Spice in the Kitchen: Fudgey Brownie Sandwich Cookies


What are you going to make Mom for Mother's Day? Make her these to show her your love, because nothing says thanks mom like a little fudgey goodness. She'll love her baby even more than she already does.

Brownie Sandwich Cookies with Espresso Cream Cheese Filling Recipe (eggless, vegan-izable)
makes approx. 24 large cookie sandwiches

Ingredients
Cookies: (adapted from Mrs. Field's Fudge Cookie recipe)

  • 1 12-ounce bag of semi-sweet chocolate chips
  • 2 cups of AP flour
  • 3/4 cup of cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp espresso powder
  • 1 cup of butter (Or vegan margarine--leave out salt if using margarine)
  • 1 cup light brown sugar
  • 6 ounces of Greek yogurt (If using vegan yogurt, use the thickest possible.)
  • 2 TB cornstarch
  • 2 tsp vanilla
  • 1.5 cups semi-sweet chocolate chips

Espresso Cream Cheese Filling/Frosting: (use vegan subs if making vegan)

  • 10 ounces cream cheese
  • 1 cup of butter
  • 4 cups powdered sugar
  • 2 tsp espresso powder
  • 1 TB vanilla


Directions

  1. Preheat oven to 350.
  2. Melt chocolate using double broiler or microwave. Let cool for a minute.
  3. Beat butter and sugar together with a mixer. Add yogurt and cornstarch and then vanilla. Blend until well combined. Slowly add melted chocolate.
  4. Sift dry ingredients and then add in batches to wet ingredients. Mix until combined. Fold in remaining chocolate chips.
  5. For a large cookie, place 1/8 cup of the cookie batter onto a parchment lined cookie pan. For smaller, use 1 TB of batter. Flatten the cookies to about 1/2 inch. The dough does not spread very much.
  6. Bake large cookies for about 12 minutes; small for about 10 minutes. The cookies should look just slightly underdone. You want them soft. Let cool on sheet for about 10 minutes and then let them cool completely on a cookie rack.
  7. While your cookies are cooling, beat all the ingredients for the frosting until light and fluffy.
  8. Take one cookie and spread (or pipe with a pastry bag) the filling on one cookie and sandwich it with another cookie on top. Voila!
  9. Store cookies in the refrigerator and let come to room temp before serving.

1 comment:

  1. ... and now I'm DEFINITELY saving these recipe! and not only because I plan on eating that filling with just a finger and/or spoon...

    ReplyDelete

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