Bring it to a boil and whisk it until it's lovely and smooth.
Whisk in the cream and salt to make it...well, creamy and salty.
Lastly, add the peanuts. Toss them around to coat them, then take it off the heat to cool slightly.
Spread the cooled peanuts over the brownie batter. They're going to sink in and become really lovely. Bake them until a toothpick comes out clean.
Buh-bam. You can see some of the peanuts peeking out. Like hey, this isn't all about the cookie butter.
You have to seriously like some brown sugar. Which I do. It supplements the caramel-y nature of the cookie butter. Do yourself a favor and grab a jar of Biscoff spread. When you're done eating it with a spoon, makes some brownies! And stay away from ocelots.
Biscoff Brownies with Candied Peanuts (makes 16 brownies)
1/2 c brown butter, cooled
1/2 c granulated sugar
1/2 c brown sugar
1/3 c Biscoff spread
1 large egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 c all-purpose flour
Candied Peanuts, slightly cooled (recipe follows)
- Preheat your oven to 350º. Grease a 9x9 pan. Set aside.
- In a large bowl, combine brown butter and sugars. Beat them until thoroughly combined and fluffy. Add the Biscoff spread, egg, vanilla extract, baking soda, and salt. Beat until well-incorporated and smooth. Stir in the flour.
- Spread the batter evenly in the prepared pan. Top with the candied peanuts and spread evenly over the brownie batter. Bake 30-35 minutes or until a toothpick comes out clean. Let cool 5-10 minutes before cutting.
3 tbs unsalted butter
2/3 c brown sugar
1 scant tbs heavy cream
1/4 tsp flaky sea salt
1/2 c unsalted roasted peanuts, roughly chopped (If using salted peanuts, omit the 1/4 tsp sea salt)
- Melt butter and brown sugar in a small pan over medium heat. Whisk and bring to a boil until mixture is smooth. Whisk in cream and salt. Turn the heat down to medium-low and add peanuts. Stir to coat the peanuts and remove the pan from the heat.