Fudgy, rich, chocolatey, and loaded with cookie butter flavors, these Cookie Butter Brownies are my new favorites. They’re easy to make, and with a tasty cookie butter swirl baked right in, you get cookie butter flavor in every bite. This easy brownie recipe is delicious, different, and loaded with flavor!

stack of brownies

I love brownies, and when the recipe is as unique and delicious as this one, I might just eat more than I ought to! 

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These are the perfect brownie, and I made batches and batches of them just to perfect the recipe. There’s a great balance between the fudgy brownies and the cookie butter flavor, and you don’t even need to ice these squares because the cookie butter swirl looks so pretty! We packed some of these up along with thermoses of hot chocolate when we went snowshoeing, and it was a welcome treat!

Cookie Butter Brownies

I love this recipe, and you don’t even need a mixer! You can melt the chocolate in the microwave, and then just use a sturdy wooden spoon or spatula to mix the batter. They bake in a 9×9-inch pan, and if you line the pan with parchment paper, you can just lift out the whole batch and cut them when ready. 

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Cookie Butter Brownie recipe

Brownies also freeze like a dream. I’ll often make 2 batches – one to eat and one to freeze! Everybody thinks I’m a kitchen goddess when friends drop by unexpectedly and I whip out a batch of homemade brownies to serve; from the freezer! 

a brownie with swirled cookie butter on top

Why I love this recipe

  • These brownies are moist, rich, chocolatey, and the cookie butter swirl on top adds the perfect touch of cookie butter flavor!
  • They’re so simple to make and you don’t even need a mixer! Just a bowl and a sturdy wooden spoon for mixing.
  • This brownie recipe cooks in about 30 minutes – serve them still warm with a scoop of vanilla ice cream. Heaven!
ingredients to make brownies with cookie butter

Gather these ingredients

  • Butter – I use unsalted butter. If you use salted butter, don’t add the ¼ teaspoon salt to the batter.
  • Semi-sweet chocolate – Use chocolate chips for easy and quick melting.
  • Granulated sugar
  • Dark brown sugar – This has extra molasses in it which adds more depth of flavor.
  • Vanilla extract – Pure or artificial extract.
  • Eggs – Large eggs.
  • Cocoa powder – Dutch process cocoa powder has a deeper chocolate flavor, but any unsweetened cocoa powder will work.
  • All-purpose flour
  • Salt
  • Cookie butter – I get mine from Trader Joe’s but any brand will work.
how to make brownies

How to make the best Cookie Butter Brownies

  1. Preheat your oven to 350-F and line a 9×9-inch pan with parchment paper and set it aside.
  2. Melt the butter and the chocolate in a saucepan or in a microwave-safe bowl in the microwave heating for 20-second intervals until melted and combined.
  3. Stir in the white and brown sugar while the chocolate-butter mixture is still hot.
  4. Add the eggs, one at a time, mixing well between each addition. 
  5. Add the salt and vanilla extract and mix well.
  6. Stir in the cocoa powder and flour into the egg mixture until it’s an even, thick batter.
  7. Transfer the brownie batter to the prepared pan and smooth it out into an even layer.
  8. Heat the cookie butter in a microwave-safe bowl for 20-30 seconds to soften it. It should be runny.
  9. Drizzle the cookie butter over the top of the brownie batter, using a knife to swirl the cookie butter into the brownie butter. Don’t overmix! You want nice, big swirls.
  10. Bake the brownies for 30-35 minutes at 350-F or until an inserted toothpick or knife comes out clean.
  11. Cool the brownies on a wire rack, then lift the parchment paper out of the pan and transfer the brownies to a clean cutting surface.
  12. Cut into squares and serve!

Tips & substitutions

  • Don’t overmix the batter. Mix the brownie batter until just combined.
  • It can be tricky to get the perfect cookie butter swirl. Don’t make your swirls too small, or too deep, for the best results.
  • Brownies are cooked when an inserted knife or toothpick comes out clean.
  • To get perfectly cut edges on your brownies, chill the brownies thoroughly first, or even partially freeze them. Then cut and your cuts will be perfect.
thick brownies

Serving suggestions

I never need an excuse to eat brownies, and whether they’re for a snack or dessert, they’re always delicious. I love serving these brownies with a scoop of ice cream, but they’re also the perfect choice to add to a dessert or snack board. Or, put out a platter of these on game day and watch them disappear!

plate of Cookie Butter Brownies

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze these brownies. Package them in a freezer-safe container or plastic bag and freeze for up to a month.

a bite of Cookie Butter Brownie

Check out these awesome brownie recipes while you’re here

Cookie Butter Brownie recipe
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Cookie Butter Brownies

Fudgy, chocolatey, and with an irresistible cookie butter swirl, these Cookie Butter Brownies are going to be your new favorite! Makes 16 small brownie bites or 9 large brownies.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16
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Ingredients
 

  • ½ cup unsalted butter
  • ½ cup semi-sweet chocolate
  • ¾ cup granulated sugar
  • ¼ cup soft dark brown sugar
  • 1 teaspoon extract
  • 2 large eggs
  • cup cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup cookie butter, we buy at Trader Joe’s

Instructions
 

  • Preheat your oven to 350°F. Line a 9×9 square pan with parchment paper and set aside.
  • Melt butter and chocolate in a medium saucepan or microwave-safe bowl. Heat on low heat and stir with a wooden spoon or rubber spatula until melted and combined.
  • If using microwave: melt in 20-second increments, stirring.
  • Stir in the sugars while the mixture is hot.
  • Add eggs; beat until well combined, followed by the salt and vanilla.
  • Add cocoa powder and flour into the egg mixture and mix until it’s a thick batter.
  • Spoon the cookie butter into a small microwave-safe bowl, and cook for 20-30 seconds to soften the cookie butter. It should be runny.
  • Pour the batter into the prepared pan. Drizzle cookie butter on top of the brownie batter, using a knife to swirl the cookie butter around to make a swirly pattern. Do not over mix!
  • Bake the brownies for around 30-35 minutes or until a knife inserted into the pan comes out clean.
Cuisine: American
Course: Dessert
Calories: 224kcal, Carbohydrates: 26g, Protein: 3g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 47mg, Potassium: 76mg, Fiber: 1g, Sugar: 18g, Vitamin A: 210IU, Calcium: 14mg, Iron: 1mg
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