Brownie Sandwich Cookies with Mango Ganache and Raspberry

Recently, an exotic fruit shop opened in our neighborhood, and I quickly became a regular. After my first visit, I knew my wallet was in trouble 🫣, but my taste buds were so happy (my scale, on the other hand, started looking at me funny 😅). Everything I’ve tried from there has that authentic taste you rarely find in regular stores, but the real star is definitely the mango.

Every time I leave the shop, I have to buy some mangoes. It’s the only place where I’ve found fruit that tastes so close to what we used to eat in Thailand. It has this deep yellow color, it’s incredibly juicy, and it has a sweet, aromatic flavor that instantly makes you think of vacation. This exact flavor inspired me to turn it into a ganache for some decadent brownie cookies.

But the recipe didn’t feel complete with just mango and chocolate. I needed a contrast, something to “wake up” all my taste buds, so I added raspberries to the mix. The tartness of the raspberries is exactly what was needed to balance out the chocolate and let the mango flavor shine through.

What makes these sandwich brownie cookies so special?

What makes these sandwich brownie cookies so good? It all comes down to the perfect flavor combination. On one hand, you have the rich chocolate cookies, soft and fudgy in the middle. On the other hand, there’s the smooth mango ganache, which is sweet and flavorful. The star ingredient is the fresh raspberry – its tart taste perfectly cuts through the sweetness of the white chocolate in the cream, keeping the dessert from feeling heavy at all.

Useful tips for perfect chocolate cookies

• Resting time: Let the cookie dough sit on the counter for 30 minutes so it firms up a bit and you can easily shape it into balls.
• The fruit puree: Use a well-ripened, juicy mango for an intense flavor.
• Baking time: Brownie cookies should stay slightly soft in the middle, so don’t leave them in the oven for more than 7 minutes.

Brownie Sandwich Cookies with Mango Ganache and Raspberry

Recipe by Loredana Arion

Ingredients

• Cookie dough (for 20 cookies / 10 sandwich cookies)

• 200 g chocolate (54% cocoa)

• 80 ml coconut oil

• 1 tsp instant coffee

• 2 eggs + 1 egg yolk

• 100 g white sugar

• 50 g brown sugar

• 20 g cocoa powder

• 120 g all-purpose flour

• 5 g baking powder

• 1 vial vanilla extract (or 1 tsp vanilla extract)

• a pinch of salt

• Mango ganache

• 100 ml heavy cream (or whipping cream)

• 100 g mango puree

• 20 g butter

• 200 g white chocolate

• 100 g fresh raspberries

Directions

• Mango Ganache
• Heat the heavy cream together with the mango puree until it almost reaches a boil, but be careful not to let it boil. (For the mango puree, I used fresh mango blended with a hand blender.)
• Place the white chocolate in a bowl, pour the warm cream over it, let it sit for a minute, and then stir until the chocolate is completely melted.
• Cover the bowl with plastic wrap and place it in the fridge for at least 6 hours (preferably overnight).
• Once chilled, transfer the ganache to a mixer bowl and whip it until it becomes light and fluffy.
• Cookies
• Place the chocolate, coconut oil, and instant coffee in a heatproof bowl over a pot of simmering water (bain-marie) to melt. Once melted, set aside to cool.
• In a mixer bowl, add the eggs, egg yolk, and sugar, and whip for 4-5 minutes until the mixture turns pale and fluffy.
• Add the melted chocolate mixture, salt, and vanilla extract, and mix just until combined—do not overmix.
• Finally, fold in the previously sifted flour, cocoa powder, and baking powder. Mix gently with a spatula just until the dry ingredients are fully incorporated.
• Let the dough “rest” on the kitchen counter for 30 minutes. During this time, the mixture will firm up a bit, making it easier to shape into balls.
• Shape the dough into balls, flatten them slightly so they bake into a nice round shape, and bake for 5-7 minutes at 180°C (350°F).
• Once baked, transfer the cookies to a wire rack and let them cool completely.
• Sandwich the cookies together with the mango ganache and add the fresh raspberries.