Easter Brownie Cookies With Raspberry And Vanilla Buttercream

Above: Alice Wright of Millstone wears cap sleeve t-shirt and her own apron throughout. 

Meet 27-year-old chef and café owner Alice Wright of Millstone in Melbourne. With a diploma of patisserie from Le Cordon Bleu in Paris, Alice’s French inspired sweet creations are as delicious as they are beautiful. We challenged her to invent something new with chocolate in the spirit of Easter, and the result: a decadent chocolate brownie cookie with a burst of raspberry buttercream. We hope you enjoy making this recipe at home.


390 gm dark chocolate, roughly chopped
100 gm unsalted butter
4 eggs
2/3 cup brown sugar
2/3 cup white sugar
1 short black coffee
1 vanilla bean
½ cup plain flour
½ tsp baking powder
1 tsp sea salt flakes

230 gm icing sugar
120 gm unsalted butter
1 vanilla bean
1 punnet fresh raspberries
icing sugar to serve

Above, left: Easter brownie cookie ingredients on rectangular wooden board (coming soon) with gold cutlery (coming soon). Above, right: Raspberry and vanilla buttercream ingredients on circular board (coming soon) with gold cutlery (coming soon) and stripe teatowel.

To make cookies

Melt dark chocolate and butter over a bain-marie until smooth. Using an electric mixer, mix eggs, sugars, vanilla and coffee until tripled in volume and pale – around 8-10 minutes. Whisk flour, baking powder and salt together in a small bowl until well amalgamated.

Gently begin folding one third of the egg and sugar mixture through the melted chocolate. Repeat with the remaining two thirds until well amalgamated. Sift over flour, baking powder and salt then fold through until thoroughly incorporated.

Allow the mixture to sit at room temperature for 10 minutes, or until slightly cooled.  Using a size 10 piping tip, start by piping the outline of an oval shaped egg on a lined baking tray. Pipe inside each egg brownie biscuit to fill. Bake at 180 degrees for 8-10 minutes until cracked and puffed slightly. Allow to cool on trays.

Above, left: Alice folding through the cookie mixture. Above, right: Piping the buttercream cookie filling.

To make buttercream

Whisk together icing sugar and butter in the bowl of an electric mixer for 5 minutes. Add scraped vanilla bean and continue whisking for another 8-10 minutes. Fold through fresh raspberries with the aid of a rubber spatula. Put finished buttercream into a piping bag fitted with a size 12 piping tip.

Above, left: Pairing the cookies together. Above, right: The final step, dusting the cookies with icing sugar. On the table: Stripe teatowel.

To finish

Pair Easter brownie cookies together on a tray. Pipe one side of each pair with raspberry buttercream. Sandwich cookies together, pressing down slightly to attach.

Place a metal palette knife in the centre of each Easter cookie, working horizontally. Using a small sieve, dust each cookie with icing sugar, ensuring the palette knife remains in the same position. Lift up the palette knife to show stencil, arrange each cookie on a platter and serve.

Above: Tam platter, rectangular wooden board (coming soon), gold cutlery (coming soon) and linen napkin (coming soon).