Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream


 
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream
Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream

Hi! Here with another collab - this time these super delicious Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. They sound like a mouthful, and they truly are, but the good kind. lolz.

These wee cookies were something that my friend Becky and I dreamt up for Cherry Bombe University last year. We partnered up for a bake-off, and because we live on opposite coasts, decided to divide and conquer our recipe by doing a sandwich cookie, and coming up with one component each. Being our resident internet cookie queen, Becky whipped up these incredible cookies - little brownie cookies with a caramelised white chocolate ‘dust’ swirled throughout. I paired them with my very favourite thing - a salted chocolate german buttercream. Alone, the components are pretty good, but paired up, these cookies are just ridiculous. The cookies are perfectly soft, and sandwiched with the slightly salty, silky buttercream, they are some of the very best cookies I have had in quite some time. Becky came around the morning of the event and we baked our little butts off, filling my teeny apartment with boxes and boxes of cookies - we had to make 200, so kept them on the small side, because making 400 cookies is a whole shitload of cookies. They won crowd favourite at the event, and I promise you they will become your new favourite too.

A few wee tips:

  • Don’t go out and buy amazing quality white chocolate for this. Get good dutch cocoa and good dark chocolate and good butter, but we found that for a great dusty texture, regular white baking chips worked best. We used the white baking chips from Ghirardelli.

  • The time for the caramelised white chocolate may vary from brand to brand. If you take it too far by mistake and it goes smooth again, just chop up once cool into small pieces.

  • The white chocolate dust recipe is easily doubled on one half sheet pan - I suggest making extra because they are super good to have as a garnish for a dessert, or just for a quick stress eat when you need it (happened to me v recently)

  • You will see that there is bread flour and all-purpose flour in these cookies, which is a signature move of Becky’s. It gives the cookies amazing height and chew - don’t skip it if you are able. If you are in NZ, Bread flour is the same as High-grade.

  • I used King Arthur’s Double dutch cocoa for this - which is a blend of black cocoa and dutch cocoa, so the cookies came out a little darker than they would if you used regular dutch cocoa. Either works!

  • These will seem small, but remember that there will be two cookies, plus buttercream in a sandwich. They pack a wee punch. A tablespoon cookie scoop really helps to keep them consistent in size.

  • Muscovado sugar is great - it is dark and super flavourful. If you can’t get hold of it, dark brown sugar works great too.

  • The dough for the cookies will seem quite loose - but with an overnight rest it firms up nicely. Make sure you account time for this.

 

 

Caramelised White Chocolate Dust Brownie Cookies with Salted Dark Chocolate German Buttercream

- Makes about 35 sandwich cookies cookies -

Caramelised White Chocolate Dust
285g (10 oz) White Chocolate Baking Chips

Brownie Cookie
115g (8 tablespoons) unsalted butter, room temperature
250g (1 1⁄4 cups) granulated sugar
100g (1⁄2 cup) dark muscovado sugar, packed
2 large eggs, room temperature
1 large egg yolk, room temperature
3 teaspoons (15 ml) real vanilla extract
1⁄2 cup (118 ml) sunflower seed oil
156 g (1 1⁄4 cups) bread flour
156 g (1 1⁄4 cups) all-purpose flour
75g (2/3 cup) unsweetened dark (Dutch process) cocoa powder
3 teaspoons baking powder
1 ½ teaspoon sea salt

Salted Chocolate German Buttercream
110g sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1 tsp kosher salt
190g whole milk
1 tsp vanilla bean paste
340g (3 sticks) unsalted butter, at room temperature
180g good quality dark chocolate, melted and cooled slightly
½ tsp flaky sea salt

- PROCESS -

CARAMELISED WHITE CHOCOLATE DUST

Preheat your oven to 250°F (120°C).

Sprinkle the white chocolate over a baking sheet and bake in the center of the oven for 10 minutes. Take out of the oven and stir the chips and place back in the oven for 10 more minutes. Repeat this process 3-4 more times, until they have turned a nice bronze color and the chips have crumbled - this usually takes me about 40 minutes. Take out of the oven and set aside to cool.

 

BROWNIE COOKIES

In an electric stand mixer fitted with the paddle attachment add the butter, granulated sugar and brown sugar and mix on medium for 4 minutes or until light and fluffy. Add in the eggs and egg yolk, one at a time taking care that each is well blended before adding in the next. Add in the vanilla and oil running the machine 1 minute more or until thoroughly blended. Be sure to scrape the sides and bottom of the bowl so that everything is well blended. Take the bowl out of the mixer.

In a medium bowl whisk together the bread flour, all-purpose flour, cocoa powder, baking powder and sea salt. Add this to the butter mixture and combine in as few strokes as possible and no flour streaks remain. Take the bowl out of the mixer, sprinkle the caramelized chocolate dust over the top and barely fold into the dough…you want there to be thick swirls of it in the dough. Wrap tightly and chill for at least
3 hours or overnight.

Preheat the oven to 350°F (180°C) and cover several baking sheets with parchment paper.

