Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream

Introduction

Indulge in the ultimate dessert experience with these Caramelised White Chocolate Brownie Cookies, complemented by a luxurious Salted Dark Chocolate German Buttercream. These rich, fudgy brownie cookies feature the deep, caramelised sweetness of white chocolate, making them a decadent treat perfect for any occasion. Whether you're hosting a gathering or simply satisfying your sweet tooth, these cookies are sure to impress.

Detailed Ingredients

For the Caramelised White Chocolate Brownie Cookies:
- 200g caramelised white chocolate, chopped
- 120g unsalted butter
- 150g dark chocolate (70%), chopped
- 2 large eggs
- 150g brown sugar
- 50g granulated sugar
- 1 teaspoon vanilla extract
- 100g all-purpose flour
- 25g cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt

For the Salted Dark Chocolate German Buttercream:
- 250ml whole milk
- 50g granulated sugar
- 2 large egg yolks
- 20g cornstarch
- 150g dark chocolate (70%), melted and cooled slightly
- 200g unsalted butter, room temperature
- ½ teaspoon salt

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 12 minutes
Total Time: 40 minutes
Yield: 12 sandwich cookies

Enjoy every bite of these delicious cookies that marry the flavors of caramelised white chocolate with the richness of dark chocolate buttercream!

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 175°C (350°F) and line two baking trays with parchment paper.

Step 2: Melt the Chocolates

In a heatproof bowl, combine the caramelised white chocolate, dark chocolate, and unsalted butter. Place the bowl over a double boiler and stir until the mixture is smooth and thoroughly melted. Remove from heat and let it cool slightly.

Step 3: Whisk the Eggs and Sugars

In a separate mixing bowl, whisk together the eggs, brown sugar, granulated sugar, and vanilla extract until the mixture becomes thick and pale.

Step 4: Combine Mixtures

Gradually fold the slightly cooled melted chocolate mixture into the egg and sugar mixture, blending well.

Step 5: Incorporate Dry Ingredients

Sift together the all-purpose flour, cocoa powder, baking powder, and salt into the batter. Gently fold until just combined, taking care not to overmix.

Step 6: Portion the Dough

Using a tablespoon, scoop portions of the dough onto the prepared baking trays, making sure to leave enough space between each scoop for spreading during baking.

Step 7: Bake the Cookies

Place the trays in the preheated oven and bake for 10-12 minutes. The edges should be set, but the centers will remain soft. Once baked, remove from the oven and let the cookies cool on a wire rack.

Step 8: Prepare the Buttercream

In a saucepan, heat the whole milk and half of the granulated sugar over medium heat until it begins to steam.

Step 9: Whisk Egg Mixture

In a bowl, combine the egg yolks, the remaining granulated sugar, and cornstarch. Gradually pour the warm milk mixture into the yolk mixture while whisking continuously.

Step 10: Thicken the Mixture

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and whisk in the melted dark chocolate until fully blended.

Step 11: Cool and Beat Buttercream

Allow the mixture to cool completely. Once cool, beat in the room temperature unsalted butter and the salt until the mixture is smooth and fluffy.

Step 12: Assemble the Cookies

Spread or pipe the salted dark chocolate buttercream onto half of the cooled brownie cookies. Sandwich them with the remaining cookies to create cookie sandwiches.

Step 13: Serve and Enjoy

Your delicious caramelised white chocolate brownie cookies with salted dark chocolate German buttercream are now ready to be enjoyed!

Notes

Storage Instructions

Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Variations

You can add nuts or chocolate chips to the cookie dough for added texture and flavor.

Serving Suggestions

Serve these cookies as a decadent dessert for special occasions, or enjoy them as an indulgent treat with a cup of coffee or tea.

Storage Instructions

To maintain the freshness of your caramelised white chocolate brownie cookies, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for a longer period, consider refrigerating them, where they can last up to a week. For optimum texture, allow the cookies to come to room temperature before serving. The salted dark chocolate German buttercream can also be stored in the refrigerator for up to one week. Be sure to let it come to room temperature and re-whip before using.

Serving Suggestions

These decadent cookies are perfect for any occasion. Serve them warm with a glass of milk or alongside a scoop of vanilla ice cream for an extra indulgent treat. For a gourmet touch, drizzle melted dark chocolate over the assembled cookies or garnish with a sprinkle of sea salt. Pair these cookies with a cup of coffee or tea for a delightful afternoon snack.

