乳脂布朗尼曲奇醬糖霜蛋糕

乳脂布朗尼曲奇醬糖霜蛋糕

約16小塊

材料：

布朗尼部份：

1/2杯奶油、3/4杯苦甜巧克力碎片、3 tbsp無糖可可粉

1杯砂糖、2顆蛋、3/4 tsp香草精、1/4 tsp泡打粉、1/2小匙塩

1杯低筋麵粉

曲奇餅乾醬糖霜部份：

3 tbsp室溫軟化奶油、3 tbsp曲奇餅乾醬（花生醬亦可）

1/2 tsp香草精、1杯糖粉、1大匙牛奶

做法：

布朗尼部份：

烤箱預熱180度，取一9x9方型烤盤並噴上烤盤油備用

取一小鍋以中小火融化奶油、巧克力、可可並拌至滑軟

離火拌入砂糖使充份融化

待涼，將蛋分次加入拌勻，加香草精、塩

最後放入乾料拌勻，倒入烤盤烤約20-25分，放涼備用

曲奇餅乾醬糖霜部份：

將奶油、曲奇餅乾醬、香草精、糖粉拌勻，拌入牛奶

將曲奇餅糖霜平舖於布朗尼蛋糕上，切小方塊即可享用

 Fudgy Brownies with Cookie Butter Frosting

yield: 16 small squares

Ingredients:

For brownie:
1/2 cup butter
3/4 cup semi sweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup all purpose flour

for the cookie butter frosting-
3 tablespoons softened butter
3 tablespoons cookie butter {or peanut butter}
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon milk

Directions:

For the brownie:

Preheat oven to 180 degrees. Spray a glass 9×9 square pan with non stick cooking spray and set aside.
In a small pot, melt butter, chocolate chips and cocoa together over medium low heat, stirring until smooth.

Remove from heat and stir in sugar. Stir in eggs, 1 at a time and vanilla.

Gently stir in all dry ingredients until just incorporated.

Pour into prepared pan and bake 20-30 minutes or until just set. Set aside to cool.

For the frosting:

Stir butter, cookie butter, vanilla and powdered sugar together until a thick paste forms. Stir in milk carefully and then mix vigorously to smooth out any lumps. Spread over brownies, cut into bars and serve.