Brownie Sandwich Cookies With Salted Buttercream Filling
Adapted from Donna Hay magazine
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350g/12 ozs. dark chocolate, chopped
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50g/1.7ozs Lindt caramel chocolate, broken into chips (or their caramel and sea salt if you can get it)
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40g/1.5 ozs butter
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2 eggs
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2/3 cup (150g) caster superfine sugar
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1 teaspoon vanilla extract
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1/4 cup (35g) plain all purpose flour
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1/4 teaspoon baking powder
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Cocoa for dusting at the end (optional)
Salted caramel buttercream filling
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1/4 cup caster or superfine sugar
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2 tablespoons water
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1/3 cup cream
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175g/6ozs unsalted butter, at room temperature
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1.5 teaspoons salt
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2 cups icing or powdered sugar, sifted
Step 1 - Place the 350g or 12 ozs of chocolate and butter in a microwave proof bowl and heat for 60 second bursts at 50% power being careful to stir between times. Or melt in a saucepan on low heat making sure not to burn the chocolate.
Step 2 - Place the eggs and sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk for 15 minutes until pale and creamy. Stir through the flour, baking powder and chocolate mixture as well as caramel chocolate chips until combined and allow to stand for 10 minutes. Preheat oven to 180C/350F.
Step 3 - Spoon tablespoons of the mixture onto a baking parchment lined baking tray at least 2 inches apart. Bake for 8-10 minutes until puffed and cracked on top. Cool completely on trays (they are delicate to move when they are hot).
Step 4 - While the brownie cookies are cooling make the salted caramel frosting. In a heavy bottomed small saucepan, dissolve the sugar into the water and then increase heat to medium and allow to turn a golden caramel colour-it will take about 5 minutes to reach the desired colour (but don't forget that caramel still cooks a little after taken off the heat). Add the cream and salt to the caramel and stir well to combine as the caramel will naturally harden and pool together. Allow to cool completely (or place it in a small metal bowl in the fridge or freezer to hurry it along).
Step 5 - In the bowl of an electric mixer fitted with a beater attachment, beat the butter for 5 minutes until pale and fluffy. Turn down the speed to low and add the sifted icing or powdered sugar and beat for 3-4 minutes. Then add the cooled salted caramel and beat until smooth. If it is too liquid, place in the fridge, I found it just right to use on the cookies. Spoon one brownie cookie with the salted caramel frosting and then sandwich on top with another cookie. Sieve cocoa on top if desired.