Mini Brownie Cookie Sandwiches Stuffed with Salted Caramel Ice Cream

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It’s taken me ages to post this recipe. If you follow me on Snapchat, you’ve probably already seen it last month. I love the combination of the salted caramel in the ice cream with the brownie cookies. They make great little treats which would be very welcome in this heat.

While I was testing this ice cream recipe, on the first batch I didn’t add enough salt but that (not salty) ice cream was great to make affogato. So if you feel like making normal caramel ice cream, just skip on the salt and enjoy it with some espresso.

This recipe makes about 20 mini ice cream sandwiches.

Ingredients:

For the salted caramel ice cream:

For the salted caramel:

1 cup of sugar (212grs)

2 teaspoons of sea salt like Maldon

2 tablespoons of butter

1 cup of cream (250ml)

For the ice cream base:

2 ½ cups of whole milk (470ml)

1 cup of cream (250ml)

1 teaspoon of vanilla essence

¼ cup of sugar

4 egg yolks

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

 

Start by making the salted caramel. Melt the sugar in a medium saucepan over medium heat until it becomes amber in color. Swirl the pan around to avoid the edges from burning. This will take about 9 minutes. Off the heat add the butter, salt and cream. Over medium-low heat, stir until the caramel dissolves again and there are no lumps. This will take about 10 minutes. Then carefully pour the caramel into a large bowl. Be slow so if there are any chunks of caramel, they will stay at the button of the pan and then discard them. Allow it to cool down while you make the ice cream base.

To make the ice cream base, place the egg yolks in a bowl and whisk them with the sugar.

Place the milk, cream and vanilla essence in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat and stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays.

Place a fine sieve over the bowl with the caramel. Carefully pour the ice cream base over the caramel. Remove the sieve. Whisk so that the caramel is well combined with the ice cream base. Allow it to come to room temperature and the place it in the fridge until it is completely cold. Once it is cold, freeze it in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 4 hours or better overnight.

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Take the cookie dough out of the fridge and grab about 1 tablespoon of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Bake the cookies for 9 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

Once your cookies are cooled, start making the ice cream sandwiches. To store them, just wrapped them separately in plastic wrap and freeze them. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

 

 

Brownie Cookies with Rhubarb & Vanilla Bean

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A friend of mine brought me a chocolate bar for cooking from her trip to France and the first thing that came to my mind were these cookies. They are soft and fudgy on the inside. Rich but not overly sweet, and the tartness of the rhubarb still comes through.

This recipe makes about 30 cookies.

Ingredients:

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

For the rhubarb:

2 rhubarb stalks

1 tablespoon of butter

1 vanilla bean or 1 tablespoon of vanilla essence

1 tablespoon of sugar

 

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

In the meanwhile, start preparing the rhubarb. Slice the stalks in two lengthwise. Then finely slice them.

Place the butter with the sugar in a pan over medium heat. Once the butter has melted, add the rhubarb and vanilla and cook for 1 minute while stirring. Then transfer the rhubarb to a fine mesh sieve with a bowl underneath to catch all the liquid. Let it sit there until the chilling time for the cookie dough is up.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Discard the juice from the rhubarb and place the rhubarb in a small bowl.

Take the cookie dough out of the fridge and grab about 2 tablespoons of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Place about 1 teaspoon of the rhubarb on top of each ball and press with your fingers so it sticks. Bake the cookies for 10 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Brownie with Peanut Butter Cookie Crust, Whisky Caramel Sauce and Sea Salt

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I had been craving something very rich. I ate chocolate and cookies but they didn’t cut it. I wanted to make a slightly salty dessert and this happened to satisfy my winter munchies. It’s rich, fudgy on the inside, crunchy peanut butter bottom, some caramel on top and some sea salt. It ticked all the boxes. My hubby and I shared the last piece before having breakfast.

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This recipe is for a 19cm round cake mold. I used one with a detachable bottom.

Ingredients:

For the peanut butter cookie crust:

½ cup of smooth peanut butter

56grs of softened butter

¼ cup + 2 tablespoons of white sugar

¼ cup of packed brown sugar

1 small egg

1 teaspoon of milk

½ teaspoon of vanilla essence

½ cup + 2 tablespoons of all-purpose flour

½ teaspoon of baking soda

¼ teaspoon of baking powder

Pinch of salt

For the brownie:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Whisky caramel sauce:

½ cup of sugar

2 tablespoons of water

¼ cup of heavy cream

¼ teaspoon of vanilla essence

½ tablespoon of Whiskey

½ a tablespoon of salted butter

Extra:

Sea salt

Blueberries

 

Start by making the peanut butter cookie crust. Preheat your oven to 180C/350F. Line the bottom of a 19cm round cake mold with a detachable bottom, with parchment paper.

