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Frosted Brownie Cookies

There’s something truly perfect about simple chocolate brownies. Just before having my oldest child 14 years ago, a dear friend invited us over to dinner and served lasagna, with brownies for dessert. Rich, chocolatey brownies piles high with homemade buttercream frosting. The only problem with her recipe? It takes nearly a half-hour to cook that entire pan of chocolate goodies. Which is why I created this recipe for Frosted Brownie Cookies. I figured it was high time to get all the goodness of a brownie, in all the minutes of a cookie. This easy recipe makes that very thing possible! Delicious!

FROSTED BROWNIE COOKIES
FOR THE COOKIES:
1/4 cup butter, softened
1/4 cup light olive oil
1 cup brown sugar
2 eggs
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cup flour
1/2 teaspoon salt
1 teaspoon vanilla

FOR THE CHOCOLATE BUTTERCREAM:
1 pound powdered sugar
1/2 cup cocoa
1 stick butter, softened
1 teaspoon vanilla
2-4 tablespoons whole milk

Directions:
FOR THE COOKIES:
In a large bowl, cream together butter, oil, brown sugar, and eggs until fluffy. Add the remaining ingredients, and beat until incorporated. Using a medium cookie scoop, scoop the dough onto a baking sheet. Press the round of each cookie down with two fingers to flatten the dough slightly. Bake in an oven preheated to 400 degrees for 9-11 minutes, you’re looking for the outside of the cookies to crack and puff slightly, but be careful to not overcook them, lest they lose their tender chewy insides. Remove & cool completely before frosting.

FOR THE FROSTING:
In an electric mixer, beat all ingredients together until very, very, very fluffy. Frost on cooled Brownie Cookies.

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