½ cup Butter Olive Oil
1 cup light brown sugar
2 eggs, room temperature
1½ teaspoons vanilla extract
2 cups flour
½ teaspoon baking powder
⅔ cup cocoa, preferably Special Dark cocoa
½ teaspoon salt
¾ cup milk
Pint of Mint Ice Cream
Preheat oven to 400 degrees.
In mixer fitted with paddle attachment, combine Butter Olive Oil and brown sugar until light in color.
Combine eggs and vanilla extract. Add to sugar mixture. Mix until blended then scrape down sides of bowl with rubber spatula.
Sift together dry ingredients then add ⅓ to mixer. Mix to combine then add ½ of milk. Alternate adding dry ingredients and milk, ending with dry.
Use a 2-inch cookie cutter to trace circles onto piece of parchment, leaving at least 1-inch space between circles. Turn parchment over and use piping bag with wide #7 tip to pipe batter into circles.
Bake for 12 minutes.
To assemble pie, sandwich one scoop of ice cream between 2 pies and serve immediately.