Peanut Butter Brownie Whoopie Pies

Adapted from Donna Hay Magazine

Yields 16

Ingredients:

14 ounces dark chocolate
1/3 cup butter
4 ounces egg substitute
2/3 c. demerara sugar
1 tsp. Mexican vanilla
¼ c. whole wheat flour
¼ tsp. baking powder

Peanut Butter Filling

1 c. powdered sugar
1 c. natural peanut butter
2/3 c. butter
1 tsp. Madagascar vanilla extract
1/3 c. skim milk

Directions:

Preheat oven to 350 degrees

Put the chocolate and butter in a microwave safe bowl and heat on high for 2 minutes to melt chocolate and butter. Whisk to combine. Set aside to cool. Put the egg substitute, sugar and vanilla into the mixing bowl with whisk attachment. Beat on high for 12 minutes until light and smooth. Fold into the chocolate/butter mixture.  Sift together the baking powder and flour then gradually add to the chocolate mixture. Folding in until smooth. Let sit for 10-15 minutes until batter thickens. Using a mini scoop place scoopfuls onto a silpat or parchment line baking sheet. Bake for 8 minutes until dull and cracked.

Peanut Butter Filling

Beat together peanut butter, butter and powdered sugar until smooth. Add vanilla and skim milk, beat on medium until light and creamy in texture.

Assembly

Take two brownie cookies; spread a generous amount of peanut butter filling on flat side of one cookie. Sandwich together with second cookie. Wrap and place in lunchbox or devour immediately.