This is a classic, fun-loving recipe that’s popular in the 1920s and 1930s. Kids will love this cookie as they’re soft and chewy with plenty of chocolate flavor bursting through.
The “gluten free brownie ice cream sandwiches” are a gluten-free dessert that is easy to make. They are made with brownies, ice cream, and chocolate chips.
Two brownie sandwich cookies fit for a queen are sandwiched together with espresso buttercream. When I say I ate six in one sitting, I’m not kidding.
I’m just going to admit it: this recipe for brownie sandwich cookies came about by accident.
I intended to bake conventional chocolate cookies, but I made a mistake with the cocoa and flour ratio. I decided to bake them anyhow, and holy cannoli, if that wasn’t the finest baking blunder I’d ever made.
They’re a mix between a fudgy brownie and a chewy cookie in flavor. I ate three portions in one sitting because they’re so amazing. And it’s true. Was. It was well worth it.
Of course, there’s another shining star in this equation: the espresso buttercream. Is it just me, or does coffee with cream make for one of the most delicious combinations ever?
And the creamy espresso buttercream goes well with the rich, dark chocolatey-ness of the cookies.
So, yes, I’m a big fan. Just a little bit.
Last week, I asked you guys about autumn recipes and had some fantastic responses– thank you!! Here’s a new one for you: what do you want to see this Halloween?! My first thought is “CHOCOLATE,” but I’d love to hear your thoughts!
Gossip Girl, XOXO
eets me, eets me, eets me, eet
Cookies for brownies
- 1/2 cup room temperature butter
- 1 cup brown sugar (light)
- 1 big room-temperature egg
- 1 teaspoon extract de vanille
- a half teaspoon of salt
- 1 cup cocoa powder
- flour (1/2 cup)
- 1/2 teaspoon bicarbonate of soda
For the buttercream with espresso
- 6 tblsp butter (salted)
- 2 tbsp espresso powder (instant)
- a quarter cup of powdered sugar
- 1 tablespoon of milk
- Preheat the oven to 350 degrees Fahrenheit. Two baking sheets should be greased or lined with parchment paper. Remove from the equation.
- Cream butter and brown sugar for 2 minutes on medium in a standing mixer fitted with a paddle attachment. 1 minute after adding the egg, vanilla essence, and salt, beat for another minute.
- Reduce the speed of the mixer to low and add the cocoa, flour, and baking soda, beating just until incorporated.
- To scoop dough balls, use a 1/2 ounce cookie scoop (or a 1 oz cookie scoop and split the dough in half). To make a slightly flattened disk, roll each ball between hands to create a perfect circle, then put on prepared baking sheet and press down gently. There should be 36-38 scoops of dough total.
- Remove from the oven after 7 minutes and allow cookies to rest on baking sheets until room temperature.
- To prepare the buttercream, cream together the butter, espresso powder, sugar, and milk for approximately 2 minutes, or until light and frothy. Fill a piping bag with frosting and a medium tip.
- Half of the cookies should be frosted, then the remaining cookies should be sandwiched together. Keep refrigerated until ready to use. In the fridge, it can keep for up to 5 days.
Watch This Video-
These “broma bakery brookies” are a delicious treat that will make your mouth water. The cookie dough is baked in the oven, then topped with a layer of chocolate and espresso brownie.
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