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So moist. So delicious. And so much more.™

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Brownies

Cherrilicious Cherry Vanilla Brownie Whoopie Pies

Chocolate and cherries are a natural- well they are in my home anyways. I love the idea of a chewy brownie stuffed with a luscious cherry vanilla cream filling and decided to make up some handheld whoopie pies. Handheld? That means you can eat them in 1 sitting without feeling too bad about the size. So flavorful and they look pretty too! YUM.

  • Hands-On Time:
  • Total Time:
  • Servings: 12
  • Rating:

Ingredients

  • 1 Duncan Hines Premium Dark Chocolate Brownie Mix
  • 2 eggs
  • 1/3 cup water
  • 1 /3 cup vegetable oil
  • 1 package Duncan Hines Cherry Vanilla Creations
  • 1 can Duncan Hines Frosting starter creations

Baking Instructions

  1. Preheat oven to 350 degrees. Spray nonstick whoopee pie pan(s) with baking spray with flour. Set aside. You will need to have 2pans or reuse the one.
  2. Empty brownie mix ,eggs, oil and water in a large bowl. Stir until well blended.
  3. Fill each spot in pan ½ full.
  4. Bake 10-12 minutes or until done- when toothpick is clean.
  5. Cool in pan and flip onto a rack. Repeat using cool pan if necessary.
  6. When ready to make pies open container or frosting and envelope of cherry vanilla flavor. Stir with a spoon until flavor is fully incorporated. Spread a large dollop of 1 side of a brownie bite and top with a second. Place on a platter. Repeat until all 12 are made! Enjoy.
  7. Yield 12

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Tips

Thoroughly Cooling Cakes

Thoroughly Cooling Cakes

Before you remove your cake from the pan you should cool it for 15 minutes, or as the recipe recommends. Then transfer it to a wire rack to cool completely before frosting.


Baking pan size and amount of batter

Baking pan size and amount of batter

I want to make a number of cakes using aluminum foil baking pans. The size of the pans are 8"L x 5-1/2"W x 2" deep. Is there a chart or somewhere that tells how much batter to use in something other than the standard baking pan sizes? If not, can anyone give me a formula for determining how much batter to use for the size pans I'm using? I do not want the cakes to rise all the way to the top as I will frost them and they will be covered with lids.





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