<\/em><\/strong><\/p>\n

\n

Today is definitely not the day to count calories ;). These brownie sandwich cookies with peanut butter cream can brighten even the gloomiest autumn day. Chocolate and peanut butter are one of my ultimate guilty pleasures. Soft, intensely chocolatey brownie cookies (made with a very generous amount of chocolate!) paired with a light and fluffy peanut butter filling. They hardly need any introduction.<\/em><\/p>\n<\/blockquote>\n

Makes 12 sandwich cookies.<\/span><\/p>\n

Ingredients for the brownie cookies:<\/span><\/p>\n

\n
• 200 g dark chocolate, chopped<\/li>\n
• 150 g additional dark chocolate, chopped (or chocolate chips)<\/li>\n
• 40 g butter<\/li>\n
• 2 large eggs<\/li>\n
• 140 g caster sugar<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 35 g plain flour<\/li>\n
• \u00bc teaspoon baking powder<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Melt the butter in a small saucepan. Remove from the heat, add 200 g of the chopped dark chocolate and stir. Return to a low heat and melt gently, stirring frequently, until smooth and glossy. Remove from the heat and leave to cool slightly, but it should remain pourable.<\/p>\n

  Place the eggs, sugar and vanilla extract into the bowl of a stand mixer. Using the whisk attachment, beat until pale, thick and fluffy, almost tripling in volume. Add the sifted flour and baking powder and beat briefly until combined. Pour in the cooled chocolate mixture and beat again until incorporated. Fold in the remaining 150 g of chopped chocolate. Leave the cookie batter to stand for exactly 10 minutes to thicken.<\/p>\n

  Line two baking trays with baking paper. Spoon heaped tablespoons (about 15 ml each) of the batter onto the trays, leaving space between each cookie.<\/p>\n

  Bake at 180\u00b0C for approximately 8\u201310 minutes, until the cookies have risen and developed characteristic cracks on the surface. Remove from the oven and leave on the trays until completely cooled before transferring.<\/p>\n

  Ingredients for the peanut butter cream:<\/span><\/p>\n

  \n
  • 280 g smooth peanut butter, at room temperature<\/li>\n
  • 80 g butter, at room temperature<\/li>\n
  • \u00bd cup icing sugar<\/li>\n
  • 60 ml double cream, chilled<\/li>\n<\/ul>\n

    Place the peanut butter, butter and icing sugar into the bowl of a stand mixer and beat until light and fluffy. Add the chilled double cream and continue beating briefly until smooth and airy.<\/p>\n

    Sandwich the cooled brownie cookies together with a generous amount of peanut butter cream.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

    Recipe source: Donna Hay Magazine.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Today is definitely not the day to count calories ;). These brownie sandwich cookies with peanut butter cream can brighten even the gloomiest autumn day. Chocolate and peanut butter are one of my ultimate guilty pleasures. Soft, intensely chocolatey brownie <\/p>\n","protected":false},"author":1,"featured_media":5576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49,52,36,73,67],"tags":[96,104,383],"duration":[],"tag_group":[],"class_list":["post-5575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brownies","category-chocolate-desserts","category-cookies-biscuits","category-new-year-and-parties","category-valentines-day","tag-chocolate","tag-double-cream","tag-peanut-butter"],"acf":[],"yoast_head":"\n