Roll into 1 tablespoon-size balls and set on the prepared baking sheet leaving a 1 1⁄2-inch (3.7-cm) space between dough balls. If dough gets sticky while rolling, place it in the freezer for 10 minutes to firm back up.

Bake one sheet at a time for 8 minutes in the center of the oven. Let cool for 5 minutes on the baking sheet and then transfer to a rack to finish cooling.

SALTED CHOCOLATE 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! Once the buttercream is homogenous, add the cooled melted dark chocolate and flaky sea salt, and mix well to combine. Store in an airtight container until ready to use, or if using immediately, transfer to a piping bag fitted with a round tip.

To assemble, pair similar-sized cookies, pipe a blob of buttercream on one half, and press the other cookie on top.  Alternatively you can use an offset spatula, and smear the buttercream on. Repeat with the remaining cookies.

Store leftover cookies in an airtight container in the fridge.

Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream. Perfect tiny mouthfuls of soft chocolate brownie cookie filled with caramelised white chocolate specks, and sandwiched with silky buttercream. These are bound to become your new favourite. #sandwichcookies #browniecookie #germanbuttercream

Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream


 
Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream - perfectly indulgent.
Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream - perfectly indulgent.
Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream - perfectly indulgent.
Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream - perfectly indulgent.
Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream - perfectly indulgent.
Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream - perfectly indulgent.

I just checked, and I haven’t posted a layer cake in the LONGEST time. Like, in almost a year. Whoopsies. Hopefully posting a super extravagant one will make up for it? Anyway, I don’t intend on leaving it that long again, because I forgot just how fun making layer cakes can be.

This has to be one of the best cakes I have ever made. I took a bunch of my favourite things, and combined them into one perfect (to me) cake. Fudgy brownie cake layers, sandwiched with chocolate hazelnut filling, and a silky mocha German buttercream. I finished it with some fancy gold leaf and buttercream stripes (more on that new technique later), and what has become somewhat of a signature move from me - some french star tip piping. The flavours compliment each other perfectly - the chocolate hazelnut filling is so delicious against fudgy cake layers and silky silky mocha German buttercream. If you haven’t tried German buttercream you should - I love that you can infuse it with whatever you like, in this case some strong coffee. I whipped some melted chocolate into it, and it became almost like room temperature ice cream - silky and amazing. So tempting to eat with a spoon, but even more magical layered into the cake.

It only made sense to then pop it on my favourite cake stand - made by the lovely Amy from Aheirloom. We have been good friends for a while now, and it’s amazing having someone to bounce ideas off and complain about the internet with. The stand I used here is one I’ve been looking forward to for the longest time - the cake plate is 8” in diameter, which makes it perfect to pop 6” cakes on. To kick off the new year, we are giving away two of these cake stands, one here and one over on Instagram! All you have to do is make sure you are following both Aheirloom and I on Instagram, then leave a comment letting me know your favourite type of cake! Competition is open until Friday 25th of January at 8pm EST, and is open to US residents only. Happy caking! x

A few wee tips:

  • Both the chocolate hazelnut filling and the pastry cream do need some time to cool, so I like to prepare those the day ahead if I can. The layers of the brownie can also be made ahead - I like to wrap the cooled layers in plastic wrap and store in the fridge overnight so they are nice and cool for assembly.

  • The recipe for the chocolate hazelnut filling will make more than you need, but it is an amazing thing to have on hand for no extra effort - store it in an airtight container at room temperature. I use it in a few recipes on the blog - this babka and also these brownie bites, but it is perfect just used like nutella

  • I gave this cake stripes - I followed this tutorial, using an icing comb. They are a little tricky but they come out super cute. I have included instructions in the recipe for dividing up the buttercream for this, which gives you some coffee buttercream and some mocha, which is a really nice variation in taste. If you don’t want to add stripes, assemble the cake using the mocha buttercream, then add blobs of the coffee on the outside. You can also just skip the step of reserving some coffee buttercream, and make one batch of mocha buttercream to use.

  • Once you refrigerate the cake, the chocolate hazelnut filling will harden slightly - but it becomes this amazing dense nutella like layer. Make sure you make a good buttercream dam to hold in the chocolate hazelnut filling between layers - if it seems like it is leaking out, quickly patch up the hole and then freeze the cake for 10-15 minutes to help solidify.

  • These are my favourite cake pans! I have them in both 6” and 8”. I have 3 of each, which makes making layer cakes so much easier than having to divide one cake into several layers.

 

 

Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream

- Makes one six inch, three layer cake, serves 8-10 -

Buttercream Stripe method from Brittany May Cakes

Chocolate Brownie Cake
125g unsalted butter
250g good quality dark chocolate, at least 70% cocoa solids, roughly chopped
200g sugar
135g dark brown sugar
5 eggs, at room temperature
1 tsp vanilla extract or vanilla bean paste
125g neutral oil
100g all-purpose flour
100g cocoa powder
3/4 tsp baking powder
1/2 tsp salt

Chocolate Hazelnut Filling
280g (2 cups) raw hazelnuts
424g (1 1/2 cups) melted dark chocolate (at least 70%)
200g (1 cup) sugar
1 tsp kosher salt


Mocha German Buttercream
375g Whole milk
35g (4 Tbsp) coarsely ground coffee
1 tsp vanilla bean paste
24g corn starch
225g sugar
1 egg
2 egg yolks
675g unsalted butter (6 sticks), at room temperature
300g 70% dark chocolate, melted and cooled

 

- PROCESS -

CHOCOLATE BROWNIE CAKE

Preheat the oven to 350° / 180°. Grease and line three six inch cake pans with parchment paper.

