feasting with friends

Sinful Brownie Whoopie Pie with Peanut Butter Buttercream Filling

Brownie Whoopie Pies w/Peanut Butter Buttercream FillingThis dessert is not only sinfully delicious, it is embarrassingly easy to make. And I mean easy! The cookie portion uses boxed brownie mix, so it’s fairly inexpensive too. I have been making this fabulous hand to mouth treat for about six months or so. I am now an addict. Someone else is to…and her name is Lisa. [Hi Lisa!] I’ve never had the pleasure of meeting Lisa in person, but she has had these morsels of goodness several times along with her co-workers. They are business associates of Glenn’s and every other week or so I send Glenn out the door with coolers, baskets or bags filled with delectable sweets. He shares them with the various people filled offices he visits. We’ve yet to have any complaints 🙂 But we do get requests…for a particular sweet, or even for the recipe. So Lisa, here you go…enjoy! This treat is perfect to take to a pot-luck or picnic. They travel well, requiring refrigeration only in extreme heat. No plate or fork are required so they are simple to serve. This recipe makes about 15, 3-inch diameter whoopie pies. Need more… simple make them smaller or double up the recipe.

Brownie Whoopie Pies w/Peanut Butter Buttercream Filling

Brownie Whoopie [Cookie] Ingredients:

1 Box Brownie Mix, it must be for a 13×9 pan [family size] portion [any brand]

1 stick [8 Tablespoons] unsalted butter, melted

1 egg

1/4 water

Peanut Butter Buttercream Ingredients:

1 1/2 sticks [12 Tablespoons] unsalted butter, softened to room temperature

1 cup creamy peanut butter [any brand]

1/4 teaspoon salt

2 1/4 cup powdered sugar

Directions:

•Pre-heat oven to 350°F. Prepare baking sheets by lining with parchment paper or spritz with a light coating of cooking spray. Set aside.

•In a medium size bowl, empty contents of boxed brownie mix. Add the melted stick of butter, egg and 1/4 cup water. Mix by hand until a soft dough forms.

•Drop by spoonfuls on prepared baking sheets. My “mounds” of dough are between 1 and 1 1/2″ in diameter. As they bake, they will spread to about double the diameter.

•Bake for 9-11 minutes, just until edges are beginning to look dry. They will harden slightly as they cool. Cool completely on wire racks.

Brownie Whoopie Pies w/Peanut Butter Buttercream Filling  Brownie Whoopie Pies w/Peanut Butter Buttercream Filling  Brownie Whoopie Pies w/Peanut Butter Buttercream Filling

•In the bowl of a mixer, combine softened butter and peanut butter. Mix well on medium-high speed until thoroughly combined.

•Add salt and 1 cup of the sugar, mix well. Add remaining sugar and mix until light and fluffy, 2-3 minutes.

•When cookies are completely cooled, pair them up according to size. For each pair of cookies, frost one and top with the other.

•Great with a glass of cold milk.

Take a bite and enjoy!

Take a bite and enjoy!

3 comments

  1. Pingback: Goober Ice Cream Cake | feasting with friends

  2. Lisa

    Yes Nancy I’m an addict for sure, Thank you for share some of recipes you have, also thank you for the cucumbers they were also delicious, keep them coming!!!!!

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