Whisk the softened butter with the peanut butter. Add the sugars and whisk until fluffy. Then add the egg, milk and vanilla. Whisk until well combined. Finally whisk in the dry ingredients.

Place about 2/3 of the cookie dough in the prepared cake mold. You can freeze the rest of the cookie dough and make cookies later on. Press with a spoon to spread it as evenly as possible. Bake it for 8 minutes. Then set it aside and start making the brownie batter.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the vanilla, flour, cocoa powder and salt. Whisk until well combined. Pour the brownie butter over the cookie crust. Tap it a bit  to get rid of air bubbles. Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the brownie has cooled down, carefully pass a knife around the edges of the mold. Carefully take the brownie cake out of the mold and plate it.

To make the whisky caramel sauce, place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. This will take about 8 minutes. Then slowly add the cream and vanilla. Mix it well with a wooden spoon. Then add the whisky and butter. Stir until well combined and then transfer it to a bowl.

Drizzle some of the caramel on top of the brownie and sprinkle it with some sea salt and add some fresh blueberries. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Passion Fruit and Cream Cheese Swirl Skillet Brownie

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The other day I made brunch for a good friend of mine, who I met while I lived in Dallas. It has been 6 years since we lived in the States. Time does fly! And the funny thing is, we now both live in Amsterdam. For old time’s sake, I wanted to make an American style brunch! This skillet brownie is what I made for dessert.

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I love the combination of passion fruit and dark chocolate. I like adding passion fruit to desserts because it adds a nice tanginess which cuts out the sweetness a bit. For Valentine’s Day I also made this combination to surprise my hubby. I made a chocolate soufflé with a passion fruit – white chocolate ganache center. You can find this recipe by clicking here.

Once the brownie is baked, you could wait for it to cool down and slice it into pieces. But the fun part of making it in a skillet is just grabbing some spoons and digging in while it is still hot! Just make sure to be careful so you don’t burn your tongue. The day I wanted to make it, I couldn’t find fresh passion fruit. So I went to a Brazilian store called Finalmente Brazil, and bought frozen passion fruit pulp there. I love that store because they sell frozen exotic fruit pulp which can be hard to find here.

This recipe is enough for a 23cm skillet, but you can also make it on 22cm square baking pan.

Ingredients:

For the brownie:

57gr butter

115gr of dark chocolate, chopped

½ cup of sugar

2 eggs

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the passion fruit swirl:

200gr of cream cheese

3 tablespoons of the passion fruit pulp reduction (if you buy the frozen pulp it is 200gr, if you use fresh passion fruit, use 10 units)

1/3 cup plus 1 tablespoon of powdered sugar

 

First reduce the passion fruit pulp in a pan over medium heat until it becomes very thick. If you don’t want to or can’t get the frozen passion fruit pulp, you can get about 10 fresh passion fruit. Blend the pulp with the seeds, then pass them through a sieve and then reduce the liquid in a pan until you get about 3 tablespoons of a concentrated thick pulp. It should have a syrup-like consistency.

Transfer 3 tablespoons of the reduced pulp into a medium bowl. Add the cream cheese and mix until combined, then slowly add the powdered sugar. You can use an electric mixer to do this or just whisk it by hand. Set aside.

Preheat the oven to 180C/350F. If you are using a skillet, grease it with some vegetable oil or butter and then dust the skillet with some cacao powder or flour. If you are using a baking pan, just line it with parchment paper (this makes cleaning up later a bit faster).

To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it with 30 seconds intervals, stirring in between, until it has all melted. Allow it to cool for a few minutes.

In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined. Pour the batter into the prepared skillet or tray. Using a spoon, add the cream cheese mixture on top of the brownie batter. Then grab a knife and swirl it around the batter to make swirls.

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Bake for 30 to 35 minutes. It is the nicest while it is still warm and the cream cheese part is still a bit gooey. So just dig in as soon as it comes out of the oven!

Matcha Brownie Sticks with a Cereal & Tahini Crust

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Since St. Patrick’s Day is just around the corner, I thought it would be a good time to post these Matcha brownie sticks I made a few weeks ago.  This recipe is very similar to the peanut butter brownie bars I made a while ago.  Like the peanut butter recipe, this one is also not overly sweet. I really like the paring of tahini and green tea. And chocolate of course, you can pretty much always win with chocolate.

