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Brownie biscuits & caramel crème fraîche filling
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate classic brownies with a decadent caramel crème fraîche filling for a winning dessert upgrade.
Ingredients:
  • 40g butter, chopped
  • 350 g dark chocolate roughly chopped
  • 62.50 ml plain flour, sifted
  • 1.00 gm baking powder, sifted
  • 2 extra large eggs
  • 4.40 gm vanilla extract
  • 200g white chocolate, chopped
  • 45.00 gm brown sugar
  • 125ml Crème Fraîche
Instructions:
  • Preheat your oven to 200C (180C fan forced). In a microwave-safe bowl, gently heat butter and 200g dark chocolate in 20-second intervals on medium power, stirring each time until melted and smooth - be careful not to overheat. In a separate bowl, mix together the sifted flour, baking powder, and salt.
  • In a mixing bowl, combine sugar, eggs, and vanilla. Use an electric mixer on medium-high speed for 12-15 minutes until the mixture is very pale and thick. Gently fold in the flour mixture, chocolate mixture, and remaining 150g dark chocolate until just combined. Let the batter sit for 10 minutes to set.
  • Spoon heaped teaspoons of batter onto parchment-lined baking trays, spacing them 5cm apart. Bake for 8-10 minutes until cookies are shiny and crackly yet soft in the center. Cool completely on trays. Recipe yields 40 unfilled cookies.
  • For the caramel creme fraiche filling, combine all ingredients in a small saucepan and gently heat while stirring until the white chocolate just melts. Remove from heat and continue stirring until smooth. Transfer to a medium bowl and chill until completely cool. Beat the mixture with an electric mixer for 2-4 minutes until fluffy. Spread a tablespoon of filling on one cookie and sandwich with another cookie to serve. Enjoy!

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