Rating: 4.5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 7 Ratings

You can store these fudgy brownies for up to three days. Place them in a tightly covered container to keep them from drying out.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
25 mins
freeze:
30 mins
bake:
30 mins
total:
1 hr 25 mins
Yield:
16 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven according to cookie package directions. On a lightly floured surface, use hands to slightly flatten cookie dough to an 8x2-1/2-inch log. Place on baking sheet, then freeze for 30 minutes. Slice dough in half lengthwise, then slice each half in 16 slices. Place slices on cookie sheets. Using a fork dipped in granulated sugar, make a crisscross pattern on each cookie. Bake cookies according to package directions or until golden brown. Cool on wire racks.

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  • Meanwhile, in a medium saucepan stir butter and chocolate over low heat just until melted. Remove from heat. Using a wooden spoon, stir in sugar and vanilla. Cool 5 minutes.

  • Set oven to 350°F. Line the bottom and sides of an 8x8x2-inch baking pan with heavy foil, extending foil over pan edges. Grease foil; set pan aside.

  • Add eggs, one at a time, to butter-chocolate mixture, beating after each just until combined. Stir in flour and cocoa powder. Evenly spread batter in prepared pan.

  • Bake for 30 to 35 minutes, just until a wooden toothpick inserted near center comes out clean. Transfer to wire rack. Leave oven set to 350°F to warm sandwich cookies.

  • For sandwich cookies, scoop and mash warm brownie onto the flat side of a cookie. Top with 1 tsp. jam and a second cookie. Place sandwich cookies that will be served immediately on a cookie sheet and warm in oven about 4 minutes.

TIP
  • Store leftover brownies in a covered container up to 3 days.

Tips

Place any assembled cookies you are not warming through in an airtight container. Refrigerate up to 2 days. Place on a baking sheet and heat in a 350°F oven about 5 minutes or until warmed through.

Nutrition Facts

223 calories; fat 11g; cholesterol 27mg; saturated fat 4g; carbohydrates 28g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 9g; protein 3g; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 149mg; potassium 121mg; calcium 40.4mg; iron 1.1mg.
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