Cookie Butter Caramel Swirl Brownies

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5 from 2 votes

Cookie Butter Caramel Swirl Brownies

Delicious fudge brownies with a homemade cookie butter caramel swirl make the perfect dessert or tea time snack.

Course Desserts

Cuisine American

Keyword Cookie Butter Caramel Brownies

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 181kcal

Author Shelby Law Ruttan

Ingredients

FOR THE COOKIE BUTTER CARAMEL

½ cup heavy cream
¼ cup granulated sugar
⅓ cup water
½ cup cookie butter
1 tablespoon corn syrup
⅛ teaspoon salt
⅛ teaspoon vanilla extract

FOR THE BROWNIES

1 cup butter , melted
3 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1½ cup all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt

Instructions

FOR THE COOKIE BUTTER CARAMEL

Add the cream to a small saucepan over low heat, bringing it to a simmer.
Combine the sugar and water in another small saucepan over medium heat and cook without stirring, until amber brown.
Slowly pour the warm cream into the sugar mixture whisking constantly until smooth. Cook for 1 minute.
Remove the saramel from the heat and whisk in the cookie butter, corn syrup, salt, and vanilla until smooth.
Transfer the caramel to a small bowl and let cool for 30 minutes, until at room temperature.

FOR THE BROWNIES

Preheat the oven to 350 degrees F. Prepare a 9 x 13 glass baking dish by lining with aluminum foil. Spray the foil with cooking spray and set aside.
Add the melted butter to a medium sized bowl. Stir in the sugar until combined.
Add the eggs, one at a time, mixing after each addition until well blended. Stir in the vanilla extract and set aside.
In a separate large bowl, combine the flour, cocoa powder, and salt. Fold the wet ingredients into the dry ingredients.
Pour the brownie batter into the prepared baking dish. Spread the batter with the back of a spoon to smooth.
Using a tablespoon, drop 9 spoons of cookie butter caramel on top of the brownie batter.
Drag a butter knife through the batter and caramel to swirl.
Bake for 30 minutes, or until brownies are no longer wet on top. Cool completely before cutting.

Notes

If you do not want to make your own caramel, substitute ½ homemade caramel sauce and heat it up until hot. Stir in cookie butter until smooth. Proceed with recipe.

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