Fluffy, light, airy, buttercream gets sandwiched between two brownie cookies with crackly tops and tender middles. It doesn't get any better than that folks.
Oh, and see that flower up there? Yeah...that's a rhododendron bloom from my parent's yard and I picked it illegally and apparently gave my father a heart attack. I guess I'll do almost anything to get a good photo!
Salted Brownie Pies
makes 10-12 sandwiches
inspired by The Baker Chick
For the Brownie Sandwich Cookies
12 ounces dark chocolate, total (5 ounces roughly chopped)
3 tablespoons unsalted butter
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup all purpose flour
1/4 teaspoon baking powder
Preheat oven to 350 degrees.
Microwave butter until melted and add 7 ounces of chocolate. Stir until completely melted and smooth. Set aside to cool slightly.
Place eggs, sugar, and vanilla extract in the bowl of a stand mixer and beat until light and creamy. Add in flour, baking powder, melted chocolate, and the 5 remaining ounces of chopped chocolate. Mix until just combined and put in the fridge to chill for no more than 10 minutes.
Scoop dough into a pastry bag and cut off the end. Pipe 2 inch circles of dough onto a parchment lined baking sheet and bake for 8-10 minutes. You'll know the cookies are finessed when the tops of crackled.
Remove from oven and allow to cool.
For the Salted Caramel Buttercream Filling
1 cup unsalted butter, softened (I usually allow my butter to rest on the counter overnight)
2 cups powdered sugar
1/4 caramel sauce (I used the pre-made stuff, but homemade would work as well)
1/2 teaspoon fine sea salt
Place butter, sugar, caramel, and salt into the bowl of a stand mixer and beat on medium-high speed until fluffy.
Place buttercream into a pastry bag fitted with a decorative attachment and pipe onto the flat side of a brownie cookie. Sandwich the filling with another brownie cookie.
Sprinkle fine sea salt on the tops of the finished sandwich cookies and enjoy!