Brownie Brittle Whoopie Pies with Orange Marmalade Filling
Two saucer-shaped rounds of soft chocolate cake sandwiched around a sweet orange marmalade marshmallow cream filling for a classic whoopie pie.
Happy Thursday, everyone! You have almost made it to the weekend and that’s something worth celebrating. And the way I celebrate is, of course, with food…and I’m starting mine off with not only food, but with a major sugar coma thanks to these Brownie Brittle whoopie pies. This amazing treat I’m sharing with you today should really be put on your weekend baking list – your family and friends will love you (well, even more than they already do.) I love baking with Brownie Brittle – I made these Petits Fours last week, as well! It adds a lot of flavor and fun to so many chocolate desserts.
These whoopie pies, or sandwich cookies as some may call them, are absolutely irresistible. Chocolate lovers will go crazy for them! I am not even particularly fond of chocolate desserts (don’t judge me) and I did a little bit too much sampling of these babies during the baking process…and then proceeded to run five miles later on that day because of guilt. Two soft, cake-like, luscious cookies with a yummy marshmallow filling mixed with homemade orange marmalade for that perfect flavor combination of orange and chocolate. I was afraid the filling would not be sweet enough when I was whipping it (literally) together, but it turned out amazing: sweet and creamy. I had an idea in my head of what it would and should taste like and I couldn’t have been happier with the results.
I find that whoopie pies are always a good pick for bake sales, school treats, picnics, etc. But I was also thinking these are fancy looking enough to be a great asset to your holiday dessert tables. Nothing says the holidays like an impressive looking chocolate dessert such as these!
By the way, they are delicious cold or at room temperature. You be the judge.
Note: a cookie scoop or small ice-cream scoop with a release mechanism makes it easy to form uniform-sized cookies so that your whoopie pies look the prettiest they possibly can in the end. Enjoy, my friends!
- 1 ⅔ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ cup Sheila G's Brownie Brittle, crushed into fine crumbs
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, softened
- 4 tablespoons vegetable shortening
- 1 cup (packed) dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1½ cups Marshmallow Fluff
- 1 cup vegetable shortening
- 1 cup orange marmalade*
- 1¼ cup confectioners sugar
- 1 tablespoon vanilla extract
- 1 medium navel orange
- 2 tablespoons water
- ½ cup sugar
- Wash the orange thoroughly. Cut off both ends of the orange. Cut the orange in half, cut each half in about eight sections. Place the orange sections in the food processor and pulse until the peel in is tiny pieces. In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil. Boil for 15 minutes, stirring frequently. Let cool, then place in a glass jar with a tight fitting lid. Store in the refrigerator. Make sure it is cold before using.
- Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper or non-stick baking mat.
- In a medium bowl, sift together the flour, cocoa powder, Brownie Brittle, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
- Add the egg and vanilla and beat for another 2 minutes.
- Add half of the flour mixture and half of the milk to the batter and beat on low until fully incorporated. Add the remaining ﬂour mixture and milk and beat until combined.
- Drop tablespoons of batter onto the prepared baking sheets at least 2 inches apart.
- Bake one sheet at a time for 9-10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes.
- Add the confectioners’ sugar, orange marmalade, and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
- Using a knife or spoon, spread the filling onto the ﬂat side of a cooled cake. Top with another cake, flat side down. Repeat with the remaining cakes and serve.
Disclaimer: This post is sponsored by Brownie Brittle, but all opinions remain 100% my own.
Recipe source: cakes recipe adapted from Whoopie Pie Cookbook