For weeks, I’ve been trying to make the perfect brownie sandwich. I kept failing, but also kept trying…and,my last attempt was finally,successful!
It’s so hard to copy those recipes. It’s easy for most of the people,but for us( with celiac) is really challenging,even to make a simple vanilla cake.
Thankfully, supermarkets have Gluten free flour for everything,but still,you have to make your own experiments.
Anyway… The sandwiches are really caloric! I’m not going to lie! But they are the most scrumptious,softest and dreamy brownie sandwiches you’ve ever ate!
- 8 tablespoons butter
- 1 cup sugar
- 2/3 cocoa
- 1 egg
- 3/4 Pamela’s Artisan Flour or gluten free flour for pastry
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup chopped almonds or peanuts or walnuts. I used peanuts.
Pre-heat oven to 325 F (165 C).
Melt butter then stir into sugar and cocoa. Add egg and beat until shiny. Mix in flour,salt,baking powder and peanuts.
Put the brownie dough in the fridge for 10-15 minutes until it gets a little bit hard.
Take out of the fridge and scoop a tablespoon of the dough on a greased sheet pan. Bake for 15-18 minutes. To make sure they’re done,just put a toothpick and if it comes clear,is done.
Let them cool in a rack.
For the salted caramel frosting:
- 1 cup of sugar
- 1 tablespoon of water
- 4 tablespoon butter
- 1/2 cup heavy cream
- 1 teaspoon salt.
- 1 1/2 sticks of butter,room temperature
- 5 cups powder sugar
In a pan add the sugar and the water under medium-high heat. You can stir it up but once the sugar turns brown,leave it alone. Do not stir. You want the caramel to get a nice dark brown colour,but not too dark. You don’t want to burn it.
Remove the pan from the heat and add the heavy cream,the salt and butter and stir with a wooden spoon.
Do it quick and e careful! You don’t want to have a caramel burn! I’m talking from personal experience!
let it cool completely.
Once the caramel is cooled,is time to make our frosting.
In a stand mixer,mix the sticks of butter and add gradually the powder sugar,1 cup at a time. When the mixture start looking like a butter cream add the caramel and stir for 2-3 more minutes.
That’s it! If it’s a little bit runny,put it in the fridge for 15-20 minutes.
Take the brownie cookie and assemble! Make your sandwiches!
I kept them on the fridge so they can get a little bit harder. Personal preference !