Recipes: Chocolate Brownie Sandwiches
Chocolate Brownie Sandwiches by Mercy Fenton
These brownie sandwiches are rich, sweet and delicious. They are easy to make and fun to do with any young people in the house," writes Mercy Fenton in her weekly column.
"It is easy to change the cookie dough icing to caramel flavour by replacing some of the cream with caramel. The addition of toasted hazelnuts to the brownie mix would also add super texture and delicious flavour."
113 g butter
252 g 53% chocolate drops
175gr granulated sugar
100 gr light brown sugar
3 free-range eggs - beaten together
1 tsp. vanilla essence
220 gr cream flour
25gr cocoa powder
1 tsp. baking powder
¾ tsp. salt
1 tsp. bread soda
Brownies
- Put the chocolate and butter to melt over a bain-marie of barely trembling water. Once melted, stir together until smooth and remove from the heat.
- Sift together the flour, cocoa, baking powder, bread soda and salt.
- Once the chocolate mixture has cooled add the eggs, vanilla and sugars, mix well to combine to a smooth paste.
- Add the flour mixture and combine well without over mixing. Chill the mix for 30 minutes, so it thickens.
- Once the mix is chilled pre heat the oven to 175C.
- Line two baking sheets with parchment. Weigh balls of dough about 20g each. Then shape into rounds and place on the tray about 2 inches apart.
- Bake for eight to ten minutes until the outsides just rise but the centre is still soft.
- Use a steel ring or cookie cutter to nudge and shape the warm dough into a nice circle (otherwise you may need to trim once cool).
- Once cool pipe a swirl of the icing on every second cookie then gently push together.
170gr butter (ideally unsalted)
100gr soft light brown sugar
300 gr icing sugar (sifted)
65gr flour ( heat treated)
1 tsp. vanilla essence
60gr cream
- To heat treat the flour, spread onto a clean dry baking tray. Bake at 150C for five to eight minutes, check every two minutes with a digital thermometer. Also gently moving so you don’t have charred edges.
- Stir the flour each time you check the temperature and rotate the pan in the oven. Bake until the temperature reaches 80C and then remove from the oven and cool completely.
- Once cool sift 65gr of the flour with the icing sugar. Set aside.
- In the bowl of an electric mixer, using the spade attachment - beat the butter and brown sugar until light and fluffy. to scrape down the sides and the base occasionally.
- Add the sifted icing sugar in two or 3 additions, mixing on low initially after each addition then turning to high.
- Once all the icing sugar is added add the vanilla and salt and beat on high speed until soft and light, about one minute.
- Finally add the cream, a tablespoon at a time until you get a soft consistency that will still hold its shape when piped.
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