Cookie Butter Swirl Brownies
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder
1 tablespoon vanilla extract
1 cup (16 tablespoons) unsalted butter
2 1/4 cups sugar
1 1/2 cups Unbleached All-Purpose Flour
2 cups chocolate chips
1 cup Cookie Butter
Preheat the oven to 350°F and lightly grease a 9" x 13" pan.
Crack the eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling. Heating the mixture to this point will dissolve more of the sugar, which will help produce a shiny top crust on your brownies.
Add the butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
Add the flour and chips, stirring until combined.
Spoon the batter into your lightly greased pan and set aside.
Microwave 1 cup of cookie butter in a microwave safe bowl for about 30-55 seconds until slightly liquid. Pour tablespoons of cookie butter in spots all over the brownie then using a toothpick carefully swirl the cookie butter back and forth. Don’t swirl it too much because you want to see the colors swirled on top.
Bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.