Subj : Cherry Cordial Brookie-wiches
To : All
From : Mojo
Date : Thu May 26 2016 08:22 pm
Cherry Cordial Brookie-wiches
Ingredients (6 brookie-wiches)
1 box of dark chocolate brownie mix
2 eggs
1/3 cup canola oil
2 tbsp water
1 cup flour
For the cherry buttercream filling
3/4 cup unsalted butter, room temperature
1/2 tsp vanilla
1 cup powdered sugar
1/2 cup finely chopped maraschino cherries
1-2 tbsp of the juice from the jar of cherries
Instructions
1.Preheat your oven to 350 degrees.
2. Line baking sheet(s) with a silicone baking mat or parchment paper. Set
aside.
3. In a large mixing bowl, whisk together the brownie mix and flour.
4. Add in the eggs, oil, and water. Mix well.
5.Scoop the brookie batter into 2-3 tbsp mounds about 2 inches apart on the
prepared baking sheets.
6. Bake for 12-15 minutes or until the edges and centers are mostly set. Be
careful to not over bake them!
Let the brookies cool on the sheets for 3-5 minutes and then transfer to a wire
rack to cool completely.
7. Once the brookies have cooled, prepare the cherry buttercream filling.
8.Add the butter to a large mixing bowl and beat on medium speed for 3-4
minutes until light and creamy.
9.Now beat in the vanilla.
10. Beat in the powdered sugar until smooth & creamy.
11. Add in the chopped cherries and the juice. Beat until well incorporated.
12. Place the buttercream filling in a pastry bag using a tip with a wide
opening. Be sure to use a tip with a wider open so larger pieces of the chopped
cherries will not end up clogging the tip as you pipe.
13. Pipe the buttercream into the middle of one of the cooled brookies. I piped
mine in a swirl, leaving a little room along the outside edge of the cookie.
14. Place another brookie on top of the frosting. Press down gently. Repeat
this for the remaining 5 cookie pairs.
Store any leftover brookie-wiches in an airtight container at room temperature
or in your fridge for up to 5 days.
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