Phew – that title’s a mouthful and a half! And so are these brownies. They’re definitely not for anyone on a diet looking for a small delicate treat. But if you’re craving something indulgent and delicious then they should be right up your street. Dark, chocolately, gooey brownie, with chunks of chewy red velvet cookie dough, packing a cream cheese filling with just a hint of sourness, these really hit the spot.
So where did the inspiration come from for these? I’ve seen a couple of cookie dough brownies doing the rounds but I wanted to take them up a notch. And you may remember my red velvet cookies stuffed with cream cheese – I thought they would go perfectly inside, combined with my trusty chocolate brownie recipe which I’ve blogged about a couple of times(adding salted caramel and creme eggs).
Let’s face it, we’re all in need of a little something to smile about just now. While not solving the world’s problems, these biscuits should certainly bring some brightness to your day. These are made with a simple empire biscuit recipe, but with added sprinkles for joy. I used a smiley face cookie cutter set from Lakeland – but if you don’t have one you can just use a round cutter and make the eyes and mouth yourself with a sharp knife.
I’m not one for mushy Valentine’s Day celebrations, but I do like a holiday as an excuse to bake! These little whoopie pies make a lovely treat for someone special ( I shared my batch with my lovely pals at work) or if you feel like having a bunch of them to yourself that’s fine too – you’ll definitely be feeling the love!
If you’re never had a whoopie pie before then you are really missing out! It consists of two circles of dough which are baked freeform in the oven. The texture is sort of halfway between a cookie and a cake, and both halves are sandwiched together with marshmallow frosting. The great thing about whoopie pies is that they are really versatile. I made mine almost bite size, but you could make them cookie size, or even giant. The flavours can be switched up too – I used strawberry marshmallow fluff to make the frosting instead of regular vanilla, but you can add peppermint essence or other fruit flavours to the frosting if you like.
With its mix of chocolate, vanilla, and a hint of sourness, red velvet is definitely a firm favourite of mine. And I’m not alone – everyone seems to love it! It’s becoming a staple flavour when it comes to cupcakes, along with vanilla and chocolate. But it got me thinking, how could I translate that flavour into a cookie? And how could I incorporate the traditional cream cheese frosting? I’d seen pictures online of cookies sandwiched together with a swirl of icing. However I thought it would be much more fun to get the frosting INSIDE the cookie. And to my surprise, my experiment worked! These cookies are incredibly morish – slightly crunchy at the edges with gooey middles, chocolatey, and when you get that hit of cream cheese in the middle, they just scream ‘red velvet’ (not literally of course, that’d be weird…).