The other week, on a miserably rainy day, I was craving brownies something crazy. Thick, super chewy brownies. Because there are some times when a girl doesn’t want a melt-in-your-mouth brownie, but a really chewy brownie with a delicious bite.
So instead of making dinner, I made these awesome cocoa brownies, with milk chocolate chips.
They were perfectly thick, chewy, and hit all the right spots. But as I was pulling them from the oven, I glanced over and saw the jar of Speculoos paste (cookie butter) on the counter. And realised I most definitely should have swirled some of that in. Because Speculoos + chocolate together are heaven.
So the next night, as soon as I got home from work, I made a second batch of brownies. And I swirled heaped tablespoons of Speculoos through the batter, which baked up as thick pools of cookie butter goodness.
My boyfriend bemoaned that we’re going to Jamaica in a few weeks. We’re supposed to be staying skinny. You’re killing us with all these brownies, two nights in a row.
But I didn’t care. It was raining out, and I had a plateful of Speculoos brownies. All to myself.
P.S. I made some changes to the blog that I’m so excited about! Have you seen it yet? There’s a new theme that is so much easier to navigate. And the new mobile site is much more responsive, easier to view and has an awesome menu that’s going to make your life so easy! Hope you love it, can’t wait to hear what you think. X
- 150g unsalted butter, cubed (5.4 oz)
- 1¼ cups sugar
- ¾ cup cocoa
- ½ tsp salt
- ½ tsp vanilla
- 2 eggs
- ½ cup plain flour
- ½ cup Speculoos, Cookie Butter or Biscoff
- Preheat the oven to 170 C (325 F) and grease and line an 8x8 pan with baking paper.
- Put the unsalted butter in a heatproof bowl set over a pot of simmering water. Once it melts, add the sugar, cocoa, salt and vanilla.
- Stir every so often, until the mixture combined.
- Remove the bowl from the heat. Add the eggs, one at a time, beating well with a wooden spoon or spatula between each addition.
- Add the flour and mix it in until it clears. Then beat the mixture vigorously for 40 strokes.
- Pour the batter into the prepared pan and smooth out the top. Drop tablespoons of Speculoos around the the batter and swirl in with a knife.
- Bake for 20 - 25 minutes, until the center is set and a toothpick inserted has moist crumbs. Serves 9 - 12.
- Happy baking!
Adapted from Alice Medrich’s Chewy, Gooey, Crispy, Crunchy.