As far as all time food combinations go, it’s hard to beat chocolate and raspberry in my books. Chewy and rich chocolate brownies, fresh and tart raspberry jam, and light fluffy buttercream makes a killer combination for a sandwich that’s way better than ham and cheese on white bread. This counts as lunch, right??
Brownies are known for being a quick and easy recipe, excellent for rapid chocolate craving satisfaction. These cookies are just as simple to whip up, with only a few added steps to turn them into sandwiches and take them to the next level. The recipe actually is just a brownie recipe – so don’t be alarmed when you see how runny the batter is! The cookies will hold their shape when they bake up.
Brownie Raspberry Cookie Sandwiches
Rich and chewy brownie cookies, sandwiched with homemade raspberry jam filling and smooth chocolate buttercream.
Servings 6
Ingredients
Brownie Cookies
- 1 cup chocolate chips
- 6 tbsp butter melted
- ¼ cup cocoa powder
- ½ cup white sugar
- ¼ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt plus more, for sprinkling on top
Raspberry Jam Filling
- 1 cup frozen raspberries
- 1.5 tbsp white sugar
- ½ lemon, juiced
- 1 tbsp cold water
- ½ tbsp corn starch
Chocolate Buttercream
- 1 cup butter softened
- 2 cups icing sugar sifted
- ½ tsp salt
- ½ tsp vanilla extract
- ¼ cup cocoa powder
Instructions
Brownie Cookiee
- Preheat oven to 350°, and line a baking sheet with parchment paper or a silicone mat.
- Melt butter and chocolate chips together, stirring until fully combined.
- Add cocoa powder to chocolate mixture, and whisk until smooth.
- In a separate bowl, whisk sugars and eggs together until light and fluffy. Add vanilla.
- Pour melted chocolate mixture into egg mixture and whisk until fully combined.
- Sift in flour, baking powder, and salt. Fold wet and dry ingredients together – don't overmix!
- Using a 3 tbsp scoop (like an ice cream scoop), spoon the mixture onto the prepared cookie sheets. It will be runny, this is ok!
- Bake for 14 minutes, until the centre of the cookies is set. Sprinkle with additional salt (if desired). Allow cookies to fully cool before removing from the baking sheet.
Raspberry Jam Filling
- While the cookies cool, prepare the filling.
- Place raspberries, sugar, and lemon juice in a frying pan set to medium heat. Cook until the raspberries thaw and soften, keeping it near a boil and stirring often (about 10 minutes).
- Whisk cold water and cornstarch together in a small bowl. Reduce heat of the pan to low, and pour in cornstarch slurry. Whisk together until combined, and remove from heat, continuing to stir. Jam will thicken as it cools.
Chocolate Buttercream
- Make buttercream according to instructions (check the "Classic American Buttercream Recipe" page!)
Assembly
- Fit a piping bag with any nozzle (I used a large open star tip), and fill with the chocolate buttercream.
- Pipe a ring around the edge of one of the cookies. Fill this ring with a tablespoon of raspberry jam.
- Grab a second cookie, and sandwich them together!
Notes
Cookies keep well in the fridge in a sealed container, for up to 5 days.
Bring cookies back to room temperature before eating, for maximum flavour.
Bring cookies back to room temperature before eating, for maximum flavour.
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Brownie Raspberry Cookie Sandwiches
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