Nutritional Information

Per cookie (based on a yield of 12 cookies):
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 120mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 3g
Please note that the nutritional values may vary depending on specific ingredients used and portion sizes.

Ingredient Substitutions

If you're looking to modify the recipe, here are some substitutions:
- For a dairy-free version, use vegan butter and coconut milk in place of the unsalted butter and whole milk.
- If unavailable, substitute caramelised white chocolate with regular white chocolate, melting it until golden brown to mimic the caramelised flavour.
- You can replace all-purpose flour with gluten-free flour blend for a gluten-free option.
- For a lower sugar option, experiment with stevia or monk fruit sweetener to replace granulated and brown sugar, keeping in mind the texture may change.
- Use flaked sea salt instead of regular salt in the buttercream to enhance the salty contrast against the sweet chocolate.

Cook Techniques

Melt the Chocolate

Melt the caramelised white chocolate and dark chocolate over a double boiler to ensure even melting without burning. Stirring continuously helps to create a smooth mixture.

Double Boiler Method

A double boiler involves placing a heatproof bowl over a pan of simmering water. This gentle heat is ideal for melting chocolate and butter without direct contact with the heat source.

Whisking for Volume

Whisk the eggs and sugars until thick and pale to incorporate air, resulting in a lighter cookie texture. This step is crucial for achieving the right consistency.

Folding Technique

Gently fold the dry ingredients into the wet batter using a spatula. This helps maintain the air incorporated during whisking, preventing overmixing which can lead to dense cookies.

Baking Time and Temperature

Bake the cookies at 175°C (350°F) for 10-12 minutes. The edges should be set while the centers remain soft, ensuring a fudgy texture.

Making German Buttercream

Prepare the buttercream by combining heated milk with egg yolk mixture, cooking until thick. This method creates a silky, stable frosting that pairs perfectly with the cookies.

Whipping the Buttercream

Once cooled, whisk the room temperature butter into the chocolate mixture until fluffy. This step is vital to achieve a light and airy buttercream.

FAQ

Can I use regular white chocolate instead of caramelised white chocolate?

Regular white chocolate will not provide the same depth of flavor as caramelised white chocolate, which adds a rich, toasty sweetness to the cookies.

What can I substitute for the dark chocolate?

You can use milk chocolate, but it will alter the flavor profile, making it sweeter. Adjust the sugar in the recipe accordingly.

How should I store the cookies?

Store the assembled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.

Can I freeze the cookies?

Yes, you can freeze the baked, unfilled cookies for up to 2 months. For best results, thaw them at room temperature before adding the buttercream.

What can I do if the buttercream is too runny?

If the buttercream is runny, ensure it is completely cooled before whipping in the butter. You can also chill it slightly to help it firm up.

Conclusion

The Caramelised White Chocolate Brownie Cookies with Salted Dark Chocolate German Buttercream offer a perfect blend of flavors and textures. The rich, fudgy cookies are elevated by the unique sweetness of caramelised white chocolate and the indulgent taste of dark chocolate buttercream. These cookies are sure to impress at any gathering or satisfy your sweet cravings.

Chocolate Hazelnut Swirl Brownie Cookies

Combine the flavors of chocolate and hazelnut by adding swirls of chocolate hazelnut spread into the brownie cookie batter, creating a nutty, rich taste.

Mint Chocolate Brownie Cookies

Incorporate peppermint extract into the dough and mix in dark chocolate chips to create a refreshing mint chocolate brownie cookie perfect for the holidays.

Peanut Butter Cup Brownie Cookies

Add chunks of peanut butter cups either into the dough or as a filling between the sandwich cookies for a deliciously nutty surprise.

Coconut Almond Brownie Cookies

Mix shredded coconut and chopped almonds into the brownie cookie batter for a tropical twist that enhances the overall richness of the cookie.

Orange Zest and Dark Chocolate Brownie Cookies

Introduce a hint of citrus by adding orange zest to the cookie dough. The bright flavors complement the deep chocolate notes beautifully.

Toffee Chocolate Brownie Cookies

Fold in toffee bits into the brownie cookie dough for an additional sweet and crunchy dimension that pairs wonderfully with the creamy buttercream.