These Brownie Cookie Sandwiches are my idea of chocolate comfort. The fudgy brownie cookies stay soft inside, and that creamy Brigadeiro chocolate filling makes every bite melt away. I love how the rich Brazilian-style chocolate adds a smooth contrast to the chewy cookies. You get that mix of gooey, chewy, and chocolatey in every bite.
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What Is Brigadeiro?
Brigadeiro is a traditional Brazilian chocolate sweet that's a little like a mix between a truffle and fudge. It's made with a few simple ingredients including sweetened condensed milk, cocoa powder, butter, and a coating of chocolate sprinkles.
It's a favorite at celebrations in Brazil, and once you taste it, you'll see why it's loved by so many. I use the same Chocolate Brigadeiro Filling in these Brownie Cookie Sandwiches, and it adds a rich, smooth flavor that makes them completely irresistible.
You can also try it in my Chocolate Condensed Milk Buttercream or Chocolate Fudge Frosting if you love that smooth chocolate flavor.
Why You’ll Love Brownie Cookie Sandwiches
I love making these Brownie Cookie Sandwiches because they taste like two desserts in one. The tops bake up shiny and cracked like a brownie, and the centers stay soft and rich. The Chocolate Brigadeiro Filling gives you that creamy layer that takes them to another level.
They look fancy but are so easy to make. The Brigadeiro Brownie Cookie Sandwiches hold their shape well once they're chilled, and the filling firms up just enough to bite through without oozing out. If you love Brazilian Chocolate Cookies or anything with deep chocolate flavor, this recipe will be a keeper.
Brownie Cookie Sandwich and Brigadeiro Filling Ingredient Notes
Brownie Cookies Ingredients
- Dark chocolate (110 g / 4 oz) gives a bold, rich flavor.
- Unsalted butter (60 g / 4 tbsp) adds a soft, tender texture.
- Brown sugar (100 g / ½ cup) keeps the centers chewy.
- Egg (1 large) binds everything together.
- Vanilla extract (1 tsp) brings a warm flavor.
- All-purpose flour (85 g / 3 oz) holds the dough together.
- Cocoa powder (25 g / ⅓ cup) makes these true fudgy brownie cookies.
- Baking powder and baking soda (½ teaspoon each) keep them soft without being cakey.
- Instant coffee (1 tsp, optional) deepens the chocolate flavor.
Brigadeiro Filling Ingredients
- Sweetened condensed milk (395 g / 14 oz) makes the base for the Chocolate Brigadeiro Filling.
- Cocoa powder (¼ cup) adds a deep, rich taste.
- Unsalted butter (40 g / 1½ oz) keeps it silky and smooth.
- Vanilla extract (2 tsp) balances the sweetness.
- Chocolate sprinkles (2 tbsp) finish the edges and give that classic Brigadeiro Cookie Sandwiches look.
How To Make Ingredients For Brigadeiro Brownie Cookie Sandwiches
- Melt the dark chocolate and butter together until smooth. Let it cool until it feels warm, not hot.
- In another bowl, whisk the egg, brown sugar, and vanilla until light and creamy. Stir in the chocolate mixture.
- Sift in flour, cocoa powder, baking powder, and baking soda. Add instant coffee if using. The dough should be thick and glossy.
- Chill for 15 minutes.
- Scoop portions onto a lined tray, spacing them evenly.
- Bake at 340°F (170°C) for 10 to 12 minutes until shiny with small cracks.
- Cool completely on the tray.
- Add condensed milk, cocoa powder, vanilla, and butter to a saucepan.
- Stir over low to medium heat until thick and glossy, about 10 to 15 minutes.
- Pour into a bowl, cover with plastic wrap touching the surface, and cool to room temperature.
- Spread or pipe the Chocolate Brigadeiro Filling on one brownie cookie.
- Top with another cookie and press gently.
- Roll the edges in chocolate sprinkles for the classic Brazilian Chocolate Cookies look.
- Chill for 30 minutes to set before serving.
