Brownie Buttercream Sandwich (Print Version)

# Ingredients:

→ Brownie Cookies

01 - 1 tsp baking soda
02 - 3/4 tsp salt
03 - 125 g all-purpose flour, lightly packed
04 - 3 large eggs, room temp
05 - 100 g packed light brown sugar
06 - 255 g bittersweet chocolate chips or chopped chocolate
07 - 95 g bread flour, lightly packed (or swap for extra all-purpose flour)
08 - 1 tsp baking powder
09 - 25 g Dutch cocoa powder, sifted
10 - 1 tsp vanilla extract
11 - 175 g granulated sugar
12 - 113 g unsalted butter

→ Cookie Dough Buttercream

13 - 170 g unsalted butter, softened
14 - 300 g sifted powdered sugar
15 - 1/4 tsp salt
16 - 65 g all-purpose flour
17 - 100 g brown sugar
18 - 3-4 tbsp heavy cream
19 - 1 tsp vanilla extract

# Instructions:

01 - Spread the flour for the frosting onto a dry baking tray. Bake it at 300°F for 5-8 minutes. Rotate the tray and stir every couple of minutes. Use a thermometer to ensure the flour hits 165°F, then let it cool down completely.
02 - In a bowl, combine the butter and chocolate. Heat gently over simmering water and stir until smooth. Once melted, let it cool a bit off the heat.
03 - Grab a clean mixing bowl and whisk together the bread flour, all-purpose flour, cocoa powder, salt, baking soda, and baking powder. Set aside for later.
04 - Using a stand mixer, beat the eggs, granulated sugar, and light brown sugar into the cooled chocolate base with the whisk attachment. Stir in the vanilla extract just until blended.
05 - Add the flour mixture to the chocolate batter and fold together gently till it’s barely mixed. Cover the bowl with plastic wrap and leave it in the fridge for at least 30 minutes.
06 - Heat your oven to 350°F. Line baking trays with parchment paper. Use a small cookie scoop to make dough balls (about 0.07-0.08 oz) and space them 2 inches apart. Pop into the oven and bake for 8-10 minutes. The tops will puff up and crack while edges firm up. Let them cool on the tray 8-10 minutes before transferring to a wire rack.
07 - When the cookies are still warm, use a round cutter or fork to nudge their edges, ensuring clean, even shapes. Let them sit until they’re completely cooled.
08 - Cream together the softened butter and brown sugar using the paddle attachment on a stand mixer. Slowly add in the sifted powdered sugar and heat-treated flour. Beat gently at first, then turn to medium speed for one minute until it’s smooth. Adjust the texture by adding heavy cream (a little at a time), salt, and vanilla.
09 - Spread or pipe a swirl of the frosting on the flat side of a cookie. Place another cookie over it and push to seal lightly. Sprinkle with flaky salt if you want. Chill them in the fridge a bit before serving for nicer texture.

# Notes:

01 - Heating the flour keeps it safe for eating in the buttercream.
02 - You can store cookies in a sealed container at room temperature for up to 3 days.
03 - Freeze cookies tightly wrapped in plastic for up to 2 months to keep them fresh.

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