Triple Chocolate Brownies topped with Cookies and Cream Buttercream

Triple Chocolate Brownies topped with Cookies and Cream Buttercream

Need I say more? Or are you convinced to make these? These are epic… So unique, so one of a kind, so amazingly delicious yet well balanced without being overly sweet. Anyone you make these for, will be more than impressed! The brownie itself is made with dark chocolate and then white and milk chocolate is added to the batter.

Quick edit two days later. First off… they get even tastier over time. Seriously. The next day and the day after that, they got even softer and the flavours melded together even more! Also, I do not use this title loosely, but I decided to name these THE BEST BROWNIES EVER. Seriously.

Look at that white chocolate oozing out from the brownie. Yummy!

Generally, American buttercreams consist of butter whipped together with powdered sugar and a few more ingredients. So to give your buttercream body, you need to add more sugar, resulting in the final product being too sweet. This buttercream, calls for shortcake cookies! How genius is that. This gives your buttercream sturdiness without making it too sweet. I’m definitely using this idea in many more baked goodies. How about cookies and cream cupcakes?

With the brownies themselves, the ingredient proportions are on point, resulting in soft, tender and not overly sweet brownies. The directions are so precise, including measuring the internal temperature of baked brownies, providing assurance that your brownies turn out perfect and never overbaked.

The recipe is inspired by and lightly adapted (ingredients only with changes, technique is my own) from a British Blogger @bboxfood I added more salt, vanilla for more flavour, reduced sugar just a tad and my technique is perfected to produce constantly consistent and reliable results.

My strong suggestion: this brownie is fantastic as is, but don’t skip the buttercream. Brownie is not exactly a health food, so when you make it, might as well go all out and indulge. The buttercream is what takes it to the new heights.

Word of caution: this recipe, and to be honest most brownie and cookie recipes, is very easy to overbake. I do not believe it can turn out successful without measuring the final temperature. And if you get past 205°, unfortunately, your brownies will be so overbaked and probably taste dry and bitter. The choice of your baking dish, the size as well as the material (ceramic, aluminum, glass) will all impact the baking time tremendously. So start checking after 25 minutes or so, the brownies should be barely firm, and once you hit 200°F in the middle of your brownie, measured carefully at 45-degree angle without touching the bottom of the pan, be prepared to take those babies out! (you should be taking them out at 202-205°.)

Ok, let’s get cooking!

Seriously, how amazing do these look!

Yields24 Servings

 13 tbsp butter, unsalted
 6.50 oz 70% dark chocolate (185g), finely chopped
 3 eggs, straight from the fridge
 2 tsp vanilla
 ½ tsp instant espresso powder, optional
 1 cup less 1 TBSP white sugar
 ¼ cup packed light brown sugar
 ½ tsp coarse kosher salt (half as much if using fine table salt)
 ½ cup plus 1 TBSP all purpose flour
 ½ cup cocoa powder
 2 oz white chocolate chopped
 ¼ cup milk chocolate chips
 additional shortcake cookies for garnish
For the buttercream:
 200 g shortcake cookies (lotus biscoff ideally, but replace with regular ones if cannot locate) - that's around 2/3 of a standard box
 11 tbsp butter, unsalted at room temp
 1 ¾ cups icing sugar
 1 tsp vanilla
 pinch of kosher salt
 3 tbsp heavy cream, plus more if needed

1

This recipe is converted from a British recipe with modifications to accommodate a North American cook, as such:

White sugar: the original recipe calls for caster sugar which is not easy to find in North America. As such, use regular white sugar. However, to get better results, I recommend pulsing your white sugar in a blender or a food processor for just a few seconds to make the granules smaller; do not do this for long, as you do not want to turn it into powdered sugar. This makes for a softer brownie.

For cookies, I used generic shortcake cookies.

Be careful when measuring flour and cocoa powder. Those are very "compactable." So if you scoop it roughly, you may end up getting more than you need. Spoon it into your cup measure for best results.

You may bake this in a square 8-8 dish for a thicker brownie. This will change the baking time.

2

Preheat oven to 350°F.

Line 9x13 baking pan, ideally aluminum, with parchment paper so that the sides overhang for easier removal later.

3

Melt butter in a medium pot. Remove from heat and stir in the dark chocolate. Allow it to sit for a minute. After that, stir with a rubber spatula so that all of the chocolate is melted into smooth chocolate sauce; it will be quite thin at this point. Set aside to cool slightly.

4

In a bowl of your stand mixer, combine eggs, brown sugar, white sugar, salt, espresso powder (if using) and vanilla. Start whipping on low, then turn to medium high and whip for around 7 minutes until the batter is pale and very thick. If not using stand mixer, you may need to do this for longer.

Turn the speed to low and gently pour in you still warm chocolate mixture prepared in Step 3. Since we are going to be doing this slowly, your eggs won't cook, so adding still warm chocolate is fine. Mix on low until incorporated.

Stop the mixer and combine flour and cocoa powder in a fine mesh sieve. Sift it into your batter. Resume the mixer on low for just seconds until somewhat incorporated. When your flour mixture is about 75% incorporated, add your white and milk chocolate, mix for another 15 seconds or so, then finish gently folding by hand with a rubber spatula. Do not overmix as that will deflate and toughen your brownies.

Pour this mixture into prepared pan and bake in preheated oven.

5

The baking time will vary greatly depending on how hot your oven runs, the size of your baking pan and whether or not you went with aluminum, glass or ceramic baking dish.

I would start checking after 25 minutes (however, it will be likely around 30-35.) The brownies should be just barely firm, remember, they will firm up greatly as they cool. Checking the internal temperature of the cooked brownies is a must for consistently reliable results. Insert your instant-read thermometer at 45-degree angle into the centre of the brownie, without touching the bottom of the pan - once the temperature registers 202-205°F, you are done - remove the brownies and allow them to cool completely.

