It’s true, people love brownies AND cookies, so smashing them into one entity was bound to happen.
The brownie + cookie mash-up has been a favorite for a while. Usually, it’s a brownie with a marbled chocolate chip cookie topping. Sometimes, it is a two-faced cookie that’s half brownie, half cookie.
For this version, the cookie component is added as a layer of gooey cookie butter. Cookie butter is like a nut butter, but made of spiced cookies. Think of ground up gingerbread turned into a creamy spread. Europeans have been smothering cookies, often called “speculoos,” on their baguettes for ages, while we Americans were still using plain old peanut butter. Well, now we’re going to take the best of an American classic, and the best culinary European invention sold at your local grocery store, and turn them into an edible brookie delight!
There’s nothing better than spreadable cookies, and having a thick layer stuffed inside of your brownies is way more satisfying than a few dollops of cookie batter on top of a traditional brownie.
These brownies take a little extra time because of the required chilling and cooling period, but it only increases the anticipation for that first gooey bite! Prepare them in advance so you can have them on hand when a craving hits.
Cookie Butter Bookies Edible Recipe:
Prep time: 1.5 hours
Cook Time: 30 minutes
Yield: 16 brownies (2″ x 2″)
- 8″ x 8″ cake pan
- parchment paper
- 1 heatproof/microwavable bowl
- 1 whisk
- 1 ½ cups Cookie Butter Spread (Speculoos)
- 1 stick (110g) butter/Cannabutter at room temperature (see note)
- 1 ¼ cup Dark Brown Sugar
- ¼ tsp Salt
- 3 Eggs, room temperature
- 1 cup All-purpose Flour, sifted
Note: Adjust the potency of this dessert by moving the ratio of regular butter to cannabutter. For instance, use a half-stick of cannabutter and a half-stick of regular butter for a less potent cookie.
- Line your 8×8 pan with parchment.
- In a small pot, warm the cookie butter over low heat. You only need to warm it so it is pourable.
- Pour the melted cookie butter into your parchment-lined pan. Use a spatula to help get every good drop into the pan.
- Place the pan in the freezer and chill for at least 1 hour, until solid enough to remove easily from the pan.
- Once it is solid, lift the parchment, removing the frozen layer of cookie butter. Return the layer of cookie butter to the freezer while you proceed with the brownie process.
- Line the pan again with parchment.
- Preheat oven to 350°F.
- Place the chocolate and butter in a heatproof bowl.
- Melt the chocolate and butter together. You can do this in a microwave in 30-second bursts, making sure to stir the chocolate in between each session. Stirring is important! Otherwise the chocolate will burn.
If you don’t have a microwave or prefer a gentler method, rest the bowl over a pot of water. Heat the pot on the stove over medium-low heat, and stir until all is melted evenly. Remove from heat.
- In a separate bowl, whisk together the eggs, sugar, salt. Whisk this mixture into the bowl of chocolate.
- Sift the flour, and whisk it into the chocolate mixture.
- Pour half of the brownie mixture into your pan. Smooth it into an even layer.
- Take your frozen layer of cookie butter out of the freezer. Peel the parchment off and place the layer into the pan, evenly over the brownie mixture.
- Pour the remaining brownie mixture over the frozen cookie butter, smoothing out the top to a nice even layer.
- Bake for 30 minutes.
- Let the brownies cool for 1 hour before slicing.
These brookies will keep well in an airtight container for up to a week.