Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks


 
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate
Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate

Hi hi! I am just popping on here to share a quick recipe with you - these Cookies and Cream Cookies from the newest gem from Brian Hart Hoffman and the team from Bake From Scratch - The Cookie Collection! The book is a compilation of all their cookie recipes from their magazines (which are amazing and you need to subscribe to if you don’t already get), and is divided into chapters to help you easily find the perfect cookie to fulfill your cookie cravings! I have a couple of recipes in the book, but wanted to share this one with you today as I made them yesterday, and OH MY.

There is a chapter in the book called FOMO (Fear Of Missing Out) Cookies, which is a term I came up with a few years ago to describe the internet’s fascination with particular cookie recipes. Although this particular recipe isn’t in the FOMO section of the book, it absolutely should be. So, as chairwoman of the FOMO council, I’m claiming is as an honorary FOMO cookie, because you’re going to need to stop what you are doing, and make these right now.

These Cookies and Cream Cookies are everything you need in a chocolate cookie. The base is super fudgy, and is made with black cocoa, for an Oreo flavour, and it is jam packed with white chocolate chunks. The cookie is soft and chewy (with the option to bake it a little more for a crispy situation), and the white chocolate and black cocoa is the best combo ever. I used two types of white chocolate (see notes) just to make it a little bit exciting, and I can happily say that these have made their way directly into the cookie rotation. They would be amazing with different types of chocolate (milk would be so good), and the dough is soft and versatile, meaning that it would be perfect to add in some mix-ins, just in case you’re a pretzel or caramel or nuts in a cookie type of person too.

A few wee tips:

  • I used a 2 Tbsp cookie scoop here - they suggest a 3 Tbsp in the book, but I don’t have one, and a 2 Tbsp worked great. I fitted 8 2 Tbsp scoop cookies per baking sheet - a row of 3, then a row of 2, then a row of 3 again.

  • There’s something about mixing fancy chocolate with not as fancy chocolate and I’m all about it. I used 300g Valrhona Orely’s which have vanilla and muscovado sugar in them, and made up the rest of the weight with white chocolate drops. I love using different chocolates in cookies, as it makes each bite different. Bake from Scratch suggests using Valrhona Ovoire 35% baking bars, or Guittard Choc au Lait Baking chips.

  • I like holding back some of the chocolate to pop on the top about 3 minutes before the cookies are finished baking to give some surface chocolate.

  • The dough will be super soft when you finish mixing it - it firms up nicely after an hour or two in the fridge!

  • If you can’t find black cocoa, extra dutched cocoa will work great too.

 

 

Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks

- Makes about 30 cookies -

Recipe reprinted with Permission from “The Cookie Collection” by Brian Hart Hoffman

170g unsalted butter, softened
150g granulated sugar
165g dark brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla bean paste
156g all-purpose flour
65g black cocoa powder
1 tsp baking powder
1 tsp kosher salt
1/4 tsp baking soda
425g chopped white chocolate (see notes)

 

- PROCESS -

Line a rimmed baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the egg and egg yolk, one at a time, beating well after each addition. Beat in the vanilla bean paste.

In a medium bowl, whisk together the flour, black cocoa, baking powder, salt, and baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until combined. Stir in the chopped chocolate.

Using a 2 or 3 Tbsp (I used a 2 Tbsp) cookie scoop, scoop dough (about 40 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°f / 180°c. Line 4 baking sheets with parchment paper.

Roll chilled dough balls into balls. Place at least 2 1/2 inches apart on prepared pans - only place as many dough balls as you are going to bake in one go on the pans, leave the rest in the fridge until ready to bake.

For a soft center, bake for 10 to 12 minutes. For a crispy cookie, bake for 14 minutes. Rotate pans half way through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Serve warm or at room temperature.

