Ingredients
3 beaten eggs
50 grams of brown sugar
220 grams of granulated sugar
2 grams of baking powder
2.5 milliliters of vanilla extract
350 grams of chopped dark chocolate
100 grams of unsalted butter
97.5 grams of sifted all-purpose flour
30 grams of cocoa powder
120 grams of chocolate chips
Tempered chocolate to taste (optional)
Chocolate sprinkles to taste (optional)
Filling Ingredients
Dulce de leche filling
1 can of condensed milk cooked in a pressure cooker for 35 minutes
40 grams of honey
40 grams of butter
2 grams of salt
Preparation Method
Stuffed Cookie Brownie
Beat eggs, brown sugar, granulated sugar, baking powder, and vanilla extract in a mixer for about 5 minutes.
Melt the dark chocolate with the butter. Then, add it to the mixer and beat a little more to incorporate.
Outside the mixer, add all-purpose flour, cocoa powder, and chocolate chips. Mix with a spatula until the ingredients are combined.
Chill in the refrigerator for 30 minutes.
Divide the dough into balls, place them on a baking sheet lined with parchment paper, and flatten with your hands.
Bake in the oven at 180 degrees Celsius for 12 minutes.
Place the dulce de leche filling on one cookie and cover it with another to form a sandwich. Repeat the procedure with the remaining cookies.
If desired, dip the cookie in tempered chocolate and decorate with chocolate sprinkles. Chill in the refrigerator for 5 minutes before serving.
Filling Preparation Method
Cook the can of condensed milk in a pressure cooker for 35 minutes after it reaches pressure. Let it cool before opening.
Mix honey, butter, and salt with the dulce de leche.
Transfer to a piping bag and set aside.