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.
Preheat oven to 350°F.
Line 9x13 baking pan, ideally aluminum, with parchment paper so that the sides overhang for easier removal later.
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.
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.
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.
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.
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
Directions
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.
Preheat oven to 350°F.
Line 9x13 baking pan, ideally aluminum, with parchment paper so that the sides overhang for easier removal later.
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.
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.
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.
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.
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.
