brownie cookies with salted caramel buttercream

close up

It’s beginning to look a lot like Christmas! My newsfeeds are filling up with instagram photos, status updates and tweets all about Christmas. Trees are going up, carols are being sung and most importantly, cookies are being made.


melt & chop

Mmm, cookies.

Christmas is special because of the culture of Christmas. The over-materialised aspect does exist and it’s not much fun to be assaulted with the imperative to buy, buy, buy every time you walk out the door or turn on the TV. However, you can’t deny the excitement that comes with Christmas, the festive feeling that comes in the air, smelling like gingerbread and pine trees.



The culture of Christmas encourages us to be kind to one another, to be generous with ourselves and our resources, to go the extra mile. Christmas shouldn’t be a stressful, must-please-everyone-and-do-everything sort of deal but a happy, joyful celebration of the reason we’re alive. To love one another.


Brownie Cookies

Adapted from Donna Hay via Baker’s Royale

I made the mistake of following the recipe and using a tablespoon to scoop my cookies onto the sheet. They turned out huge! Especially when you sandwich them together! I would recommend you keep this in mind when making any type of sandwich cookies – you’re going to have to put them together so you don’t want them too huge to begin with.

340 g dark chocolate, chopped

45 g unsalted butter

2 large eggs

140 g sugar

45 g flour

1/4 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt (I used flaky sea salt)

Preheat oven to 350°Fahrenheit (180°Celsius) and line two baking trays with baking paper. Set aside.

Melt 200 g of the chocolate with the butter in a small bowl, either by microwaving it in short bursts or in a heatproof bowl over a small saucepan of simmering water.

Beat the eggs with the sugar until pale and creamy. Stir in the chocolate and butter mixture. Sift over the flour and baking powder, then stir in the remaining chopped chocolate, salt and vanilla extract.

Let stand for ten minutes, then drop teaspoonfuls of mixture onto the prepared baking trays. You want them all to be about the same size and roughly circular. Bake in the preheated oven for 8-10 minutes until the top begins to crackle. Let cool five minutes on the trays, then transfer to a cooling rack to cool completely before filling.

To fill, pipe salted caramel buttercream into the centre of half the cookies, leaving about a half centimetre gap around the edges. Sandwich with another cookie.

These should be kept in the fridge but eaten at roon temperature.

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