This post is very excited for me because it’s my first baking/cooking post in awhile and it’s the first one from the new kitchen. I know some of you have missed them. On Saturday Sam and I were at a wedding and then he had to work on Sunday, so I resorted to my tried and true method of killing alone time- baking.
Brownie Cookies with Salted Toffee Creme Filling
Let’s just take a long look at that middle filling layer.
(For the brownies)
12 oz of chocolate, chopped
3 tablespoons of butter
2 large eggs
2/3 cup of sugar
1 teaspoon of vanilla
1/4 cup of flour
1/4 teaspoon of baking powder
(For the salted toffee creme filling)
1 cup of butter
2 cup of confectioners sugar
1/4 cup of toffee sauce
1/4 teaspoon of salt
I always want all the chocolates!
Preheat oven to 350 F.
Place 7 oz of the chocolate, plus in butter in a saucepan over low heat and stir gently until melted and combined. Set that aside.
Put the eggs, sugar and vanilla in a bowl and beat until smooth, pale and creamy. Add flour, baking powder, the melted chocolate mixture and the remaining 5 oz of chopped chocolate. Mix that until combined and then let it rest of 10 minutes.
Mmm brownie cookies….
Put tablespoon sized drops of dough onto the cookie sheet and bake for 8-10 minutes until puffed and cracked. Allow them to cool completely.
Starting making you toffee creme by beating the butter until soft. Then beat in the sugar and salt. Lastly beat in the toffee.
Let’s get the story straight. I could have just eaten this.
(And then had a heart attack)
Spread a tablespoon of the toffee creme on the underside of one brownie cookie and then place another on top of it, bottom side down.
The light in this photo makes it cook like I was baking in 1973.
Let’s take one more look at these guys.