Ingredients:

Brownie Cookies:

120g Dark chocolate (66%)

35g Butter

50g Egg

70g Muscovado sugar

2g Vanilla paste

1g Salt

2g Baking soda

40g Cake flour

20g Cocoa powder

Matcha Cream:

11g Matcha powder

173g Heavy cream

1.5g Leaf gelatin

39g White chocolate

Instructions:

Prepare the Matcha Cream:

Preparation:

Soak leaf gelatin in cold water for at least 10 minutes.

Finely chop the white chocolate.

Heat Cream:

Heat 100g of heavy cream in the microwave for 1 minute and 20 seconds.

Combine Ingredients:

Mix the heated cream with the white chocolate and matcha powder until smooth.

Squeeze the excess water from the gelatin and add it to the mixture.

Add Remaining Cream:

Stir in the remaining heavy cream.

Blend and Chill:

Blend the mixture until smooth.

Cover with plastic wrap, ensuring it touches the surface, and refrigerate for at least 3 hours.

Prepare the Brownie Cookies:

Preparation:

Melt the dark chocolate and butter together.

Sift the cake flour, cocoa powder, and baking soda together.

Mix Wet Ingredients:

In a separate bowl, beat the egg with muscovado sugar, vanilla paste, and salt until well combined.

Combine Mixtures:

Gradually mix the melted chocolate and butter into the egg mixture.

Fold in the sifted dry ingredients until just combined.

Bake:

Preheat your oven to 175°C (347°F).

Scoop the dough onto a baking sheet, forming cookies.

Bake for 10-12 minutes until the edges are set and the centers are still slightly soft.

Assemble the Cookies:

Fill Cookies:

Once the cookies have cooled, pipe or spread a generous amount of the chilled matcha cream onto the flat side of half the cookies.

Sandwich:

Top with the remaining cookies, pressing gently to spread the cream to the edges.

Enjoy:

Serve these decadent matcha cream brownie cookies with a hot cup of tea or coffee and enjoy the perfect harmony of flavors!