Tuesday, October 23, 2012

Fudgy Brownies with Cookie Butter Frosting

We celebrated Jessie's birthday while she was visiting and she let me pick what to make for the special dessert!  I chose chocolate, for obvious reasons.  And was excited to try out this frosting, which ended up being delicious.  But next time I would double the amount for one square pan of fudgy, gooey brownies.  Seriously.  We needed way more frosting.  For obvious reasons.

Update: Jessie made these again and said that doubling the frosting recipe was perfect.

1/2 cup butter
3/4 cup semi sweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup all purpose flour
for the cookie butter frosting-
3 tablespoons softened butter
3 tablespoons cookie butter, also known as Specaloos
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350 degrees. Spray a glass 9×9 square pan with non stick cooking spray and set aside.
In a small pot, melt butter, chocolate chips and cocoa together over medium low heat, stirring until smooth. Remove from heat and stir in sugar. Stir in eggs, 1 at a time and vanilla. Gently stir in all dry ingredients until just incorporated. Pour into prepared pan and bake 20-30 minutes or until just set. Mine was done right at 20 minutes, but my oven is also hotter than the sun. Set aside to cool.
For the frosting, stir butter, cookie butter, vanilla and powdered sugar together until a thick paste forms. Stir in milk carefully and then mix vigorously to smooth out any lumps. Spread over brownies, cut into bars and serve.

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