Fudgy Chocolate Brownie Sandwich Cookies with Tahini Cream

We spent the weekend at the beach house nibbling on these, listening to the surf and watching Breaking Bad. Things could be worse.



Fudgy Chocolate Brownie Sandwich Cookies with Tahini Cream
slightly adapted from here
Makes 7

For the Cookies:
40g unsalted butter
250g dark chocolate
2 eggs, at room temperature
150g light brown sugar
20g cocoa powder
Pinch of sea salt flakes
50g dark chocolate, chopped into rough chunks

For the Filling:
40g tahini
50g cream cheese
50g thickened cream
25g icing sugar

Make the Cookies:
Preheat the oven to 200C. Line two baking sheets with baking paper.  Set aside.

Put the butter and chocolate in a heat-proof bowl and set the bowl over a pan of simmering water.  Don't let the bowl touch the water.  Heat until melted and smooth.  Remove from the heat.  Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugar for about 5 minutes, until doubled in volume. The batter should fall from the beaters in ribbons.  Stop the mixer and use a spatula to fold in the chocolate mixture.  Fold in the cocoa powder and chocolate chunks.

Spoon the batter into a disposable piping bag and cut a 2cm hole in the tip (you want the hole big enough so that the chocolate chunks don't get stuck).  Pipe 7 dollops of  batter onto each of the prepared baking sheets, leaving enough room between each to allow them to spread during baking.  Bake for 9 minutes.  The cookies will be really soft, but will set as they cool.  Leave them to cool completely on the baking trays.

Make the Filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat all the ingredients for the filling on low speed until it holds its shape.  Be careful not to over beat.

Match the cookies in pairs of similar size, dollop a spoonful of filling on the underside of half of the cookies and top with the remaining cookies, pressing them gently together to spread the filling to the edges.