Method

To make the filling

Put Tatua Creme Fraiche, white chocolate and brown sugar into a pot. Stir continuously until everything has melted together.

1. Transfer to a bowl, cover with clingfilm and put into the fridge until it has cooled completely.

To make the brownie cookies

1. Preheat your oven to 180 degrees c and line two baking trays with baking paper.
2. Melt butter and 200g of the dark chocolate in the microwave on 30 second intervals, stirring each time, until the chocolate has melted. Put this to the side.
3. In a large bowl, crack eggs and add the caster sugar. Using either an electric hand mixer or a cake mixer, beat the sugar and eggs together for 8-10 minutes. Sift in the cocoa and mix again.
4. Pour in 1/3 of the melted chocolate butter mix and stir. With the electric mixer running, slowly pour in the rest of the chocolate.
5. Sift in the flour, salt and baking powder and add in the vanilla. Mix gently until everything is well incorporated.
6. Add in the remaining 100g of chopped chocolate and fold this through the mix.
7. Drop heaped tablespoons of the brownie mix onto your tray making sure you leave 5cm of room for spreading.
8. Bake for 8-10 minutes. Leave to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. Repeat with the remaining mixture.

To assemble  

1. Get the cold Tatua Creme Fraiche, white chocolate and brown sugar filling from the fridge and put it into a medium sized bowl. Add a sprinkle or two of sea salt. Using either a handheld mixer or cake mixer, whip filling for a good 5 minutes until it's light and fluffy.
2. Take a brownie cookie, and dollop 1 1/2 tablespoons of the whipped filling into the centre. Take another cookie and put on top. Repeat with the remaining cookies.

Created by Ashleigh Foard at www.heylittlesweetthing.com