mayahan:

mayahan:

More Dioramas by Tanaka Tatsuya


sadanduseless:

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sadanduseless:

Cross-Eyed Cats


tango-mango:

The garden is full of beautiful vegetables and I have done my best to keep up. You’ve seen the zucchini and the tomatoes, basil and parsley. I’ve behaved myself for the most part, but yesterday I needed to bake.

It wasn’t a chocolate chip cookie kind of day — brownies were on my mind. I hoped to find a different rendition from what’s in my current repertoire. As I perused sites online and a few cookbooks, I spied a cookie that had all of the perfect attributes of a brownie.

My brownie bar is set high. I’m persnickety when it comes to this ethereal treat. This cookie was supposedly chewy like a brownie and it had the crackly, shiny top of a brownie. And, this is what really lured me in, a salted caramel buttercream was sandwiched between two cookies.

Let me just tell you now that you really shouldn’t make these. They are so luscious (i.e., rich, buttery, decadent), that only one is all that is required to satisfy your sweet tooth. I’ve already had two this morning with my espresso and I may go into a sugar-induced coma at any minute. Someone, take them away!

In all seriousness, this recipe is a keeper and it will be added to the brownie archive on this site. If you’re looking for something a little less rich, leave out the frosting. Wait, why would you do that?

Brownie sandwiches with salted caramel buttercream. (Makes about 18 sandwiches.) Modified from The Dough Will Rise Again.

Cookie ingredients:

  • 7 1/2 oz bittersweet chocolate, either as chips or chopped from a bar
  • 3 tablespoons salted butter
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons all purpose flour

For the buttercream:

  • 3/4 cup salted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup salted caramel sauce (I used Trader Joe’s)

Preheat your oven to 350 degrees F. Melt the chocolate and the butter together over low heat in a small, heavy saucepan. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugars, and vanilla. Beat on medium for 10 minutes, until the mixture is pale in color. Add the slightly cooled chocolate to the sugar and eggs and mix until thoroughly combined.

Whisk together the flour, salt, and baking powder. Add the flour mixture to the chocolate mixture in 3 batches, mixing until just combined after each addition.

Allow the dough to sit for about 10 minutes; as the chocolate mixture continues to cool, the dough will firm up a bit, and be easier to scoop.

Because the cookies want to stick to the baking sheet, it’s important to line your baking sheets with parchment paper or a silicone liner. Use a 2-teaspoon scoop to portion out cookies, about 2″ apart on the sheet pan.

Bake cookies for 9 minutes until the surface of the cookies is cracked and they have just set. Allow the cookies to cool on the sheet pan for about 3-4 minutes, and then using a very thin, flexible spatula, carefully move them to a cooling rack.

While the cookies cool, make the buttercream. Combine the butter, powdered sugar, and salted caramel sauce in the mixer. Pipe or spread the buttercream onto the bottom of half the brownie cookies, and gently sandwich a second cookie on top of the buttercream. (You’ll have extra buttercream.)