Lately, I've been spending time with my little girl and my husband. Having a baby is an amazing experience but it is also hard. I can't seem to balance out having time for myself and doing everything I need for her, I'm slowly learning how to do it, but of course, it's taking time. I find happiness in baking in my kitchen, baking or cooking up a dish off the top of my head or trying out a new recipe - I haven't gotten to do that much lately, mostly I've been throwing things in the crockpot and leaving. My husband knows I've been having the itch, took the baby and demanded that I find something to bake while he took care of her. I simply have to say best. man. ever.
I have so many things I could make for dessert, S'mores Baked Donuts, Speculoos Apple Tarts, Apple Dumplings, Scones, etc the list goes on. All of which will grace the blog in the coming week but I opened my cabinets and I had chocolate, just sitting there and calling my name. I love boxed brownies, don't get me wrong, but nothing is better than making something from the heart, homemade and from scratch. I pulled out the chocolate and an idea popped into my head - if I was going to make a speculoos apple tart with the actual cookies, why not include speculoos in my brownies since I had the cookie butter?
My love affair with speculoos was started long before we moved to Germany, though Germany has made it far worse. The rising craze for the stuff here is outstanding and fun to say the least because it makes for coming up with new ways to use it, that much for exciting.
I went to town in my kitchen as my husband hovered over me, asking what I was doing. Why I was doing that. Dipping his fingers all over my kitchen, being simply impatient to the final product. I love that he is supportive and wants to learn how to make things. Once they were done, I was over the moon. They came out moist, rich and exploding with flavor.
If I had to do anything different though, I would have swirled the crunchy speculoos cookie butter into the batter instead of swirling it. It would have had far more of an intense flavor and impact on the final product OR I would have food processed speculoos cookies and made a crunchy bottom for the brownie cookies. Either way, there is always a next time to experiment.
Notes: If you want even more chocolate melt down the 7 oz, and add another 5 oz of chopped chocolate into the batter for a chocolate lover's heaven.
Ingredients:
Brownie Cookie (adapted from Bakers Royale)
- 7 oz of chocolate, chopped (5 oz unsweetened, 2 oz semi-sweet)
- 3 tablespoons butter
- 2 eggs
- 2/3 cups sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
Preheat oven to 350º degrees (150º C), line a baking sheet with wax paper and set aside | Recipe makes about 14 one inch cookies. - most likely could have made more if I didn't make them so thick.
Speculoos Cookie Butter
- Crunchy or Creamy - Can be found at your local store or easily made, also known as Biscoff.
- Bowl for melting
Place the 7 oz of chocolate into a pot over low heat and stir until melted. If you have bad lucky with melting chocolate and it burning, take a bigger pot, fill it with water and put the smaller pot into that one. It will keep the chocolate from burning even if you can't watch it while keeping it warm and smooth. I used different chocolates because I personally didn't want anything too terribly sweet, you can use whatever ratio of chocolate you'd like. Once melted, set aside.
In a large bowl, add eggs, sugar and vanilla mix with a stand or hand mixer for 15 minutes - until pale and creamy. (it will be a lighter yellow and creamy looking in texture, this part is important) Add flour, baking powder, and the melted chocolate (this would be where you'd add the extra 5 oz of chopped chocolate to the batter if you want something for the ultimate chocolate lover) - let sit for about 5 minutes.
Spoon 1 tablepsoon of mixture onto wax paper for larger cookies, spread out a bit if possible. If you'd like brownie texture more than cookie, do 1 1/2 tablespoons and don't spread out as much. If you'd like more of a cookie texture, add 1/2 of mixture but spread out a bit more for a cookie feel. I personally wanted the brownie feel still so I made them thicker, which left them moist and delicious on the inside.
Now, swirl cookie butter into batter and bake 8-10 minutes, depending on your oven so keep an eye on these babies.
I loved this recipe and I will be making many changes to it, especially flavors wise. I hope you all enjoy. What's your favorite way to have brownies?
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