Please do not test these with a toothpick. This method does not work with this recipe. If your toothpick comes out clean, your brownies are overbaked beyond repair.

The brownies must be cooled completely before icing.

For the buttercream:
6

Crush your cookies in a blender, food processor or place them with a resealable plastic bag and smash with a rolling pin.

Add butter, sugar, crushed cookies, pinch of salt, vanilla and 2 TBSP cream to a bowl of your stand mixer. Mix on low to incorporate, then turn to medium high and beat until the mixture is light and fluffy, for 3-5 minutes. Be sure to stop the mixer and scrape up the sides of the bowl. Add a bit more cream to adjust consistency, if needed.

7

Run a butter knife all around the brownies. Then lift by the parchment paper and remove brownies from the pan.

Spread the buttercream over completely cooled brownies. Top with additional cookies. Slice your brownies into squares. To get clean cuts, hold your sharp knife under hot running water, then wipe it dry between slices. For storage, store in an airtight container.

Consider crushing the shortcake cookies to topping your iced brownies. This will provide some interesting texture. However, topping with whole cookies will also work.

Ingredients

 13 tbsp butter, unsalted
 6.50 oz 70% dark chocolate (185g), finely chopped
 3 eggs, straight from the fridge
 2 tsp vanilla
 ½ tsp instant espresso powder, optional
 1 cup less 1 TBSP white sugar
 ¼ cup packed light brown sugar
 ½ tsp coarse kosher salt (half as much if using fine table salt)
 ½ cup plus 1 TBSP all purpose flour
 ½ cup cocoa powder
 2 oz white chocolate chopped
 ¼ cup milk chocolate chips
 additional shortcake cookies for garnish
For the buttercream:
 200 g shortcake cookies (lotus biscoff ideally, but replace with regular ones if cannot locate) - that's around 2/3 of a standard box
 11 tbsp butter, unsalted at room temp
 1 ¾ cups icing sugar
 1 tsp vanilla
 pinch of kosher salt
 3 tbsp heavy cream, plus more if needed

Directions

1

This recipe is converted from a British recipe with modifications to accommodate a North American cook, as such:

White sugar: the original recipe calls for caster sugar which is not easy to find in North America. As such, use regular white sugar. However, to get better results, I recommend pulsing your white sugar in a blender or a food processor for just a few seconds to make the granules smaller; do not do this for long, as you do not want to turn it into powdered sugar. This makes for a softer brownie.

For cookies, I used generic shortcake cookies.

Be careful when measuring flour and cocoa powder. Those are very "compactable." So if you scoop it roughly, you may end up getting more than you need. Spoon it into your cup measure for best results.

You may bake this in a square 8-8 dish for a thicker brownie. This will change the baking time.

2

Preheat oven to 350°F.

Line 9x13 baking pan, ideally aluminum, with parchment paper so that the sides overhang for easier removal later.

3

Melt butter in a medium pot. Remove from heat and stir in the dark chocolate. Allow it to sit for a minute. After that, stir with a rubber spatula so that all of the chocolate is melted into smooth chocolate sauce; it will be quite thin at this point. Set aside to cool slightly.

4

In a bowl of your stand mixer, combine eggs, brown sugar, white sugar, salt, espresso powder (if using) and vanilla. Start whipping on low, then turn to medium high and whip for around 7 minutes until the batter is pale and very thick. If not using stand mixer, you may need to do this for longer.

Turn the speed to low and gently pour in you still warm chocolate mixture prepared in Step 3. Since we are going to be doing this slowly, your eggs won't cook, so adding still warm chocolate is fine. Mix on low until incorporated.

Stop the mixer and combine flour and cocoa powder in a fine mesh sieve. Sift it into your batter. Resume the mixer on low for just seconds until somewhat incorporated. When your flour mixture is about 75% incorporated, add your white and milk chocolate, mix for another 15 seconds or so, then finish gently folding by hand with a rubber spatula. Do not overmix as that will deflate and toughen your brownies.

Pour this mixture into prepared pan and bake in preheated oven.

5

The baking time will vary greatly depending on how hot your oven runs, the size of your baking pan and whether or not you went with aluminum, glass or ceramic baking dish.

I would start checking after 25 minutes (however, it will be likely around 30-35.) The brownies should be just barely firm, remember, they will firm up greatly as they cool. Checking the internal temperature of the cooked brownies is a must for consistently reliable results. Insert your instant-read thermometer at 45-degree angle into the centre of the brownie, without touching the bottom of the pan - once the temperature registers 202-205°F, you are done - remove the brownies and allow them to cool completely.

Please do not test these with a toothpick. This method does not work with this recipe. If your toothpick comes out clean, your brownies are overbaked beyond repair.

The brownies must be cooled completely before icing.

For the buttercream:
6

Crush your cookies in a blender, food processor or place them with a resealable plastic bag and smash with a rolling pin.

Add butter, sugar, crushed cookies, pinch of salt, vanilla and 2 TBSP cream to a bowl of your stand mixer. Mix on low to incorporate, then turn to medium high and beat until the mixture is light and fluffy, for 3-5 minutes. Be sure to stop the mixer and scrape up the sides of the bowl. Add a bit more cream to adjust consistency, if needed.

7

Run a butter knife all around the brownies. Then lift by the parchment paper and remove brownies from the pan.

Spread the buttercream over completely cooled brownies. Top with additional cookies. Slice your brownies into squares. To get clean cuts, hold your sharp knife under hot running water, then wipe it dry between slices. For storage, store in an airtight container.

Consider crushing the shortcake cookies to topping your iced brownies. This will provide some interesting texture. However, topping with whole cookies will also work.

Brownies with Cookie Buttercream
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