MiniChow Brownie Sandwich Cookies with Cherry Buttercream Filling

In all my years of cooking, I’ve never felt 100% comfortable in the baking department.  Baking is a science, relying on precise measurements.  I’m one of those cooks that throws in a little of this and a little of that without measuring anything and rarely precisely following a recipe.  Not a good technique for baking....

So, I saw these delightful brownie cookies on Pinterest filled with a salted caramel filling.  I decided I wanted to make them a little more summery and make a cherry buttercream filling instead.  So I got out my measuring cups and spoons and got to work.  From the beginning I knew there was a problem.  My batter was a little runny for my liking.  The recipe said to rest the batter for 15 minutes and it would thicken up a little bit -- it did, PHEW!  I was back in business.  So I placed my teaspoonfuls of batter on the parchment and popped them in the oven.

I get a little nervous every time I put my finished work in the oven because this is usually where disaster happens -- but I said to myself, “Don’t look!  Just make the cherry buttercream, everything will be fine!”  Well, everything was not fine -- at all!  My cookies melted into one giant, thin cookie.  They were supposed to puff up and be super cute and crackly but instead I had a brownie cookie puddle.  I wanted to be dramatic and throw the entire thing in the trashcan, cookie sheet and all, screaming about how I need to take a baking class -- but a little gem popped into my head on how to fix this.  The cookie still tasted great, chewy on the inside and crispy on the outside.  So I took a shot glass and punched out mini cookies from the giant cookie.  I made some MiniChow sandwich cookies from this hideous disaster, and they were delicious!  

I’m anxious to see if you guys get the proper result from this recipe.  They are supposed to look like THIS.  Or if you have a disaster then just use my shot glass technique -- and please if you make this recipe and get good results, let me know!  

Brownie Sandwich Cookies with Cherry Buttercream Filling

from Bakers Royale

Brownie Cookie

12 oz. chocolate, chopped

3 tbsp butter

2 eggs

2/3 c. sugar

1 tsp vanilla extracted

1/4 c. all-purpose flour, sifted

1/4 tsp baking powder, sifted

Cherry Buttercream Filling

1 c. butter

2 c. confectioner sugar

1/4 c. cherry preserves {preferably one that has actually cherry chunks in it! }

To make cookies:

1. Place 7 oz of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth, set aside.
2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy.  Add in flour, baking powder, melted chocolate mixture, remaining 5 oz of chocolate and mix to combine.  Set aside to let stand for 10 minutes.  Spoon 2 tablespoonful of the mixture onto parchment lined baking sheet.  Bake for about 8 to 10 minutes or until puffed and cracked.  Allow to cool completely on trays.

To make cherry buttercream filling:

1. Place butter in a bowl and beat until creamed.  Add in confectioner sugar and beat until combined.  Add in cherry preserves and beat until combined.

To assemble: Spread desired amount of buttercream on the underside of each brownie cookie and place a second brownie cookie on top of frosting.