Step 1

Preheat oven to 375 F.

Step 2

For the pies:

Step 3

Fill a medium saucepan (relatively the same size as the bowl) about 1/3 full with water and set over medium heat.

Step 4

In a medium glass bowl, combine the bittersweet chocolate, semi-sweet chocolate and shortening.

Step 5

When the water simmers, place the bowl of chocolate and shortening over the simmering water and lower the heat. Make sure your bowl does not touch the simmering water. The more you stir the shinier your cookies will be.

Step 6

When the chocolate and shortening has melted, remove the bowl from the heat; stir to assure it's completely mixed. Set aside to cool a few minutes.

Step 7

Meanwhile, in another bowl, whisk together the sugar, eggs, vanilla paste, and espresso. Set aside.

Step 8

In another bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.

Step 9

Whisk the melted chocolate into the sugar/egg mixture.

Step 10

Add the flour mixture, whisk. Only whisk until blended, over-mixing can affect the texture of the pies.

Step 11

Line 2 baking sheets with parchment paper, no need to grease the paper.

Step 12

Drop a heaping tablespoon of batter (keeping the shapes as round as possible) onto the baking sheets. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.

Step 13

Bake for 6 to 8 minutes.

Step 14

Leave in the oven an additional minute if they seem under baked. The cookie will have a brownie like crackling surface, and will feel soft, when ready.

Step 15

Allow them to cool for about 10 minutes before gently lifting them off the baking sheet and onto a flat surface for piping the filling.

Step 16

For the Filling:

Step 17

Combine 1 1/4 cups sugar and the water in a small saucepan.

Step 18

Heat over medium heat with a candy thermometer attached to the inside of the saucepan, and stir to dissolve.

Step 19

When the mixture reaches 220 degrees F it is ready for the stand mixer.

Step 20

Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy(about 3 minutes).

Step 21

Avoiding the whisk, gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.

Step 22

Increase the speed to high and whip until soft white peaks are formed.

Step 23

At this point check to see if your sugar has cooled. If it has cooled, turn heat back on to high until it comes back up to 220 degrees F just before adding to stand mixer.

Step 24

When egg whites are at a soft peak stage resembling marshmallow fluff,  slowly add the hot sugar along the edge of the mixer avoiding the whisk.

Step 25

Continue to whisk on high until the bowl has cooled, about 5 minutes.

Step 26

Add peppermint extract, whisk another 30 seconds.

Step 27

Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached or a large ziploc bag with one corner cut a 1/4 inch.

Step 28

For Garnish:

Step 29

Place candy canes between layers of wax paper, then sandwich between a dish towel.

Step 30

Using a meat tenderizer, or the back of a dry measuring cup, pound the candy cane until broken up into very small pieces.

Step 31

Make sure the candy cane is between wax paper first, otherwise, the candy cane will stick to the dish towel.

Step 32

Assemble:

Step 33

Turn the brookie cookies upside down, pipe about 2 tablespoons of filling onto half of the cookies.

Step 34

Cover each filled cookie with a dry cookie, press down just enough so that filling adheres to the cookie.

Step 35

Sprinkle crushed candy cane around the brookie pie edges.

Step 36

Serve chilled or at room temperature.