Brownie sandwich koekje met vanille crème.
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Nederlands (Dutch)
Sometimes you have these cravings, especially as a woman in the period of the month.
Its not like this for everyone, but I think I speak for a lot of us when I say that this craving is mostly chocolate!
Well I really wanted to satisfy this craving, so I went baking.
I am that kind of person that likes brownie crusts, and I’m probably not the only one right? So what better then brownie cookies?
And no don’t worry they will not be crispy all the way trough. No they will be soft and slightly fudgy on the inside and have this nice and thin crisp on the outside!
Of course I had to take an extra mile! And made them into sandwich brownie cookies, with a vanilla cream in the middle. Yummy!
The cookies are really delicious on its own but the vanilla cream really brings them to another level!
So who wants cookies?
Ingredients:
brownie cookies:
- 120 gr pure chocolate
- 50 ml sunflower oil
- 140 gr white caster sugar
- 80 ml water
- 130 gr flour
- 30 gr cocoa
- ½ tsp baking powder
- ¼ tsp salt
butter cream:
(make sure everything is on room temperature)
- 58 gr unsalted vegan butter
- 120 gr powdered sugar
- 30 ml whip-able vegan whipped-cream
- 2 tsp vanilla extract
- salt tot taste
preparation cookies:
Preheat the oven on 180 degrees and line a baking sheet with parchment paper.
Melt the chocolate with the sunflower oil, you can do this au bain marie or in the microwave. And set aside to cool a bit.
Meanwhile mix the sugar with the water in a pan, and heat it up until it’s dissolved. Keep the water sugar mixture under a cooking point if it starts bubbling its will caramelize and you don’t want that. You just need tot dissolve the sugar.
While that cools down a bit, put the dry ingredients in a bowl; the flour, cocoa, baking powder and salt.
Then pour the dissolved sugar with the chocolate and mix it trough. And pour that in the bowl wit the dry ingredients and mix until you get a thick batter.
It should be a thick brownie batter somewhere in between brownie batter and cookie dough.
Don’t leave it on the counter to cool completely but try to form balls when it’s still a bit warm.
If done right you can mold them a bit, and it should not be sticky.
Put them on the baking sheet and press them a little to a disk.
Bake them for about 8 – 10 minutes.
Until the outside looks nice glossy and crisp!
And leave the brownie cookies to cool completely when you take them out.
Butter cream:
Whip the butter until it’s nice and creamy.
Mix in half of the vanilla and whipped cream and a little bit of salt.
Pour in the sugar bit by bit and add the remaining vanilla and whipped cream.
Keep whipping until it’s a nice and smooth consistency. If there is to much air bubbles in the butter cream try to smooth it out with a spatula to the sides of the bowl.
When the brownie cookies have cooled down, you can spread on the butter cream or pipe it on with a nozzle and a piping bag. Then put on another cookie an viola!
Note: you can save the cookies and the butter cream up to a week separate from each other. You can store the cookies on room temp and the butter cream in the fridge. I recommend to pipe on the butter cream short before serving. Make sure the butter cream is on room temperature when in the fridge because piping will not go that easy when the butter cream is to cold.