Cookies and Cream Cookies - Black Cocoa Cookies with White Chocolate Chunks. Fudgy, chewy Black cocoa cookies are stuffed full of white chocolate chunks. These are the most perfect cookies and cream cookie, and are so amazing on their own or with a glass of cold milk. #cookies #cookiesandcream #whitechocolate

Raspberry and Dark Chocolate Macarons


 
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron

Hi! Happy Happy Wednesday! Things have been a little hectic around here - we are preparing to shoot our new collection for the studio this Saturday, which is super exciting, but it wouldn’t be shoot prep without a wee bit of last minute running around trying to get everything sorted (currently waiting for an email from a lady about a fig tree). I wanted to quickly pop by and share this recipe before we post our epic Valentine’s day box for tomorrow, because 1. the recipe takes up loads of space, but 2. these are so delicious and cute that I figured they would need their own post so we could really show them off. I’m currently sitting in our fave coffee shop right by Jase’s house - I just left there where we literally just shot these, so this might be a new record for shoot-edit-post.

For our February Macaron recipe we kept it kinda cliche Valentines day with Raspberry and Chocolate. I’m really not a huge Valentines fan, but I can’t resist making a whole heap of pink stuff. We went with a pink shell, which we filled with a dark chocolate Swiss Meringue Buttercream, darkened with a little black cocoa, which turned out to be the most amazing tasting thing ever - all dark chocolate buttercream will have cocoa in it from now on. The inside got a wee dollop of a raspberry quick jam - I made my own, but you can absolutely use a store bought one to save some time!

These Macs were a part of our Valentine’s cookie box, which is coming tomorrow - but they would be perfect on their own, as a valentine’s gift, or just for a little anytime treat.

A few wee tips:

  • Everything I know about Macarons - all the tips and tricks I can think of, are in this post

  • We used Black cocoa in the buttercream, but a dutch cocoa would work great too if you don’t have black cocoa.

  • You will have some Swiss Meringue Buttercream left over - you can either half the recipe if you don't want this, or it keeps super well in the fridge if you wanted to use it for another project. I find that making half a batch of buttercream can be a little tricky, depending on your mixer. Plus I think if you're going to go to the effort you might as well make lots to use again! It goes perfectly on a sheet cake - it would be epic on this banana cake.

  • The Raspberry jam does need a little time to cool, so make sure you account for this. I like to make my own, but store bought is also perfect - you can even get a few flavours to mix up the filling if you like. Again - this will make a bit more than you need, but it’s a great thing to have around.

 

 

Raspberry and Dark Chocolate Macarons

- Makes about 24 macarons -

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
Gel food colouring - we used Electric Pink, and one drop of superblack by americolor
1 tsp vanilla bean paste

Raspberry Quick Jam
375g frozen raspberries
400g granulated sugar


Dark Chocolate Swiss Meringue Buttercream
1/2 cup (123g) egg whites, or 4 large egg whites
1 cup (200g) granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g dark chocolate
1/4 cup (25g) Black cocoa or dutch process cocoa

 

- PROCESS -

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add pink gel food colour a few drops at a time, until the desired colour is reached. Add one very small drop of black if desired to deepen the colour. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

 

RASPBERRY QUICK JAM

In a medium heavy-bottomed saucepan, mash the raspberries roughly. Bring to a rolling boil, and then add the sugar. Cook for 3 minutes, stirring occasionally. Transfer to a container or sterilised jars, and allow to cool completely before using. Store in the fridge.

DARK CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate, and sift in the cocoa. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a round tip (we used Ateco #805). 

FILLING AND ASSEMBLY

Place the raspberry jam into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the compote in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron
Raspberry and Dark Chocolate Macarons - A classic pink shell, filled with a homemade raspberry quick jam, and a silky Dark chocolate swiss meringue buttercream, deepened with a little black cocoa. These are a classic valentine's day pairing, and would be perfect as a gift, but would also make an amazing anytime treat for a chocolate or berry lover. #frenchmacaron #valentinesmacaron

Black Cocoa Brownie with Oreo German Buttercream


 
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.
Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.

Every now and then I come across an ingredient that is a total game changer. Flaky sea salt, caramelised white chocolate, bergamot extract to name a few. And black cocoa. I first baked with black cocoa a couple of years ago, and was instantly hooked. If you haven’t heard of black cocoa, or used it before, it is essentially cocoa powder that has been super dutched - or super alkalised (the process of making dutch cocoa). It’s what is used in Oreos, and has somewhat taken off as a popular ingredient within the baking world. Something super interesting about cocoa is that regular cocoa powder is acidic, so will react with baking soda to provide lift in baked goods, whereas dutch cocoa or black cocoa has been made basic, so will need to have baking powder in the recipe to give the rise - baking powder is heat activated whereas baking soda needs to react with an acid to create carbon dioxide to rise baked goods. Science!

