For the brownies: Preheat the oven to 350 degrees F. Grease the bottom of a jellyroll pan, then line with parchment paper and grease the paper.
In a microwave-safe bowl, melt the shortening and chocolate together, stirring every 30 seconds and cooking until melted. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs well. Add the granulated sugar and vanilla; beat to combine thoroughly. Beat in the chocolate mixture.
In a medium bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Spread the batter evenly in the prepared pan.
Bake the brownies until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Remove from the oven and let cool in the pan for 10 minutes. Release the edges with a butter knife, and turn the brownies out onto a cutting board to cool completely. Cut in half, creating two large, equal pieces.
For the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening and vanilla. Add the confectioners' sugar, 1 cup at a time, adding 1 tablespoon of water between each addition and mixing until you get a spreadable consistency. You may not need to add all the water.
Spread the filling over one of the large brownie pieces, and cover with the other piece like a sandwich. Cut into 2-inch" squares.
Cook’s Note
These are SO good. You can also halve the brownie recipe and make a thinner cookie; you'll need to reduce the baking time to 8 to10 minutes. (Though my crowd likes the brownie-to-filling ratio in this recipe.)
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.