If you love chocolate you are going to love these Chocolate Fudge Brownie Hamentashen! A super easy hamentashen dough dotted with chocolate chunks, filled with a fudge brownie centre. These cookies are dairy free and perfect for celebrating Purim!
Chag Sameach and Happy Holidays!
There is so much celebration happening on Purim- the kids are all dressed up in costumes and the parties are back to back. I like to take a day before all the craziness starts to spend a baking day with the kids, making Hamentashen- the quintessential Purim cookie!
Growing up on Kauai, the only Hamentashen we had were apricot and poppyseed, ones that flew thousands of miles(literally), from the mainland with the Chabad family. They were yummy and I still have a soft spot for a good apricot cookie!
But this years star is the Fudge Brownie filled Hamentashen, so delicious I might have eaten a whole batch by myself. (we can categorize that one under “recipe testing” hehehe!)
Fudge Brownie Filling
This fudge brownie filling is a step up from any chocolate hamentashen you’ve tried. It actually has that fudge centre and crinkle top of a real brownie! We start our recipe with the filling because you make it first and let it firm up in the fridge while you prepare the dough.
It is much easier to scoop out the filling once firm! If you are a quick baker, let the filling sit in the freezer for a few minutes, otherwise the fridge will do the trick.
For the filling we are making a mini-batch of brownie dough. This is dairy free cookie so I use coconut oil in place of butter, but you can use canola oil or another vegetable oil as well.
For the filling you will need:
Chocolate Chips. Dark chocolate chips or your favorite non dairy chocolate chip is best here. You could also use a chopped up chocolate bar.
Sugar. White or brown sugar works well.
Coconut oil. Substitute with vegetable oil.
Egg. An egg keeps this batter from being too runny.
Flour. Just a tablespoon of flour helps keep the batter firm while baking.
Cocoa Powder. for extra chocolate flavor of course!
Chocolate Chunk Hamentashen Dough
This easy hamentashen dough has chocolate shavings for a delicious and pretty addition. The dough is made on a base of oil and orange juice(totally dairy free) and comes together in just 5 minutes.
Have you tried our Raspberry Lemon Hamentashen? Get on that! This dough is very similar but we use orange juice instead of lemon juice for the perfect flavor.
Use a stand mixer fitted with the paddle attachment or a large bowl and spatula to make the dough.
- Beat together the oil and sugar.
- Add egg and vanilla, orange juice.
- Pour in flour and sprinkle in the baking powder(dont dump it all in one place!)
- Add in the chocolate chunks.
- Flour your work surface very well and scrape out the dough.
- Knead 3 times with your hand to incorporate extra flour and get the dough to the right smooth texture.
- Roll out and punch circles
- Fill with filling and shape!
- Bake 8 minutes.
Can you prepare Chocolate Brownie Hamentashen in advance?
The dough and filling for chocolate brownie hamentashen can be made up to 2 days in advance. Prepare the brownie filling and place in a bowl with a tight cover on it in the fridge(there is egg in the filling so it must be refrigerated!)
The filling also scoops very nicely after a night or two chilled!. Prepare the cookie dough and place in a zip tight bag in the fridge. On the day you want to bake, you can roll out the dough right away, it stays nice and supple!
Can you freeze Hamentashen?
To freeze the hamentashen follow the recipe through and bake the cookies. While still just warm, place in a ziplock bag with parchment paper dividing the cookies and place in the freezer.
If you want to add a chocolate or vanilla glaze to the cookies do this after. To serve, remove the cookies from the freezer and take out of the bag. Let defrost on the countertop(15-20 minutes) and then enjoy!
Hope you love this recipe! Enjoy!
Fudge Brownie Chocolate Chunk Hamentashen
- 3/4 cup sugar
- 10 TBSP oil
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbs orange juice
- 2 1/2 cup flour plus 1/4 cup for rolling out dough
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate shavings/chocolate chunks
Fudge Brownie Filling
- 1/2 cup dark chocolate chips
- 2 Tbsp coconut oil
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 Tbsp flour
- 1 Tbsp cocoa powder
- Preheat oven to 175º c/ 350º f.
- Add chocolate chips and coconut oil to a microwave safe bowl and melt for 30 seconds. Mix. If not totally melted microwave another 30 seconds and mix again. Add in egg and sugar and mix well. Add rest of ingredients. Place in fridge to firm up while you make the dough, or in the freezer for a few minutes. Either one does the trick!
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and oil. Beat well. Add eggs, vanilla, orange juice. Mix for one minute.
- In a seperate small bowl, add flour, baking powder, and salt and whisk to combine. Add to the wet ingredients and mix until the dough comes together.
- Flour your work surface well, scrape out the dough and knead it into the extra flour 3 times. Sprinkle more flour under and on top of the dough. Roll out the dough to about 1/4 inch thickness. If you see the dough is sticking to the counter add a bit more flour.
- Use a round cookie cutter or the rim of a glass cup to cut out circles from the dough.
Fill and Shape
- Add a dallop(about a 1/2 Tablespoon) of brownie filling to the centre of each cookie round. Bring the sides in to form a tringle and gently press the edges together so they stick.
- Place cookies on a baking sheet fitted with parchment paper. They will expand a little but not spread out so dont worry about them being closer together.
- Bake for 8 minutes and let cool.
- For the glaze, combine the powdered sugar, oil, and lemon juice in a small bowl. If the glaze is too thick to drizzle easily, add 1/4 tsp of lemon juice or water.
- Drizzle the glaze over the cookies. Optionally, you can sprinkle a little lemon zest on top as well! Let the glaze set for 5-7 minutes.
STORE: store in the cookies in an airtight container at room temperature for up to three days. If you want to freeeze them, do so before adding the glaze. Add the glaze only after they have thawed and you want to serve.