Brownie Whoopie Pies With Strawberry Filling - butter

Method

• For the brownie cookies:
• Preheat oven to 350°F.
• In a medium saucepan, melt the butter on low to medium heat then add the chocolate. Stir until completely melted then remove pan from heat and set aside.
• Place eggs, sugar and vanilla extract in a large bowl and beat until well incorporated. Do not over beat. Pour half of the melted chocolate into the mixture and mix well. Pour the sifted flour and baking powder into the mixture and beat until well incorporated. Add the rest of the chocolate and mix well until blended. Let the mixture sit for 10 to 15 minutes. The mixture will become slightly thicker.
• Spoon 1 tablespoon-sized scoops of the batter onto cookie sheets that you've lined with parchment paper. You should only make 2 rows on each sheet because the cookies will spread quite a bit. Bake for 8 to 11 minutes. Then remove the pan from the oven and let the cookies sit on the pan for a couple of minutes before moving them to a rack to cool. Allow them to completely cool before adding the filling.
• I recommend doubling the brownie recipe for the amount of filling you will make.
• For the filling:
• In a large mixing bowl, beat together the cream cheese and butter until it becomes smooth and well mixed. Add the powdered sugar 1 cup at a time adding a tablespoon of cream after each cup of powdered sugar is added. Add the salt, vanilla, strawberry extract and diced strawberries and fold everything together using a rubber spatula to mix well.
• Once the filling is mixed, spread about a tablespoon on the bottom of one of the brownie cookies and place another cookie on top to create a sandwich. Repeat this process until all of the brownie cookies are made. Place the sandwiches on a tray and place in the refrigerator until ready to serve.
• Brownie cookie recipe adapted from Bakers Royale.