Time: 30 minutes
Servings: 10
Ingredients
For the Chocolate Brownie Whoopie Pie:
- 2/3 cup semi-sweet chocolate
- 2/3 cup dark chocolate
- 6 tbsp unsalted butter
- ½ cup brown sugar
- ¼ cup sugar
- 2 eggs (room temperature)
- 1 ½ tbsp vanilla
- ¾ cup all-purpose flour
- 5 tbsp cocoa powder
- ¼ tsp salt
- 3 tbsp Manitoba Harvest Hemp Hearts
For the Vanilla Hempseed Icing:
- 2/3 cup Manitoba Harvest Hemp Hearts
- 2 – 3 tbsp milk or plant-based milk
- ½ cup unsalted butter (soft)
- ¾ cup icing sugar
- 1 ½ tsp vanilla
Directions
Preheat the oven to 350F, and line 2 baking trays with parchment paper.
In a small pot, melt together the semi-sweet chocolate, dark chocolate, and unsalted butter over low heat. Transfer to a bowl. Set aside.
In a small bowl, combine flour, cocoa powder, and salt. Set aside.
In a medium-sized bowl, combine the eggs + sugars.
Using a stand or hand mixer, mix on high speed for 3 – 4 minutes; until light, fluffy and pale in color. Reduce your speed to low, and slowly stream in the melted chocolate + butter mixture, until thoroughly combined.
Mix in the dry ingredients, until combined. Add the Hemp Hearts at the end. The dough will be soft like a brownie batter.
Using a standard cookie scoop (approximately 2 tbsp worth), scoop the cookies onto the baking trays about 3 inches apart. (Be sure to not let the cookie dough sit long before scooping or baking, to get that nice glossy top!)
Bake for 9 – 10 minutes, they will be set on the edges + soft in the middle.
Allow to cool for 1 – 2 minutes and transfer to a wire rack.
To make the Icing, blend the hemp hearts and milk. Blend together on high speed until smooth + creamy. You will have to scrap down the sides a couple of times. Set aside.
Next, add the soft butter to a small bowl, and using a hand mixer, whisk on high speed for 2 minutes, until light + fluffy. Add the icing sugar and vanilla, whisk on medium speed for 1 minute. Add all of the hemp heart cream and whisk on high speed until completely incorporated, light + airy. Transfer the icing to a piping bag with a large round/star tip. Pipe the icing onto the back of one cookie, coving in a circular motion around the edges and filling the middle. Place one of the other cookies on top, sandwiching them together. Repeat these steps.
Set each whoopie pie onto a tray or plate. Allow it to rest in the fridge for 10 – 15 minutes prior to serving.
Serve the whoopie pies with an icing sugar dusting + sprinkle with Hemp Hearts (optional). Enjoy!
Recipe courtesy of Food By Maria
