Double Stuffed Brownies

Total Time:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Brownies:
  • 2/3 cup solid vegetable shortening, plus additional for greasing pan
  • 4 ounces unsweetened baking chocolate
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Filling:
  • 1/2 cup solid vegetable shortening
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups confectioners' sugar
  • 3 to 4 tablespoons warm water
Directions
  • 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.)


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