Mini Brownie Whoopie Pie
My boyfriend E tends to get cranky when I am "too adventurous" in the kitchen. Not because he doesn't support my culinary endeavors, but because he's too much of a food purist. I've made three batches of brownies (no nuts or peanut butter or raspberry, of course) in one night and still couldn't nail the perfect balance of chewiness and fudgy-ness he wants; I've revisited his favorite chocolate chip cookie recipe more than a dozen times but it still didn't taste the same as the first time he had it. His palette for these simple flavors and textures is so specific, I love and hate him for it at the same time.
So the story goes, I had a lot of leftover marshmallow fluff from these amazing s'mores cookie cups, but wanted to use them for something less heavy. Unlike the cloying sweetness often found in store bought marshmallow, the marshmallow fluff is actually quite light, both in texture and taste. I thought to make whoopie pies, but eventually got distracted by Broma Bakery's beautiful instagram post for these Espresso Brownie Sandwich Cookies. I mean, can you blame me?
So instead of the soft whoopie pie cake, I made these rich brownie-like cookie sandwiches. The large amount of cocoa powder is essential to counterbalance the buttercream in the original recipe. However, with a fluffy marshmallow sandwiched between, they were too rich for E's liking. On my second trial, I remedied the imbalance by replacing some cocoa powder with flour.
They turned out somewhat like a cross between oreos and whoopie pies, and so so cute to look at. Beware though, they might look moreish like a macaron, but have a flavor profile of bitter chocolate. In fact, they might just be the perfect accompaniment for hot chocolate or chai latte...
Mini Brownie Whoopie Pie
Makes around 15 cookie sandwiches. Adapted from Broma Bakery.
For the brownie cookies:
½ cup butter, room temperature
1 cup light brown sugar*
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
¾ cup unsweetened cocoa powder
¾ cup flour
½ teaspoon baking soda
1 cup marshmallow fluff, store bought or homemade
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Sift cocoa powder into flour, mix in salt and set aside.
- Make brownie cookie. In a standing mixer fitted with a paddle attachment, cream butter and brown sugar on medium until light and fluffy, about 3 minutes. Add in the egg and vanilla extract, and beat for another minute.
- Turn mixer to low and add in dry mix, mixing until just combined.
- Use a ½ oz cookie scoop (I use a #40 cookie scoop and divide the dough in half) to scoop out balls of dough. Roll each ball and place on prepared baking sheet, then gently flatten with your palm. You should have between 30-32 scoops of dough.
- Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature.
- Fill a piping bag with a 1/2" tip with marshmallow frosting. Pipe around 1 tablespoon of frosting onto half of the cookie, top with the remaining half and press gently till the marshmallow squishes out ever so slightly. Eat immediately or keep refrigerated for up to 5 days.
* I reduced the amount of sugar to ¾ cups in the first trial but would agree that 1 cup gives just the right level of sweetness