Brownie Whoppers

By mitzzy

These started life as whoopie pies, but somewhere along the way they became more fudgy and rich. Definitely not just for the kids

Ingredients

• 2 1/2 oz dark/bittersweet chocolate, chopped
• 5 tbsp butter, diced
• 2 generous cups plain/all-purpose flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 1 1/2 tsps bicarbonate of/baking soda
• a pinch of salt
• 2/3 cup light muscovado/light brown sugar
• 1 ⁄3 cup sugar
• 1 egg, lightly beaten
• 1/2 cup sour cream, at room temperature
• 1/2 quantity White Chocolate Buttercream (see below)
• 1 quantity Chocolate Glaze (see below)
• sugar sprinkles
• 2 large baking sheets, lined with baking parchment
• a piping bag, fitted with a star-shaped nozzle/tip

Preparation

Step 1

1.Preheat the oven to 170˚C (325˚F), Gas 3.
2.Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth and thoroughly combined. Leave to cool slightly.
3.Sift together the flour, cocoa powder, baking powder, bicarbonate of/baking soda and salt. In a large bowl, whisk together the sugars, egg and sour cream. Add the melted chocolate mixture and stir until combined. Finally, fold the sifted dry ingredients and 5 tbsp boiling water into the bowl until well incorporated. Spoon 24 evenly sized dollops onto the prepared baking sheets, leaving plenty of space between each one. Bake on the middle shelf of the preheated oven for about 10–12 minutes. Leave to cool on the baking sheets for 3 minutes, then transfer to a wire rack until cold.
4.Prepare the White Chocolate Buttercream and Chocolate Glaze according to the recipes below. Spoon the buttercream into the prepared piping bag. Pipe a generous amount over half of the brownie whoppers. Sandwich with the remaining whoppers.
5.Spoon the glaze over the tops of the whoppers, decorate with sprinkles and leave to set before serving.

makes 12

White Chocolate Buttercream

Ingredients:
3½ oz. white chocolate, chopped
½ tsp vanilla extract
7 tbsp soft butter
1 cup icing/confectioners’ sugar, sifted

Directions:
Tip the chocolate into a heatproof bowl set over a saucepan of barely simmering water. Do not let the bottom of the bowl touch the water. Leave until melted and smooth, then leave to cool slightly. In a separate bowl, beat together the butter and sugar until pale and light. Add the vanilla extract and melted chocolate and beat until smooth.


Chocolate Glaze

Ingredients:
3½ oz. dark/bittersweet chocolate, finely chopped
2½ oz. milk chocolate, finely chopped
1 tbsp sunflower oil
½–1 tbsp golden syrup/light corn syrup

Directions:
Tip all the ingredients into a heatproof bowl set over a saucepan of barely simmering water. Do not let the bottom of the bowl touch the water. Stir occasionally until the chocolate has melted and the glaze is smooth. Remove from the heat and leave to cool and thicken slightly before using.