Black and White Brownie Sandwich Cookies

Directions

Brownie cookie

Preparation heat oven to 350 degrees F.

Combine and stir together flour, cocoa, baking powder, and salt;Set aside.

In a medium heavy saucepan combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Cool slightly.

In a large mixing bowl beat remaining butter with an electric mixer on medium to high speed for 30 seconds.

Add brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition.

Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces.

Drop dough by rounded teaspoons 2 inches apart onto parchment lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are slightly cracked. Transfer to a wire rack and cool completely.

Chocolate malted buttercream:

Combine and stir malt powder, sweetened cocoa powder, instant coffee granules and boiling water; set aside.

Place the ¼ cup brown sugar and ¼ cup milk in a pan an on medium heat, and whisk until the sugar has dissolved. Pour over chopped chocolate and let stand for a few minutes.

Stir mixture and place over low heat, and whisk until chocolate has completed melted.

Add melted chocolate mixture to malt mixture and whisk until combined. Set aside to cool to room temperature

In a stand mixer bowl, fitted with a paddle attachment, cream butter and remaining ¼ cup of brown sugar until light and fluffy, about 3 minutes. Turn down the speed and add the cooled chocolate mixture (scraped down bowl as needed). Gradually add the confectioner sugar and beat until smooth.

Vanilla malted buttercream:

Place butter in stand mixer bowl, fitted with a paddle attachment and beat until butter is light and fluffy.

Slowly add 6 cups of confectioner sugar and beat on low until combined. Beat the dissolved malt powder into buttercream, then in vanilla extract. ( Add in remaining confectioner sugar 1 cup at a time (to achieve desired consistency) and beat on medium speed.

Assembly

Fit a pastry bag with a 1M tip and fill it with the chocolate buttercream on once side and and the vanilla on the other side of the bag.

Alternately you can fill a pastry bag with each and then snip off the end and place both together in a third pastry bag. Pipe buttercream onto underside of one cookie and place a second on top.