Foodie Fridays: Speculoos Cookie Butter Brownie Recipe

Have you
ever tried the Speculoos Cookie Butter from Trader Joes? If not, I suggest you try it out. I’ve used it on toasted banana bread, or
straight from the jar. It’s just that
good! Thinking to myself, what else can I use this jar of yummy goodness for? I googled and came across a brownie recipe
from Bake at 350. I believe Speculoos is
the same as the speculoos, which I had, so I tried it, and my brownies turned
out GREAT!!! I used the Speculoos Crunchy Cookie Butter this time.

This is the brownie after I re-heated in the oven

I tweaked
Bake at 350’s recipe a little because hers seemed, to me, to have too much
sugar. After tasting mine, I realized I
made the right decision. Two cups of
sugar is way too much!

This recipe made roughly 15 brownies.

Speculoos Brownies Recipe

For
the Speculoos swirl:
1/2 cup Speculoos Spread
4 ounces cream cheese
1 TBSP sugar
1 egg

For
the brownies:
1 cup Hershey’s Unsweetened Cocoa Powder
1 tsp. kosher salt
1/2 tsp baking powder
1 & 1/2 sticks unsalted butter
1 1/4 cups sugar (ADD MORE IF YOU LIKE SUPER SWEET BROWNIES)
1 TBSP vanilla
3 eggs
1 cup flour

Preheat oven to 325. Grease a 9 x 13″
pan.

Beat the all of the ingredients for the Speculoos swirl until well
combined. Set aside.

Combine the cocoa, salt and baking powder, set
aside.

In a medium saucepan, melt the butter over low
heat. Turn off the heat; add the sugar and stir to combine. Return
to the heat until it’s hot again, but not bubbling.

Remove from heat. Stir in the cocoa mixture. Whisk in the eggs and
vanilla until smooth. (For this part, I removed the ingredients and
placed it all in my KitchenAid stand mixer because I am lazy .:lol:.)