Brownie Whoopie Pies- -Two chocolaty brownie cookies sandwiched together with a creamy filling. A yummy twist on your traditional whoopie pie.
What’s a Whoopie Pie? Traditionally, a whoopie pie is two soft cookies that are sandwiched together with a creamy filling. They come in a wide variety of flavors when it comes to the pies and the filling.
- Dry brownie mix
- Powdered sugar
Brownie Mix: Any brand or variety will work. To be sure your ingredients will work, stick with an 18 oz size box.
Oil: A neutral tasting oil works best for these. If desired, you can replace the oil with melted butter. Simply let the butter cool before adding it to the batter.
Shortening: I like butter flavored shortening sticks. However, go with your favorite brand/variety.
- These whoopie pies are thinner than your traditional whoopie pie
- Don’t over bake your pies. They are done when the edges are set. Be sure to let them sit on the baking sheet for 10-15 minutes to cool before removing them.
- When you scoop your batter on to the baking sheet, it will spread. Don’t freak out, it will stop. However, keep this in mind when scooping your dough. Depending on the size of whoopie pies you want, I would start with approx 2 tablespoons of dough when scooping and increase as desired.
- Reminder: Be sure that your butter and shortening are softened before making the filling.
Storage: Keep any leftover pies or filling in your refrigerator. The filling should be covered.
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FOR THE PIES:
- 18 oz box, dry brownie mix
- 1/4 cup flour
- 1/4 cup oil
- 1/4 cup milk
- 2 eggs
- 1/2 cup ( 1 stick) butter, softened
- 4 TBSP shortening
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 TBSP milk
- Preheat oven to 350 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
- In a mixing bowl, mix together dry brownie mix and flour with eggs, oil and milk. Beat until fully combined.
- Scoop about 2 tablespoons of batter and drop on to prepared baking sheet. Your batter will spread a bit, don't worry, it will stop. However, keep this in mind when scooping your batter.
- Continue with remaining batter. Bake 9-10 minutes or until the edges are set. Let them sit on the baking sheet to cool for 10-15 minutes.
- Then, remove and let them cool completely on a wire rack before adding filling.
- Make Filling: Beat butter and shortening until fluffy. Gradually add in powdered sugar and beat to fully combine. Add in vanilla and milk. Continue until the filling is fluffy. Spread filling on bottom of one pie, then, top with a second. Repeat until all are filled.
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KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White
Checkered Chef Cooling Racks for Baking - Baking Rack Twin Set. Stainless Steel Oven and Dishwasher Safe Wire Cooling Rack. Fits Half Sheet Cookie Pan- set of 2
YORLFE Silicone Baking Mat Set, 2 Pack Non-Stick Silicon Liner for Bake Pans
Amount Per Serving: Calories: 434Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 174mgCarbohydrates: 64gFiber: 0gSugar: 22gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate