I seriously want to cry. TONS of pictures from my DSLR are gone, and I have no idea how it happened. I cooked and baked my butt off this past few weeks and now I barely have anything to show for it 🙁
Luckily, I took a few pics with my phone, so at least I have something. Especially a pic of these…because I’d hate for you to miss out on how awesome these treats are.
These were a HUGE hit, both at home and at work! And having the rest of the jar in the pantry is proving to be very dangerous…
Fudgy Brownies with Cookie Butter Frosting
from Lauren’s Latest
1/2 cup butter
3/4 cup semisweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup AP flour
for the cookie butter frosting:
3 tablespoons softened butter
3 tablespoons cookie butter (I used Speculoos from Trader Joe’s – you can also use Biscoff)
1/2 teaspoon pure vanilla extract
1 cup confectioners’ sugar
1 tablespoon milk
mini chocolate chips
Preheat oven to 350 degrees. Spray a 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, one at a time, then vanilla. Gently stir in all dry ingredients until just incorporated. Pour into prepared pan and bake 20-30 minutes or until just set. Set aside to cool.
Mix softened butter, cookie butter, vanilla and powdered sugar together until a thick paste forms. Add milk slowly while mixing to smooth out any lumps. Spread over brownies, cut into bars and serve. Sprinkle with mini chocolate chips if desired.