Pro Tips for Perfect Fudgy Brownie Cookies
When I cook the Chocolate Brigadeiro Filling, I always stir it slowly over low to medium heat. It keeps the chocolate smooth and stops it from burning so it thickens evenly and turns silky and creamy for the Brownie Cookie Sandwiches.
I also chill the dough before baking. It helps the fudgy brownie cookies stay thick and chewy and gives them those shiny, crackly tops that look so good.
Easy Variations for Chocolate Cookie Sandwiches
I love switching things up with these Brownie Cookie Sandwiches, and there are so many fun ways to do it.
- Ice Cream Sandwiches: Add a scoop of vanilla ice cream or chocolate ice cream between the cookies for an extra rich treat.
- Nutty Twist: Mix in chopped nuts like pecans, walnuts, or hazelnuts to the Brigadeiro filling for a bit of crunch.
- Fruity Mix: Stir in some finely chopped dried cherries or apricots for a pop of flavor and color.
- Mint Chocolate: A few drops of peppermint extract in the cookie dough give that fresh chocolate mint taste.
- Sea Salt Finish: Sprinkle a little flaky sea salt on the Chocolate Brigadeiro Filling before sandwiching the cookies. It's that sweet and salty combo that always works.
- Coffee Kick: Add a teaspoon of espresso powder to the Brigadeiro filling for a mocha flavor.
- Sprinkle Fun: Roll the edges in colorful sprinkles or edible glitter for something a bit playful.
Storage Tips for Brigadeiro Cookie Sandwiches
I keep my Brownie Cookie Sandwiches in an airtight container in the fridge so the Chocolate Brigadeiro Filling stays smooth and firm. They last about four days and still taste amazing.
If you want to store them longer, wrap each Brigadeiro Brownie Cookie Sandwich in plastic wrap before freezing. When you're ready for one, just pop it in the fridge to thaw. They taste just as good chilled as they do fresh.
More Brownie Recipes You’ll Love
If you're as obsessed with brownies as I am, try my Nutella Brownies (3 Ingredients) because they are unbelievably easy.
You'll also love my Brownie Waffles if you want something a little different.
For a fun twist, check out the Biscoff Brownies or make the Nutella Deep Dish Cookies when you need something rich and gooey.
I never get tired of these Brownie Cookie Sandwiches. They're rich, chewy, and always hit that chocolate spot. Once you make them with the Brigadeiro filling, you'll understand why they're such a favorite around here.
- Brownie Bites with Truffle Ganache Kisses
- Nutella Brownie Cupcakes
- Kit Kat Brownie Donuts
- Mug Brownie One Minute 2-Ingredients
Common Questions for Brigadeiro Brownies
Yes, absolutely. I often use unsalted butter if that's what I have. Just add a small pinch of salt to both the cookie dough and the Brigadeiro filling to balance the sweetness.
I like using dark chocolate with around 60-70% cocoa. It's rich without being too bitter and gives these fudgy brownie cookies the best flavor.
They're ready when the tops are shiny and slightly cracked. The centers should still feel soft, they'll firm up as they cool.
I keep my Brownie Cookie Sandwiches in an airtight container in the fridge. They stay fresh for up to five days. Before serving, I like to let them sit for a few minutes so the filling softens slightly.
Yes, they freeze really well. I wrap each Brigadeiro Brownie Cookie Sandwich in plastic wrap and store them in a freezer-safe container. They'll keep for about three months. When I want one, I thaw it in the fridge overnight.
It probably just needs a bit more cooking time. Keep stirring until the Chocolate Brigadeiro Filling thickens and starts pulling away from the sides of the pan. If it's too runny, pop it back on low heat for a few more minutes.
Definitely. You can add chopped nuts, chocolate chips, or even dried fruit to the cookie dough. For the Brigadeiro filling, I like mixing in finely chopped nuts once it cools.
