Ingredients
Brownie cookies
bitter chocolate
120g
4.20oz
0.48cup
8tbsp
butter
30g
1.05oz
2tbsp
egg
1pc
sugar
90g
3.15oz
0.36cup
6tbsp
flour
90g
3.15oz
0.36cup
6tbsp
baking powder
3g
0.11oz
0.20tbsp
The cream
butter
50g
1.75oz
3.35tbsp
powdered sugar
20g
0.70oz
1.34tbsp
cream cheese
120g
4.20oz
0.48cup
8tbsp
Method
The cookies
- Put the chocolate and butter in a water bath or in the microwave, melt, stirring constantly until combined, and leave to cool.
- Whip the egg with sugar until fluffy. Combine with cooled chocolate mass.
- Sift the flour, add the baking powder, and add it all in parts to the chocolate mixture.
- The dough is sticky; cover it with cling film, and refrigerate for at least 15 minutes.
- Roll the balls of the same weight, put them on parchment, slightly flatten the top, and bake.
- Bake for 15 minutes at 356F (180C).
- The main thing is not to overdo it in the oven - the cookies should be covered with a crust, and inside remain soft and tender.
The cream
- First whip the butter at room temperature with powdered sugar, and then add the cream cheese.
- Leave the cream in the fridge for 30 minutes before applying.
- Put it in a pastry bag, pipe it onto cookies.
- Glue the halves, and enjoy!
