Updated: Jan 14
Nothing beats a good ol' soft and chewy brownie sandwich with a delicious salty whipped caramel center. As some readers may have already picked up on this, I am not much of a talker unless if some insights on how baking works needed to be discussed. This is a pretty straight forward cookie that anyone can make and if you haven't already tried it, I say get on with it!!!! :) I can eat this cookie for breakfast, lunch and dinner and start all over again the next day and my husband have definitely witnessed it all because he took part in it too! ^_^
Brownie Crinkle Cookies Makes 10 x sandwiched cookie 200g Dark Coverture chocolate (70-80% Cacao) 125g Unsalted butter, diced 160g Caster sugar 90g Tightly packed light brown sugar 100 g Eggs (2 eggs) 140g Plain flour 30 g Dutch Cocoa Powder 6 g Baking Powder 2 g Salt
Note: If you are unable to find the specified chocolate, they can be replaced with any other chocolate. Use Coverture and higher cacao content chocolate for best eating quality.
Whipped Caramel Filling
180g Castor sugar
40 g Water
130 g Whipping cream
175 g Unsalted butter, cubed
5 g Sea Salt Flakes
For the brownie cookie
1. Melt the chocolate and butter together in a bowl large enough to sit over a simmering pot of water and maintain the chocolate mixture at 50°C. Ensure that the base of the pot is not in contact with the water as this can cause the base of the chocolate to burn.
While the chocolate is melting, place the eggs with the castor sugar and brown sugar over a stand mixer bowl fitted with a whisk attachment. Whisk until the mixture is light and airy. The process takes around 2 to 5 minutes. Incorporating air into the brownie mixture helps gives that crackle effect on top after the cookie is baked.
2. Once the chocolate mixture are melted and is sitting at the correct temperature, add to the egg mixture and whisk until they just come together, then add in the sifted dry ingredients (plain flour, cocoa powder, baking powder) and salt. Continue to mix over low speed until homogenous.
The mixture will start to thicken at this point. With the help of a ice cream scoop, scoop a generous scoop of the brownie levelling off the excess and drop the brownie mix onto a baking tray lined with parchment paper leaving around 40mm gaps between each scoop as the brownie will rise and spread during baking.
3. Place the tray of brownie into the pre heated oven at 170°C for approximately 12 to 14 minutes. Once the cookie are baked, remove from the oven and gently flatten with a flat spatula. Leave the cookie to slightly cool on the tray before transferring over to the wire rack to fully cool.
Different size scoop will yield different amount of cookies and have a slightly different baking time. ( I am using a 45 mm diameter ice cream scoop)
While the cookie is cooking, proceed to preparing the whipped caramel filling.
Note: It is recommended to bake one tray of brownie cookies at a time for even baking.
For the Whipped caramel
This is by far one of my most favorite filling for anything and everything. When whipped at room temperature, the caramel is light and airy. Let it cool in the fridge, you get this set almost ganache like consistency caramel that is absolutely delicious!
1. Place the water and sugar in a deep saucepan and gently stir to combine, ensuring that there is no tiny granules of sugar on the side of the pot. Brush the side with a brush that has been dipped in some clean water if necessary.
Place the pot over medium heat and cook the sugar mixture until it starts to turn into light amber in color.
Meanwhile, place the cream into a separate pot and bring to a mere simmer over medium heat. Once the cream starts to simmer, turn the heat off and set aside until the caramel is ready.
When the sugar have come to a caramel, turn off the heat and gradually stream in the hot cream while whisking to deglaze. Gently whisk until well combined. Remove the pot from the heat and then add in a few pieces of the butter at a time and whisk until all the butter has been incorporated.
2. Transfer the hot caramel into a stand mixer bowl and place in the fridge for a 30 minutes to an hour to fully cool.
3. When the caramel has cooled, fit in a whisk attachment to the mixer, add the sea salt flakes and begin to whisk the caramel over medium to high speed until it starts to increase in volume and starts to turn light brown in color. Due to the high amount of butter in the caramel, the butter as it sets will help for it to be whipped.
You want to whip the caramel into a pipeable consistency.
Note: Ensure that the caramel is as cold as possible but not solid hard. When you whisk at first it will look like it is merely softening but keep going and the caramel will start to aerate.
Match the brownie cookie to similar pairs. Pipe the whipped caramel in one of the cookie at the center leaving 0.5 cm gap from the edges, place another brownie cookie on top and gently twist and press until the filling comes level with the edges. Place the sandwiched brownie cookie in the fridge until the whipped caramel firms up again, then serve.
Filled brownie cookie can be stored in the fridge to up to a week. I like this cookie served cold but it can be served at room temperature as well.