Hamentashen with Brownie Filling

Hamentashen with Brownie Filling

5
Chef4Six 264

"Here is a twist on the classic hamentashen cookie eaten on the Jewish holiday of Purim. Instead of filling this triangular-shaped cookie with jam or poppy seeds, I used brownie batter. Absolutely delicious!"

Ingredients 4 h 40 m {{adjustedServings}} servings 521 cals

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 70g
  • 23%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
  2. Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
  3. Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
  4. Preheat an oven to 375 degrees F (190 degrees C).
  5. Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
  6. Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
  7. Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
  8. Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.
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Footnotes

  • Cook's Note
  • Try to avoid your temptations to overstuff the hamentashen. Remember, the brownie batter also has a leavening agent in it, so it will rise a bit when exposed to heat and will try to seep out of the hamentashen's sides. For best results, only place 1 tablespoon of batter in the middle of each cookie.
  • You may substitute orange juice for the apple juice.
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Reviews 5

  1. 5 Ratings

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Dvasha
2/24/2010

I just made this recipe using my own brownie recipe. It come out outstanding! My neighbors couldn't believe that it was butter/margarine free. Thanks for the great idea and recipe.

Susan Schwartzman Lyon
3/26/2010

These were very good, just make sure you don't put too much brownie mix in...they explode. The kids liked that though, gave them more brownie.

MaLizGa
3/2/2010

I think people were more impressed with the idea than the execution. I wasn't crazy about the dough with the brownie texture. Also, if I made these again, I would use a different dough recipe. The brownie expands during baking and the dough had a lot of trouble staying closed - even with pinching overload. A great idea to spice up regular old Hamentashen!