Ingredients:
For the Red Velvet Brownie Cookies:
- 90 g semi-sweet chocolate chips (½ c.)
- 56 g unsalted butter (¼ c.)
- 12 g natural unsweetened cocoa powder (2 tbsp.)
- 1 ½ tsp. gel red food dye
- 90 g light brown sugar (⅓ c. + 1 tbsp.)
- 1 egg
- 60 g all-purpose flour (½ c.)
- 1 tsp. baking powder
- ½ tsp. salt
For the Cream Cheese Frosting:
- 100 g cream cheese, room temperature (½ c.)
- 42 g unsalted butter, room temperature (3 tbsp.)
- ¼ tsp. salt
- ½ tsp. vanilla
- 90 g powdered sugar (¾ c.)
Instructions:
1. Red Velvet Brownie Cookies:
- Preheat the oven to 350°F / 175°C. Prepare a baking sheet with parchment paper or a silicone mat.
- In a microwave-safe bowl, melt chocolate chips and butter until smooth. Stir in the cocoa powder and red food dye. Set aside.
- In a separate bowl, whisk together egg and sugar vigorously for 2 minutes until the mixture becomes pale and fluffy.
- Gently mix in the melted chocolate mixture into the egg mixture.
- Incorporate the flour, baking powder, and salt, folding until the batter is just mixed and no flour streaks are visible.
- Using a 1.5 tbsp. cookie scoop, portion out the batter on the prepared baking sheet.
- Once out of the oven, employ a bowl (slightly bigger than the cookies) to swirl over the top of each cookie, shaping them into a more uniform circle.
- Allow cookies to cool completely before proceeding with the frosting.
2. Cream Cheese Frosting:
- In a mixing bowl, beat cream cheese, butter, salt, and vanilla until creamy and well-combined.
- Gradually add powdered sugar in two batches, mixing until smooth and creamy.
- Transfer the frosting to a piping bag with a large round tip.
3. Assembly:
- Once cookies are cooled, pipe frosting onto the flat side of half of the cookies.
- Top each frosted cookie with another cookie to create a sandwich.
Enjoy these delightful red velvet sandwich cookies with a creamy center, perfect for special occasions or just a delightful treat!
