A brownie mix makes quick work of chocolate sandwich cookies with a yummy raspberry filling.
Bake-Off® Contest 43, 2008
Teresa Ralston
New Albany, Ohio
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1
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box (15.5 oz) Pillsbury™ Chocolate Chunk Brownie Mix
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1/4
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cup Pillsbury BEST® All Purpose Flour
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1/2
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cup unsalted or salted butter, melted
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1
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egg
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1
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teaspoon vanilla
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1/4
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cup plus 2 tablespoons red raspberry preserves
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2
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to 4 teaspoons powdered sugar
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12
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fresh raspberries (about 1/2 cup)
Steps
-
1
Heat oven to 375°F. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
-
2
Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
-
3
Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
-
4
Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.
-
1
Heat oven to 375°F. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
-
2
Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
-
3
Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
-
4
Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich Cookie
- Calories
- 280
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 13g
- 20%
-
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 1g
- Cholesterol
- 35mg
- 12%
- Sodium
- 105mg
- 4%
- Total Carbohydrate
- 39g
- 13%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 25g
- Protein
- 2g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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