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    07 Jan

    Peanut Butter Brownie Whoopie Pies

    peanut butter whoopie pies

    Whoopie pies are a classic lunch box treat. Growing up it was always a treat to find whoppie pies, swiss cake rolls or oatmeal crème pies in our lunch nestled amongst the frozen juice boxes and the flattened tuna sandwich! (Courtesy of the frozen juice box)

    Times have changed; the classics are delicious and bring back happy memories of child hood but parents these days are much more aware and concerned about what their children are consuming. Highly processed snacks and treats are being replaced with whole foods and nutritous snacks. Baking from scratch allows parents and health conscious persons to regulate the amount of refined flour, sugar and fats we introduce into our diets.

    Homemade mini whoopee pies are a great addition to any lunch box, the substitution of refined flour for whole wheat/white flour mixture, egg substitute and demerara sugar makes for a healthier sweet treat for our families!

    peanut butter whoopie

    Mini 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.

    Featured Ingredients

    Madagascar Vanilla Extract (Single-Fold 1X)

    Madagascar Vanilla Extract (Single-Fold 1X)

    Mexican Vanilla Extract (Single-Fold 1X)

    Mexican Vanilla Extract (Single-Fold 1X)

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