Double Stuffed Brownies
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 579
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 82
- Dietary Fiber
- 2
- Sugar
- 68
- Protein
- 5
- Cholesterol
- 62
- Sodium
- 252
- Total: 1 hr (includes cooling time)
- Active: 30 min
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.)