Brownie Cookie Sandwiches (Brigadeiro Filling)

Brownie Cookie Sandwiches filled with smooth Brigadeiro chocolate filling stacked

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Brownie Cookie Sandwiches (Brigadeiro Filling)

These Brownie Cookie Sandwiches are my kind of chocolate treat. The cookies bake up soft and fudgy, and that creamy Brigadeiro filling adds a smooth chocolate flavor that melts in your mouth. I love how they mix chewy and gooey in every bite.

Prep Time 25

Cook Time 25

Chill Time 45

Total Time 1 35

Servings Cookie Sandwiches

Calories 725kcal

Author Fay

EQUIPMENT

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.

NUTRITION