Chocolate Brownie Mint Sandwiches
ZOË FRANÇOIS "Cookies are my love language," says pastry chef and cookbook author Zoë François. That shines through in her Chocolate Brownie Mint Sandwiches: crackly-top fudgy cookies, fluffy mint buttercream, and crunchy bits of candy cane all wrapped up in one happy group hug.
Chocolate Brownie Mint Sandwiches
HANDS ON 25 min.
TOTAL TIME 1 hr. 30 min.
Brownie Cookie
12 oz. (350 g) dark chocolate, finely chopped, divided
3 Tbsp. unsalted butter
2 eggs, at room temperature
3/4 cup (150 g) granulated sugar
1 tsp. pure vanilla extract
1/3 cup (40 g) all-purpose flour
¼ tsp. baking powder
1 pinch kosher salt Mint Buttercream
½ cup (110 g) unsalted butter, at room temperature
1 cup (120 g) confectioners' sugar
¼ tsp. mint extract Candy canes, crushed, for garnish
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Fill the bottom of double boiler or a medium saucepan with 1 inch of water and bring to a gentle simmer over medium-low heat. In a large stainless-steel bowl over the double boiler, melt half (6 oz.) of the chopped chocolate with the butter and stir until smooth. Remove from the heat.
3. In a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and vanilla until light and foamy, about 5 minutes.
4. In a small bowl, whisk the flour, baking powder, and salt.
5. Stir the flour mixture into the melted chocolate. Fold the chocolate mixture into the whipped eggs along with the remaining 6 oz. chopped chocolate.
6. Let the mixture sit for 10 minutes to allow the chocolate to set firm.
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