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Brownie Cookie Sandwiches (Brigadeiro Filling)
INGREDIENTS
Brownie Cookies
- 110 g (4 oz) dark chocolate use a good quality baking chocolate
- 60 g (4 tablespoon) butter unsalted
- 1 egg large
- 100 g (½ cups) brown sugar
- 1 teaspoon vanilla extract or to taste
- 85 g (3 oz) all-purpose flour
- 25 g (⅓ cup) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon instant coffe granules optional
Brigadeiro Filling
- 395 g (14 oz) sweetened condensed milk 1 can
- ¼ cup cocoa powder
- 2 teaspoon vanilla extract
- 40 g (1½ oz) butter unsalted
- 2 tablespoon chocolate sprinkles
INSTRUCTIONS
Brownie Cookies
- Preheat oven to 340℉ (170℃) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the dark chocolate and salted butter together in 30-second increments, stirring between each session until smooth. Let it cool for a few minutes. Can also be melted over simmering water.
- In a separate mixing bowl, whisk the egg, brown sugar, and vanilla extract with a hand mixer or whisk until very pale.
- Pour the melted chocolate mixture into the egg mixture and mix thoroughly.
- Using a mesh stainer sift together the all-purpose flour, cocoa powder, baking powder, baking soda over the wet ingredients. Add the instant coffee granules and mix until thick and glossy.
- Scrape the sides of the bowl with a silicone spatula then refrigerate the mixture for 15 minutes.
- Use a cookie scoop or spoon to drop portions of dough onto the prepared baking sheet, leaving enough space between each for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are just set and have a shiny, cracked appearance.
- Remove the cookies from the oven and allow them to cool completely on the baking sheet.
Brigadeiro Filling
- In a non-stick saucepan, combine the sweetened condensed milk, cocoa powder, vanilla extract, and salted butter. Stir well.
- Cook the mixture over low to medium heat, stirring continuously, until it thickens and starts to pull away from the sides of the pan. This will take about 10-15 minutes.
- Remove the brigadeiro mixture from the heat, transfer to a clean bowl and cover the surface with plastic wrap. Let cool to room temperature. It will thicken further as it cools.
Assembly
- Take two cooled fudge brownie cookies and place a dollop of brigadeiro filling on the bottom of one cookie or pipe with a plain round tip.
- Gently press another cookie on top to create a sandwich, allowing the brigadeiro to ooze out slightly from the sides.
- Place chocolate sprinkles in a small dish and roll the edges of the brigadeiro-filled centre in the chocolate sprinkles for an extra dose of decadence.
- Repeat the process for the remaining cookies and filling.
- Let the assembled cookie sandwiches chill in the refrigerator for about 30 minutes to set the brigadeiro.
NOTES
- Make sure the melted butter and chocolate mix is just warm before adding the eggs. If it's too hot, the eggs can scramble.
- Use a cookie scoop or measuring spoon so every cookie is the same size. It helps them bake evenly and match up perfectly when you sandwich them.
- Let the cookies cool completely on the tray. They firm up as they cool and are much easier to handle.
- The Brigadeiro filling should be thick enough to spread but not runny. If it feels too thin, cook it a bit longer. If it's too thick, warm it gently until it softens.
- Store any leftover Brownie Cookie Sandwiches in an airtight container in the fridge. You can also wrap them individually and freeze them to enjoy later.
Michael Montgomery says
What size cookie scoop do you use and how much filling per cookie?
Fay says
Hi Michael, It's a 5cm scoop. I use a full scoop measure.
Dinaz says
Hello,
Can the brown sugar, eggs fails be beaten in a stand mixer?
Can the recipe be doubled or tripped?
Can a smaller cookie scoop be used?
Many thanks,
Dinaz
Fay says
Hi Dinaz! Yes, the brown sugar and eggs can be beaten in a stand mixer. The recipe can be doubled and yes, smaller scoops can be used but you will need to adjust the cooking time. This will need to be done by trial and error so I would suggest only making one batch at a time.
DeaDea says
I'd love to make this brownie cookie recipe for my granddaughters graduation party. Just wondering if 3 oz of flour ( 1/3 cup) is correct? It doesn't seem like enough flour. Please respond soon as I will need to bake this recipe soon. Thank you
Fay says
Yes, it's correct. After adding the flour and mixing, check with the consistency shown in the video. If you feel it is too loose, then add 1 more tablespoon. Happy Graduation to your Granddaughters!
Mel says
So beautiful!
Fay says
Thank you! They taste even better than they look 🙂