Brownie sandwich-cookie with strawberry layer and icing – A detailed recipe for cooking. Share with friends: 
Time: 3 hours. 50 minutes Difficulty: medium Quantity: 16 sandwich cookies Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Brownie Dough Cookies
- 0.5 tbsp. premium flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 3 tbsp. semisweet chocolate chips (500 g.)
- 50 gr butter
- 3 large eggs
- 2/3 Art. Sahara
- 2 tsp vanilla extract
- Special equipment: sticks for candy
White Chocolate Filling
- 1/3 Art. whipped cream
- 2 tbsp. white chocolate chips or 500 gr. white chocolate coarsely chopped
- * with this filling you need to grease each of the halves double cookie
Strawberry layer
- 0.5 tbsp. strawberry condoms
- About 1 tsp finely grated lemon peel
- * with this filling you need to spread only one side sandwich cookies
White chocolate icing
- 100 gr. white chocolate, finely chopped
Recipes with similar ingredients: chocolate chips (granules), semisweet chocolate, white chocolate, premium flour, dough shortbread, eggs, vanilla extract, cream, strawberries
Recipe preparation:
- For cookies: Preheat the oven to 190 ° C. Cover up parchment baking sheets. Beat flour, baking powder and salt in small bowl. Mix 2 tbsp. chocolate chips and butter in a bowl medium sized above a pot of boiling water, while the chocolate mixture will not soften. Remove and set the bowl aside. Mixture should be thick. Combine the eggs, sugar and vanilla in a large bowl. Beat the egg mixture with a mixer until light and airy. about 5 minutes Add the melted chocolate mixture and beat, until everything mixes up. Add the remaining 1 tbsp to the dough. chocolate crumbs. If the dough is very soft, cool it for 15-20 minutes so that it became a little harder. The dough should be prepared the day before baking. Let the dough stand for at least an hour at room temperature before how to proceed.
- With a small spatula, place the dough in circles at a distance of 4-5 see on baking sheets. Bake cookies for 12-15 minutes while it is will not become resilient and cracked on top, but still soft in the middle. Cool the cookies on the sheets.
- For white toppings. Bring the cream to a boil on medium fire in a heavy small saucepan. Remove the pan from the heat and add white chocolate chips. Mix until smooth. The filling can be prepared the day before baking cookies. Cover the lid. Leave to stabilize for 2 hours at room temperature. temperature before use. For strawberry toppings. Combine jam and lemon zest in a small bowl. Spread for 1 hour. l white filling the flat side of each cookie, short of the edges. Spread 0.5 – 2 tsp. strawberry toppings over white toppings. You need to distribute the strawberry filling among half a cookie spread with a white layer. Put the rest cookies on top, stuffing down to make double cookies. Cool for 15-20 minutes. to solidify the filling. Stuffed as desired You can insert sticks for candy.
- For white chocolate icing. Put white chocolate in a small bowl in a pot of boiling water. Stir until the chocolate melts and becomes a homogeneous consistency. Pour melted chocolate on top of each cookie. Cool about 10 minutes for the chocolate to freeze. Glaze can be prepared in advance for day. Keep hermetically sealed in the refrigerator.
