Brownie biscuits & caramel crème fraîche filling
Brownies are the perfect afternoon treat. Take them to dessert status with this caramel crème fraîche filling. We promise you'll be onto a winner.
Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.
9 Ingredients
Caramel creme fraiche filling
4 Method Steps
- Preheat the oven to 200C (180C fan forced). Heat butter and 200g dark chocolate in a microwave-safe bowl on medium power in 20-second increments, stirring between each, until melted and smooth; do not overheat. In another bowl, combine sifted flour, baking powder, and salt.
- Place sugar, eggs and vanilla in a mixing bowl. Using an electric mixer whisk on med-high speed for 12-15 minutes or until very pale and thick. Fold flour mixture, chocolate mixture and remaining 150g dark chocolate through egg mixture until just combined. Set aside for 10 minutes to allow batter to set.
- Drop 2 teaspoons (or one heaped teaspoon) of batter onto, baking paper lined baking trays, allowing 5cm for spreading. Bake for 8-10 minutes or until cookies are shiny and crackly but still soft in centre. Allow to cool completely on baking trays. Makes 40 unfilled.
- To make the caramel creme fraiche filling, place all ingredients in a small saucepan and heat over a gentle heat, stirring until the white chocolate is just melted, remove from heat and stir until mixture is smooth. Transfer to a medium bowl and refrigerate until completely cooled. Beat mixture with an electric mixer for 2- 4 minutes or until light and fluffy. To serve, spread a tablespoon of filling on the flat side of half the cookies and sandwich with the remaining cookies.
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