Brownie Hamentashens

    4 hours 10 minutes

    Traditionally on the Jewish holiday of Purim, hamentashen are filled with jam or poppy seeds. I used brownie batter instead for a lovely twist.

    5 people made this

    Serves: 16 

    • For the Dough
    • 3 eggs
    • 1 cup white sugar
    • 3/4 cup vegetable oil
    • 1/3 cup apple juice
    • 1 tablespoon lemon juice
    • 1 tablespoon vanilla essence
    • 1 tablespoon baking powder
    • 5 cups plain flour
    • For the Filling
    • 1 (560g) box brownie mix
    • 2 eggs
    • 1/4 cup (65ml) water
    • 1/2 cup vegetable oil
    • 1 egg
    • 1 tablespoon water

    Preparation:1hour  ›  Cook:10min  ›  Extra time:3hours chilling  ›  Ready in:4hours10min 

    1. Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice and vanilla essence. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in cling wrap and refrigerate for 3 hours or overnight.
    2. Prepare the filling: combine the brownie mix, eggs, water and vegetable oil then mix well. Refrigerate the brownie batter for 3 hours or overnight.
    3. Remove the biscuit 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. Preheat oven to 190 degrees C.
    4. Roll out half the dough on a long piece of baking paper into a rectangle about 1/2 cm thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
    5. Using two spoons, place 1 tablespoon of chilled brownie batter in the centre of each biscuit dough circle. Brush the edges of the biscuit circles with egg wash.
    6. Fold the biscuit 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.
    7. Transfer the baking paper holding the biscuits onto a baking tray. Bake in the preheated oven until the bottoms of the biscuits are light golden brown, about 10 minutes.

    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 biscuit.


    You may substitute orange juice for the apple juice.

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    Reviews in English (6)


    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.  -  24 Feb 2010  (Review from Allrecipes USA and Canada)


    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.  -  25 Mar 2010  (Review from Allrecipes USA and Canada)


    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!  -  02 Mar 2010  (Review from Allrecipes USA and Canada)