I’m hosting Easter this year so I’ve been experimenting with recipe ideas for the main dish, and of course dessert! Luckily my guests are helping out by bringing side dishes, but that doesn’t leave me out of the woods. It’s a big day around here, the meal has to be as close to perfect as possible. I’ve never made brownies from scratch (gasp) because the boxed ones have always been ‘just fine’, so I decided to try my hand at coming up with my own this time. I literally took everything out of the top shelf (the ‘baking’ shelf) in the pantry and added some of this, and a little of that. Holy chocolately goodness Batman, what the heck had I been waiting for? To no surprise, homemade is much better than the box version (duh).
I decided to make brownie cookies instead of regular brownies, figuring that making them into brownie sandwiches would be fun for Easter, easy for the kids to run around with. Chocolate and raspberry are one of my favorite combos so I made a raspberry buttercream filling to go with. ‘Mmmm’ is all I can say (partially because I have a mouth full of brownie sandwich), this is going to knock some socks off. Thankfully I wrote the ingredients down so I (we) can refer to these recipes and make them for Easter, or any other time!
Wouldn’t this be great with blueberry filling for the 4th of July? You can easily customize them to fit any season or holiday, because you’re going want them year round!
Who knew I had everything to make Raspberry Buttercream Brownie Sandwiches sitting right in my pantry, I wonder what else I can make with what’s in there!
Do you have a ‘baking shelf’ in your pantry? What can you whip up with what’s in there?
Raspberry Buttercream Brownie Sandwiches
|Prep time||15 minutes|
|Cook time||11 minutes|
|Total time||26 minutes|
- 4 tablespoons Unsalted butter
- 4 Large eggs
- 1 1/4 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1/2 cup 60% Cacao bittersweet chocolate
- 2-12 oz. bags Semi-sweet chocolate chips
- 2 tablespoons Cocoa powder
- 1/4 teaspoon Salt
- 1/2 cup All-Purpose flour
- 1/2 teaspoon Baking powder
|Preheat oven to 350º. |
Melt chocolate and butter in a heatproof bowl over a pot of hot simmering water until smooth. In the meantime add eggs, vanilla, and sugar in to a mixer and blend well. Slowly add flour, baking powder, cocoa powder, and salt, and continue to mix. Fold in the melted chocolate and mix on a low setting until fully blended.
Refrigerate for 20-25 minutes or until firm enough to scoop into spoon size balls.
Line a cookie sheet with parchment paper, scoop the cookie dough into 1 1/2" balls and set on the pan about 2" apart.
Bake for 9-11 minutes or until set. Allow to cool completely before adding the filling.
Raspberry Buttercream Filling
- 1 cup Unsalted butter
- 5 cups Powdered sugar
- 1 cup Raspberry Preserves
- 1/2 teaspoon Vanilla Extract
- Milk (as needed)
- Red food coloring (optional)
|Blend all ingredients together with a hand mixer until smooth (add milk to thin it out as needed). If you prefer a stronger hue of pink, add a few drops of food coloring and mix until blended. Set in the refrigerator until firm enough to spread. |
Once the cookies are cooled down, spread a teaspoon or so of the filling on to a cookie and press another on top to make a sandwich.
You can assemble the sandwiches just before your guests arrive and keep them out (put the rest of the spread in the fridge). I find that the brownie cookies taste best at room temp, but you can also refrigerate them if you like.