The most recent thing I made with black cocoa was this black cocoa brownie, which I loaded up with an Oreo German buttercream. The Brownie is ever so slightly adapted from Sarah Kieffer’s book, which is one of my absolute favourites to use for base recipes. Sarah makes her brownies in a 9” x 13” (which I sometimes do too, and it makes the most beautiful crackly top and fudgy brownie), but I made this one in a 9” pan to make it a teeny bit thicker, and subbed the cocoa for black cocoa to give it an oreo taste. I highly suggest making this, but I also highly suggest getting Sarah’s book and making the original - they are some of the best brownies I’ve ever had, and the other recipes in the book are also crazy amazing.

I topped the brownie with an Oreo German buttercream. German buttercream is one of my absolute favourites, and the one I turn to the most - it is silky and not too sweet, and the taste of the butter is mellowed out by the pastry cream base. You can infuse the pastry cream with whatever you like (eggnog buttercream coming at you tomorrow!!), so it is extremely versatile. I made a regular vanilla buttercream, then whipped in some ground Oreo cookies. I loaded it up onto the brownie, and then topped it with some flaky sea salt (the best sprinkles IMO), and some more chopped Oreos. While it takes a teeny bit more work than the standard brownie, I love that it is a wee twist on traditional chocolate brownie. If you aren’t down for making the buttercream, the brownie is also perfect just as it is, or even more perfect with a giant scoop of vanilla bean ice cream. Enjoy! x

A few wee tips:

  • If you cannot find black cocoa, extra dark dutch cocoa or dutch cocoa will work well, it just will not be as dark as black cocoa.

  • I like to make the pastry cream ahead of time, preferably the night before, but if you are in a pinch, you can spread it in a shallow plate or bowl, then pop it in the freezer to chill, stirring often (greater surface area = faster cooling). If you make the pastry cream before you bake the brownies, it should be cool enough by the time they are cool for you to proceed with making the buttercream.

  • During winter sometimes it is hard to get butter to ‘room’ temperature, which may cause your buttercream to split slightly or not totally come together. If this happens (it looks like there are still chunks of butter in it), you can simply microwave a few tablespoons of the buttercream until melted, and then beat into the mixture. The temperature of the melted buttercream should be enough to warm up the mixture enough for it to come together. Don’t freak out! It happens to me all the time when the weather is cold or your butter isn’t quite warm enough.

 

 

Black Cocoa Brownie with Oreo German Buttercream

- Makes about 16 -

Brownie recipe slightly adapted from The Vanilla Bean Baking Book

Black Cocoa Brownie
113g cold unsalted butter
225g dark chocolate, coarsely chopped
50g Black cocoa, or extra dutched cocoa
140g all-purpose flour
1/2 tsp baking powder
3/4 tsp salt
4 large eggs, at room temperature
120g neutral oil
300g sugar
100g brown sugar
2 tsp vanilla

Oreo German Buttercream
110g sugar
12g (1 1/2 Tbsp) Corn Starch
1 egg
1 egg yolk
1/2 tsp salt
190g whole milk
1 tsp vanilla bean paste
340g unsalted butter, at room temperature
15 Oreo cookies, cream filling removed, ground finely in food processor or blender
Extra Oreo cookies for garnish, optional
Flaky Sea Salt to garnish, optional

 

- PROCESS -

BLACK COCOA BROWNIE

Preheat the oven to 350˚f / 180˚c. Grease a 9” square baking tin and line with a parchment paper sling.

Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.

Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.

Transfer the mixture to the prepared baking tin. Bake for 30 to 35 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. Remove from the oven and allow to cool completely.

OREO GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! If you are having issues with it coming together, see notes. Add the Oreo crumbs and mix until combined.

ASSEMBLY

Using an offset spatula, spread the Oreo buttercream over the surface of the brownie, adding swoops as desired. Top with flaky sea salt and extra Oreo pieces. Slice using a sharp knife, wiping the blade between each cut.

Store leftovers in an airtight container.

Dark, fudgy black cocoa brownie is topped with an oreo german buttercream and finished with chunks of oreo and flaky sea salt. This is a delicious twist on the traditional brownie.