In a small saucepan over medium heat, heat the butter and chocolate, stirring constantly, until melted and combined. Set aside to cool.

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large bowl, whisk together the sugar, dark brown sugar, eggs, vanilla, and oil. Add the cooled chocolate mixture, and mix to combine. Add the dry ingredients, and gently fold to combine.

Divide the batter between the three cake pans, and bang once or twice on the counter to help settle.

Bake for 25 to 30 minutes, checking for doneness after 20 minutes, until a the top of the cakes are set, and skewer inserted in the middle of the cake comes out with a few crumbs attached.

Cool in the tins for 10 minutes, then turn out onto a wire rack and allow to cool completely. If you are making ahead, once cool, wrap tightly in plastic wrap and store in the fridge until you are ready to assemble the cake.

 

CHOCOLATE HAZELNUT FILLING

Preheat the oven to 350˚f / 180˚c. Place the hazelnuts on a baking sheet. Roast in the oven, shaking occasionally, for 8-10 mins, checking often, until the are golden brown. Allow to cool completely, then rub between your hands to remove the skins. Do not worry about any stubborn skins. Transfer to the work bowl of a food processor, and pulse briefly to chop. 

Add the melted dark chocolate, sugar, and salt. Pulse to combine, then mix on high speed for at least five minutes. Check, and give more time mixing if needed. Transfer to a container and store at room temperature until you are ready to use. 

MOCHA GERMAN BUTTERCREAM

In a medium saucepan, heat the milk to just shy of a simmer.  Remove from the heat, add the coffee, stir well, and steep for 20 minutes. Strain through a very fine mesh sieve, and re-weigh the infused milk and top up to 375g. Wipe out the saucepan, and return to the milk mixture to the heat. Bring to just shy of a simmer. Meanwhile, In a bowl, whisk together the vanilla, corn starch, sugar, egg, egg yolk and salt.

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! Whip for a further 2 minutes.

Remove 250g of the coffee buttercream, and transfer to a piping bag (do not snip the end off just yet). Add the cooled chocolate to the remaining coffee buttercream left in the mixer, and mix to combine.

ASSEMBLY

If the cakes domed in the oven, level them a little with a sharp bread knife. Transfer some of the mocha buttercream to a piping bag fitted with a medium round tip - this will be used to make a buttercream dam to hold in the chocolate filling between layers.

Secure one of the layers of cake to a cake turntable using a little buttercream. Add about half a cup of mocha buttercream onto the first layer of cake, and smooth using an offset spatula. Create a buttercream dam using the buttercream in the piping bag by piping a ring of frosting around the outside edge of the first layer. Fill in the ring with approximately 1/3 cup of the hazelnut filling. Place the second layer of cake onto the first, pressing very lightly to secure, and sealing the joins with a thin layer of buttercream. Repeat the layering process - add half a cup of buttercream, make a dam, fill with 1/3 cup hazelnut filling, then top with the third layer of cake - I like to put this one upside down to ensure that the top of the cake is flat.

Crumb coat the cake - to do this, apply a thin layer of buttercream over the surface of the cake, and smooth with a bench scraper or icing smoother. Refrigerate the cake for 30-45 minutes, until the crumb coat has set.

To ice without stripes (see notes): Cover the cake with a second, thicker layer of mocha buttercream. Smooth. Decorate as desired.

To ice with stripes: (see this highlight for more details / photos) Apply a thick layer of buttercream, and smooth completely, ensuring that there are no holes and it is completely smooth. Chill 15 minutes. Using a warmed icing comb (run under hot water then dry), go around the cake, creating grooves in your buttercream. Make sure that the grooves are sharp edged and deep - you may have to do a few passes to ensure this.

Freeze the cake for 30 minutes, then, using the reserved coffee buttercream, snip a small hole off the end of the piping bag, and pipe coffee buttercream into the grooves. Do not be afraid to overfill slightly. Once you have filled all of the grooves, smooth the cake using a warmed cake scraper, wiping between passes. Chill the cake for 10-20 minutes.

Place the remainder of the buttercream in piping bags fitted with french star tips (ateco #866 is my favourite) - I did one for the mocha buttercream, one for the coffee buttercream, and one for the excess scraped off from smoothing off the stripes, which was marbled.

Add gold leaf to the cake where desired, then pipe blobs of buttercream randomly over the surface of the cake, as desired.

Chill cake until ready to serve, then bring out of the fridge to come to room temperature about an hour before you serve. Store leftovers in an airtight container in the fridge.

Chocolate Brownie Cake with Chocolate Hazelnut filling and Mocha German Buttercream - perfectly indulgent.

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.