Brownie Cookie Sandwich with Strawberry Cream Cheese Filling (บราวนี่คุกกี้แซนด์วิชไส้สตรอว์เบอร์รี่ครีมชีส)

1.Place the dark compound chocolate, rice bran oil shortening, and unsalted butter in a mixing bowl. Melt in the microwave in 20-second intervals, stirring in between. Repeat until fully melted and well combined. Set aside.

2.Beat the eggs, brown sugar, and vanilla extract with an electric whisk until the sugar has dissolved completely.

3.Add the melted chocolate mixture and stir to combine.

4.Sift the all-purpose flour, cocoa powder, baking powder, and salt into the mixture. Mix well using a spatula. If the mixture is too runny, refrigerate for 5 minutes.

5.Preheat the oven to 180°C (top and bottom heat). Using a #50 cookie scoop, portion the dough onto a baking tray lined with parchment paper, leaving enough space between the cookies (this brownie cookie dough tends to spread). You should get about 32 pieces. Bake for 10 minutes.

6.Let the brownie cookies cool slightly on the tray before transferring them to a wire rack to cool completely.

7.Melt the white chocolate in the microwave and set aside.

8.Beat the cream cheese with salt until smooth. Add the melted white chocolate and mix until fully combined. Transfer to a piping bag.

9.Pipe the cream cheese filling in a spiral shape, starting from the edge of each brownie cookie and leaving a small gap. Use about 15g per cookie. Add a dollop of strawberry jam in the center. Close with another brownie cookie. Repeat until all are filled. If you prefer a softer filling, serve immediately. If you want the filling to firm up, refrigerate for 15 minutes.