Cookies-and -Cream Brownies

Cookies and Cream Brownies

Brownie:

8 oz (226 grams) 60% to 70% cacao bittersweet chocolate, chopped

¾ cup (170 grams) unsalted butter, cubed

1 2/3 cups (200 grams) confectioners' sugar

3/4 cup (165 grams) firmly packed dark brown sugar

3Tbl (15 grams) black cocoa powder, sifted

3/4 tsp kosher salt 

3/4 tsp instant espresso powder

1/4 tsp baking powder

4 large eggs (200 grams), lightly beaten and room temperature

2 tsp (8 grams) vanilla extract 

8 cream-filled chocolate sandwich cookies (92 grams), quartered

Directions:

Preheat oven to 325°F (160°C). Line a 9-inch-square baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray.

In the top of a double boiler, heat chocolate and butter over simmering water, whisking occasionally, until melted and smooth.

Turn off heat; whisk in confectioners' sugar and brown sugar until well combined,

1 to 2 minutes. (Mixture will not be completely smooth.) Remove from heat, and let cool for 5 minutes.

In a medium bowl, whisk together flour, cocoa, salt, espresso powder, and baking powder.

Gradually add eggs to chocolate mixture, whisking until combined.

Whisk in vanilla. Fold in flour mixture just until combined. Fold in quartered cookies. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out with a few moist crumbs or an instant-read thermometer inserted in center registers 200°F (93°C), 40 to 45 minutes. Let cool completely in pan on a wire rack.

Buttercream

Ingredients:

1 cup (227 grams) unsalted butter, softened

¼ tsp kosher salt

3½ cups (420 grams) confectioners' sugar

1/4 cup (60 grams) cold heavy whipping

1 tsp vanilla extract

1 1/4 cups (about 10 cookies) lightly crushed cream filled chocolate sandwich cookies.

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium-low speed until smooth. Reduce mixer speed to low; add confectioners' sugar, about 1 cup (120 grams) at a time, alternately with cold cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition and stopping to scrape bottom and sides of bowl. Beat in vanilla.

Increase mixer speed to medium; beat until light and fluffy, 1 to 2 minutes. Fold in crushed cookies. Spread buttercream onto cooled brownie. Refrigerate until buttercream is set before serving, about 30 minutes.

Garnish with crushed cookies, if desired.

Using excess foil as handles, remove from pan, and cut into bars. Store in an airtight container for up to 3 days.