Brownie Cookies w/ Peanut Butter Frosting (aka heaven)

VINTAGE POST:

Ok, so I'm diving straight into the ingredients here because I'm so excited to share these with you. They are the MOST INDULGENT FOOD EVER! Thank you so, so, much Donna Hay.

• 350g chocolate (All or mostly dark is best. Chop if using a block.)
• 40g butter
• 2 eggs
• 2/3 cups caster sugar (150g)
• 1 tsp vanilla extract/essence
• 1/4 cup plain flour (35g)
• 1/4 tsp baking powder

So, preheat your oven to 180C. Melt 200g of the chocolate and butter over low heat, until smooth and glossy. Set aside.

So I had to hand whisk this next step, but do use an electric mixer because it you'll still be able to use your arm afterwards. Whisk eggs, sugar and vanilla until pale and creamy (approx. 15 minutes - longer if you're doing it by hand). Stir through the sifted flour and baking powder. Add the melted chocolate, and the remaining chocolate (buttons, or chopped pieces).

Stand for 10 minutes - this thickens it up. 

Spoon tablespoon amounts onto lined baking sheets. Really space them out (I didn't and they turned into a giant cookie sheet...). And make sure you have an even number so you can sandwich them. Bake 8-10 minutes until puffed and just cracking on top. Cool on trays. 

Now, this next bit is super, super amazing. Peanut butter frosting is now essential for life to continue as normal!

• 1 cup icing sugar (160g)
• 1 cup smooth peanut butter (You could use crunchy for an extra kick. Nutella is also good for a hazelnut variation.)
• 80g butter
• 1 tsp vanilla extract/essence
• 1/3 cup pouring cream (80ml)

Beat sugar, butters and vanilla until light and fluffy (again hand-mixing is a crazy idea...but do-able). Add cream and beat further 2 minutes. Spread the base of a cookie with the frosting, then sandwich together with another (bare) cookie. Continue until you've used them up (and try not to eat them straight away!). 

That last picture is from Donna Hay - shows what they should look like, rather than my massive sheet of brownie goodness. This recipe is in the current issue of Donna Hay magazine, and can be found on the website.