Brownie sandwich with cream

Ingredients:

Double cake

• 0.66 cups margarine, plus extra for greasing the pan
• 110 g unsweetened baking chocolate
• 4 large eggs
• 2 cups granulated sugar
• 2 tsp vanilla extract
• 1.33 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon of salt

Cream filling

• 0.5 cups margarine
• 0.5 tsp vanilla extract
• 3.5 cups confectioners' sugar (powdered sugar)
• 3-4 tablespoons of warm water

Preparation:

1. For browniesPreheat oven to 180°C. Grease a loaf pan, line it with parchment paper, and grease the paper.
   
   In a suitable bowl, melt the margarine and chocolate completely in the microwave, stirring every 30 seconds. Let cool slightly.
   
   In a mixer bowl, beat the eggs. Add the granulated sugar and vanilla and beat until thoroughly combined. Whisk into the chocolate mixture.
   
   In a medium bowl, combine flour, baking powder, and salt. Add to the chocolate mixture and stir. Spread the batter evenly into the baking pan.
2. Bake the brownies until a toothpick inserted into the center comes out clean, about 12-15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Loosen the edges with a knife and invert the brownies onto a cutting board to cool completely. Cut in half to create two large, equal pieces.
   
   For the creamIn a mixer bowl, combine the margarine and vanilla. Add the confectioners' sugar 1 cup at a time, adding 1 tablespoon of water after each cup, and mix until you have a thick mixture. You may not need all the water.
   
   Spread frosting on one brownie half and top with the other. Cut into 6cm squares.
   
   Recipe Blondie brownie with curd cream.