Do you know what day it is? Yes, it is hump day, but that’s not what I’m talking about. Today is my two year blog-o-versery! TWO YEARS! When I started this blog I hoped it would have longevity, but didn’t know how long I would last; sometimes my level of commitment isn’t so great.
Two years seems like so long ago, but has flown by! I feel like I’m finally getting the hang of the blogging situation and have a respectable number of viewers. Those first few months were only friends and family and now it’s crazy to thing strangers read this blog! In two years I have amassed over 100,000 views; WOW!
Two years has brought quite a bit of improvement, at least better photography! Those beginning photos are quite horrific. I would like to think my writing and fluidity has improved; I doubt my proofreading skills have…
Here are some delightful brownies to hopefully ring in another 2 years of blogging! These are probably the best brownies I’ve ever made! There are 28 brownie/bar recipes on this site and I’m telling you, this one is definitely in the top 3!
The brownies are super rich and fudgy; not cake-like at all. The cookie butter truffles are fantastic little nuggets to sink your teeth into! Confession time – I bought a jar chocolate/cookie butter swirl months ago from Trader Joe’s and have been eating it by the spoonful, I thought it was time for some appropriate adult behavior, so I used it all up here! Please celebrate my blog-o-versery with me and bake these brownies!
Two Years Ago – Salted Caramel Chocolate Cupcakes
Cookie Butter Truffle Brownies
Adapted from Bakergirl
Yield – 16 pieces
1/2 cup cookie butter (I used Trader Joe’s Speculoos Cookie & Cocoa Swirl)
1/2 cup powdered sugar
12 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt
1/2 tablespoon water
1 teaspoon vanilla
1/2 cup flour
3/4 cup chocolate chunks + more for the top
- Preheat the oven to 350 ˚F and line an 8×8” pan with parchment paper. Liberally spray the parchment paper with Baker’s Joy.
- Mix together the cookie butter and powdered sugar until no longer sticky. Roll into 10 balls and place in the freezer until you’re ready to use.
- Brown the butter in a small saucepan on the stove. The butter should be a deep amber color. Set aside to cool slightly.
- In the bowl of a stand mixer with a paddle attachment beat together the browned butter, sugar, and cocoa powder until well combined. Beat in the salt, water, and vanilla. Beat in the eggs one at a time. Scrape the bowl as needed.
- Turn the mixer off and add in the flour and chocolate chunks. Beat on the lowest speed until just combined.
- Pour the mixture into the prepared pan. Place the cookie butter truffles throughout the dough and press down. Sprinkle some more chocolate chunks on top.
- Bake for 25-30 minute or until a toothpick inserted comes out clean.
- Cool completely before cutting.