Wednesday, February 2, 2011

Brownie Cups

These cookies have been on my mind ever since Christmas. I know - we baked so many cookies at Christmas, how could I possibly have been thinking about even more cookies at Christmas?The thing is, I forgot how picky kids are. We adults like all sort of cookies, cookies with jelly, with ginger and spice, with nuts, but kids, specifically my 12 year old niece and 5 year old nephew, they like 'plain' cookies.It's like macaroni and cheese. Kids love that orange radioactive looking instant boxed macaroni and cheese. Try to serve them homemade mac & cheese and they won't eat it. Same with chicken tenders. McDonalds chicken tenders, frozen chicken tenders, yum. Homemade, hand breaded chicken tenders - not so exciting.It wasn't until I noticed my niece & nephew were raiding only the sugar cut out cookie container (and maybe a pizzelle every so often) that I realized we had erred. We should have made some other more kid friendly cookies. Something chocolaty. Like chocolate chip cookies. Or these brownie cups.I found this recipe a long time ago when I was looking for mini muffin tin cookie recipes. Sometimes, like this past weekend, I get this urge to use one of our 'special' baking gadgets. Sometimes it's the tart pan, sometimes the ramekins, sometimes the springform pan. This time, it was the mini muffin tin.They're just like the nut cups we bake every Christmas, only instead of nuts, the filling is a brownie. These are mini brownie pies. Yum! The dough is flour, cream cheese, butter, powdered sugar, and vanilla. The filling is chocolate, butter, sugar, and egg. Just don't get the bright idea to spoon some leftover chocolate mixture into an empty muffin cup, hoping that it'll bake into a mini brownie without the pie crust. It won't. It'll harden into a rock that needs a lot of soaking and chiseling to free it from the muffin cup. Oops. Sorry SP.The one brownie only cookie that didn't need to be chiseled out. I'm afraid to try it - the other brownie only cookie was like a rock. Even the knife barely dented it. This recipe is supposed to make 24, but I only got 20 cookies. I suppose I used too much dough in each muffin tin - ? Oh well.

The twenty I made are darn tasty mini brownie pies.

Brownie Cups

1/2 cup butter, softened
3 oz cream cheese
3/4 cup all purpose flour
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 oz semisweet chocolate
1 tablespoon butter
1/3 cup granulated sugar
1/4 cup chopped walnuts (optional)
1 egg

Mix butter and cream cheese. Stir in flour, powdered sugar, and vanilla. Cover and refrigerate for at least an hour. Pat scant 1 tablespoon of dough in bottom and up side of each of 24 small muffin cups. Heat chocolate and 1 tablespoon butter over low heat until melted. Remove from heat and stir in sugar, egg, and walnuts (if desired). Fill each muffin cup about 2/3 full with chocolate mixture. Bake about 25 minutes at 325 degrees. Cool. Remove from pan.


*I do not remember the source for this recipe and unfortunately, it is not noted on my crumpled recipe card.

No comments:

Post a Comment