Brookie Sandwiches

By Kelli with an I

A brownie-cookie with a fluffy white buttercream filling.

Ingredients

• For the brookie -
• 1 C + 1 tbsp all-purpose flour
• 1/4 C unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 8 oz semi-sweet chocolate (chips, pieces, etc.)
• 2 large eggs
• 1 tsp vanilla extract
• 5 tbsp unsalted butter, room temperature
• 3/4 C light brown sugar
• 1/4 C granulated sugar
• 1 C mini chocolate chips
• For the buttercream -
• 1 stick of unsalted butter, room temperature
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• 2 C powdered sugar

Details

Servings 12
Preparation time 50mins
Cooking time 60mins

Preparation

Step 1

1. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

2. Melt the chocolate in the microwave for in 30 second increments until melted. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. Cream the butter until smooth and creamy. Beat in the sugars

3. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips.

4. Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tbsp of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the top has begun to look matte.

5. As the cookies cool, make the buttercream. Cream the butter until smooth. Add the vanilla and cream, then slowly add in the powdered sugar until light and fluffy.

6. Using a gallon Ziploc bag, fill the bag with frosting and cut the corner of the bag off. Frost the bottom end of a cooled cookie and top with another to make a sandwich.