Chocolate Brownies with Cream

Ingredients

For the dough:

Butter 120 g

Sugar 190 g

Eggs 2

Flour 270 g

Cocoa powder 5 tbsp

Baking powder 1 tsp

Salt 1/2 tsp

Vanilla essence 1 tsp

Milk 250 ml

For the frosting:

Icing sugar 250 g

Butter 170 g

Egg whites 2

Vanilla extract 1 tsp

Pinch of salt

Preheat oven to 180°C. Mix flour, cocoa, baking powder, and salt. Beat the sugar and butter together, continuing to beat, then add the eggs. Gradually add the milk, vanilla, and dry ingredients, mixing well. Spoon the batter into pancakes, spacing them apart, and bake for about 15 minutes. Cool on a wire rack.

For the cream: Mix the egg whites with the powdered sugar, vanilla, and salt. Place the bowl over a double boiler and whisk constantly until the sugar dissolves. Be careful not to let the mixture overheat (if you have a thermometer, the maximum temperature is 111°F (43°C)). Beat the mixture with a mixer at high speed until stiff peaks form.

Continuously whisking, gradually add the butter. As you add the butter, the cream will become thick and smooth. At a certain point, the mixture may begin to separate; continue whisking until the cream becomes smooth and dense.

Spread the cream with a teaspoon onto the cooled halves and top with the other halves.

Enjoy!