I’ve been storing these photos for a while now, because the summer was just too hectic in order to write up these posts. I’m trying to catch up now, so check back often for”new” updates of all the goodies I baked in the summer. I made the super easy brownie whoopie pies a couple of weeks ago, and they were delicious. I was a bit reluctant to make them because it requires you to buy marshmallow fluff – which is a very dangerous thing for me to have around my kitchen. I nevertheless couldn’t pass up the opportunity to combine marshmallow filling with dense brownies. So, tada! Let me present you my super delicious & super easy brownie whoopie pies. I adapted and slightly changed my brownie recipe from Dorie Greenspan’s recipe, since she is my hero.
The brownies basically look like those two-bite brownies and taste exactly like them – if not a bit fudgier and denser and…better. Homemade is best, isn’t it? Once they finish baking in your mini muffin pan, it’s simply a matter of letting them cool while you whip up the frosting. The assembly is as easy as 1,2,3. Cut, fill & top it up.
- 1/4 cup pastry flour
- 1/2 tsp ground cinnamon
- 1/2 tsp all-spice
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup semi-sweet chocolate, chopped.
- 2 tsp instant coffee
- 2 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 4 oz semi-sweet chocolate, chopped
- 1 cup butter
- 2 cups powdered sugar
- 1 jar (7 oz) marshmallow fluff
- 2 tsp vanilla extract
- Preheat your oven to 325 degrees. Prepare your mini or regular sized muffin tins.
- In a small bowl, mix together the flour, cinnamon, all-spice and salt.
- In a large saucepan, melt the butter slowly over low heat. You don’t want the butter to burn on you.
- Once the butter is melted, add 1 cup of the semi-sweet chocolate and stir until fully melted. Add the instant coffee and continue to stir until everything is incorporated.
- Remove from heat and let cool down, between 5 and 10 minutes. One at a time, whisk in the eggs into the butter/chocolate mixture.
- Stir in the dry ingredients, mixing only until just incorporated. Try not to overmix.
- Spoon the mixture into the mini muffin tins. You can fill the, 3/4 of the way up, since these babies don’t rise much.
- Bake for 15 minutes and let cool in the pan for at least 15 minutes before removing them to a wire rack – otherwise your brownies will break. In the meantime….
- In a medium sized bowl, beat together the butter and confectioners sugar until light and fluffy.
- Add the marshmallow fluff and vanilla extract and continue to beat the mixture until it is fully combined.
- Spoon mixture into a piping bag.
- Cut the cooled brownies in half. Pipe a generous dollop of fluff onto the bottom half and then top with the remaining brownie half.
- Share & enjoy!