Fudge Brownie Hamantaschen
Fudge Brownie Hamantaschen: butter-y sugar cookie encasing a soft, fudge-y brownie filling that’s full of deep chocolate flavor!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 22 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup granulated sugar
- 5 tablespoons unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1/8 teaspoon kosher salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, (softened)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1 1/2 cups all-purpose flour ((you may need as much as 2 cups))
Instructions
- 1
Place the sugar, butter, cocoa, and salt in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
- 2
Stir in the egg vigorously.
- 3
Fold in the flour.
- 4
Stir in the vanilla.
- 5
Preheat the oven to 350 degrees, and line baking sheets with parchment.
- 6
Cream the butter and sugar, just until smooth and combined.
- 7
Mix in the egg until incorporated.
- 8
Stir in the vanilla.
- 9
Add the cornstarch and salt, and mix on medium-low speed.
- 10
Stir in the flour, 1/2 cup at a time. Stop adding flour when the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
- 11
Roll the dough out between 2 sheets of parchment paper, to a thickness of 1/8 inch.*
- 12
Use a 3-inch diameter cookie cutter to cut circles.
- 13
Place a scant tablespoonful of fudge brownie filling in the center of each circle, and fold 3 sides of the circle inward to create a triangle.
- 14
Pinch the corners to seal them, and bake for 20 to 25 minutes, or until just beginning to turn golden around the edges.