Ingredients
- • FOR THE BROWNIE COOKIES:
- • 3 Tablespoons Butter
- • 12 ounces, weight Semisweet Chocolate, Chopped
- • 2 whole Eggs
- • ⅔ cups Sugar
- • 1 teaspoon Vanilla Extract
- • ¼ cups Flour, Sifted
- • ¼ teaspoons Baking Powder, Sifted
- • FOR THE FILLING:
- • ½ cups Shortening
- • 2 sticks Butter, Softened
- • 3-½ cups Powdered Sugar
- • 1 teaspoon Salt
- • ½ cups Cocoa Powder
- • 1 teaspoon Vanilla Extract
- • 2 Tablespoons Heavy Cream
Instructions
- Preheat oven to 350ºF.
- For the brownie cookies:
- In a medium saucepan, melt the butter on low to medium heat and add the chocolate. Stir until completely melted then remove pan from heat and set aside.
- Place eggs, sugar, and vanilla extract in a large bowl and beat until well incorporated. Do not over beat. Pour half of the melted chocolate into the mixture and mix well. Pour the sifted flour and baking powder into the mixture and beat until well incorporated. Add the rest of the chocolate and mix well until blended. Let the mixture sit for 10 to 15 minutes. The mixture will become slightly thicker.
- On a cookie sheet lined with parchment paper, take about 1 tablespoon of the mixture and place it on the cookie sheet. You should only make 2 rows on the sheet because the cookies will spread quite a bit. Bake for 8 to 11 minutes. Then remove the pan from the oven and let the cookies sit on the pan for a couple of minutes before moving them to a rack to cool. Allow them to completely cool before adding the filling.
- For the filling: Beat the shortening and butter together in a large bowl. Add the powdered sugar and cocoa and beat them into the butter mixture. Add the vanilla extract and salt and mix to combine. Then mix in the heavy cream. Beat the mixture until it becomes a thick cream.