This post has been created in partnership with Food Thoughts.

We’ve seen and eaten plenty of brownie cookies, let’s take them to the next level by filling them up with a deliciously silky coffee icing.

What are brownie cookies?

Although the name is pretty self descriptive, these cookies are made with a bater the resembles a brownie batter, they contain A LOT of chocolate, like, seriously, a lot of it, and very little flour, which makes them incredibly fudgy and dense, just like a brownie, but then they come in the shape of a beautiful cookie! The great thing about these cookies is that you can eat them on their own, or you can fill them up with your favourite frosting or even some delicious ice cream.

If you are a chocolate lover, these have to be in your baking list!

About the coffee icing…

I think there’s some flavour combinations that simply work and will always go together, coffee and chocolate is one of them, and that is way these cookies are just so good. The soft fudgy chocolate in the brownie cookies mixed with bittersweet coffee icing makes these cookies the perfect snack for any time of the day. Swap normal coffee for decaf and these can be enjoyed even if caffeine is not your best friend.

Fudgy Brownie Cookies with Coffee Icing

Ingredients (makes around 10 sandwich cookies)

For the cookies:

• 95 gr of plain flour
• 2 tbsp of cocoa powder
• 1 tsp of baking powder
• 230 gr of melted dark chocolate chips
• 60 gr of unsalted butter
• 2 large eggs
• A pinch of salt
• 100 gr of granulated sugar
• 90 gr of brown sugar
• 1 tsp of vanilla extract

For the coffee filling:

• 1 tbsp and 1/2 of freshly brewed espresso at room temperature
• 150 gr of cream cheese at room temperature
• 100 gr of icing sugar
• 1/2 a tsp of vanilla extract
• 50 ml of double cream

Method:

1. Preheat the oven at 180 degrees celsius.
2. Melt the butter and the chocolate together. You can do that either on the microwave or using a double boiler putting a bowl over simmering water (don’t allow the water to touch the bowl). Leave aside for 1 or 2 minutes to slightly cool down.
3. In a bowl, combine the eggs, sugars and vanilla extract for about 3 minutes until the mix goes pale in colour. Once well combined, add the melted chocolate and butter and fold them in using a spatula until it’s fully combined.
4. Fold in the flour, cocoa powder and baking powder until just combined. I like to sieve them in to avoid any lumps.
5. Scoop the cookies into a pre-lined baking tray. If you can’t cook them all at once, make sure you scoop all of them out so the batter doesn’t solidify.
6. Bake the cookies in the oven for 8 to 10 minutes until the edges are set but the middle is still gooey. Once ready, take them out of the oven and allow them to cool down completely.
7. To make the filling, beat the filling ingredients using a hand mixer until creamy, before piping, try the mix to make sure it contains the right amount of sugar. Then, pipe or scoop the filling onto half of the cooled cookies and sandwich with remaining cookies.