Description
Indulge in these decadent brownie sandwich cookies filled with creamy salted dark chocolate buttercream.
Ingredients
Scale
- 1 cup (170g) caramelized white chocolate, chopped
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (130g) all-purpose flour
- ½ cup (50g) cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- Flaky sea salt (for topping)
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (90g) dark chocolate, melted and cooled
- 1 tsp vanilla extract
- ¼ tsp salt
- 1–2 tbsp heavy cream (optional, for consistency)
Instructions
- In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla. Stir in flour, cocoa powder, baking powder, and salt for a thick brownie-like dough. Fold in caramelized white chocolate chunks.
- Scoop dough onto a parchment-lined baking sheet and flatten slightly. Sprinkle with flaky sea salt. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the centers are fudgy. Let cool completely.
- Beat softened butter until fluffy. Gradually add powdered sugar, then mix in melted dark chocolate, vanilla, and salt. Add a splash of heavy cream for smooth, pipeable texture.
- Pair cookies of similar size. Pipe or spread a generous dollop of buttercream on one, then top with another to create the perfect brownie sandwich.
- You can devour them now or refrigerate for 20 minutes for a firmer filling.
Notes
- For best results, chill the buttercream before piping.
- Store the cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg