Easter Brookies

DIRECTIONS

Preheat oven to 160°C fan bake.
Line two large oven trays with baking paper.

Place the chocolate and butter in a heatproof bowl and set over a pot of simmering water. Stir frequently until the chocolate and butter are melted and combined. Remove from heat and set aside to cool for 5 minutes.

Whisk in brown sugar, caster sugar and eggs.

Sift in the flour and cocoa powder and mix until smooth, then stir in the chopped mini eggs if using.

Use an ice cream/cookie scoop (with a spring-loaded release handle) to spoon the brookie batter onto the prepared baking trays – space brookies 4-5cm apart to allow for spreading.

Bake for 10-12 minutes until the tops are dry and cracked. Leave to cool on the baking tray until firm enough to transfer to wire cooling rack.

For the buttercream filling:
Beat the softened butter in a medium bowl until smooth. Add the vanilla extract and icing sugar and beat until well combined and light.

For the caramel:
Remove the label from the can and place in a deep, heavy-based saucepan. Fill pan with water ensuring the can is covered with about 2cm water.
Bring slowly to the boil, turn heat to low and simmer for 2-3 hours. Top up the water regularly to ensure the can is always covered. 
Allow to fully cool before opening (you can speed the process up by sitting the can in cold water and ice)
 
TO ASSEMBLE:
Spread buttercream on one brookie, add a small dollop of caramel to the centre and press another brookie on top.
Optional – sprinkle a tiny touch of sea salt on the caramel before sandwiching.


NOTES:
Store in an airtight container in the fridge for up to a week.
Make the caramel ahead of time and store in refrigerator until needed.