Brownie Pies

The idea for this recipe came from the blog Annie Eats.
http://annies-eats.com/2009/09/01/brownie-cookies/
Her brownie cookies are filled with ice-cream. I filled mine with a cream cheese icing then rolled them in some colored sprinkles. I packaged them in cellophane bags and sold them at work. They were a big hit! Very very rich but so delicious. Like a whoopie pie but a different texture. The cookie part was a very dense and fudgy like brownie as opposed to cakey. The filling was not light and fluffy like a marshmallowy whoopie pie filling. It was a heavier and creamier, cream cheese filling.
Absolutely wonderful!

The cookies basically are a double chocolate chip cookie although they seemed a bit more "brownie like". This photo doesn't capture it but they had a shiney crackly top like brownies do.

I put a really good amount of icing between the cookies. Sometimes too much and it oozed out the sides.

One of the reasons I added the colored sprinkles was because it made it easier to package the little pies in cellophane bags. The frosting didn't stick to the inside of the bag because the sprinkles were in the way.
These were really fun to make!

Amazing Brownie Cookies

Yield: about 24-35 cookies
Ingredients:
466 g. dark chocolate, chopped (about 2 2/3 cups)
4 tbsp. unsalted butter, at room temperature
4 eggs
1 1/3 cups sugar
1 tsp. vanilla extract
½ cup all-purpose flour
½ tsp. baking powder
1 cup semi-sweet or dark chocolate chips

Directions:
Preheat the oven to 350° F. Line two baking sheets with parchment paper.

In a heatproof bowl set over simmering water, heat the chocolate and butter until completely melted and smooth, stirring occasionally. Remove from heat and set aside. In a medium mixing bowl, combine the eggs, sugar and vanilla extract; whisk until well combined. In a small bowl, combine the flour and baking powder. Stir together and set aside.

Add the melted chocolate mixture to the sugar mixture and whisk until well combined. Mix in the dry ingredients, stirring just until incorporated. Fold in the chocolate chips until evenly distributed.

Drop scoops of about 1½ tablespoons of dough onto the prepared baking sheets, evenly spaced. Bake for 10-12 minutes or until they are firm on the outside and the dough has lost its sheen. Leave to cool completely on the baking sheets. Transfer to a wire rack when firmly set, and repeat with any remaining dough, if necessary.