Brownie cookies

1. Preheat your oven to 180C/350F and line a baking tin with greaseproof paper.
2. Place your eggs and sugar into a bowl and whisk until pale.
3. Pour in your melted brown butter and whisk to combine until smooth.
4. Sift in the flour and cocoa powder and add the salt.
5. Whisk until just combined and no dry portions remain in your bowl.
6. Scoop and level the cookie dough and place onto your baking tray, leaving 2 inches between each cookie and sprinkle a tiny pince of sea salt on top of each.
7. Place in the oven and bake for 12 minutes.
8. Remove and allow to cool on your baking tray for 1 minute before transferring to a cooling tray.
9. Allow to cool fully.

Raspberry buttercream

1. Stir the sugar and freeze dried raspberry powder together and set aside.
2. To make the buttercream filling, place the butter and sugar into a bowl and beat on medium with an electric mixer until pale and fluffy, approximately 4 minutes.
3. Add in the raspberry jam and beat until just combined.
4. Spoon your buttercream into a piping bag and pipe into the center of one cookie and pipe in a circle towards the outer edges, placing a second cookie on top to sandwich together.
5. Repeat with the remaining buttercream until your sandwich cookies are complete.
6. Serve alongside your favorite hot beverage.
7. Enjoy!