Hey everybody. I’m participating in a cool Halloween blog swap that features recipes for awesome party treats, coordinated by Kristen at Dizzy, Busy and Hungry. Today, I’m swapping blogs with Kelli from Confections + Coffee.
Hi there! My name is Kelli and I run a lovely blog called Confections + Coffee! I’m honored that I get to be a part of the blog swap and share my recipes with all of you lovely people through Deauna’s blog! I don’t know about you, but I love sandwich cookies! You can make so many flavors of cookie and you can make so many flavors of filling, the possibilities are endless! I went on a cookie sandwich spree this week and made 7 different kinds of them! But my all time favorite was the brookie sandwich. A brookie is a combination of a brownie and a cookie. Brownie + Cookie = Brookie. This cookie is super chewy and fudgy, with the perfect brownie-like consistency in every bite! And this one is FULL of chocolatey goodness! I paired this delicious brookie with a simple vanilla buttercream. Think oreo. Now think super awesome fudgy chewy oreo with creamy fluffy filling. Is your mouth watering yet? This recipe is super easy and doesn’t actually take long to make. You use your basic cookie-making ingredients, then you add in cocoa powder and melted semi-sweet chocolate, THEN you add more chocolate chips! That’s what makes it so durn good! Then, your buttercream is super simple. Room temperature butter, vanilla, heavy cream, and powdered sugar is all it takes! So that’s enough talking about this recipe, get out your chocolate and your mixing bowls and get to baking!
For the brookie –
- 1 cup + 1 tbsp all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 8 oz semi-sweet chocolate (chips, pieces, etc.)
- 2 large eggs
- 1 tsp vanilla extract
- 5 tbsp unsalted butter, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup 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
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
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.
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.
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.
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.
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.
Below the collage are links to all of the posts that participated in our Blog Swap Meet: Halloween Party Treats! Stop by and visit them all!