Vegetarian
Chocolate Brownie Hemp Whoopie Pie
Prep
20 minutes
Cook
10 minutes
Yield
10
This easy, creamy, chocolate brownie whoopie recipe is such a delicious treat to make this holiday season or anytime because it’s boosted with the benefits of Manitoba Harvest Hemp Hearts. The whoopie pie is stuffed with vanilla hemp heart icing that’s so good and has the added benefits of 10g of protein, 12g of omega 3&6*. All from the hemp hearts!!
Why you’ll love this whoopie pie recipe:
- Quick: Make these in just 30-minutes. No spending hours baking in your kitchen!
- Chocolatey: The outer whoopie pie of this recipe is so chocolatey and delicious
- Creamy: The creamy, icing in the middle made with hemp hearts and vanilla adds the perfect balance of creamy to chocolate
- Secret Benefits: Inside the icing you’ll get those special benefits of hemp hearts (protein + omegas 3&6)
Ingredient Notes:
Hemp Hearts: The sneaky, secret ingredient in this whoopie pie recipe is the Manitoba Harvest Hemp Hearts. These don’t change the flavor of the recipe at all but add some additional health benefits. Hemp hearts are the inside of hemp seed and the most nutritious and tender part. You can eat them on their own, add them into baked goods like this, or just sprinkle on top of things like salads or in smoothies. Hemp hearts are packed with protein, omegas 3 & 6, and 9 essential amino acids. They’re also high in nutrients like magnesium, zinc, and iron.
Chocolate: For this recipe I used both semi-sweet and dark chocolate. However, you can use whatever you prefer. I find this combination adds the perfect sweetness (from the semi-sweet) and bitterness (from the dark chocolate) to make it well-balanced and delicious.
How to make this whoopie pie recipe:
- Preheat the oven to 350F, and line 2 baking trays with parchment paper.
- In a small pot, melt together the semi-sweet chocolate, dark chocolate, and unsalted butter over low heat. Transfer to a bowl. Set aside.
- In a small bowl, combine flour, cocoa powder, and salt. Set aside.
- In a medium-sized bowl, combine the eggs + sugars.
- Using a stand or hand mixer, mix on high speed for 3 – 4 minutes; until light, fluffy and pale in color. Reduce your speed to low, and slowly stream in the melted chocolate + butter mixture, until thoroughly combined.
- Mix in the dry ingredients, until combined. Add the Manitoba Hemp Hearts at the end. The dough will be soft like a brownie batter.
- Using a standard cookie scoop (approximately 2 tbsp worth), scoop the cookies onto the baking trays about 3 inches apart. (Be sure to not let the cookie dough sit long before scooping or baking, to get that nice glossy top!)
- Bake for 9 – 10 minutes, they will be set on the edges + soft in the middle.
- Allow to cool for 1 – 2 minutes and transfer to a wire rack.
- To Make the Icing, blend, add the hemp hearts and milk. Blend together on high speed until smooth + creamy. You will have to scrap down the sides a couple of times. Set aside.
- Next, add the soft butter to a small bowl, and using a hand mixer, whisk on high speed for 2 minutes, until light + fluffy. Add the icing sugar and vanilla- whisk on medium speed for 1 minute. Add all of the hemp heart cream and whisk on high speed until completely incorporated, light + airy. Transfer the icing to a piping bag with a large round/star tip. Pipe the icing onto the back of one cookie, coving in a circular motion around the edges and filling the middle. Place one of the other cookies on top, sandwiching them together. Repeat these steps.
- Set each whoopie pie onto a tray or plate. Allow it to rest in the fridge for 10 – 15 minutes prior to serving.
- Serve the whoopie pies with an icing sugar dusting + sprinkled Manitoba Hemp Hearts (optional). Enjoy!!
Expert Tips & FAQ:
What is a whoopie pie? Whoopie pies originated in America and are a baked product that can be considered either a cookie, pie, sandwich, or even a cake. It is made with two round pieces of chocolate cake with a sweet, creamy filling or frosting in the middle.
How can I make this recipe dairy-free? If you’re dairy-free, replace regular butter with vegan earth balance.
Can I make this recipe gluten-free? Yep! To make gluten-free, use your favorite 1:1 Gluten-Free flour blend!
For Serving: Melt some extra chocolate and drizzle over the top! Even add flaky salt.
Storage: Store cookies at room temperature in an airtight container for 4-5 days or in the freezer for 1 – 2 months. Allow coming to room temperature slightly to serve.
Other sweet recipes you’ll love:
- Homemade Peanut Butter Cups
- Vegan Cinnamon Bun Bread
- Vegan Cashew Chocolate Mousse Cake
- Snickerdoodle Cupcakes
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
*per 30g serving
Chocolate Hemp Whoopie Pie Recipe
Ingredients
For the Chocolate Brownie Whoppie Pie:
- 2/3 cup semi-sweet chocolate
- 2/3 cup dark chocolate
- 6 tbsp unsalted butter
- ½ cup brown sugar
- ¼ cup sugar
- 2 eggs room temperature
- 1 ½ tbsp vanilla
- ¾ cup all-purpose flour
- 5 tbsp cocoa powder
- ¼ tsp salt
- 3 tbsp Manitoba Harvest Hemp Hearts
For the Vanilla Hempseed Icing:
- 2/3 cup Manitoba Harvest Hearts
- 2 – 3 tbsp milk or plant-based milk
- ½ cup unsalted butter soft
- ¾ cup icing sugar
- 1 ½ tsp vanilla
Instructions
- Preheat the oven to 350F, and line 2 baking trays with parchment paper.
- In a small pot, melt together the semi-sweet chocolate, dark chocolate, and unsalted butter over low heat. Transfer to a bowl. Set aside.
- In a small bowl, combine flour, cocoa powder, and salt. Set aside.
- In a medium-sized bowl, combine the eggs + sugars.
- Using a stand or hand mixer, mix on high speed for 3 – 4 minutes; until light, fluffy and pale in color. Reduce your speed to low, and slowly stream in the melted chocolate + butter mixture, until thoroughly combined.
- Mix in the dry ingredients, until combined. Add the Manitoba Hemp Hearts at the end. The dough will be soft like a brownie batter.
- Using a standard cookie scoop (approximately 2 tbsp worth), scoop the cookies onto the baking trays about 3 inches apart. (Be sure to not let the cookie dough sit long before scooping or baking, to get that nice glossy top!)
- Bake for 9 – 10 minutes, they will be set on the edges + soft in the middle.
- Allow to cool for 1 – 2 minutes and transfer to a wire rack.
- To Make the Icing, blend, add the hemp hearts and milk. Blend together on high speed until smooth + creamy. You will have to scrap down the sides a couple of times. Set aside.
- Next, add the soft butter to a small bowl, and using a hand mixer, whisk on high speed for 2 minutes, until light + fluffy. Add the icing sugar and vanilla- whisk on medium speed for 1 minute. Add all of the hemp heart cream and whisk on high speed until completely incorporated, light + airy. Transfer the icing to a piping bag with a large round/star tip. Pipe the icing onto the back of one cookie, coving in a circular motion around the edges and filling the middle. Place one of the other cookies on top, sandwiching them together. Repeat these steps.
- Set each whoopie pie onto a tray or plate. Allow it to rest in the fridge for 10 – 15 minutes prior to serving.
- Serve the whoopie pies with an icing sugar dusting + sprinkled Manitoba Hemp Hearts (optional). Enjoy!!
