Brownie Sandwich Cookies with Raspberry Buttercream: An Illustrated Recipe.

Hello! This blog post is part of my series of illustrated recipes, because I love making food as much as I love drawing it. This time, I madeChocolate brownie sandwich cookies, filled with raspberry buttercream. These were totally amazing and I highly recommend them. They’re chewy and rich, and the filling adds just the right amount of zing.

I’ve adapted the recipe from this pretty food blog. The recipes for the brownie bit is the same, but I’ve written it down for you because the blog is in Polish, and Google Translate gave some pretty…er… questionable directions (involving the word ‘slaughter’).


  • 300g dark chocolate, roughly chopped (You can use choc chips)
  • 40g butter
  • 2 eggs
  • 120g caster sugar
  • 1 teaspoon vanilla extract
  • 35g plain flour
  • 1/4 teaspoon baking powder
  • pinch of salt


Melt the butter and 200g of the chocolate in a double-boiler (reserve the rest of the chocolate). Allow to cool. In another bowl, whisk the eggs, sugar and vanilla until thick and fluffy (about 5 minutes of whisking). Pour the melted chocolate mixture into the egg mixture. Mix well. Gradually add the sifted flour, baking powder and salt to the chocolatey mixture. Finally, Add the remaining 100g of chopped chocolate, and stir well. Allow the mixture to stand for 10 minutes. This last stage is very important as it gives the batter time to thicken up.

While waiting, preheat the oven to 180 degrees C. Line two cookie trays with baking parchment. Use a teaspoon to spoon dollops of batter onto the cookie trays. Arrange the dollops several centimetres away from each other, as they will expand.  Bake for 8-10 minutes. Allow to cool thoroughly while frosting.


  • 1.5 cups of sifted icing sugar
  • 1/4 cup defrosted frozen raspberries (remove excess moisture with paper towels)
  • 1 tablespoon softened unsalted butter


Mash the raspberries with a fork. In a large bowl, combine the raspberries with the sugar and butter, and whisk until light and fluffy. The consistency of the filling must be fairly thick (almost like peanut butter), so feel free to add more icing sugar if it seems too runny (or a teaspoon of water if it seems too thick). Use a butter or palette knife to smooth the filling onto cookies, and press another cookie on top to make the sandwiches. Note that you don’t need food colouring to get the bright pink colour – the raspberries do the job!

You should make these. You really, really should. and if you do? Show me!

3 thoughts on “Brownie Sandwich Cookies with Raspberry Buttercream: An Illustrated Recipe.

  1. Thanks so much! The cookies were SO delicious, I highly recommend them!

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