll, just take a look at the previous paragraph and you can be the judge! Also, I overuse exclamation points.
Sarah claims she is not much of a baker, but you wouldn't guess it from the photos that she took of her brownies. They look delicious! I didn't have peanut butter on hand for this recipe, but I did have cookie butter. Pumpkin cookie butter. Yup, I said it! The only drawback is that cookie butter has a slightly different consistency than peanut butter AND I didn't realize there were cookie chunks in it until I was already making the recipe. BUT I followed Sarah's instructions anyway and everything turned out so well!
Now if you don't have a serious sweet tooth like I do, I would definitely recommend that you check out some of Sarah's other recipes, such as the Tabbouleh, Zucchini Pizza (Yes, please!), or the Slow Cooker Parmesan Tomato Soup. (I just noticed all of these recipes are vegetarian. I'm not a vegetarian by any means, but really, these are the recipes I'm truly interested in! It's not easy being green!)
Salty Pumpkin Cookie Butter Brownies
from Well Dined
makes 16 brownies
For the Pumpkin Cookie Butter layer:
- 4 tablespoons salted butter, melted and cooled
- 1/2 cup confectioner’s sugar
- 3/4 cup pumpkin cookie butter (or plain cookie butter)
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Brownie layer:
- 1/2 cup unsalted butter, cut into small pieces
- 2 ounces unsweetened Baker’s chocolate, coarsely chopped
- 4 ounces semisweet chocolate chips (2/3 cup)
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2/3 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- flaky sea salt (optional)
1) Preheat oven to 325 degrees F. Use butter or cooking spray to coat an 8x8 square baking dish. Line the dish with 2 sheets of parchment paper to assist with lifting the brownies out later.
2) Make the cookie butter batter: In a medium bowl, add the melted butter, confectioner’s sugar, cookie butter, salt, and vanilla. Mix until combined.
3) Make the brownie batter: In a large heat-proof bowl, combine the butter and chocolates. Place in the microwave and heat for 10-15 seconds at a time. Stir the chocolate together in between microwave intervals. When the chocolate and butter is mostly melted, stir the mixture to allow the residual heat to melt the remainder of the chocolate. Let cool for a minute or two.
4) Stir the sugar into the chocolate mixture.
5) Add the eggs to the batter and stir to incorporate.
6) Pour in the vanilla. Then add in the flour, baking powder, and salt. Fold to incorporate all the ingredients.
7) Pour the batter into the prepared baking dish and make sure it is spread evenly.
8) Drop large spoonfuls of the pumpkin cookie butter mixture on top of the chocolate batter. Use a knife or a spatula to gently swirl the two batters together.
9) Bake until a toothpick that is inserted into the middle of the brownies comes out clean, or with only a few crumbs, about 40-45 minutes.
10) Allow the brownies to cool slightly in the pan, about 15 minutes. Use the edges of the parchment paper to lift out the brownies. Allow them to cool completely on a wire rack. Once cooled, cut into 16 squares.
11) Optional: Before serving, sprinkle the brownies with flaky sea salt.