I had my first day off in months the other day and was excited to get into the kitchen and bake something, while still in my PJ’s, in the middle of the day on a Wednesday. But when it came to deciding actually what to make, I hit a wall. The fridge was a little bare, the fruit bowl even more so, and nothing on my very long list of baking ideas was standing out to me.
But then I remembered these cookies from Donna Hay magazine a couple of months ago and was instantly inspired. The brownie cookies themselves are super easy to make, as long as you follow the recipe and allow it to rest after mixing it all together. These cookies also spread in the oven so be careful not to place them too close together on the baking tray.
They take next to no time to bake, so keep an eye on them or you’ll end up with crunchy cookies rather than rich and chewy ones, trust me I know! One unfortunate batch ended up on the crispy side when I wasn’t looking.
Of course, I can never stick 100% to a recipe so I changed up the filling from peanut butter frosting to a delicious maple and bourbon buttercream, made with salted butter.
I actually think these brownie cookies would make the perfect ice cream sandwich. Although anything that goes with chocolate would work well here – caramel, coffee, raspberries, coconut, honeycomb, more chocolate – use your imagination!
Related Post: Roasted Cherry Ice Cream Sandwiches
Brownie Cookies with Maple Bourbon Buttercream
Brownie and Cookie combine! A rich and chewy chocolate cookie is sandwiched with a delicious maple and bourbon buttercream. The perfect combination!
- 350 g dark chocolate, chopped
- 40 g salted butter
- 2 eggs
- ⅔ cup (150g) caster (superfine) sugar
- 1 teaspoon vanilla extract
- ¼ cup (35g) plain (all-purpose) flour, sifted
- ¼ teaspoon baking powder, sifted
Maple Bourbon Buttercream
- 125 g salted butter, room temperature
- 1 ½ cups icing sugar, sifted
- 2-3 tablespoons pure maple syrup
- 2 teaspoons bourbon
Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
To make the buttercream, whip butter in the bowl of a stand mixer. Add sifted icing sugar and beat until fluffy. Add maple syrup and bourbon until it’s light and fluffy. Spread half of the cookies with frosting and sandwich with remaining cookies.
Recipe adapted from Donna Hay