Brownie Cookies with Maple Bourbon Buttercream

By foodiva

Ingredients

• Brownie Cookies with Maple Bourbon Buttercream
• Makes 15-20 sandwiched cookies
• Recipe adapted from Donna Hay
• • 350g dark chocolate, chopped
• • 40g salted butter
• • 2 eggs
• • ⅔ cup (150g) caster (superfine) sugar
• • 1 teaspoon vanilla extract
• • ¼ cup (35g) plain (all-purpose) flour, sifted
• • ¼ teaspoon baking powder, sifted
• Maple Bourbon Buttercream
• • 125g salted butter, room temperature
• • 1 ½ cups icing sugar, sifted
• • 2-3 tablespoons pure maple syrup
• • 2 teaspoons bourbon

Details

Adapted from spicyicecream.com.au

Preparation

Step 1

Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.

Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make the buttercream, whip butter in the bowl of a stand mixer. Add sifted icing sugar and beat until fluffy. Add maple syrup and bourbon until it’s light and fluffy. Spread half of the cookies with frosting and sandwich with remaining cookies.