Ingredients:

For the Crust:

3 cups of honey pops cereal

1 tablespoon of powdered sugar

2 tablespoons of melted butter

1 vanilla bean, or 1 teaspoon of vanilla extract

3 tablespoons of tahini

For the brownie:

57gr butter

115gr of dark chocolate, chopped

½ cup of sugar

2 eggs

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Frosting:

325gr white chocolate, chopped

1 ½ tablespoons of Matcha

100gr butter

For the Swirl:

80gr of dark chocolate

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To make the crust, put the cereal, tahini and powdered sugar in the food processor and pulse until you get very fine crumbs. Mix the vanilla with the melted butter in a small bowl and then add the cereal crumbs. Mix well.

Line a small square baking dish (22cm) with parchment paper. Pour the cereal mixture into the baking dish and press to create a crust.  Set aside.

Preheat the oven to 180C/350F.

To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.  Allow to cool for a few minutes.

In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined.

Pour the brownie mixture carefully on top of the crust. You want to do it slowly and carefully otherwise it will mix with the cereal and it won’t be a crust any more.

Bake for 15 minutes. Then remove from the oven and set aside to cool.

Once the brownie has cooled down, start making the frosting. Place the white chocolate and butter in a bowl. Melt it all together over a water bath. Once it has all melted and combined, add the matcha powder. Mix well.  Then pour it over the brownie. With the help of an spatula, smooth out the frosting until it is as leveled as possible. It also helps top tap it a bit.

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To make the swirl, just melt the dark chocolate in the microwave or over a water bath. Then pour lines of the melted chocolate over the matcha layer and using a toothpick make swirls.

Put the baking dish in the freezer for 20 minutes to set.

Once the 20 minutes have passed, soak a knife in hot water for a few seconds before cutting it into sticks. Keep in an airtight container.

Peanut Butter Brownie Bars With A Rice Krispie Crust

Peanut Butter Brownie Bars With A Rice Krispie Crust

Peanut butter brownies

I love peanut butter, but here in the Netherlands there is a lack of peanut butter candy, cookies and desserts. You can find Reese’s peanut butter cups, but you have to go to an actual candy store to buy them.  But besides that, you can only find peanut butter jars.  So if you want any PB dessert, you pretty much have to make it yourself.

I bought a box of Rice Krispies and I was meaning to make it into a dessert.  So today I used it and decided to make it into the crust for these brownie bars.  I made the peanut butter frosting with some melted white chocolate and then swirled it with dark chocolate.

Ingredients:

For the crust:

3 cups of Rice Krispies cereal

2 tablespoons of icing sugar

3 tablespoons of melted butter

1 vanilla bean pod or 1 teaspoon of vanilla extract

For the brownie:

57gr butter

115gr of dark chocolate, chopped

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the frosting:

1 cup of smooth peanut butter

100gr of white chocolate, chopped

2 tablespoons of butter

½ teaspoon of vanilla extract

For the swirl:

100gr of dark chocolate, chopped and melted

 

To make the crust, put the rice Krispies and icing sugar in the food processor and pulse until you get very fine crumbs. Mix the vanilla with the melted butter in a small bowl and then add the cereal crumbs. Mix well.

Line a small square baking dish (22cm) with parchment paper. Pour the cereal mixture into the baking dish and press to create a crust.  Set aside.

Preheat the oven to 180C/350F.

To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.  Allow to cool for a few minutes.

In a medium bowl, whisk the eggs, egg yolk, sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined.

Pour the brownie mixture carefully on top of the crust. You want to do it slowly and carefully otherwise it will mix with the cereal and it won’t be a crust any more.

Bake for 15 minutes. Then remove from the oven and set aside to cool.

Once the brownie has cooled down, start making the frosting. Place the peanut butter, white chocolate, butter and vanilla in a bowl.  Melt it all together over a water bath. Once everything has melted and it is very smooth, pour it over the brownie.

To make the swirl, just melt the dark chocolate in the microwave or over a water bath.  Then pour lines of the melted chocolate over the peanut butter layer and using a toothpick make swirls.

Put the baking dish in the freezer for 20 minutes to set.

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Once the 20 minutes have passed, soak a knife in hot water for a few seconds before cutting it into bars. Keep in an airtight container.