Brownie biscuits & caramel crème fraîche filling

Cooking Directions

• Preheat the oven to 200°C (180°C fan forced).
• Heat butter and 200g of the chopped chocolate in a microwave-safe bowl on medium power in 20-second increments, stirring between each, until melted and smooth (do not overheat). In another bowl, combine sifted flour, baking powder, and salt.
• Place sugar, eggs and vanilla in a mixing bowl. Using an electric mixer whisk on med-high speed for 12-15 minutes or until very pale and thick. Fold flour mixture, chocolate mixture and remaining 150g chopped chocolate through egg mixture until just combined. Set aside for 10 minutes to allow batter to set.
• Drop 2 teaspoons (or one heaped teaspoon) of batter onto, baking paper lined baking trays, allowing 5cm for spreading. Bake for 8-10 minutes or until cookies are shiny and crackly but still soft in centre. Allow to cool completely on baking trays. Makes 40 unfilled.
• To make white choc caramel crème filling, place all ingredients in a small saucepan and heat over a gentle heat, stirring until chocolate is just melted, remove from heat and stir until mixture is smooth. Transfer to a medium bowl and refrigerate until completely cooled. Beat mixture with an electric mixer for 2- 4 minutes or until light and fluffy.
• To serve, spread a tablespoon of filling on the flat side of half the cookies and sandwich with the remaining cookies.