Brownie Cookies with Espresso Buttercream

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While my friends used my kitchen to make their first cioppino the other night, I took this test. Author Gary Chapman wrote a set of questions to help determine a person’s “love language.” Perhaps you feel loved when your partner holds your hand? Your love language is most likely “Physical Touch.”

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My results were as I expected. My love language is “Quality Time,” meaning I feel adored when people I care about make special time for me.

Though The 5 Love Languages are “Words of Affirmation,” “Acts of Service,” “Receiving Gifts,” “Quality Time,” and “Physical Touch,” I can’t help but think food is the 6th.

I mean forget a dozen red roses this Valentine’s Day, I feel most admired while sharing sweetbread agnolotti from Altura or Columbia City bread with butter and black salt.

Sharing food, giving food, making food and receiving food are some of the best forms of human connection. This Valentine’s Day, I decided to make these brownie cookies in heart shapes. I realized they needed frosting solely so sprinkles could adhere to them. The espresso in the frosting actually made the cocoa in the cookie taste more prominent.

Makes a lot of cookies

Ingredients

  • 2 3/4 cups all-purpose flour, plus more for rolling out
  • 2/3 cup Dutch process cocoa, unsweetened
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the frosting

  • 1/4 cup unsalted butter, softened
  • 3/4 cup confectioners’ sugar
  • 1 tablespoon whipping cream, half and half or milk
  • 1 tablespoon instant espresso powder

Whisk the flour, cocoa, salt and baking powder together in a bowl. Beat butter and sugar with an electric mixer until fluffy. Add the eggs, one at a time. Scrape down the bowl and add in the vanilla. Slowly mix the dry ingredients into the butter. Wrap in plastic wrap and chill for at least an hour.

(Meanwhile you can make the frosting below)

Heat oven to 350 degrees F. Remove dough from the fridge and let it sit on the counter for 10 minutes to warm slightly. If it’s too hard and crumbly, grab a chunk at a time and squeeze it with your hands to soften it.

Divide the dough into 4-6 chunks and roll out on a flour work surface, until it is about 1/2-inch thick. Cut into any shape you’d like using cookie cutters.

Bake on a parchment-lined baking sheet for 8-11 minutes depending on your thickness. Transfer to a rack to cool.

Frosting

With an electric mixer, beat the butter and sugar together for about 3 minutes, until fluffy. Dissolve the espresso powder in the milk in a separate bowl. Add this to the butter mixture. Beat for another minute or so until it is a spreadable consistency. Cover and keep in fridge until cookies are cool.

Frost the cookies and dust with sprinkles if you’d like.

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